spinach and artichoke panera souffle in a 1950s vintage kitchen with cathay china

One of my favorite things on a late Sunday morning is a spinach and artichoke souffle from Panera. Unfortunately, they don't always have them because they are so tasty and sell out quickly. Also, they're about $4 a piece so I decided to make my own.


spinach and artichoke panera souffle in a 1950s vintage kitchen with pyrex and vintage cathay dishes

This is not quite a traditional souffle but still very delicious! Begin with a simple bechamel sauce base. Pj is the sauce boss in my house so he whipped up the bechamel. Next, turn to medium-low heat and add your choice of cheese and fillings. We used asiago cheese, frozen spinach and chopped artichoke hearts. The sky is the limit here. Try ham, bacon, prosciutto, any kind of cheese or veggies.

Next, whisk in some scrambled eggs. We put 5 whole eggs in....because we had only 5 eggs!


Cook this on low until the mix gets a little bit thicker. If it's too runny, the dough won't cook very well. You don't have to cook the eggs completely since they will be baked. Just warm them enough to get a thicker filling.

 pyrex and vintage cathay dishes on a 1940s tablecloth spinach and artichoke brunch souffle

spinach and artichoke brunch souffle on vintage 1950s cathay china plates

 Panera uses croissant dough but Aldi only had crescent roll dough so we used that this time around. I'm interested to try some puff pastry for a lighter crispy crust or make my own croissant dough. Lay the dough in your muffin tin, spoon in some filling- maybe 1/2 way full and fold the ends of the dough over the top.

Bake at 350 for 10-15 minutes until dough is golden and filling is nice and firm

sprinkle the top with cheese and enjoy!

Also, if you make too much filling, spoon it into a freezer bag and when you're ready for more next weekend, un-thaw, fill the dough and bake!