Spinach Soufflé

Southern Living
Makes 4 to 6 servings


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1 (10-ounce) package frozen chopped spinach, thawed
2 tablespoons butter
1 medium onion, chopped (about 3/4 cup)
2 garlic cloves, minced
3 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1 cup milk
1 cup freshly grated Parmesan or Romano cheese


Prep: 15 Minutes
Cook: 5 Minutes
Bake: 35 Minutes
Stand: 5 Minutes

Drain spinach well, pressing between paper towels to remove all excess liquid.

Melt butter in a large skillet over medium heat; add onion and garlic, and sauté 5 minutes or until garlic is lightly browned and onions are tender. Remove from heat, and stir in spinach until well blended; cool.

Whisk together eggs and next 4 ingredients in a large bowl. Whisk in milk and freshly grated Parmesan cheese; stir in spinach mixture, and pour into a lightly greased 8-inch square baking dish.

Bake at 350° for 33 to 35 minutes or until set. Let stand 5 minutes before serving.

Created date

February 2005