- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 3 large eggs, separated
- 1 cup milk
- 1 cup shredded cheese (such as Monterey Jack, Gruyère, or Parmesan)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Grease a 1.5-quart baking dish or soufflé dish with butter.
- If using frozen spinach, ensure it is thoroughly thawed and squeezed dry to remove excess moisture.
[If using fresh spinach, blanch it in boiling water until wilted, then drain and chop finely.]
- In a saucepan, melt 3 tablespoons of butter over medium heat.
- Stir in 3 tablespoons of flour and cook for about 1 minute.
- Gradually whisk in 1 cup of milk, stirring constantly until the mixture thickens.
- Remove from heat and let it cool slightly.
- In a large bowl, whisk the egg yolks and add the cooled milk mixture, spinach, and cheese.
- Season with salt, pepper, and nutmeg if using.
- Mix well.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the spinach mixture, being careful not to deflate the mixture.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the soufflé is puffed and golden brown.
- Avoid opening the oven door during baking to prevent collapsing.
- Once baked, serve immediately for the best texture and flavor.
- Enjoy your light and fluffy spinach soufflé!
Feel free to experiment with different cheeses like feta or cheddar for added flavor.
You can prepare the spinach mixture ahead of time and bake it just before serving.