Recipes and Cooking Spinach Soufflés 3.0 (3) Add your rating & review Souffles aren't just for dessert! This fresh Spinach Souffle recipe is ideal for brunch. Master the spinach recipe for a.m. entertaining, then try it as a showy holiday side dish, too. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 20 mins Total Time: 55 mins Servings: 8 Yield: 8 individual soufflés or 1 large soufflé Jump to Nutrition Facts Ingredients 2 packages (10 ounces each) fresh whole-leaf spinach, trimmed and washed 1 bunch scallions (about 6) or other small spring onions, trimmed and halved crosswise 3 tablespoon butter 6 tablespoon all-purpose flour 1 ¼ cup milk 1 ¼ teaspoon salt ⅛ teaspoon ground nutmeg Pinch of cayenne pepper 4 ounce Havarti cheese with dill, shredded (about 1 cup) ¼ cup fine dry bread crumbs 6 eggs, separated into yolks and whites between two clean bowls 2 teaspoon lemon juice Directions Bring large pot of water to a boil. Add spinach and scallion, stirring and submerging; cook about 2 minutes or until wilted. Drain well. When cool enough to handle, squeeze out excess water. Finely chop. In medium-size saucepan, melt butter over medium heat. Sprinkle with 3 tablespoons flour; whisk about 1 minute or until blended and cooked slightly. Add milk, whisking to prevent lumps. Cook over medium heat about 3 minutes or until mixture reaches a low boil, whisking in 1 teaspoon salt, the nutmeg and cayenne pepper. Remove saucepan from heat. Whisk in cheese; let cool slightly. Heat oven to 375°. Lightly coat eight (7-ounce) oval baking dishes or one 10-cup oval or soufflé dish with nonstick cooking spray. Sprinkle with bread crumbs, tilting dish to coat. In large bowl, whisk half of the cheese mixture into egg yolks. With wooden spoon, vigorously stir in remaining cheese mixture and the spinach mixture. In large clean bowl with electric mixer on medium to high speed, beat together egg whites, lemon juice and remaining 1/4 teaspoon salt until stiff peaks form. Sift remaining 3 tablespoons flour over egg whites and gently fold in. Stir one-quarter of beaten egg whites into spinach mixture to lighten. Gently fold in remaining egg whites. Spoon about 1 cup into each 7-ounce dish or scrape whole amount into soufflé dish. Place individual dishes on baking sheet. Bake individual soufflés at 375° about 25 minutes or until golden brown and puffed (or bake for 35 to 40 minutes for soufflé dish). Serve immediately. Rate it Print Nutrition Facts (per serving) 414 Calories 15g Fat 50g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 414 % Daily Value * Total Fat 15g 19% Saturated Fat 8g 40% Cholesterol 241mg 80% Sodium 560mg 24% Total Carbohydrate 50g 18% Protein 19g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.