Feta Cheese Souffles with Salad
Elevate your dining experience with these airy and savory Feta Cheese Soufflés paired with a vibrant spinach and cherry tomato salad. Perfectly golden and light as a cloud, these soufflés boast a creamy richness from crumbled feta cheese and delicate egg whites, while a zesty Dijon vinaigrette adds brightness to the fresh salad. This impressive yet surprisingly simple recipe comes together in just 45 minutes, making it an ideal choice for a weekend brunch, a sophisticated appetizer, or a light vegetarian dinner. With every bite, you'll savor the balance of textures and flavors—fluffy, tangy soufflés alongside crisp, refreshing greens. Serve these soufflés straight from the oven for a show-stopping presentation that's as delightful to behold as it is to enjoy.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup feta cheese, crumbled
- 4 pieces large eggs, separated
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
Instructions
Preheat your oven to 375°F (190°C) and grease 4 ramekins with a little butter.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to form a roux.
Gradually whisk in the milk, ensuring no lumps form, until the mixture thickens (about 2-3 minutes). Remove from heat.
Stir in the crumbled feta cheese, egg yolks, salt, and black pepper until smooth. Allow the mixture to cool slightly.
In a clean mixing bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
Gently fold the beaten egg whites into the feta mixture in three additions, being careful not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins and place them on a baking tray.
Bake the soufflés in the preheated oven for 20-25 minutes, or until puffed and golden brown. Do not open the oven door to avoid collapsing them.
While the soufflés are baking, prepare the salad. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the dressing.
In a large bowl, toss the fresh spinach leaves and cherry tomatoes with the dressing until evenly coated.
Serve the soufflés immediately alongside the fresh salad for a light, delicious meal.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 21.1 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1639 mg | 126% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
