Grandma's Spinach Souffle Bake


"This dish is a great vegetable side dish that my Grandma used to make. I used to hate spinach before I tried this dish and now I love it and make it for guests!"

Ingredients 1 h 10 m {{adjustedServings}} servings 134 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of an 8 inch square baking dish.
  2. In a large bowl, mix together the cottage cheese and eggs. Stir in spinach, salt, nutmeg, and 11/4 cups of shredded Cheddar cheese. Mix until well blended. Spread evenly into prepared pan.
  3. Bake in preheated oven for 45 minutes, or until firm. Remove from oven, and sprinkle with remaining cheese. Allow to rest for 5 minutes before serving.
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Reviews 5

  1. 7 Ratings


Need to separate the eggs, and whip the egg whites until stiff peaks form, then gently fold them into the spinach and cheese and yolk mixture. THIS will result in a more "souffle-like" texture. As it is, it's just spinach, cheese and eggs cooked together. A little dull.


I read the reviews and many people were upset that this dish doesn't have the appearance of a souffle. I think that "souffle" may have been used simply because it is an egg dish. I made this dish the first time because I had a huge bag of spinach that was going bad. The dish was amazing and the leftovers went quickly. Nice thing about this is that it keeps well in the fridge for another day. I liked it so much I made it again within the space of a few weeks. Easy. Simple. Yummy. Both times I made this we used fresh, chopped spinach and we just added enough until it looked spinachy. I would say it was three large handfuls. Revision: I don't add the salt. Cheese is already salty. I have made this a few times with frozen spinach. 30 oz. is too much spinach for me--the dish is almost entirely green. When I use one or two, it is more of an egg dish with spinach. Much preferable for my tastes--and I am a spinach lover!


Overall, this tasted good. I was just cooking for 3 people, so I cut the recipe into thirds. When I baked it, it just kind of sat there. It never poofed up like a souffle does. I'll make it again, but make a few changes.