Spinach "Soufflé" Recipe

Name: Spinach "Soufflé"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh organic baby spinach stems removed; 1 yellow, sweet onion chopped; 1 T Olive oil or organic butter; 1 pint of organic cottage cheese; 3 to 4 (depending on size) organic eggs beaten; 1/2 cup organic sour cream; 1/4 cup organic all purpose flour; grated nutmeg to taste; salt and pepper to taste; 10 oz (or more if you desire) cubed organic sharp cheddar cheese; 1 cup panko or homemade bread crumbs; 4T melted organic unsalted butter

Servings: persons

1 pound fresh organic baby spinach stems removed
1 yellow, sweet onion chopped
1 T Olive oil or organic butter
1 pint of organic cottage cheese
3 to 4 (depending on size) organic eggs beaten
1/2 cup organic sour cream
1/4 cup organic all purpose flour
grated nutmeg to taste
salt and pepper to taste
10 oz (or more if you desire) cubed organic sharp cheddar cheese
1 cup panko or homemade bread crumbs
4T melted organic unsalted butter

1
Preheat oven to 375
2
Saute onion in 1 T olive oil or butter until soft.
3
Coarsely chop spinach and put into souffle dish.
4
Combine all but last two ingredients and mix well. Chill for about an hour.
5
Can be frozen at this time, for up to one month.
6
Melt butter and add panko or bread crumbs until slightly browned and spread over the top of the souffle.
7
Bake until top has browned, and bubbling, approximately an hour and 15 minutes. Remove from oven and let cool for 10 to 15 minutes before serving.
8
Pair with a Pinot Gris or unoaked Chardonnay, for a white wine or a Malbec or Tempranillo, for a red wine.
9
Better the second day as left overs.
10
Cheers!

1641

kcal

Calories

152

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fresh organic baby spinach stems removed, 1 yellow, sweet onion chopped, 1 T Olive oil or organic butter, 1 pint of organic cottage cheese, and more.

Yes, Spinach "Soufflé" falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spinach "Soufflé"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions