Spinach Souffle

Don’t let the word “Souffle” stop you from trying this recipe. It is easy and delicious and not a true or traditional souffle, which puffs up high and then has the potential to fall down low. Because of the spinach it is much more stable.

We eat a lot of spinach in our house and I am constantly looking for new ways to cook it. This was the side dish I included in our Christmas dinner, but it would work nicely with a simple weeknight meal.

Start by thawing 20 oz. of frozen spinach. When completely thawed squeeze all of the water out of the spinach handful by handful until it is very dry.

Grate 1 1/2 cups of cheese. I used 1 cup of good quality cheddar and 1/2 cup of gruyere. Use whatever cheese you like. Soften 4 oz. of cream cheese and cut into small cubes. Mince 4 cloves of garlic. Melt 1 stick of butter.

Preheat the oven to 350 degrees. Separate 8 large eggs. In a large mixing bowl beat 8 egg yolks until light and fluffy.

Next mix the drained spinach, cheeses, including the cream cheese, garlic and 1/2 tsp. salt until well combined in a third bowl. Add the beaten egg yolks into the spinach mixture. Pour the melted butter into the the spinach mixture and stir to combine.

In a separate bowl beat the whites until soft peaks form.

Fold the egg whites into the spinach mixture and gently mix to combine. You don’t want to take the air out of the whites.

Generously grease either 5 small (1/2 cup) ramekins or one 1 1 1/2 qt. baking dish. I like the single serving for this recipe. I think it is a bit more elegant.

Add the mixture to the prepared ramekins. Bake uncovered until the edges start to brown, about 30 minutes. Allow to rest a couple of minutes. Unmold by running a knife around the edge of the ramekin.  Serve warm. If there are any leftovers these are also surprisingly good next day cold.

That’s it! So simple! So delicious!

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Spinach Souffle

Easy, delicious and a beautiful combination of spinach, eggs and cheese.

Ingredients

• 8 Large Eggs, separated
• 20 oz. Frozen spinach, thawed and well drained
• 1 1/2 cup Cheese; 1 cup cheddar; 1/2 cup gruyere or your choice
• 4 oz. Cream cheese, softened and cubed
• 4 cloves Garlic, minced
• 1/2 tsp. Salt
• 1 Stick Unsalted butter, melted

Instructions

• Preheat oven to 350 degrees. Thaw the spinach and drain thoroughly by squeezing all the water out. Set aside.
• Generously grease five 1/2 cup ramekins.
• Beat the egg yolks until light and fluffy. In a separate bowl mix the spinach, cheeses, minced garlic and salt. Add the egg yolks to the spinach mixture. Pour in the melted butter and mix well.
• Beat the egg whites until soft peaks are formed. Gently fold the whites into the spinach mixture.
• Pour into the prepared ramekins and bake until the edges just start to brown; about 30 minutes.
• When done, let rest for a couple of minutes. Unmold and serve warm.