Food & Cooking Recipes Breakfast & Brunch Recipes Lighter Souffled Spinach Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This lighter take on creamed spinach can be an airy additionto the dinner table or a brunch buffet. Ingredients 1 tablespoon unsalted butter, softened 1 small russet potato (about 4 ounces), peeled and cut into chunks Coarse salt 10 ounces spinach, stemmed ¾ cup part-skim fresh ricotta cheese 1 large egg yolk, plus 6 large egg whites Pinch of freshly grated nutmeg ¼ teaspoon freshly ground pepper Pinch of cream of tartar Directions Preheat oven to 375 degrees. Butter a 9-by-1 1/2-inch round baking dish; set aside. Cover potato with water in a small saucepan. Add a pinch of salt. Bring to a boil; reduce to a simmer, and cook, uncovered, until tender, about 12 minutes. Drain. Pass through a ricer into a bowl; set aside. Wash spinach, and drain, but do not dry. Transfer to a large skillet. Cover, and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Drain. Let cool slightly; squeeze out any excess liquid. Coarsely chop. Stir together the potato, spinach, ricotta, egg yolk, nutmeg, 1/2 teaspoon salt, and the pepper in a large bowl; set aside. Put egg whites, cream of tartar, and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until stiff glossy peaks form, about 3 minutes. (Do not overbeat.) Whisk one-third of the egg-white mixture into spinach mixture. Gently fold in remaining egg-white mixture. Transfer to prepared baking dish. Bake until slightly puffed and set in center, about 20 minutes. Serve immediately. Rate it Print