Easy Classic French Spinach Soufflé

No Fear Easy Spinach Souffle Recipe

The Spruce / Ulyana Verbytska

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
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.)

If you are afraid of making a souffle having heard how fragile they are supposed to be, then this recipe is for you. With this French spinach souffle, you will discover that they are, in fact, quite easy. The souffle can be served as a side dish or a light main course.

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. 


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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy spinach souffle
    The Spruce / Ulyana Verbytska
  2. Brush the inside of a large soufflé, 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. 

    Brush inside of a souffle ramekin
    The Spruce / Ulyana Verbytska
  3. 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.

    Gently heat and saute spinach
    The Spruce / Ulyana Verbytska
  4. Preheat the oven to 375 F.

  5. 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.

    Melt remaining butter
    The Spruce / Ulyana Verbytska
  6. Add the milk to the flour while whisking vigorously and cook for about 4 minutes, until the mixture thickens. 

    Add milk
    The Spruce / Ulyana Verbytska
  7. 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.

    Add chopped spinach
    The Spruce / Ulyana Verbytska
  8. Whisk 1/2 cup of the hot spinach into the egg yolks.

    Whisk 1/2 cup of the spinach into egg yolks
    The Spruce / Ulyana Verbytska
  9. Then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Do not overheat this mixture or you risk splitting the mixture, and if this happens, unfortunately, there is no way back. 

    Add egg yolk
    The Spruce / Ulyana Verbytska
  10. 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).

    Beat egg whites
    The Spruce / Ulyana Verbytska
  11. Stir 1/3 of the egg whites into the spinach.

    Add egg whites
    The Spruce / Ulyana Verbytska
  12. Then fold the remaining egg whites into the mixture.

    Fold in
    The Spruce / Ulyana Verbytska
  13. Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through.

    Spoon mixture into ramekin
    The Spruce / Ulyana Verbytska
  14. Serve immediately. The soufflé is lovely on its own and with a fresh, green salad on the side and don't forget a glass of wine.

    Serve French Spinach soufflé
    The Spruce / Ulyana Verbytska