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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1994

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Recipe Summary test

total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 14.4g; carbohydrates 22.6g; dietary fiber 2.3g; sugars 7.1g; fat 8.4g; saturated fat 3.7g; cholesterol 109.4mg; vitamin a iu 6105.7IU; vitamin c 19.5mg; folate 151.9mcg; calcium 277.2mg; iron 2.6mg; magnesium 72.6mg; potassium 635.6mg; sodium 614.2mg; thiamin 0.1mg.
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