Spinach Souffle Recipe – This easy weeknight side dish is very easy to make and delicious. The perfect Spring recipe to bake in the oven and entertain with
Spinach Souffle Recipe
This easy weeknight side dish is very easy to make and delicious. The perfect Spring recipe to bake in the oven and entertain with. I cooked this last night and my husband ate that huge casserole you see in the picture. He didn’t even imagine it was that good until he tried it. Creamy layers of spinach with a toasty topping that puffs up nicely and airy. If you are hosting a dinner party or attending a pot luck dinner, impress your family and friends with a yummy spring dish.
Spinach is one of those vegetables that are so versatile. You can eat it raw, sautéed, baked, fried, etc. It’s full of iron and other great vitamins and it’s a very easy product to work with. Heck, remember Popeye? He was a fan of Spinach too 🙂
To me, the best party recipes are the ones I can make in advance. The idea is to enjoy family and guests without spending all night cooped up in the kitchen. This Spinach Souffle Recipe can be made in advance and simply finish the last 2 steps just before serving. If you’d like, you can add some cheese and other veggies. In my personal opinion, I prefer it without it so I can really taste the spinach and their creaminess.
The process is fairly simple for a Souffle, it’s definitely a Bechamel base with eggs and spinach. So if you’ve made Bechamel before then this recipe is definitely a no-brainer for you. If you haven’t, then you will enjoy making it for the first time. It is so easy that I let my husband do the stirring all by himself.
I hope you can make this delicious Spinach Souffle Recipe at home. If you do, please tag me on Instagram @livingsweetmoments and/or use the hashtag #LivingSweet – I promise to Repost it.
- 10 oz frozen spinach thawed
- 3 Eggs separated
- 1/2 Stick of Butter
- 1/2 Cup of Flour
- 1 1/4 Cups of Milk warm
- 1/2 Teaspoon of Nutmeg
- Salt and Pepper to taste
Preheat Oven to 375 Degrees Fahrenheit
Thaw the spinach and squeeze out the excess liquid. Set aside
In a saucepan, melt the butter over medium low heat
Add the flour and whisk until the flour is no longer visible
Pour in the milk while whisking
Keep mixing over medium low heat until liquid thickens up and becomes creamy. Add salt, pepper and nutmeg
Remove from heat and mix in the spinach. Allow to cool for 5 minutes
Mix in the egg yolks to the spinach mixture
Meanwhile, whip the egg whites until stiff peaks form
Gently fold in half of the egg whites into the spinach mixture and then fold in the rest
Place souffle base onto an 8x8" baking pan greased with nonstick spray
Bake for 20-30 minutes or until browned and puffy