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Spinach Souffle

Prep Time:20 Minutes
Cook Time:15 Minutes

Nutritional Information

A great alternative to creamed spinach.


  • 1/4 cup unsalted butter, room temperature
  • 2/3 cup plain dried breadcrumbs
  • 10 cups packed fresh spinach, trimmed and washed
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup sweet swiss, grated
  • 1 teaspoon granulated garlic
  • 6 large eggs, separated
  • 3 large egg whites
  • 1/2 cup grated parmesan cheese


  • 1. Preheat EGG to 400 degrees Fahrenheit. Butter a 1-quart tall sided baking dish and dust with breadcrumbs.
  • 2. Place spinach in a roasting pan and cover with foil. Roast on the EGG 5-7 minutes, or until the spinach is wilted. Remove spinach from EGG. Rough chop the spinach and squeeze out any liquid. Place spinach in a large bowl and set aside. Whisk the egg yolks and add to the spinach. Stir to combine.
  • 3. In a medium saucepan, melt the butter over medium-high heat (325 degrees Fahrenheit on the EGG). Add the flour and whisk together. Cook butter mixture until it begins to smell like popcorn. While continuing to whisk the butter mixture, gradually add the whole milk. Continue to whisk until smooth. Add the granulated garlic and the cheese. Continue to whisk until the mixture becomes smooth. Temper the cheese (mornay sauce) with the spinach mixture. Set aside.
  • 4. In a bowl of an electric mixer, with the whisk attachment, whip the egg whites until they reach a medium peak (test by lifting whisk up and the peak should fold back onto itself).
  • 5. Fold the whipped whites into the spinach in batches of 3.
  • 6. Pour the mixture into your prepared dish. Sprinkle with grated parmesan cheese. Bake 15 - 20 minutes. Remove from EGG and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828