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Épinards á La Reine - Spinach, Queen Style

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“A lush spinach souffle dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”

Ingredients Nutrition

  • 12 tablespoon onion, chopped
  • 12 tablespoon butter
  • 1 quart spinach, washed very well and chopped (if using frozen, drained very well)
  • 1 tablespoon flour
  • 1 cup milk
  • salt and pepper
  • 3 12 tablespoons grated cheese
  • 3 eggs, separated
  • 6 shrimp, cooked and peeled


  1. Beat the egg yolks well; beat the egg whites to soft peaks.
  2. Cook the onion in the butter; add spinach and fry quickly.
  3. Add flour and milk and cook until thickened.
  4. Season with salt and pepper and add grated cheese.
  5. When it begins to boil, remove from heat and add well beaten egg yolks followed by the egg whites.
  6. Turn into a lightly greased baking dish; place baking dish into a pan of hot water and bake in a preheated 450F oven for ten minutes.
  7. Garnish with the shrimp and serve while hot.

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