A Spinach Soufflé is a classic dish that brings a touch of sophistication to any meal. Light, airy, and packed with the goodness of spinach, it’s the perfect blend of flavor and elegance. Whether you’re serving it as a side dish for a special dinner or enjoying it on its own, this recipe will have everyone coming back for seconds!
Ingredients for Spinach Soufflé
Here’s what you’ll need to create this impressive yet approachable dish:
- Fresh Spinach (1 pound, washed and trimmed)
The star of the dish! Fresh spinach gives the soufflé a vibrant flavor. Frozen spinach works, too—just thaw and drain it well. - Unsalted Butter (3 tablespoons)
Adds richness and creates the base for the béchamel sauce. - All-Purpose Flour (3 tablespoons)
Thickens the sauce for a creamy texture. - Milk (1 cup, whole or 2%)
Provides a smooth and creamy consistency. Warm the milk slightly for easier incorporation. - Egg Yolks (4 large)
Adds richness and helps bind the soufflé together. - Grated Parmesan Cheese (½ cup)
Adds a nutty, savory flavor to complement the spinach. - Salt (½ teaspoon)
Enhances the overall flavor. - Ground Nutmeg (¼ teaspoon)
Adds a subtle warmth that pairs beautifully with spinach. - Egg Whites (4 large)
Whipped to stiff peaks, they give the soufflé its signature airy texture. - Cream of Tartar (¼ teaspoon, optional)
Stabilizes the egg whites for a more reliable rise.
How to Make Spinach Soufflé
Follow these steps for a soufflé that rises beautifully and tastes divine:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish or individual ramekins with butter and dust lightly with Parmesan cheese for extra flavor and to help the soufflé climb the sides.
Step 2: Prepare the Spinach
Blanch the spinach in boiling water for 1–2 minutes until wilted, then transfer to an ice bath to stop the cooking. Drain well and squeeze out as much liquid as possible. Chop the spinach finely and set aside.
Step 3: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, until the mixture turns golden (but not browned). Gradually whisk in the warm milk until smooth and thickened, about 2–3 minutes.
Step 4: Add the Spinach
Remove the saucepan from heat and stir in the chopped spinach, Parmesan cheese, salt, and nutmeg. Let the mixture cool slightly, then whisk in the egg yolks one at a time.
Step 5: Whip the Egg Whites
In a clean, dry bowl, beat the egg whites with the cream of tartar (if using) until stiff peaks form. Be careful not to overwhip, as the egg whites can become grainy.
Step 6: Fold in the Egg Whites
Gently fold one-third of the whipped egg whites into the spinach mixture to lighten it. Then carefully fold in the remaining egg whites, using a spatula and a gentle motion to avoid deflating the mixture.
Step 7: Bake
Pour the mixture into the prepared soufflé dish, filling it about three-quarters full. Run your thumb around the edge of the dish to create a slight indentation—this helps the soufflé rise evenly. Bake for 25–30 minutes (20–25 minutes for ramekins) until puffed and golden brown.
Step 8: Serve Immediately
A soufflé waits for no one! Serve it straight from the oven to enjoy its full height and delicate texture.
Equipment Needed
- 1.5-quart soufflé dish or individual ramekins
- Medium saucepan
- Mixing bowls
- Whisk and spatula
- Electric mixer (for whipping egg whites)
Frequently Asked Questions
Can I use frozen spinach?
Yes! Thaw and drain frozen spinach thoroughly, then squeeze out excess liquid before adding it to the recipe.
How do I prevent the soufflé from deflating?
While some deflation is natural, avoid slamming oven doors or exposing the soufflé to drafts. Serve immediately for the best presentation.
Can I make the soufflé ahead of time?
It’s best to bake the soufflé just before serving. However, you can prepare the spinach mixture and whip the egg whites separately, then combine and bake when ready.
What can I serve with Spinach Soufflé?
Spinach Soufflé pairs wonderfully with roasted chicken, grilled fish, or a fresh green salad for a balanced meal.
Can I add other cheeses?
Absolutely! Gruyère, cheddar, or goat cheese are excellent alternatives to Parmesan. Experiment to find your favorite flavor combination.
How do I know when the soufflé is done?
The soufflé should be puffed and golden on top, with a slight jiggle in the center. Avoid opening the oven door too often to check.
Is this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Conclusion
Spinach Soufflé is a show-stopping dish that’s surprisingly easy to make. Its light, airy texture and rich, cheesy flavor make it a perfect addition to any meal.
If you enjoyed this recipe, share it with your friends on Facebook or save it to Pinterest for later. Bon appétit! 🌱✨
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