This is one of the best spinach dishes I’ve tasted. This super easy creamy spinach soufflé is a treasured recipe from my childhood. Actually, it was my childhood favorite. My mom’s version was made with eggs (egg yolks and beaten egg whites to give volume), but I’ve updated the recipe to make it faster and easier.
Surprisingly, my vegetable-avoiding son loves this spinach soufflé. This one and this Carrot soufflé are the only veggies that he eats. I have a feeling this spinach soufflé will become one of your family favorites, too.
- 1 tbsp Oil - or butter or margarine
- 1 Onion - chopped
- 1 tbsp Minced Garlic
- Salt - to taste
- 250 g Spinach - 1/2 lb - chopped
- 3 cups Béchamel sauce - for a thicker cream, I add more 2 tbsp to this Béchamel sauce recipe
- Basil - optional to taste
- Oregano - optional to taste
- Parsley - optional to taste
- Paprika - optional to taste
- 2 tbsp Parmesan cheese - grated
- Preheat oven to 450ºF (230ºC).
- Make a thicker Béchamel adding 2 more tbsp to this Béchamel sauce recipe) and set aside.
- In a medium pot, warm oil (or butter/margarine) over medium-high heat. Add onion and garlic and sauté, stirring, until soft and fragrant, but not golden.
- Add chopped Spinach (for my mom’s original recipe see step 1), reduce heat to low, cover and cook, stirring occasionally until wilted.
- Add Béchamel) to the cooked spinach, stir until completely blended. For my mom’s original recipe add step 2.
- Pour into baking dish. For my mom’s original recipe see step 3.
- If you are in a hurry, just add the Parmesan cheese and it’s ready to serve. You don’t have to bake it, but it is delicious with the golden brown Parmesan cheese on the top.
- Top with some grated Parmesan cheese. Bake, uncovered, until light golden brown, about 20 minutes.
This is a 'lite' souffle, the faster way -- for a more traditional soufflé, my mom’s way, add the following steps:
- For the spinach, before everything: Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
- In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined.
- Once the creamed spinach mixture has cooled, fold the mixture into the prepared egg whites: Place the 2 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth. Using a rubber spatula, transfer 1/2 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into baking dish.
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