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Spinach Souffle




1 package chopped frozen spinach, defrosted
1 tablespoon butter
1 tablespoon parmesan cheese
3 tablespoons Epicurean Basil Extra Virgin Olive Oil
2 tablespoons minced shallots
3 tablespoons all purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 1/2 cups whole milk
2 tablespoons Epicurean Sicilian Lemon White Balsamic Vinegar
6 eggs, separated and room temperature


Preheat oven to 400 degrees. Grease a 1 1/2 to 2 quart soufflé dish with butter and sprinkle with parmesan cheese. Bring a saucepan of lightly salted water to a boil and add spinach. Cook 2-3 minutes. Drain spinach, pushing down with a spatula to remove juice. Let cool. Heat Epicurean Basil Extra Virgin Olive Oil in a large saucepan and add shallots. Cook about 3-4 minutes over medium low heat. Be careful not to burn. Stir in flour, salt, nutmeg, and pepper, whisking constantly. Gradually add in milk, whisking until mixture thickens. Remove from heat. Stir in Epicurean Sicilian Lemon Balsamic Vinegar. Stir egg yolks one at a time into milk mixture until blended. Add cooled spinach, and mix to incorporate. In a bowl with an electric mixer, beat egg whites until they hold stiff peaks. Fold approximately 1/4 egg whites into spinach mixture to make it easier to manage, and then gently fold in the remainder. Pour into prepared dish and bake for approximately 30 minutes, or until top of soufflé is well puffed and lightly browned.

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