Spinach Souffle Recipe 1764018478.1932073
Dinner

Spinach Souffle Recipe

Spinach Souffle Recipe 1764018478.1932073

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Spinach Souffle Recipe 1764018478.1932073

spinach souffle recipe

  • Author: Sarah Williams
  • Total Time: 65 minutes
  • Yield: 4–6 servings 1x
  • Diet: Vegetarian
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Description

This classic spinach souffle recipe is an easy, comforting, and cheesy dish with a light, airy texture, perfect as a hearty main or side for special occasions or weeknight dinners.

Ingredients

Scale
  • 1 lb frozen chopped spinach, thawed
  • 4 large eggs, separated
  • 1.5 cups whole milk, warmed (or 2% or unsweetened almond milk)
  • 0.25 cup all-purpose flour
  • 3.5 tablespoons unsalted butter, plus extra for greasing
  • Breadcrumbs, for dusting
  • 3.5 oz feta cheese, crumbled
  • 1.75 oz hard grating cheese (e.g., Parmesan-style, sharp cheddar), finely grated
  • 1 teaspoon smoked paprika
  • Pinch freshly grated nutmeg
  • 0.5 teaspoon fine sea salt, plus more to taste
  • 0.25 teaspoon freshly ground black pepper, plus more to taste
  • 0.25 cup pine nuts
  • 0.25 cup fresh flat-leaf parsley, finely chopped
  • 1 medium lemon, for zesting

Instructions

  1. Preheat Oven and Prepare Dish: Preheat oven to 375F (190C). Lightly butter a 1.5-liter (6-cup) souffle dish (or four individual 250-ml / 1-cup ramekins) and dust with breadcrumbs. Thoroughly squeeze thawed spinach dry using a clean kitchen towel.
  2. Create Bechamel Sauce: In a medium saucepan over medium heat, melt 3.5 tablespoons butter. Add 0.25 cup flour and cook, stirring constantly, for 1-2 minutes until a roux forms. Gradually whisk in 1.5 cups warm milk until smooth and thickened, about 3-5 minutes, ensuring no lumps. Remove from heat.
  3. Season Spinach Mixture: Stir 1 teaspoon smoked paprika, pinch nutmeg, 0.5 teaspoon salt, and 0.25 teaspoon black pepper into the bechamel. Add the squeezed spinach, 3.5 oz crumbled feta, and 1.75 oz grated hard cheese. Mix until well combined.
  4. Incorporate Egg Yolks: Beat the 4 egg yolks into the spinach mixture one at a time until fully incorporated and the mixture is smooth. Set this base aside.
  5. Whip Egg Whites to Stiff Peaks: In a separate, clean, dry bowl, use an electric mixer to whisk the 4 egg whites until stiff peaks form. The whites should be glossy and hold their shape firmly when the whisk is lifted.
  6. Fold and Fill Dish: Gently fold one-third of the whipped egg whites into the spinach mixture to lighten it. Then, carefully fold in the remaining whites in two additions until just combined, taking care not to deflate. Spoon into the prepared dish(es), filling three-quarters full. For an even rise, run your thumb around the rim to create a small indentation.
  7. Bake Souffle: Bake for 30-35 minutes for a large dish, or 20-25 minutes for individual ramekins, until golden brown, puffed high, and lightly set in the center (it should still have a slight wobble).
  8. Prepare Toppings and Serve: While baking, toast 0.25 cup pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden and fragrant. Finely chop 0.25 cup parsley and zest the lemon. Once out of the oven, immediately sprinkle pine nuts, parsley, and lemon zest over the top. Serve immediately.

Notes

Ensure spinach is thoroughly squeezed dry to prevent a watery souffle. For best rise, whip egg whites to stiff peaks, fold gently, and avoid opening the oven door during the first 20 minutes of baking. Using high-quality, fresh ingredients will significantly enhance flavor and texture.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Main Course, Side Dish, Brunch
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving (approx. 1/4 of large souffle)
  • Calories: 350 calories
  • Sugar: 5 g
  • Sodium: 400 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 18 g
  • Cholesterol: 200 mg

Keywords: easy dinner, spinach souffle, cheesy, light and airy, classic recipe, main dish, brunch, comfort food, impress guests

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