Spinach souffle

Toby and I went to my parents’ house for Thanksgiving, and now we’re in Jekyll Island, Ga., with his family for Christmas. (It’s really beautiful here — and really warm. I swam outside today!)

Anyway, my mom put the Christmas decorations up and made Christmas dinner two nights after Thanksgiving so we could celebrate with them, too. Everything was good, of course, but the spinach souffle was probably my favorite.

The massive amount of cheese could be why I like this so much… but hey, it has a bunch of spinach, too.

Weird thing about spinach souffle: I’ve liked it as far back as I can remember. Even when I was completely anti-green things and would freak out if a single strand of shredded lettuce touched my plate, I would eat Stouffer’s spinach souffle (which is way greener than the homemade version).

This is 100 times better than the frozen kind, as you might imagine. It’s not that hard to make, either. It just makes a LOT. And doing it without some kind of electric mixer would be a challenge.

There are a LOT of eggs in here. If you don’t have a really big souffle dish, you may want to reduce the recipe a little. Also, my mom used fresh spinach but I feel like it’s easier (and cheaper) to use frozen.

My mom baked this in a water bath, but I haven’t when I’ve made it. I think it might take longer to cook if you do the water bath, though, so keep that in mind if you go that route.

Merry Christmas Eve!

Spinach souffle (Adapted from my mom)
3 packages frozen spinach
9 tablespoons butter
9 tablespoons flour
3 cups milk
1 teaspoon onion powder (optional)
1/2 teaspoon nutmeg
4 1/2 cups grated medium sharp cheese
9 eggs, separated and at room temperature

Heat and drain (and/or pat dry) spinach.

Preheat oven to 350. In a large saucepan, melt the butter over medium-high heat and then add the flour and whisk. Allow to thicken slightly, then whisk in the milk and continue whisking until sauce is thick and smooth. Add the spices and stir in the grated cheese. Stir until cheese is melted.

Remove pan from heat and add spinach. Beat the egg yolks and then add them to the cheese/spinach mixture and mix well.

In a clean bowl, beat egg whites until they form stiff peaks. Carefully fold whites into the spinach mixture.

Pour mixture into buttered souffle dish and bake for about 50 minutes (make sure you don’t open the oven in the first 30 minutes), or until souffle is puffed and center is firm. Serve immediately.

About these ads

About Jen @ Marshmallows and Margaritas

Sugar addict / glitter lover / cocktail enthusiast
This entry was posted in cooking, eating and tagged , , , , . Bookmark the permalink.

4 Responses to Spinach souffle

  1. sanne says:

    Thank you so much for this recipe! My son and I are on a search for souffle and he picked this picture because he loves spinach. He is six! I have infected him with the cooking virus and he saw a souffle at some cooking program, hence his quest for the perfect recipe. It looks and sounds delicious and we want to give it a go. However, we’re from the netherlands, I don’t know how much three packages of spinach is? here one carton frozen is 450 grams which is about 15 ounces I guess??

    • Jen says:

      One package of frozen spinach here is about 9 ounces, so three would be about 765 grams. This recipes makes quite a bit, so you could just use one 450 gram carton and 2/3 of the rest of the recipe? That’s wonderful that your son loves spinach at age 6!

      • sanne says:

        whoo, your so quick, thank you! yes it’s his favorite vegetable since he can eat. his next faorite is cauliflower, more predictable. we’ll be making this probably tomorrow!

  2. Okay, I’m drooling! NEED. TO. MAKE. THIS. NOW!!!!!!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s