Grandma’s Spinach Soufflé recipes - Appetizers

Author: Tracey Felton

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Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled. Call it baked spinach if you feel more Get Spinach and Cheddar Souffle Recipe from Food Network

Spinach Souffle
Grandma’s Spinach Soufflé
Spinach and Cheddar Souffle
Souffle of Spinach And Goat Cheese

Spinach Souffle

Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.
Provided by: Martha Stewart
Yields: 6
Number of ingredients: 12

Ingredients:

3 tablespoons breadcrumbs
10 ounces spinach, well washed, tough stems removed
4 teaspoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 whole large eggs, separated
1 cup freshly grated Parmesan cheese (2 ounces)
2 large egg whites
Pinch cream of tartar
Cooking spray

How to cook:

Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray. Coat with breadcrumbs. Tap out excess; set aside.
Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
Using a rubber spatula, transfer 1/3 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.

Notes: Spinach Souffle Recipe, Ingredients · 3 tablespoons breadcrumbs · 10 ounces spinach, well washed, tough stems removed · 4 teaspoons unsalted butter · 3 tablespoons all-purpose flour

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souffle of spinach and goat cheese

Spinach Soufflé

If you're looking for just the right side dish for your holiday menu, this spinach soufflé if a crowd Duration: 6:13

Easiest Spinach Souffle

Easiest Spinach Souffle us that we have nothing to be scared of when making a souffle for Duration: 2:48

Grandma’s Spinach Soufflé

From Margaret Houston, Featherstone Farm CSA member: "Don’t be put off by the word “soufflé”—this is very easy! Call it baked spinach if you feel more
Provided by: Mi Ae Lipe
Yields: 4 servings
Cuisine: American,Vegetarian
Number of ingredients: 7

Ingredients:

1 bunch fresh spinach ((about 6 ounces leaves, or 4 cups firmly packed))
2 tbsp flour
1 cup milk
1 tsp salt
freshly ground black or white pepper
3 eggs (whites and yolks seperated)
¾ to 1 cup grated or crumbled cheese ((feta, sharp Cheddar, smoked anything, blue cheese, Parmesan))

How to cook:

Preheat the oven to 350°F. Butter a 2-quart casserole dish and set aside.
Wash the spinach leaves and spin them dry. Heat a large sauté pan with a small amount of oil or butter; put all the spinach in and cook, turning, until the leaves are fully wilted, about 4 minutes. Spread the cooked spinach on a plate and allow it to cool somewhat, then squeeze all the moisture from it. Chop finely.
In a small saucepan, whisk the flour into the milk. Set the pan over medium-low heat and simmer, stirring frequently, until it thickens and has a smooth consistency. Pour the mixture into a large bowl; stir in the salt and pepper, and allow to cool somewhat.
In a large, very clean bowl, whip the egg whites until soft peaks form.
Whisk the egg yolks into the milk-flour mixture. Add the chopped spinach and grated cheese; stir to combine. Using a rubber spatula, gently fold in the egg whites; pour into the casserole dish and spread evenly.
Bake for 40 to 45 minutes, or until puffed and golden. Serve immediately.

Notes: Easy Spinach Souffle Recipe, Easy Spinach Souffle Recipe · 10 oz frozen spinach thawed · 3 eggs separated · 1/2 stick of butter · 1/2 Cup flour · 1 1/4 Cups milk warm

Spinach and Cheddar Souffle

Get Spinach and Cheddar Souffle Recipe from Food Network
Provided by: Ina Garten
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 3 servings
Number of ingredients: 12

Ingredients:

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 tablespoons all - purpose flour
1 cup scalded milk
1/4 teaspoon of nutmeg
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
4 extra - large egg yolks, at room temperature
1/2 cup grated aged Cheddar cheese, lightly packed
1 package frozen chopped spinach, defrosted and squeezed dry
5 extra - large egg whites, at room temperature
1/8 teaspoon cream of tartar

How to cook:

Preheat the oven to 400 degrees F. Butter the inside of a 6- to 8 - cup souffle dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Notes: Spinach and Cheddar Souffle Recipe, 1 package frozen chopped spinach, defrosted and squeezed dry. 5 extra-large egg whites, at room temperature. 1/8 teaspoon cream of tartar.

Souffle of Spinach And Goat Cheese

This recipe is by Florence Fabricant and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Provided by: Florence Fabricant
Total time: 50 minutes
Yields: 4 servings
Cuisine: french
Number of ingredients: 10

Ingredients:

1 pound fresh spinach
1/4 pound creamy fresh goat cheese, such as Montrachet
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
Salt and freshly ground black pepper
Freshly grated nutmeg
3 egg yolks at room temperature
4 egg whites at room temperature
Pinch of cream of tartar

Nutrition:

How to cook:

Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
Crumble cheese or cut into pieces and set aside.
In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.

Notes: Creamed Spinach and Aged Cheddar Soufflé Recipe from H-E-B, In a large sauté pan, heat 1 tablespoon of butter on medium. Add spinach and toss carefully until wilted. Remove from heat and set aside too cool.