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Joey & Sully’s Spinach Souffle

INGREDIENTS

  • 4 free range eggs
  • 5 big handfuls of spinach
  • Milk
  • Flour
  • Butter
  • Parmesan
  • Salt, pepper & nutmeg
Joey & Sully’s Spinach Souffle

METHOD

Did you know that souffle means 'to whisper' in french? People think that souffles are scary, temperamental things but we threw this together in no time not even following a proper recipe! It was inspired by some spinach from a friend's garden, which looked so yummy we decided it had to be a main dish all in its own right.

Method:

  • Preheat oven to 200 degrees celsius.
  • Grease a souffle dish generously (with butter)- about 1 litre volume- we actually used a saucepan as we couldn't find our souffle dish.
  • Start by melting the butter (about 2 ounces) and add a couple of ounces of flour. Mix together to get a soft putty like mixture over a gentle heat.
  • Then add in about 5 fluid ounces of milk.
  • Use a balloon whisk to remove lumps and stir as it begins to thicken for a few minutes.
  • Add a good handful of grated parmesan and salt & pepper to season.
  • When the cheese has dissolved into the sauce take it off the heat and allow to cool slightly.
  • Then whisk in the egg yolks one by one, stirring and leave to cool a little more.
  • Meanwhile cook your spinach with a lump of butter, salt, pepper & nutmeg- no need to add extra water.
  • When cooked make sure you drain really well. Chop very finely using a scissors and add to white sauce mixture.
  • Whisk your egg whites in a separate bowl till very stiff then fold very gently into white sauce and spinach mixture slowly.
  • Pop into the oven for 20-25 minutes (till fluffy and golden brown on top)- this makes a scrummy veggie supper for two.
  • Serve with a tomato and basil salad and some lovely leaves.
  • ENJOY!