Try an easy spinach souffle for a light lunch or side dish

The very word “soufflé” make eyes glaze over and may cause some to pass on this recipe.  But take heart, this is not the soufflé of Grand French cooking lore. This is a baked spinach laughably easy but delicious. 

This would make a light lunch.  It is a mainstay at many festive gatherings.  The start here is with frozen spinach. If using fresh spinach, pile it in a colander after cleaning, sprinkle some salt and pour boiling water over to wilt it and extract some of the inherent water in the leaves.

Also, a word about nutmeg:  this is a spice not often used in a savory dish, but it pairs well with spinach.  It is also one of those spices which IS discernably different if grated fresh using one of the thumb size kernels, versus the powdered variety probably in the back of one’s spice drawer for baking. If you don't have it, don't stress.The dish is delicious with or without it.

 

 

 

 

 

 

 

Spinach Soufflé

2 oz. butter (½ stick), or 2 T butter, 2 T extra virgin olive oil

1 medium onion, minced

1 pound (or 2 10 oz. packages) frozen chopped spinach, thawed

Salt/pepper

FRESH ground nutmeg, if possible

1 pound (or 15 oz. carton) ricotta cheese, skimmed or low-fat ok

8 oz. mozzarella cheese, grated

1 cup (about 3 oz.) grated Parmesan cheese

3 eggs, beaten to blend

 

Preparation

1.   Prepare 8-10 individual ramekins, or pretty baking dish (you can bring to the table), sprayed with cooking spray or buttered generously.  An 8-9” soufflé dish works well, but any baking dish is ok.

2.  Preheat oven to 325˚F.  Prepare a separate pan of boiling water.

3.  Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Do not let color. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.  Cool slightly.  Chop the mixture into a puree.  A food processor can do this in about 30 seconds.

4. Combine ricotta, mozzarella and Parmesan cheeses in large bowl. If you don’t have all these ingredients, sour cream can stand in for the ricotta, any mild cheese can sub for the mozzarella —really, any grated cheese will do.   Mix in eggs. Add spinach mixture; blend well.

5. Spoon mixture into individual ramekins or baking dish.   This next direction is optional and it is called a “water bath.”  Set filled dishes in larger baking dish, a 9 x 13 pan works well; add hot water to half way up the side of cups. Bake until filling is set in center and brown on top, about 45-60 minutes. Let stand 10 minutes.   Baking in water prevents a hard crust.  If it seems too daunting, one could just bake the soufflé without the water bath.  It will develop a bit of a crust, but this is not a bad thing.

6.  Sometimes the dish will puff up due to the eggs and fall as it cools.  Sometimes it will not.  No matter.  This seems to depend on the amount of water left in the spinach.  It is dramatic to unmold the ramekins for service, but the dish is still exceptional if served at table in the baking dish.  Serve warm or at room temperature.

Have fun with this; make it your own.   

Susan Delbert is the National Press Club executive chef. She oversees the Club's catering and two restaurants, the Fourth Estate and the Reliable Source.  Contact:  [email protected].