Easy French Spinach Soufflé Recipe

Souffle. William Shaw - Getty Images
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: Serves 6
Ratings (29)

If you are afraid of making a souffle having heard how fragile they are supposed to be, then forget it. With this easy French Spinach Souffle you will discover that they are, in fact, quite easy.   As well as its, easy preparation, what is also lovely about this souffle is it can be served as a side dish or a light main course.

If you want to get really creative, bake up the spinach-egg mixture in tiny ramekins for an unexpected appetizer.

However you serve it, this souffle is likely to be a delicious winner and will become a classic in your household and you will not be able to resist showing off your talent in the kitchen to those too afraid to try for themselves. 

What You'll Need

  • 1 1/2 tablespoons plus 4 tablespoons softened butter, divided
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 lb. spinach, stemmed and chopped
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon grated nutmeg
  • 3 eggs, separated

How to Make It

How to make spinach souffle:

Brush the inside of a large soufflé or deep casserole dish, or 6 individual ramekins with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with grated Parmesan cheese and put to one side while you prepare the filling. 

Gently heat a large saucepan, add the chopped spinach and sauté until it wilts and the juices have evaporated - keep a close eye on this as the spinach can catch quite easily and burn.

 Preheat the oven to 375F.

In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon.  Cook, whisking constantly, for 30 seconds to cook out the flour. Add the milk to the flour whilst whisking vigorously and cook for about 4 minutes, until the mixture thickens. 

Add the chopped spinach to the flour mixture and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.

Whisk ½ cup of the hot spinach into the egg yolks, and then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. D not over heat this mixture or you risk splitting the mixture (the eggs will curdle and resemble scrambled eggs). and if this happens there is no way back. 

Beat the egg whites on high speed until stiff peaks form in a scrupulously clean bowl (a greasy or dirty bowl will prevent the eggs from stiffening).  

Stir one-third of the egg whites into the spinach, and then fold the remaining egg whites into the mixture. Spoon the mixture  into the prepared dish (es)  and bake for 30 minutes, until the soufflé is puffed up and cooked through.

Serve immediately. The soufflé is lovely on its own and with a fresh, green salad on the side. 

Updated by Elaine Lemm