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    You are in: Home / Recipes / Spinach Souffle Recipe
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    Spinach Souffle

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Mary Leverington's Note:

    For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.

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    Units: US | Metric


    1. 1
      Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
    2. 2
      Thaw spinach.
    3. 3
      Drain and squeeze out excess moisture.
    4. 4
      Melt butter in a medium size frying pan.
    5. 5
      Sprinkle flour on butter and blend in with a slotted spoon.
    6. 6
      Cook until it bubbles and begins to brown just a little.
    7. 7
      Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
    8. 8
      Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
    9. 9
      Beat egg yolks well with a whisk.
    10. 10
      Add about 1/4 cup of the sauce into the eggs and stir.
    11. 11
      Add another 1/4 cup and stir again.
    12. 12
      Remove pan from heat and slowly stir in the rest of the eggs.
    13. 13
      Place well-drained spinach into a blender or food processor and pour sauce over it.
    14. 14
      Blend until smooth, about 5-10 seconds.
    15. 15
      Pour into a bowl.
    16. 16
      Beat egg whites until fairly stiff, but not dry.
    17. 17
      Fold them gently into spinach mixture until all white streaks are gone.
    18. 18
      Pour into souffle dish and sprinkle cheese on top.
    19. 19
      Bake 45 minutes to one hour until set.
    20. 20
      (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.

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    Ratings & Reviews:

    • on November 15, 2011


      This is a good souffle. I add 1 small minced onion (sauteed in butter before adding the flour). When I cooked at home I added 1/4 cup Parmesan & 1/4 cup Swiss. For my cooking class I just added the Swiss cheese.

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    • on August 27, 2004


      Very good souffle. The second time I made this, I did add some minced onion to the mix (sauteed in the butter before adding the flour), and I used Parmesan cheese instead of the Swiss.IMHO, I think the onion and Parmesan round out the flavor better. I have added this to my "regular recipes".

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    • on January 19, 2004


      After having to import my Stouffer's Souffle from Seattle when stores in Vancouver discontinued it this is a windfall!! My husband says he likes it better than Stouffers. I froze 1/2 the recipe before cooking ...will post the result when I cook it. Susan in Vancouver

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    Read All Reviews (4)

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    Nutritional Facts for Spinach Souffle

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 326.9
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 13.7 g
    Cholesterol 286.0 mg
    Sodium 897.2 mg
    Total Carbohydrate 11.7 g
    Dietary Fiber 2.2 g
    Sugars 0.8 g
    Protein 15.0 g

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