Spinach Soufflé

Lori Hartnett Leave a Comment

You can make make a soufflé! They look stunning, taste delicious, and are not difficult to prepare. If you don’t have a soufflé dish, substitute something with straight sides. Also, use the best quality eggs possible for optimum flavor and texture.

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Spinach Soufflé
Vegetarian, Soy Free, Nut Free
Makes:   3 to 4 servings  
Makes:   3 to 4 servings  
  1. PLACE spinach in microwavable bowl with 1 Tbsp. water. Cover; microwave on HIGH 1 to 2 minutes or until wilted. Cool; squeeze out water.
  2. MELT butter in medium saucepan over medium-low heat. Blend in flour and seasonings. Add milk; cook and stir about 5 minutes or until thick and smooth. Remove from heat.
  3. STIR in egg yolks until blended. Fold in cheese and spinach. Beat egg whites with mixer until stiff but not dry. Gently fold cooked mixture into egg whites. Pour into greased 1-1/2-quart soufflé dish or straight-sided deep baking dish.
  4. BAKE 30 to 35 minutes or until puffed and cooked through. Serve immediately.
Fresh Tips


Prepare with 1/2 pkg. of 10 oz. box of frozen chopped spinach, thawed, squeezed.


Substitute 1 cup cooked and finely chopped asparagus for the spinach.

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