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Spinach Soufflé

Spinach Soufflé

Southern Living MARCH 2005

  • Yield: Makes 4 to 6 servings
  • Cook time:5 Minutes
  • Prep time:15 Minutes
  • Bake:35 Minutes
  • Stand:5 Minutes


  • 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


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.


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Spinach Soufflé recipe