Mom’s Spinach Soufflé

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  • 10 ounces or so spinach, cooked (or thaw frozen spinach)
  • 1/2 stick butter
  • 1/4 cup flour
  • Pinches of salt and pepper
  • 1 cup milk (skim is fine)
  • 1 cup shredded cheese
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar

Prepare spinach.  Heat oven to 350*.  Butter soufflé dish or one quart casserole.

Melt butter over low heat. Blend in flour and cook until bubbly.  Stir in milk and continue stirring until the mixture thickens.  Add salt and pepper.

Beat egg whites and cream of tartar until stiff peaks form.

In separate bowl, beat egg yolks.  Stir into white mixture.  Add spinach and cheese.

Stir about 1/4 of the egg white mixture into white/spinach mixture.  Then fold the white/spinach mixture into the egg whites carefully.

Pour into soufflé dish.  Set dish in pan of water about 1 inch deep. Bake until puffed, golden brown, and knife comes out clean.  Serve right away.  Enjoy!

This recipe was adapted from a thirty year old version of Betty Crocker’s Cookbook.

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{ 8 comments… read them below or add one }

1 Bethany (One Girl's Taste On Life) August 10, 2010 at 8:16 am

This would be a great way to get my husband to eat more spinach. Thanks for the post!


2 Ella @ The Princess and the P August 10, 2010 at 9:12 am

This souffle looks delicious!! Do you know – should the spinach be drained and dried if it’s frozen? I’m assuming it should be..


3 Bethany @ More Fruit Please August 10, 2010 at 12:02 pm

I think that this is a wonderful way to use up some spinach in the household… thanks for sharing!


4 Kaley August 10, 2010 at 12:16 pm

I’m going to try this on my veggie hating dad. We’ll see how it goes!


5 Caroline (Ribbons, Roads, and Raspberries) August 10, 2010 at 10:14 pm

Mmm…love spinach and cheese! Not sure if my parents would go for this but I would. I’m glad you posted this today.


6 Ashley Myers May 18, 2011 at 8:39 am

Hey Kath, Do you know the nutritional value for this dish? By the way, I can’t wait to try it. It sounds and looks so YUMMY!


7 KathEats May 18, 2011 at 8:47 am

Sorry I don’t, but you could plug the recipe in a


8 Vicky November 10, 2012 at 7:37 pm

Im making it now, cant wait! I dont have any cream though, and Ive decided to leave one yoke in well see.


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