Spinach Soufflé

Christine Gallary

updated Apr 11, 2024

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There's nothing more impressive than a towering, cloud-like soufflé filled with spinach and cheese.

Serves2 to 6

Prep30 minutes

Cook44 minutes to 52 minutes

Jump to Recipe

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Spinach souffle — Credit: Photo: Jenny Bravo | Food Stylist: Catrine Kelty

Soufflés are like an edible science experiment: They seem to defy gravity and rise to magnificent heights, but then you blink and poof! They’re deflated.

But no matter what height it’s at, scooping out a steaming, fragrant portion of soufflé and getting to savor its delicious, delicate texture and flavors always makes me give reverent thanks that the French invented this dish. And yes, you can absolutely have cheese soufflé for dinner — especially if you make this spinach version. Here’s how to make the perfect spinach soufflé.

What Is Spinach Soufflé Made Of?

Soufflé is a French egg-based dish that can be sweet or savory. It starts with a base — which can be a cream sauce, purée, or custard. The base is enriched with egg yolks, then folded with egg whites that have been beaten into stiff peaks. The soufflé batter rises dramatically in the oven due to the amount of eggs, giving it a lovely, fluffy texture, but once out of the oven, it sinks rather quickly as it cools. A spinach soufflé folds cooked spinach into a white sauce that’s enriched with cheese, making it a great savory side or main dish.

Key Ingredients in Spinach Soufflé

Eggs: You’ll need 5 large eggs, separated.
Cheese: A mixture of Gruyère and Parmesan cheeses lends a salty, nutty flavor. The baking dish is also coated with grated Parmesan so that the soufflé doesn’t stick to the sides.
Spinach: You can use frozen chopped spinach or fresh baby spinach.
Unsalted butter: You’ll need butter for the base sauce and to coat the baking dish.
All-purpose flour: The flour is combined with the butter and milk for the base sauce.
Milk: You can use whole milk or 2% milk.
Cream of tartar: The cream of tartar helps stabilize the whites.

Credit: Photo: Jenny Bravo | Food Styling: Catrine Kelty

How to Make Spinach Soufflé

Preheat oven to 400ºF. Arrange a rack in the middle of the oven.
Separate the eggs. Place all 5 egg whites in the bowl of a stand mixer. Place 4 of the egg yolks in a small bowl (reserve the remaining egg yolk for another use).
Coat a soufflé dish or baking dish with butter. Grate the Parmesan cheese, then sprinkle 2 tablespoons of it evenly onto the bottom and the sides of the baking dish.
Prep the other ingredients. Grate the Gruyère cheese, dice the shallot, and prep the spinach.
Make the sauce. Cook the shallot in melted butter until softened. Add the flour and whisk constantly until the floury taste is cooked out. Add the milk and whisk until the flour is dissolved. Season and bring to a simmer.
Remove the saucepan from the heat. Whisk in the egg yolks one at a time, add the Gruyère, spinach, and remaining Parmesan. Stir until combined, then transfer into a large bowl.
Beat the egg whites. Add the cream of tartar to the egg whites and beat with the whisk until firm, glossy peaks form.
Fold the egg whites into the base. Gently fold with a rubber spatula until just combined with no large streaks of egg white. Don’t overmix or the soufflé won’t rise as much.
Place the baking dish in the oven. Immediately reduce the oven temperature to 375ºF. The hotter initial temp texture helps jumpstart the rising process. Bake until puffed and the top is evenly golden-brown.
Serve immediately. Serve the soufflé right away (it will deflate quickly!).

Can I Make Soufflé in a Casserole Dish?

For the highest rise, bake this soufflé in a 6-cup soufflé dish, which is a round baking dish with very tall sides that help the soufflé climb. An 8-cup soufflé dish will also work.

You can also bake the soufflé in a regular 1 1/2- to 2-quart baking dish, but know that the rise won’t be as high. No matter what vessel you use, make sure to butter and dust it with grated Parmesan cheese first so that the soufflé doesn’t stick to the sides as you’re scooping it out.

Can I Make Spinach Soufflé Ahead of Time?

Timing is everything when making soufflé. You want to make sure all your diners are ready to see (and eat) the soufflé the minute it comes out of the oven so that they can appreciate its beauty before it deflates. So while you can’t bake the soufflé ahead of time, you can prepare it up to the point it’s supposed to be baked. It can be portioned into the baking dish and sit up to an hour before baking.

