Spinach Souffle

Souffles are essentially a baked cake made up of two primary components. First there's the base, which is made up of a flavored creme sauce that may contain other ingredients. Then there's meringue, a mixture of egg whites that are beaten or whipped into soft peaks. Depending upon the ingredients, souffles can be served as a savory main dish in a meal or as a sweetened dessert dish. The base gives the souffle its flavor, and the meringue portion gives the dish its "lift" or "rise." The puffed-up aspect of the dish makes for a dramatic presentation. Among these, spinach souffle presents a healthy, flavorful choice that's surprisingly easy to make.

Spinach souffle basics

The main ingredients that go into the base of a spinach souffle are spinach, parmesan cheese and nutmeg, along with salt and pepper. Of course, there are variations based upon regional and cultural preferences, as well as your individual tastes. Garlic is a common addition to many spinach souffle recipes. Spinach souffle can be served as a main course for any meal of the day. If prepared in individual baking dishes-called ramekins-the dish can also serve as an attractive and tasty appetizer. Total time for preparing a spinach souffle is approximately 50 minutes. Roughly 10 minutes of that will be preparation time, while the remaining time will be devoted to cooking the souffle.

How to make spinach souffle

• Preparation begins by brushing the insides of a souffle or deep casserole dish with 1 and 1/2 tablespoons of softened butter.
• Preheat the oven to 375 degrees.
• Take three eggs and separate the egg yolks and the whites. Set the containers aside.
• Saute one pound of stemmed and chopped spinach in approximately one tablespoon of oil until the spinach wilts, and any juice content has cooked out.
• In a separate medium saucepan, melt four tablespoons of unsalted butter over medium heat.
• Add two tablespoons of all-purpose flour and one-half teaspoon of salt. Whisk this combination continuously for roughly 30 to 45 seconds until cooked.
• Add one cup of whole milk, stirring constantly for about four minutes until this mixture thickens.
• Mix in sauteed spinach, and continue to cook over medium heat for one minute. Season this with a one-eighth teaspoon of either white or black pepper, and a one-eighth teaspoon of nutmeg.
• Whisk one-half cup of this spinach mixture into the egg yolks, then combine both mixtures together.
• Beat egg whites on high until stiff peaks form. Stir approximately one-third of the egg whites into the spinach mix, then fold in the remaining egg whites.
• Spoon your souffle mix into the pre-buttered baking dish. Bake the souffle for approximately 30 minutes until it is puffed up and cooked completely.
• After it has been out of the oven for about five or 10 minutes, the dome of the souffle will begin to collapse in on itself. This is normal. Allow the souffle to cool to a safe eating temperature, and it's ready to enjoy.