Greek Feta Cheese Souffls
Whisk yourself away to the Mediterranean with these elegant Greek Feta Cheese Soufflés, a savory twist on the classic French favorite. Made with creamy crumbled feta, fragrant fresh dill, and parsley, these light and airy soufflés are the perfect blend of tangy, herbaceous, and comforting flavors. The recipe features a simple yet impressive technique of folding whipped egg whites into a rich, cheesy béchamel base for a luxurious texture that rises beautifully in the oven. Baked to golden perfection in breadcrumb-coated ramekins and finished with a sprinkle of Parmesan, these individual soufflés make a stunning appetizer or brunch centerpiece. With just 20 minutes of prep time, they’re an accessible indulgence that feels utterly gourmet. Perfect for entertaining or elevating a quiet evening meal, these soufflés are best served immediately for an irresistible, melt-in-your-mouth experience.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 pinch ground nutmeg
- 4 large eggs, separated
- 3 ounces crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon softened butter (for greasing ramekins)
- 2 tablespoons breadcrumbs (for coating ramekins)
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet in the middle rack to heat while preparing the soufflés.
Butter the inside of four 6-ounce ramekins and coat them evenly with breadcrumbs. Shake out any excess and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste.
Slowly pour in the whole milk while whisking continuously to avoid lumps. Cook the mixture for 2-3 minutes until thickened and smooth. Remove from heat.
Stir in the ground nutmeg, salt, and black pepper. Allow the mixture to cool slightly, then whisk in the egg yolks, one at a time, until fully incorporated.
Fold in the crumbled feta cheese, chopped dill, and parsley. Set the mixture aside.
In a clean mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form.
Using a spatula, gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites, taking care not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full. Sprinkle the tops with grated Parmesan cheese.
Place the ramekins on the preheated baking sheet in the oven. Bake for 20-25 minutes, or until the soufflés are puffed and golden brown on top. Do not open the oven door while baking to avoid deflation.
Remove the soufflés from the oven and serve immediately for the best texture and presentation. Enjoy!
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 3.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 213 mg | 16% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 185 mg | 4% | |
*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.
