Mini Spinach Souffle Cups Stouffers Recipes

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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.

FROZEN SPINACH SOUFFLE



Frozen Spinach Souffle image

For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.

Provided by Mary Leverington

Categories     European

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach
1 tablespoon butter
1 teaspoon salt
1 pinch nutmeg
4 tablespoons butter
3 tablespoons flour
1 1/4 cups milk
1 dash cayenne
1 dash Worcestershire sauce
5 eggs, separated
3 tablespoons finely shredded swiss cheese

Steps:

  • Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
  • Thaw spinach.
  • Drain and squeeze out excess moisture.
  • Melt butter in a medium size frying pan.
  • Sprinkle flour on butter and blend in with a slotted spoon.
  • Cook until it bubbles and begins to brown just a little.
  • Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
  • Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
  • Beat egg yolks well with a whisk.
  • Add about 1/4 cup of the sauce into the eggs and stir.
  • Add another 1/4 cup and stir again.
  • Remove pan from heat and slowly stir in the rest of the eggs.
  • Place well-drained spinach into a blender or food processor and pour sauce over it.
  • Blend until smooth, about 5-10 seconds.
  • Pour into a bowl.
  • Beat egg whites until fairly stiff, but not dry.
  • Fold them gently into spinach mixture until all white streaks are gone.
  • Pour into souffle dish and sprinkle cheese on top.
  • Bake 45 minutes to one hour until set.
  • (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.

SPINACH SOUFFLE-PHYLLO CUPS



Spinach Souffle-Phyllo Cups image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 7

5 sheets phyllo dough
Olive oil cooking spray
1 package (12 oz.) spinach souffle (recommended: Stouffers)
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 (2-ounce) package crumbled feta cheese

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 souffle 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 6 minutes. Serve hot.

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