Spinach-and-Cheese Souffle
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon canola oil
- 3pounds fresh spinach, stemmed and washed but not dried
- 1cup fat-free ricotta
- ½cup crumbled part-skim feta cheese
- 2teaspoons kosher salt
- Freshly ground pepper to taste
- ½teaspoon grated lemon zest
- 7egg white
Nutritional analysis per serving (6 servings)
172 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 15 grams protein; 729 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
- Step 2
Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes. Drain well, pressing out excess liquid.
- Step 3
Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest. Scrape into a bowl and stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.
Private Notes
Comments
Three pounds of spinach? I used 3 cups plus a little. It turned out well.
We used a blend of spinach and kale and goat cheese and it was a beautiful green color. The lemon zest overpowered the spinach /kale flavor, Cut it to half. Next time chop the spinach/kale vs running it through the food processor.
Lordy! This is not at all how you cook a soufflé! Soufflés involve flour, cream, egg yolks, cream of tartar, and way less salt. They do not involve oil, or any product with words such as "fat-free" or "part-skim" on its label. You butter the baking dish, and coat that with finely grated parmesan and breadcrumbs. The eggs must be at room temperature. Find yourself a French recipe, or an older cookbook, such as "The Best of Bon Appetít" (1984), or "The New Basics" (1989).
Used carton egg whites instead of separating whole eggs (seems wasteful, don't know what to do w/ yolks). Whipped for like 8-10 minutes. Did not ever make peaks. Is this because they were not fresh enough, or because they were pasteurized? Is it just not a possible thing to whip egg whites from a carton?
We used a blend of spinach and kale and goat cheese and it was a beautiful green color. The lemon zest overpowered the spinach /kale flavor, Cut it to half. Next time chop the spinach/kale vs running it through the food processor.
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