Spinach And Parmesan Souffle Recipe

Spinach And Parmesan Souffle
submitted by sumit at ifood.tv


Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Parmesan cheese1⁄4 Cup (4 tbs), grated
 Frozen spinach10 Ounce, chopped (1 Package)
 Butter4 Tablespoon
 Flour4 Tablespoon
 Milk1 Cup (16 tbs), boiling
 Nutmeg1⁄8 Teaspoon
 Black pepper1⁄4 Teaspoon
 Egg yolks6
 Egg whites6
 Salt1 Teaspoon

Nutrition Facts

Serving size

Calories 335 Calories from Fat 197

% Daily Value*

Total Fat 22 g34.3%

Saturated Fat 12 g60.1%

Trans Fat 0 g

Cholesterol 319.8 mg

Sodium 744.8 mg31%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2.6 g10.3%

Sugars 4 g

Protein 17 g33.3%

Vitamin A 181.9% Vitamin C 6.6%

Calcium 26.9% Iron 15.9%

*Based on a 2000 Calorie diet


Butter sides and bottom of souffle dish.
When chilled, spread again with butter.
Sprinkle with Parmesan cheese.
Shake off excess.
Cook spinach.
Cool immediately.
Replace spinach in saucepan and heat until all moisture disappears.
Spinach must be dry.
Set aside.
Melt butter in a saucepan.
Stir in flour.
Stir constantly until flour is cooked.
Remove from heat and let cool slightly.
Stir in half the boiling milk.
Mix well.
Add remaining milk.
Keep stirring with wire whisk until thick and smooth.
Mix white sauce, salt, nutmeg, pepper, spinach and egg yolks in blender on high speed until mixed.
Beat egg whites with 1 teaspoon salt until stiff.
Fold carefully into spinach mixture a little at a time.
Fold until mixed.
Pour into prepared souffle dish.
Set in pan of boiling water.
Bake in preheated oven at 3000 60 minutes, until firm.
Serve immediately.