Spinach soufflé

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 191, total fat 13 G., saturated fats 7 G., proteins 12 G., carbohydrates 7 G., fiber 1 G., cholesterol 87 mg, sodium 375 mg, sugar 2 G.

The name may make this dish seem complicated, but don't be fooled! Spinach soufflé is quite easy to make; just be careful when folding in the whipped egg whites to keep the mixture fluffy. Serve the soufflé straight from the oven, before it collapses. Even if your soufflé does collapse, it will still be delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 x 280g packages frozen chopped spinach, thawed
3 tablespoons unsalted butter
3 tbsp. flour
1.5 cups of milk
0.5 tsp coarse salt
1/4 teaspoon freshly grated nutmeg
1/4 tsp ground black pepper
3 large eggs, separate the yolks from the whites
1/8 tsp cream of tartar
0.5 tbsp. grated parmesan
1 tbsp. grated pecorino
Cooking spray or softened butter to grease the pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spinach, eggs, milk, Pecorino Romano cheese

Cooking the dish according to the recipe:

Preheat oven to 190°C. Place the spinach in a colander to drain. Squeeze out as much excess liquid as possible.
Prepare the béchamel sauce:

In a medium saucepan over medium heat, melt the butter; add the flour and stir until it forms a thick paste. Add the milk 1/2 cup at a time, stirring well after each addition, until a smooth sauce forms. Remove from heat and add salt, nutmeg, and black pepper. Taste. Set aside and let the sauce cool slightly.

Beat the egg whites with a mixer until foamy. Add the cream of tartar and beat on high speed until stiff peaks form. Set aside.
Whisk the egg yolks in a large bowl until pale yellow, then gradually add the warm béchamel sauce. Using a rubber spatula, gently fold in the spinach, Parmesan, and 1/2 cup of pecorino. Fold in a third of the beaten whites to lighten the mixture, then gently fold in the remaining egg whites until fully incorporated.
Lightly spray a 2-quart soufflé dish with cooking spray or grease with softened butter, then add the remaining 1/2 cup pecorino, coating the bottom and sides of the dish. Add the soufflé batter and bake until the soufflé is puffed and golden, 25-30 minutes. Serve immediately.

Categories:

recipe / Calorie content of prepared meals / Mixer / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes

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