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–+ servings
Two slices of golden-brown Spinach Soufflé with a cheesy spinach interior, on a white plate.

Spinach Soufflé

Lori Mauer
Treat yourself to an airy, cheesy Spinach Soufflé recipe. This impressive dish is perfect for brunch or an elegant dinner, and surprisingly simple to master.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6
Calories 217 kcal

Ingredients
  

  • 2 tablespoons freshly grated Parmesan cheese for coating the dish
  • 3 1/2 tablespoons unsalted butter plus extra, for greasing
  • 1/2 small onion finely diced
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 large egg yolks
  • 1 1/2 ounces shredded Gruyère cheese
  • 10 ounces frozen spinach thawed and well-drained
  • 1 ounce freshly grated Parmesan cheese
  • 1/8 teaspoon cream of tartar
  • 5 large egg whites

Instructions
 

  • Preheat your oven to 400°F. Grease an 8x8-inch pan (with high sides) or a similar 2-quart baking dish with butter. Evenly sprinkle 2 tablespoons of Parmesan onto the bottom and sides of the dish to coat the butter.
  • Melt 3 1/2 tablespoons of butter in a small saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Add all-purpose flour and cook, whisking constantly, until the floury taste is gone, about 1 minute.
    Cooking chopped onion in melted butter for Spinach Soufflé.
  • Continuously whisk while adding the milk until the flour dissolves. Then, stir in kosher salt, black pepper, freshly grated nutmeg, garlic powder, and onion powder. Bring the mixture to a simmer, stirring constantly for 2 to 4 minutes.
  • Remove the saucepan from heat. Whisk in egg yolks one at a time, fully incorporating each before adding the next. Stir in the Gruyère, spinach, and 1 ounce Parmesan until well combined, ensuring that no large spinach clumps remain. Transfer the mixture to a large bowl.
    Spinach and cheese mixture for Spinach Soufflé.
  • Separately, add cream of tartar to egg whites. Beat 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 spatula until just combined with no large streaks. Transfer the mixture to the baking dish and smooth the top.
    Spinach soufflé mixture with egg whites folded in.
  • Place the baking dish in the oven and lower the temperature to 375ºF. Bake for 30-40 minutes or until the soufflé is puffed, golden brown, and free of wet egg streaks. Avoid opening the oven door before it’s done. Serve immediately; it will begin to deflate.
    Spinach soufflé baking in a pan, puffed and golden brown.

Nutrition

Calories: 217kcalCarbohydrates: 9gProtein: 11gFat: 15gSaturated Fat: 8gSodium: 519mgFiber: 2g
Keyword Spinach Soufflé
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