Hi! I'm chris escue. I design databases, build software, and dabble in the culinary arts.

Spinach Souffle


  • 1 pkg frozen spinach, cooked and drained
  • ¼ cup oleo
  • ¼ cup flour
  • 1 ¼ tsp salt
  • 1/8 tsp pepper
  • 1 cup milk
  • 1 tbsp onion, chopped
  • 1/8 tsp nutmeg
  • 3 eggs, separated
  • ¼ tsp cream of tartar


Preheat oven to 350F.

Heat oleo until melted. Add flour, ¼ tsp salt, and pepper. Cook until smoothe and bubbly. Remove from heat.

Add milk and heat to boiling. Boil, stirring constantly, for about a minute. Remove from heat.

Add onion, remaining salt, and nutmeg. Beat egg whites and cream of tartar in a 3-quart bowl. Beat egg yolks in a small bowl until very thick. Add yolks to sauce. Add spinach and ¼ of the egg whites. Fold sauce into the remaining egg whites.

Pour mixture into a 1-quart buttered casserole dish. Place casserole dish in a pan of water (about 1-inch deep). Bake for 50 to 60 minutes until puffed and golden.