Creamed Spinach Souffle

I often make this dish at holidays, but after making it with this Easter’s dinner have decided why wait until Christmas? It is very easy to make and packed with a ton of flavor. Although spinach is very low in calories, I am not sure this dish is so much, as the butter, Boursin, Parmesan and heavy cream most likely tip the scale (pun intended!) in the not so dietetic category.

Spinach is considered a ‘Super Food’ as it is so high in vitamins, nutrients and fiber. Here’s a quick run-down: Vitamin A (good for your eyes); C (antioxidant supports immune health); K (critical for blood clotting and bone health); B9-Folate (also essential for cell growth); and E (protects cells from damage). There is a reason Popeye ate a lot of spinach. In fact, on average Americans eat 1.5 lbs. of spinach a year. Our household would be the exception as we eat spinach just about once a week.

This is not technically a souffle as it does not contain any eggs. The name should probably be changed to Creamed Spinach Casserole. I have been cooking this dish for so many years that I have forgotten where I originally found the recipe and, who knows, maybe I changed its name to ‘Souffle’ as I like how that sounds.

Start by cooking the spinach. You can also use frozen spinach, but I find it more difficult to wring out frozen spinach than to cook fresh, especially if you do it in the microwave. Fresh spinach also gives the dish a much greener color.

Once the spinach is wilted and chopped, finely dice one shallot. Grate 1/2 cup of Parmesan cheese and divide into two 1/4 cup portions. Soften the diced shallot in a tablespoon of butter (if you are not using salted butter, add a good pinch of salt) over medium heat for 3 to 4 minutes. Do not brown. Reduce the heat to low and add the Boursin cheese breaking it up as it heats. Next, add 1/4 cup grated Parmesan cheese.

As soon as it begins to melt, add 1/2 cup heavy cream to the pan. Also add freshly ground black pepper. Cook, stirring often until the cheese and cream come together into a smooth, thick and creamy sauce; about another 2 minutes.

Add the wilted spinach. Increase the heat until the sauce begins to bubble and gently stir to ensure that the spinach gets completely coated in the cream sauce. Adjust seasoning by adding more salt or pepper if needed. Butter a small baking dish generously. I used a 6 1/2 x 8 1/2 inch dish. If you are making this for a crowd, double the recipe and use a 9 x 13 inch baking dish.

OPTIONAL: Top with Panko bread crumbs pressing them lightly into the spinach and cream sauce. Top with 1/4 cup Parmesan cheese. If you don’t use the bread crumbs, just top with the extra cheese, but the crumbs add a very nice crunch.

At this point you can cover and place in the refrigerator until ready to bake or bake straight away. Great dish for holidays as you can make it either the day before or morning of. If you are making ahead, bring the dish out of the refrigerator 1/2 hour before baking.

Bake at 350 degrees for about 20 minutes. If you want to crisp up the top, broil for 2 to 3 minutes, but watch carefully so it doesn’t get overly brown.

Here it is right out of the oven!

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Creamed Spinach Souffle

Cheesy, creamy and delicious. The herbs blend beautifully with the spinach for a perfect side dish for holidays or any time of the year!

Ingredients

• 16 oz. Fresh spinach
• 1 Tbsp. Butter I almost always use salted butter.
• 1 Shallot, finely diced
• 5.2 oz. Boursin, garlic and fine herbs; at room temp
• 1/3 cup Heavy cream
• 1/2 cup Parmesan, divided in half More for the top before baking.
• Salt/Freshly ground black pepper to taste

Instructions

• Wilt and chop the spinach. Place 1/3 of the washed spinach in a paper towel. Roll up the towel, moisten slightly and microwave for about 45 seconds. Repeat until all the spinach is wilted. Roughly chop and set aside.
• Preheat oven to 350 degrees.
• Finely dice a shallot. Grate 1/2 cup of good quality Parmesan cheese divided in half.
• Melt 1 Tbsp. butter in a heavy bottomed skillet. Add the shallot and cook for 3 to 4 minutes over medium heat. Do not brown the shallots, but cook until just softened.
• Reduce heat to low and add the Boursin cheese to the skillet breaking it up into pieces. As soon as the Boursin begins to melt, add the cream and 1/4 cup Parmesan to the skillet. Cook, stirring often until the sauce becomes thick and creamy; about 2 minutes longer.
• Gently add the chopped, wilted spinach into the sauce stirring to ensure all the spinach gets covered evenly. Increase the heat until the sauce just begins to bubble and then remove from the heat.
• Generously butter a small baking dish. Pour in the spinach and sauce and cover with Panko bread crumbs pressing the crumbs lightly into the spinach mixture. Cover with remaining 1/4 cup Parmesan and bake for about 20 minutes.
• If you want a browner crust, broil for a couple of minutes, but watch closely so it doesn't burn.