These Mini Spinach Soufflés are an easy, elegant appetizer perfect for any of your entertaining needs!
Mini Spinach Soufflés
My friend, Margaret, brought these Mini Spinach Soufflés to supplement a coffee I was hosting WAY back in October. They got such rave reviews that I asked if I could share them with my readers.
She graciously accepted and I snapped a couple quick photos before placing them on the buffet. Then promptly forgot to write a post.
Elegant or Rustic
We went the elegant route, using fluted biscuit cutters to create these mini bites. The ladies gathered around the platter, full of questions, full of praise. But you can certainly just cut squares out from your baking dish. This would also make a lovely side dish for grilled meats and loads of other meals.
Are these difficult to make? No. We should make these for the upcoming Wine & Cheese party. Yes. Will the recipe be on your blog? Yes–though I didn’t expect such a delay!
So if you have a breakfast, brunch, coffee, cocktail party or Superbowl party, you just may want to add these Mini Spinach Soufflés to your menu!
Mini Spinach Soufflés
The recipe for these delectable Spinach and Ricotta Souffles is adapted from Stacey’s Snacks Online
- Yield: varies depending on size
- Category: Appetizer
- 2 pounds fresh spinach, stems removed
- 1 small onion, diced
- olive oil
- 5 eggs
- 1 cup grated Parmesan cheese
- 1 pound (16 ounces) ricotta cheese
- 1 teaspoon salt
- Freshly ground black pepper
- Roasted diced red pepper for garnish
- Heat about a tablespoon of olive oil in a large skillet and saute onion till it starts to soften, add spinach and cook till wilted. Set aside till cool.
- In a large bowl, beat eggs with Parmesan, ricotta, salt and pepper to taste. Add the cooled spinach and mix to combine.
- Butter an 8 x10 Pyrex dish and pour in the spinach mixture. Bake at 350º for about 35 minutes until puffed.
- Chill for at least 4 hours to make cutting rounds easier. When cool, use a 2 inch fluted biscuit cutter to cut rounds or cut into squares for a more rustic look. Gently reheat in the oven before serving.
- Garnish each souffle with a roasted red pepper piece and serve.
Margaret’s Notes for These Mini Spinach Soufflés:
- Use butter, not Pam, to grease baking dishes, or line with non-stick foil
- I recommend removing spinach stems
- Press spinach against side of bowl, blot with paper towel and drain to remove excess moisture (Liz likes to use a potato ricer to squeeze spinach dry).
- If doubling recipe, use a 9 x 13 plus a 6 x 10 inch pan to accommodate mixture