Spinach-Walnut Souffle

Recipe by
Total Time:
15-30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 8 baking cups - buttered on the inside
  • 1/2 kg - baby spinach leaves
  • 3 tbsp - olive oil
  • Salt and pepper to taste
  • 1 - white onion, minced
  • 2 - crushed garlic cloves
  • 1/4 cup - all purpose flour
  • 1 cup - low fat milk
  • pinch - cayenne pepper or red chilli powder
  • 2 tbsp - grated parmesan cheese
  • 200 gms - ricotta, cottage or goat cheese, crumbled
  • 2 - large eggs, whites separated

How to Make Spinach-Walnut Souffle

  • Preheat the oven to 400 degrees.
  • Place the buttered baking bowls/cups on a baking tray and refrigerate for 10-15 mins and then re-brush with butter.
  • Wilt the spinach leaves mildly in a medium heated pan with a soft drizzle of water. Set aside to drain in a colander. Then roll and pat in a clean towel to remove excess water.
  • Mince/ grind the leaves.
  • Fry the onions and garlic in the olive oil in another pan.
  • Add the flour and cayenne and fry for 4 mins.
  • Whisk in the milk and simmer till it thickens. Set aside in a large bowl to cool. When cool, add the parmesan, the other cheese, salt and pepper.
  • Mix in the egg yolks and spinach. Set aside.
  • Whisk the egg whites into stiff peaks in a clean dry large bowl.
  • Fold the spinach batter into it lightly, don't over mix.
  • Spoon the mixture into the baking cups and tap gently on the kitchen table to release any air pockets.
  • Run a thin dry clean knife all around the edges of each cup and set them on the baking tray on the medium shelf in the oven.
  • Bake for 15 mins or until well-risen and golden brown on top.