From Margaret Houston, Featherstone Farm CSA member: “Don’t be put off by the word “soufflé”—this is very easy! Call it baked spinach if you feel more confident with that. The main trick here is to call everyone to the table just before you take the dish from the oven, so they can admire the puffy, golden top. My children, sadly, lack appreciation. They just see the green bits.”
¾ to 1 cup grated or crumbled cheese ((feta, sharp Cheddar, smoked anything, blue cheese, Parmesan))
Preheat the oven to 350°F. Butter a 2-quart casserole dish and set aside.
Wash the spinach leaves and spin them dry. Heat a large sauté pan with a small amount of oil or butter; put all the spinach in and cook, turning, until the leaves are fully wilted, about 4 minutes. Spread the cooked spinach on a plate and allow it to cool somewhat, then squeeze all the moisture from it. Chop finely.
In a small saucepan, whisk the flour into the milk. Set the pan over medium-low heat and simmer, stirring frequently, until it thickens and has a smooth consistency. Pour the mixture into a large bowl; stir in the salt and pepper, and allow to cool somewhat.
In a large, very clean bowl, whip the egg whites until soft peaks form.
Whisk the egg yolks into the milk-flour mixture. Add the chopped spinach and grated cheese; stir to combine. Using a rubber spatula, gently fold in the egg whites; pour into the casserole dish and spread evenly.
Bake for 40 to 45 minutes, or until puffed and golden. Serve immediately.
— Margaret Houston, Featherstone Farm CSA member
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