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Spinach Souffle

Ingredients Required:

1 Spinach (Fresh bunches)(s)



White Sauce
Salt and Pepper

This Souffle makes an interesting dinner party dish as it is an eye-catching emerald green.


1 lb raw spinach.

1 cup (1/2pt) white sauce.

salt and pepper.

2 eggs beaten.


  1. Boil the spinach in salted water for 5 mins. and allow it to cool a little. Make the sauce, season it, and allow it to cool a bit too.
  2. Blend them both together in a liquidiser. Beat the eggs and gently stir them into the mixture in a liquidiser. Pour into well greased souffle dish and then set the dish in a shallow container of water.
  3. Bake at 180C/gas 4for about 50 mins. until risen. If the souffle is cooked until firm it can be turned out when hot to be serve cold.
  4. If baked in a ring tin the centre can be filled with a cold dish like flying fish pate or a hot dish like lobster casserole.