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Recipes > Vegetarian main courses > Spinach souffle Back to Recipes Index

Spinach Souffle

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Serves: 4


12 oz. Fresh spinach
4 Tbsp. plus 1 tsp. butter
1/4 cup plus 5 Tbsp. grated Parmesan cheese
3 Tbsp. all-purpose flour
1 cup milk or soy/rice beverage
1 tsp. nutmeg
4 large eggs plus 1 extra white
3/4 tsp. sea salt
Fresh ground black pepper


Preheat oven to 425F.

Trim and wash spinach. Bring a large pot of salted water to a boil. Add the spinach, and stir until the leaves collapse and are totally immersed in water. Drain them in a sieve; flush with cold running water to stop the cooking process. Drain again.

Use 1 teaspoon of butter to grease the bottom and sides of an ovenproof platter or a 13-inch oval gratin dish. Coat the platter or dish with 3 tablespoons of Parmesan cheese. Set aside.

Melt the remaining 4 tablespoons of butter in a medium saucepan over moderately low heat. Add the flour and whisk to blend; cook, whisking constantly, for about 1 minute. Whisk in the milk. Bring the mixture to a simmer, whisking, then reduce the heat to low. Stir in the nutmeg. Cook, whisking occasionally, for about 5 minutes to allow the mixture to thicken and lose its raw flour taste. Remove it from the heat and let it cool 10 minutes, then whisk in the 4 egg yolks one at a time. Whisk in 1/4 cup Parmesan, sea salt, and several grinds of pepper to taste. Transfer mixture to a large bowl.

Squeeze spinach between your hands to remove as much excess liquid as possible. Measure out 1/3 cup of tightly packed leaves and pt them in a food processor with half of the sauce; puree thoroughly, stopping the machine once or twice to scrape down the sides. Do not be tempted to use the excess spinach; it will make the souffle too heavy. Stir the spinach puree into the remaining sauce.

Beat the 5 egg whites to firm but not stiff peaks. Fold half of the whites into the spinach mixture to lighten it, then gently fold the rest. Transfer the mixture to the prepared platter or baking dish. Top with the remaining Parmesan. Bake 18 minutes; the souffle should be puffy and lightly browned on top. Serve immediately.

Source: Fletcher, More Vegetables, Please.

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