About this recipe:A fantastic spinach souffle recipe that is worth mastering. After I once tried to make a souffle and it turned out horribly, I vowed never to make it again, until recently when I experimented a little with the ingredients. It worked, as you will see!
275g fresh spinach (leaves only)
1 small onion, finely chopped
25g plain flour
250ml warm milk
1 teaspoon salt
1/4 teaspoon grated nutmeg
freshly ground black pepper
25g freshly grated Parmesan
1/4 teaspoon cream of tartar
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Preheat oven to 180 C / Gas 4. Grease a round ovenproof dish with high sides.
Wash spinach and place into a large pan while still wet. Heat over a medium heat until it falls apart, then drain in a sieve.
Melt butter in a small saucepan. Add onion and cook for 3-4 minutes until soft. Stir in flour, then milk. Add salt, nutmeg and pepper and boil, stirring continuously, beating with a whisk over low heat to make a thick bechamel. Remove from heat.
Separate eggs. Beat egg yolks in a large bowl until frothy, then stir in the slightly cooled sauce in a thin stream, whisking vigourously.
Press the spinach to release any excess moisture, and chop finely. Add with the Parmesan to the mixture.
Beat the egg whites until stiff, adding the cream of tartar. Fold into the mixture. Pour everything into the prepared dish, then place into a large baking dish lined with a tea towel. Fill the outer dish with 2-3cm boiling water and carefully place the lot in the oven. Don't allow ANY water to splash into the souffle; you can also place the dishes into the oven BEFORE filling the outer one with water.
Bake in preheated oven for 50-60 minutes until the souffle can be pierced with a knife and nothing sticks to it, and it is brown on top. Don't open the oven whilst cooking. Serve immediately.