Easy Classic French Spinach Soufflé

Easy Classic French Spinach Soufflé

The Spruce / Julia Estrada

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
229 Calories
15g Fat
16g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 229
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 37%
Cholesterol 131mg 44%
Sodium 393mg 17%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Protein 9g
Calcium 211mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Many of us have shied away from making a souffle because of its reputation for being fragile and difficult to make. But with this French spinach souffle, you will discover that it is, in fact, quite easy to prepare. There are a few tips to keep in mind, like having your ingredients at room temperature, that will help with achieving success. This recipe can be made in one large dish (look for a high-sided casserole dish or 1.5 quart souffle dish) or individual ramekins for a fun presentation. Serve this spinach souffle as a side dish or a light main course; it is lovely on its own or with a fresh, green salad.

Ingredients

  • 5 1/2 tablespoons butter (softened, divided)
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 pound (about 10 cups) stemmed and chopped spinach
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup whole milk (room temperature)
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon grated nutmeg
  • 3 eggs (room temperature, separated)

Steps to Make It

  1. Gather the ingredients.

    Easy Classic French Spinach Soufflé ingredients

    The Spruce / Julia Estrada

  2. Preheat the oven to 375 F. Brush the inside of a 6 to 8-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter, or grease 6 individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling. 

    Sprinkle the buttered surface evenly with grated Parmesan cheese inside of a souffle ramekin

    The Spruce / Julia Estrada

  3. Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Set aside.

    Gently heat and saute spinach

    The Spruce / Julia Estrada

  4. In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, mixing constantly, for 30 seconds to cook down the flour.

    Melt remaining butter

    The Spruce / Julia Estrada

  5. Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens. 

    add milk and flour to the butter mixture

    The Spruce / Julia Estrada

  6. Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.

    add spinach to the flour mixture

    The Spruce / Julia Estrada

  7. Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it.

    Whisk hot spinach into the egg yolks

    The Spruce / Julia Estrada

  8. Add the egg yolk mixture to the pan, stirring to completely incorporate. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it. 

    combine the egg yolk and the flour mixtures

    The Spruce / Julia Estrada

  9. In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form. (A greasy or dirty bowl will prevent the eggs from stiffening.)

    Beat the egg whites on high speed until stiff peaks form

    The Spruce / Julia Estrada

  10. Gently stir 1/3 of the egg whites into the spinach mixture.

    add some of the egg white mixture to the spinach mixture

    The Spruce / Julia Estrada

  11. Then fold the remaining egg whites into the mixture.

    add the remaining egg white mixture to the spinach mixture

    The Spruce / Julia Estrada

  12. Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer.

    Spoon the mixture into the prepared dishes

    The Spruce / Julia Estrada

  13. Serve immediately and enjoy.

    Easy Classic French Spinach Soufflé

    The Spruce / Julia Estrada

Why Do I Need to Temper?

Tempering—adding a small amount of hot liquid to a cold ingredient—is a technique used to prevent eggs, sour cream, or cream from curdling. It avoids shocking the dairy or eggs and instead creates a gentle method for combining the two ingredients, helping to stabilize them.

How to Prevent Deflation

There are a few extra measures you can take to prevent the souffle from deflating:

  • When folding in the egg whites, do so very gently, and just until they are combined. Over-mixing will remove some of the air bubbles and cause the souffle to fall.
  • Do not open the oven door until close to the finished cooking time; cold air can make the souffle collapse.
  • Overcooking is also another cause for a souffle to deflate, so make sure to check at the 30-minute mark.
  • Some cooks place a paper collar (a strip of parchment paper) around the top of the dish to assure the souffle will puff up.
  • Make sure to serve the souffle right when it comes out of the oven as it will naturally fall as it sits.