This elegant spinach and feta soufflé gets its inspiration from spanakopita, the classic Greek pie made with phyllo pastry. While soufflés have a reputation for being tricky to make, they're actually quite easy. Serve with olive oil-roasted potatoes and a tomato-cucumber salad tossed in a lemony dressing. Source: EatingWell Magazine, May/June 1994

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Ingredients

Directions

  • Position rack in lower third of oven; preheat to 375 degrees F. Coat a 2-quart souffle dish or similar deep, straight-sided casserole dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.

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  • Heat a large skillet over medium heat. Add spinach with the water still clinging to the leaves and cook, stirring, just until wilted, 2 to 3 minutes. Transfer to a colander to drain. Squeeze out excess liquid and chop.

  • Wipe out the pan, add oil and heat over medium heat. Add onion and garlic and cook, stirring, until softened, 2 to 4 minutes. Add the chopped spinach and cook, stirring, until heated through and quite dry, about 2 minutes.

  • Heat 1 cup milk in a heavy medium saucepan until steaming. Dissolve cornstarch in the remaining 1/2 cup cold milk in a small bowl. Add to the hot milk and cook, whisking constantly, until thickened and smooth, 2 to 3 minutes. Remove from the heat and let cool slightly. Add egg yolks, one at a time, whisking until incorporated. Stir in the reserved spinach mixture, feta, mint (or dill), 1/4 teaspoon salt and pepper.

  • Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add the remaining 1/4 teaspoon salt; gradually increase speed to high and beat until stiff (but not dry) peaks form.

  • Whisk about one-third of the beaten egg whites into the spinach mixture to lighten it. Fold the spinach mixture back into the remaining whites with a rubber spatula. Turn into the prepared dish and smooth the top.

  • Bake the souffle until puffed and the top feels firm to the touch, 35 to 40 minutes. Serve immediately.

Nutrition Facts

222 calories; 8.4 g total fat; 3.7 g saturated fat; 109 mg cholesterol; 614 mg sodium. 636 mg potassium; 22.6 g carbohydrates; 2.3 g fiber; 7 g sugar; 14.4 g protein; 6106 IU vitamin a iu; 20 mg vitamin c; 152 mcg folate; 277 mg calcium; 3 mg iron; 73 mg magnesium;

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