ISO Recipe for Spinach Souffle

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Head Chef
Sep 9, 2004
I need a recipe for the above ASAP. The one I remember had cream cheese, butter, sage, salt and pepper. Very simple. does anyone out there have a similar recipe? I lost mine somehow.

Will appreciate any help.
Found this one.

Spinach Soufflé


1 bag (16 oz) frozen chopped spinach
1/4 cup butter or margarine
1/4 cup flour (all-purpose)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon very finely chopped onion
1/2 teaspoon salt
1/8 teaspoon ground nutmeg, fresh is best
3 large eggs, separated
1/4 teaspoon cream of tartar

Thaw spinach in a colander; squeeze well to get as much moisture as possible out.
Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.

Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.

In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.

Stir egg yolks into the sauce mixture; stir in the spinach.

Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.

Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.

Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.
1 1/2 pounds fresh spinach (or 2 10-oz packages frozen spinach defrosted)
1/2 cup matzo meal or bread crumbs
2 cups grated sharp cheddar
6 eggs, thoroughly beated
1 pound cottage, farmer, pot, or feta cheese (or combination)
1/2 cup grated Romano or Parmesan cheese
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1/4 teaspoon nutmeg, preferably freshly grated
Preheat oven to 350F

-Steam or defrost spinach and squeeze out excess water.
-Set aside 1/4 breadcrumbs and 1/4 cup cheddar
-In large bowl, mix spinach with rest of ingredients
-Oil a 9 x 13 baking pan. Dust the bottom with the reserved 1/4 cup breadcrumbs. Spread the spinach mixture evenly in pan.
-Sprinkle the top with reserved cheddar.
-Bake at 350F for 45-60 minutes, until the top is golden and firm to the touch.
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