Spinach and cheese souffle

    35 min

    I could never understand why some people don't like spinach. Maybe it is because my mother knew how to prepare it deliciously, like in this cheese souffle.

    3 people made this

    Serves: 4 

    • 110g (4 oz) cooked spinach, drained
    • 50g (2 oz) grated strong cheese
    • 25g (1 oz) butter
    • 25g (1 oz) plain flour
    • 75ml (1/8 pt) liquid from spinach
    • 75ml (1/8 pt) milk
    • 3 eggs, separated
    • salt and black pepper, to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 220 C / Gas 7.
    2. Sieve drained spinach and add all but 1 tablespoon of the cheese.
    3. Melt the butter in a saucepan over a low heat. Remove from the heat and stir in the flour. Gradually pour in the milk and spinach liquid, stirring or whisking constantly. Beat in egg yolks, off the heat, stirring vigorously. Season well and combine with the spinach and cheese mixture.
    4. Whisk egg whites until stiff and fold carefully into the mixture. Transfer to a greased souffle mould.
    5. Bake for 25 minutes and when cooked, sprinkle with the remaining cheese.

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    Reviews in English (1)


    Was nice but needed a lot longer than stated. The top was cooked but underneath was still sloppy so had to put back in oven for extra 15 mins. Maybe my souflé dish was a little too deep??  -  01 Aug 2016