What to Serve with Spinach Soufflé

I love eating spinach soufflé with just a simple green salad for a light meal, but it can be a wonderful side dish, too. If you happen to have leftovers, a friend of mine suggested gently warming it up and eating it between slices of soft white bread as a fancy-but-easy breakfast sandwich. I give a hearty thumbs-up to that suggestion. Here are a few more delicious salads to serve with your spinach soufflé.

Other Delicious Soufflé Recipes to Try

Make-Ahead and Storage Tips

Make ahead: The spinach can be cooked or thawed, squeezed dry, and refrigerated up to 1 day ahead. The soufflé can be completely assembled in the baking dish, covered, and set aside at room temperature for up to 1 hour ahead before baking.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat in a low-heat oven for the best texture.

Comments

There's nothing more impressive than a towering, cloud-like soufflé filled with spinach and cheese.

Prep time 30 minutes

Cook time 44 minutes to 52 minutes

Serves 2 to 6

Nutritional Info

Ingredients

5
large eggs
1 ounce
Parmesan cheese
1 1/2 ounces
Gruyère cheese
1
small shallot (about 2 ounces)
10 ounces
frozen chopped spinach, or 12 ounces baby spinach
3 tablespoons
unsalted butter, plus more for the baking dish
3 tablespoons
all-purpose flour
1 cup
whole or 2% milk
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
freshly grated nutmeg
Pinch cayenne pepper
1/8 teaspoon
cream of tartar

Instructions

Separate 5 large eggs: Place all 5 egg whites in a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Place 4 of the egg yolks in a small bowl; reserve the remaining egg yolk for another use. Let the eggs sit until room temperature, at least 20 minutes. Meanwhile, arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 400ºF.
Coat a 6- to 8-cup soufflé dish or 2-quart baking dish (like an 8-inch square that’s 2 inches high) generously with butter. Finely grate 1 ounce Parmesan cheese on the small holes of a box grater (about 1/4 cup plus 2 tablespoons, or 1/4 cup pre-grated Parmesan cheese). Sprinkle 2 tablespoons of the Parmesan evenly onto the bottom and the sides of the baking dish.
Grate 1 1/2 ounces Gruyère cheese on the large holes of the box grater (about 1/2 packed cup). Finely dice 1 small shallot (about 1/3 cup).
If using frozen spinach, place 10 ounces in a microwave-safe bowl and microwave in 1-minute bursts until defrosted, stirring between each burst, 2 1/2 to 3 minutes total. If using baby spinach, blanch 12 ounces in a large pot of boiling water until wilted, then drain and rinse with cold water.
Transfer the spinach to a strainer. Using your hands, squeeze all the excess moisture from the spinach. If using fresh spinach, very finely chop it.
Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add 3 tablespoons all-purpose flour and cook, whisking constantly, until the floury taste is cooked out, about 1 minute.
While whisking constantly, add 1 cup whole or 2% milk and whisk until the flour is dissolved. Add 1 1/4 teaspoons kosher salt, 1/4 teaspoon black pepper, 1/8 teaspoon freshly grated nutmeg, and a pinch of cayenne pepper. Bring to a simmer, stirring constantly and scraping in the corners of the pan, 2 to 4 minutes.
Remove the saucepan from the heat. Whisk in the egg yolks one at a time, making sure each egg yolk is fully incorporated before adding the next. Add the Gruyère, spinach, and remaining Parmesan, and stir until combined with no big clumps of spinach. Scrape into a large bowl.
Add 1/8 teaspoon cream of tartar to the egg whites. Beat with the whisk attachment on medium speed until firm, glossy peaks form, 3 to 4 minutes.
Transfer about 1/4 of the egg whites into the spinach mixture and stir until combined. Add the remaining egg whites and gently fold with a rubber spatula until just combined with no large streaks of egg white. Transfer the mixture to the soufflé or baking dish and smooth out the top. Pick up the baking dish and gently tap the bottom onto the counter to help the soufflé settle.
Place the baking dish in the oven. Immediately reduce the oven temperature to 375ºF. Bake until puffed, there are no visible wet streaks of egg, and the top is evenly golden-brown, 40 to 45 minutes for a soufflé dish or about 30 minutes for a regular baking dish (do not open the oven door before time is up!). Serve immediately, as it will deflate quickly.