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Spinach Souffle

Spinach Souffle I don’t own a souffle dish and do not make souffles often enough to justify buying one, so I use my 2 quart, deep cast iron pot, and it works out just fine! This is a lovely, light and fluffy souffle.

Serves 4-5.


  • 1/4 c fine dry bread crumbs
  • 5 large eggs
  • 1/4 tsp cream of tartar
  • 12 oz fresh spinach
  • 4 c water
  • 6 Tbsp butter
  • 1/2 c all purpose flour
  • 2 c milk
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 c shredded mild cheddar cheese


  1. Preheat oven to 350 degrees F and butter a 2 quart souffle dish. Dust with the bread crumbs. Shake out excess.
  2. Separate the eggs and set the yolks aside. With an electric mixer or whisk, beat the whites with the cream of tartar until stiff and creamy. Set aside.
  3. Break spinach leaves into 2-inch pieces. In a large pot on high heat, bring water to boil. Drop spinach in the water, stir, and bring back to simmer. Simmer 3 minutes, or until tender.
  4. Drain and press liquid out of spinach with back of spoon so it is very dry. Set aside.
  5. Heat the butter in a skillet over medium low flame; stir in the flour. Continue stirring, allowing the mixture to bubble for a minute. Pour in the milk and cook over low heat, whisking constantly until thickened. Stir in the spinach.
  6. Add egg yolks, nutmeg, salt, pepper and cheese; combine well. Fold in the egg whites and pour into the prepared dish. Bake about 35 minutes or until browned on top, puffed up a bit, and it does not jiggle when gently rocked back and forth. Serve immediately. (Souffles will deflate a little if left standing too long.)

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