Mini Ricotta Spinach Souffles Recipes

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EASY SPINACH SOUFFLE



Easy Spinach Souffle image

This is a tasty and quick side dish--ready in just minutes. Note, this is a 'lite' souffle--for a more traditional souffle, double the sauce ingredients.

Provided by Jennifer

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 5

Number Of Ingredients 6

1 egg
⅓ cup 1% milk
⅓ cup grated Parmesan cheese
1 teaspoon crushed garlic
salt and pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
  • Bake in preheated oven for 20 minutes, or until lightly set.
  • NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

Nutrition Facts : Calories 89.3 calories, Carbohydrate 6.8 g, Cholesterol 43.9 mg, Fat 4.1 g, Fiber 4.2 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 489 mg, Sugar 1.5 g

THE VERY MOST BASIC SPINACH AND CHEESE SOUFFLE



The Very Most Basic Spinach and Cheese Souffle image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Butter or margarine
Grated Parmesan cheese or bread crumbs
4 egg yolks
5 egg whites
1/2 teaspoon cream of tartar
1/4 cup butter or margarine
1/4 cup all purpose flour
1 cup milk
1 cup shredded cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and wrung-out dry

Steps:

  • Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

RICOTTA SOUFFLE PIE



Ricotta Souffle Pie image

This recipe combines ricotta and Parmesan cheese with Stouffers Spinach Souffle, to keep prep time minimal. It's all baked up in a flaky piecrust for deliciously light fare on a warm summer day.

Provided by Colbys Mom

Categories     Pie

Time 46m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package stouffer frozen spinach souffle
1 (15 ounce) container ricotta cheese
1/2 cup freshly grated parmesan cheese
1/4 teaspoon fresh garlic, minced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 frozen 9-inch deep dish pie shell
toasted breadcrumbs, for topping,if desired

Steps:

  • Arrange oven rack on lowest rack.
  • Place a cookie sheet on rack.
  • Heat oven to 425 degrees.
  • Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
  • Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed.
  • Pour into pie shell, spreading top evenly with a rubber spatula.
  • Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).

SPINACH-AND-CHEESE SOUFFLE



Spinach-and-Cheese Souffle image

Provided by Molly O'Neill

Categories     appetizer

Time 1h

Yield Six servings

Number Of Ingredients 8

1 teaspoon canola oil
3 pounds fresh spinach, stemmed and washed but not dried
1 cup fat-free ricotta
1/2 cup crumbled part-skim feta cheese
2 teaspoons kosher salt
Freshly ground pepper to taste
1/2 teaspoon grated lemon zest
7 egg white

Steps:

  • Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
  • Cook the spinach over medium-high heat, stirring until wilted, 2 to 3 minutes. Drain well, pressing out excess liquid.
  • Puree in a food processor the spinach, ricotta, feta, salt, pepper and lemon zest. Scrape into a bowl and stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the spinach mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 729 milligrams, Sugar 2 grams, TransFat 0 grams

MINI SPINACH SOUFFLE' CUPS (STOUFFERS)



Mini Spinach Souffle' Cups (Stouffers) image

This recipe is from the back of a Stouffers box of spinach souffle and sounds yummy! To locate Stouffer's spinach souffle near you, click here: http://www.stouffers.com/Products/ProductDetails.aspx?ProductId=98&ServingSizeId=0&ProductGroupId=0&SearchText=spinach%20souffle&ServingSize=&ProductGroup=&cP=1&isPOn=True

Provided by 2Bleu

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

5 sheets phyllo dough
olive oil flavored cooking spray
12 ounces spinach souffle (Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 350 degrees F. Lay out 1 sheet of phyllo dough. Spray lightly with olive oil cooking spray. Repeat with 4 remaining sheets.
  • Cut phyllo sheets into 6 pieces. Fit each section into a muffin cup. Bake for 10 minutes.
  • Remove plastic cover from spinach soufflé and microwave on high for 5 minutes. Remove from microwave and stir in lemon juice, salt, and cayenne pepper.
  • Divide spinach mixture into baked phyllo cups. Sprinkle feta cheese over spinach mixture. Return to oven for 5 minutes.

SPINACH SOUFFLé



Spinach Soufflé image

Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.

Yield serves 6

Number Of Ingredients 12

Cooking spray
3 tablespoons bread crumbs
10 ounces spinach, well washed, tough stems removed
4 teaspoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 whole large eggs, separated
1 cup freshly grated Parmesan cheese (2 ounces)
2 large egg whites
Pinch of cream of tartar

Steps:

  • Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
  • Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
  • Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
  • In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
  • Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.
  • Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.
  • Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.
  • (Per serving)
  • Calories: 149
  • Fat: 7g
  • Cholesterol: 85mg
  • Carbohydrate: 11g
  • Sodium: 488mg
  • Protein: 11g
  • Fiber: 2g

SPINACH AND GRUYERE SOUFFLE



Spinach and Gruyere Souffle image

Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

2 tablespoons unsalted butter, room temperature, plus more for baking dish
1/3 cup plain dried breadcrumbs
5 cups (5 ounces) packed spinach, trimmed and washed
2 tablespoons all-purpose flour
3/4 cup plus 2 tablespoons whole milk
1/2 cup grated Gruyere cheese
Coarse salt and ground pepper
2 large eggs, separated, plus 2 large egg whites

Steps:

  • Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
  • In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
  • In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
  • In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 120 g, Fat 8 g, Protein 7 g

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