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Spinach Souffle Recipe

Spinach Souffle is a recipe I have never tried before. To be sure I got it right, I went to my trusted “Betty Crocker Cookbook” from 1986 for inspiration. Instead of fresh spinach, I used frozen spinach and used a colander to squeeze out the excess water. This is a recipe I will definitely be making again.

Prep: 20 minutes| Cook: 50-60 minutes | Serves: 4

spinach, eggs


  • 1 16 ounce bag of frozen chopped spinach
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar


  1. Preheat oven to 350°F.
  2. Thaw the spinach and place in a colander. Squeeze out the excess water. Set aside.
  3. Butter a 4-cup souffle dish or 1 quart casserole.
  4. Heat butter in saucepan over low heat until melted. Stir in flour, 1/4 teaspoon salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk and then heat to boiling, stirring constantly for 1 minute. Remove from heat. Stir in onion, 1 teaspoon salt and nutmeg.
  5. Beat egg whites and cream of tartar in medium bowl until stiff. Set aside.
  6. Beat egg yolks in small bowl until very thick and lemon-colored, then stir into white sauce mixture. Stir in spinach.
  7. Stir about 1/4 of the egg whites into sauce mixture; fold in remaining egg whites.
  8. Carefully pour into souffle dish. Set dish in a pan of with 1 inch of water. Bake until puffed and golden and knife inserted halfway between center and edge comes out clean, about 50-60 minutes. Serve immediately.

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