- 10 ounces or so spinach, cooked (or thaw frozen spinach)
- 1/2 stick butter
- 1/4 cup flour
- Pinches of salt and pepper
- 1 cup milk (skim is fine)
- 1 cup shredded cheese
- 3 eggs, separated
- 1/4 teaspoon cream of tartar
Prepare spinach. Heat oven to 350*. Butter soufflé dish or one quart casserole.
Melt butter over low heat. Blend in flour and cook until bubbly. Stir in milk and continue stirring until the mixture thickens. Add salt and pepper.
Beat egg whites and cream of tartar until stiff peaks form.
In separate bowl, beat egg yolks. Stir into white mixture. Add spinach and cheese.
Stir about 1/4 of the egg white mixture into white/spinach mixture. Then fold the white/spinach mixture into the egg whites carefully.
Pour into soufflé dish. Set dish in pan of water about 1 inch deep. Bake until puffed, golden brown, and knife comes out clean. Serve right away. Enjoy!
This recipe was adapted from a thirty year old version of Betty Crocker’s Cookbook.
