- 1 bag (16 oz) frozen chopped spinach
- 1/4 cup butter or margarine
- 1/4 cup flour (all-purpose)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup milk
- 2 tablespoon very finely chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg, fresh is best
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
Directions:
1. Thaw spinach in a colander; squeeze well to get as much moisture as possible out.
2. Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.
3. Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
4. Gradually add milk, stirring constantly.
5. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
6. In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.
7. In a separate bowl, beat yolks until frothy and lemon colored.
8. Stir egg yolks into the sauce mixture; stir in the spinach.
9. Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
10. Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.
11. Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.
I make this every Thanksgiving. Last couple of years I have had to make three batched of this for two different parties! People that tell me they don't think it would be good try a bite then next thing you know they are coming back for seconds. :)
2. Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.
3. Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
4. Gradually add milk, stirring constantly.
5. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
6. In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.
7. In a separate bowl, beat yolks until frothy and lemon colored.
8. Stir egg yolks into the sauce mixture; stir in the spinach.
9. Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
10. Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.
11. Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.
I make this every Thanksgiving. Last couple of years I have had to make three batched of this for two different parties! People that tell me they don't think it would be good try a bite then next thing you know they are coming back for seconds. :)
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