mearl223 On September - 29 - 2011

Spinach-n-Cheese Souffle’

Here’s a novel way to cook spinach.. You basically use the same idea as a dessert souffle, which is folding your base into stiff peaks of beaten eggwhites & then bake it.



PrepTime 5mins – Serves 8 – Cooktime 15mins


8 baking cups – buttered on the inside
1/2 kg baby spinach leaves
3 tbsp oilve oil
salt & pepper to taste
1 white onion – minced
2 crushed garlic cloves
1/4 cup all purpose flour
1 cup low fat milk
a pinch of cayenne pepper or red chili pwd
2 tbsp grated parmesan cheese
200g Ricotta, cottage or goat cheese – crumbled
2 large eggs – whites separated

Cooking Instructions:

Preheat the oven to 400deg. Place the buttered baking bowls/cups on a baking tray & refrigerate for 10-15 mins & then re-brush with butter.

Wilt the spinach leaves mildly in a medium heated pan with a soft drizzle of water – set aside to drain in a colander & then roll & pat in a clean towel to remove excess water. Mince/ grind the leaves.

Fry the onions & garlic in the olive oil in another pan. Add the flour & cayenne and fry for 4mins. Whisk in the milk & simmer till it thickens – set aside in a large bowl to cool.

When cool, add the parmessan & other cheese, salt & pepper. Mix in the egg yolks & spinash. Set aside.

Whisk the eggwhites into stiff peaks in a clean dry large bowl. Fold the spinach batter into it lightly – don’t over mix!

Spoon the mixture into the baking cups & tap gently on the kitchen table to release any air pockets. Run a thin dry clean knife allr  ound the edges of each cup & set them on the baking tray on the medium shelf in the oven. Bake for 15mins or until well-risen & golden-brown on top.

2 Responses so far.

  1. Anjali s. says:

    Hi, just wanted to say that I made this before, but with grated carrots & I think you can also make it with beetroot.. KIDS LOVE THIS!!!

  2. Vera says:

    OMG, This is just so awesome! Very easy & so chic for a party.. my guests loved it! THANK YOU!!!

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