This classic Greek Soufle Spanaki is a delicate balance of earthy spinach and rich, creamy béchamel sauce, lifted by stiffly beaten egg whites. Unlike sweet dessert soufflés, this savory dish is perfect as a side or a light main course. The texture is incredibly light yet satisfying, with the vibrant green spinach providing a fresh contrast to the golden crust. It requires careful folding to maintain its airy structure, making it an impressive yet approachable dish for dinner parties. Serve it warm for the best texture, as the soufflé will settle slightly upon cooling. A wonderful way to showcase simple ingredients like spinach, eggs, and butter in a sophisticated presentation.
Soufle Spanaki (Spinach Souffle
Description
This classic Greek Soufle Spanaki is a delicate balance of earthy spinach and rich, creamy béchamel sauce, lifted by stiffly beaten egg whites. Unlike sweet dessert soufflés, this savory dish is perfect as a side or a light main course. The texture is incredibly light yet satisfying, with the vibrant green spinach providing a fresh contrast to the golden crust. It requires careful folding to maintain its airy structure, making it an impressive yet approachable dish for dinner parties. Serve it warm for the best texture, as the soufflé will settle slightly upon cooling. A wonderful way to showcase simple ingredients like spinach, eggs, and butter in a sophisticated presentation.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Butter a 1.5-quart soufflé dish or ramekins.
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Clean and wash spinach thoroughly. Select only tender leaves and chop finely to measure 1 cup.
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Season spinach lightly with salt and pepper, place in a strainer, and let drain for 1 hour to remove excess moisture.
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In a small pot, melt 5 tablespoons of butter over medium heat.
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Add 7 tablespoons of flour, stirring constantly to form a smooth paste (roux). Cook for 1-2 minutes.
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Gradually add 1 cup of hot milk, stirring continuously to prevent lumps, until a thick smooth sauce forms.
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Season the béchamel sauce with a little salt and pepper. Remove from heat.
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Fold the drained spinach and 5 chopped scallion whites into the warm sauce. Stir to combine.
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In a clean bowl, beat 7 egg yolks until thick and pale.
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In a separate clean bowl, beat 7 egg whites until stiff peaks form.
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Gently fold the beaten egg yolks into the spinach sauce mixture.
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Carefully fold in the stiff egg whites, using a spatula to maintain as much air as possible.
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Pour the mixture into the buttered soufflé dish.
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Bake immediately in the preheated oven for approximately 30 minutes, or until puffed and golden brown.
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Serve immediately while still puffed.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 13.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 47.4mg2%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 1.3g6%
- Sugars 0.2g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure egg whites are completely free of yolk for maximum volume.
Do not open the oven door during the first 25 minutes of baking to prevent collapsing.
Soufflés are best served immediately; they will deflate quickly after removal from the oven.
For a richer flavor, add a pinch of nutmeg to the béchamel sauce.
