Spinach Soufflé

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.

Serves 4 to 6. More Spinach Recipes
Spinach Salad with Marinated Mushrooms
Spinach Casserole
Spinach Squares with Cheese and Eggs
Spinach Casserole Recipe with Bacon Spinach Casserole II
Spinach Souffle Casserole
Spinach Casserole with Mushrooms
Ham and Spinach Casserole
Spinach Lasagna
Spinach Pie
Polenta and Spinach Casserole
Tuna and Spinach Casserole
Chicken and Spinach Casserole
Fresh Spinach Salad
Spinach Salad with Hard Cooked Eggs and Mayonnaise
Spinach Salad Recipe with Bacon
Spinach Salad Recipe
Spinach Salad with Pineapple
Strawberry and Spinach Salad
Spinach Salad with Apple
Spinach Salad with Hot Dressing
Wilted Spinach Salad
Spinach Salad with Mushrooms
Turkey and Spinach Salad with Wild Rice

Spinach Recipe Index
Spinach Salad Recipes

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