Spinach Cheese Souffle


January 19, 2012

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This Spinach Cheese Souffle recipe is from Donna Hay’s Modern Classics cookbook.  The word souffle needn’t fill you with terror – it’s quite straightforward, if a little fiddly.

If you are growing spinach and have your own hens, then this is really a ‘store-cupboard’ recipe that won’t require a trip to the supermarket.


·         1 bunch spinach leaves (about 400g)

·         60g butter

·         4 tablespoons plain flour

·         3 cups milk

·         4 eggs, separated

·         ½ cup grated cheddar

·         a handful of breadcrumbs


Place the spinach in boiling water and remove after one minute and drain.  Squeeze all the excess liquid from the spinach and then chop.  Melt the butter in a saucepan over a medium heat.  Add the flour and stir until smooth.

Whisk in the milk and stir briskly until the sauce thickens.  Remove from the heat and stir through the spinach, egg yolks, cheese.  Season well with salt and pepper. Allow to cool to room temperature.

Preheat the oven to 210 degrees celsius.

Grease 4 x 1-cup capacity ramekins with butter and sprinkle with dry breadcrumbs to coat.

Beat the egg whites in an electric mixer until soft peaks form.  Gently fold one-third of the egg whites through the spinach mixture and then the remaining two-thirds.

Spoon in to the ramekins and place them on a baking tray.  Bake for 15 minutes until puffed and golden.  Do not open the oven door while cooking.

Have you tried this recipe? What did you think?

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