These Mini Spinach Soufflés are an easy, elegant appetizer perfect for any of your entertaining needs!
They’re simple to make and after chilling, they can be cut into festive shapes if you’re serving them to company. A little garnish and they’ll look like you’ve slaved away in the kitchen. But I’ll never tell that you didn’t!
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.
Tips for Making these Mini Spinach Souffles
These can be rustic or elegant depending on your needs! The ladies gathered around the platter, full of questions, full of praise.
- We went the elegant route, using fluted biscuit cutters to create these mini bites. Chill the pan first to make for easier cutting, but gently reheat before serving.
- 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.
- Use butter, not cooking spray, to grease baking dishes, or line with non-stick foil.
- Remove the spinach stems. Baby spinach is preferred, though there still will be stems.
- PRO-Tip: 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.
The ladies gathered around the platter, full of questions, full of praise. Are these difficult to make? No. We should make these for the upcoming Wine & Cheese party. Yes. Will this Mini Spinach Soufflés 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!
- 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 x 10 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.
Serving Size:2 pieces
Amount Per Serving: Calories: 129 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 104mg Sodium: 518mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 9g