Spinach and cheese souffle

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 450 g - fresh spinach or frozen chopped spinach
  • 25 g - butter or margarine
  • 25 g - plain flour
  • 150 ml - milk
  • 75 g - cheddar cheese, grated
  • 3 eggs, separated
  • Salt and cayenne pepper

How to Make Spinach and cheese souffle

  • Grease a 900 ml pint souffle dish.
  • If using fresh spinach, wash well in several changes of water and discard stems and tough ribs.
  • Place in a saucepan over low heat and cook until tender.
  • Drain well, and then chop.
  • If using frozen spinach, cook as directed on packet.
  • Melt butter or margarine in a saucepan, add flour and cook, stirring for 2 minutes.
  • Remove from heat and blend in milk.
  • Return to heat, bring to the boil, stirring. Cook for 2 minutes.
  • Stir in spinach, cheese and egg yolks.
  • Season well with salt and a little cayenne pepper.
  • Whisk egg whites until stiff but not dry.
  • Beat 1 rounded tbsp of egg white into the spinach mixture, then fold spinach mixture lightly into egg whites with a metal spoon.
  • Cook it in an oven (mark 200 degree) until well risen and deep golden brown, about 20-25 minutes. Serve at once.