Total Time
Prep 20 mins
Cook 30 mins

A new way to serve spinach! Cook in 6 individual soufflé dishes or one 2 quart casserole.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
  3. Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
  4. Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
  5. Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese.
  6. Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
  7. Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
  8. Makes about 6 -1 cup servings.
  9. Serve immediately.
Most Helpful

This was an attractive and delicious recipe! We followed Caroline's recommendation and sauteed the onions beforehand, and they blended in nicely. We baked the souffle in 6 large ramikens, and were pleased with the consistency and the heat-retaining properties of the dishes. This will definitely be made again and again!

Marina K August 15, 2007

Light and airy souffle; next time I will saute the onions before adding; they dominated the flavors with their crunch/strong taste. Still a great recipe. Thanks for posting!

Caroline Cooks May 17, 2007