17 March 2026

CHEESEY SPINACH SOUFFLE

A souffle is a one of the staples in my recipe repertoire. It can be whipped up from ingredients that are usually in the pantry, fridge or garden! If you don't have spinach, just leave it out or use a handful of freshly chopped herbs.

• 2 tbsp (60g) butter
• 2 tbsp (60g) flour
• 300mls creamy milk
• Salt, pepper and a pinch of nutmeg
• 4 eggs, separated
• 2 large tbsp grated cheese (gruyere or tasty)
• 200g spinach

To prepare the dish, a little extra butter and some panko breadcrumbs or flour

Prepare a suitable deep soufflé dish about 20cm across by brushing well with extra butter. Roll breadcrumbs or flour around so they coat the bottom and sides of the dish. This will make the dish so much easier to clean. Preheat the oven to 200°C.

Get the spinach ready by steaming the washed leaves with a little salt until it is wilted. Place in a colander to drain all excess water from the spinach and then chop it quite finely. Keep aside. Melt the butter in a heavy saucepan, stir in the flour and blend well over the heat. Tip all the milk in at once and stir continually, still over the heat, with a whisk until it begins to bubble and thickens. Remove from the heat, whisk the egg yolks into this mixture one at a time. Then beat the chopped spinach in with most of the cheese. Season with salt, pepper and a little nutmeg to taste Put the egg whites in a very clean bowl and whisk them up with a very clean whisk until they are thick and stiff. Fold the stiff whites into the cheesy spinach mixture with a large metal spoon, cutting through lightly rather than mixing in with a heavy hand. Tip the mixture into the prepared dish, sprinkle the top with the remaining grated cheese and bake in the oven for 30 minutes. It will still be a little creamy and soft in the middle so you can bake it a few minutes longer if you prefer. Serve immediately while still hot and puffy.

Suggestion: a perfect fresh green salad or freshly sliced tomatoes make lovely accompaniments to the soufflé. Serves 2 to 4 depending on the accompaniments.