Please enter the email you’re using for this account.
Dairy
Medium
50 Minutes
Diets 
This recipe yields a really delicious light and airy spinach soufflé. Bursting with flavor, the method used for this soufflé may be a bit unconventional, but is nonetheless super delicious and a real winner!
3 tablespoons Gefen Bread Crumbs (optional)
1 and 1/2 cups milk
1/3 cup Gefen Cornstarch (see note)
2 eggs, separated, plus 4 additional egg whites
10 ounces frozen chopped spinach (bug-free)
3 tablespoons shredded cheese
1/2 teaspoon salt
1/4 teaspoon Pereg Black Pepper
Preheat the oven to 425 degrees Fahrenheit. Line a nine-inch round pan.
In a two-quart saucepan, mix milk with cornstarch. Heat milk until it thickens and boils. Cook for one minut, then remove from heat. Cool slightly.
In a large bowl, mix yolks, spinach, cheese, and seasonings. Stir in warm milk.
Beat the six egg whites until peaks form. Gently fold into spinach mixture.
Sprinkle bread crumbs into the baking pan, if using, then pour in the batter. Bake for 30 minutes.
Photography by Tamara Friedman
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
The directions seem like they are out of order. Is that possible?