Spinach Souffle’ 1

This is a recipe I received from a friend of mine in Augusta Georgia. She calls it Georgia Spinach Souffle’.

Hope ya’ll enjoy it.

 

 
1 bag (16 oz) frozen chopped spinach

1/4 cup butter or margarine

1/4 cup flour (all-purpose)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 cup milk

2 tablespoon very finely chopped onion

1/2 teaspoon salt

1/8 teaspoon ground nutmeg, fresh is best

3 large eggs, separated

1/4 teaspoon cream of tartar

1/2 cup shredded cheddar cheese

 

Thaw spinach in a colander; squeeze well to get as much moisture as possible out.

Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.

Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper . Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt,  cheese and the nutmeg.

In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.

Stir egg yolks into the sauce mixture; stir in the spinach.

Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.

Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.

Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.