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Spinach soufflé

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 9
Servings 6


  • 2
    extra-large eggs, separated
  • 250
  • 500
    cooked spinach
  • 60
    fresh breadcrumbs
  • 40
    Parmesan cheese
  • 1
    small onion, finely grated
  • pinch nutmeg
  • salt
  • pepper


Preheat the oven to 180 ºC (350 ºF). Prepare six 250 ml soufflé dishes. Beat the egg yolks and buttermilk together. Process the spinach in a food processor until smooth and add to the egg mixture. Combine the breadcrumbs, half the cheese, onion and seasonings to taste and add to the spinach mixture. Beat the egg whites until stiff but not dry. Fold into the spinach mixture. Pour into the prepared soufflé dishes. Sprinkle the remaining cheese on top. Run you finger round the inner rim of each soufflé dish before placing them on a rack in the centre of the oven. Bake for 20 minutes or until the point of a knife comes out clean when inserted into the centre of the soufflé. Serve immediately.

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