Chris' Recipes

Bon Appetite!

Spinach Souffle

Written By: Chris - Jan• 19•14

One of the vegetables that Bill loves to eat is Spinach!  He likes to eat it raw and he will also eat it cooked.  Either way, it is very healthy and is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants.  Whenever I have some on hand, and often when my batch looks like it might be nearing the end of it’s life – I try to use it up rather than tossing it out!  A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert.  The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites.  Even if you’re not a big fan of spinach, I think you’ll like this dish!



2 Cups fresh Spinach Leafs
3 Tablespoons Butter, divided
3 Tablespoons Flour, divided
2-4 Tablespoons Parmesan Cheese (grated, like Kraft)
1/2 Cup Sweet Onion
2 Cups Skim Milk
4 Eggs, separated
2 teaspoon Cream of Tarter
1/2 teaspoon fresh ground Nutmeg
dash Salt
fresh ground Pepper

Preheat the oven to 375 degrees

Saute your spinach over medium heat in about a teaspoon of the butter and remove from heat

You can use small individual ramekin or souffle dishes, or prepare it in one in a large Pampered Chef stone pie dish.  Butter the dish of your choice with about a tablespoon of the softened butter and sprinkle coating the dish with the grated Parmesan cheese.  If using small ramekin’s, bake them in a shallow water bath.  

Separate the eggs and combine the egg whites with cream of tarter in your bowl for the electric mixer, beat egg whites with medium high speed in large bowl until firm peaks form.  In other small glass dish, beat yolks with a fork until they turn mustard yellow in color and frothy.


In small sauce pan, melt butter and add flour.  Whisk for a minute or so until the flour cooks a bit.  Add onion and cook for another two to three minutes stirring constantly

Add milk, spinach and nutmeg, salt & pepper and continue whisking and stirring constantly over heat at a small boil until the milk thickens somewhat.


Remove from heat and temper in the egg yolks.


Gently fold in one third of the egg whites before gradually folding in the remaining egg white mixture into the cooler bowl

Gently pour into prepared pie dish spreading the mixture evenly.  Bake for about 30 to 40 minutes until cooked through and top is lightly browned.  The inside will be light and delicious!


Enjoy as a side dish or alone as a breakfast, which is what Bill does with the left overs!  This night we enjoyed it along side of a great salmon dish with roasted brussels sprouts that paired perfectly with a Kennedy Shah Merlot.





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