Spinach Souffle
Elevate your dinner table with this light and airy spinach soufflé—a classic French-inspired dish that’s as beautiful as it is delicious. Featuring fresh spinach, a creamy béchamel base, and a hint of nutmeg, this savory soufflé is a showstopper that’s surprisingly achievable at home. Fluffy egg whites are gently folded into a rich mixture of Parmesan cheese and wilted spinach, creating a dish that’s both elegant and comforting. Perfectly golden and irresistibly tender, this soufflé is baked to perfection in just 25 minutes. Whether served as an appetizer or a stunning side dish, it’s sure to impress guests with its delicate texture and gourmet flavors.
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 30 grams unsalted butter
- 30 grams all-purpose flour
- 250 milliliters whole milk
- 50 grams grated Parmesan cheese
- 4 large eggs, separated
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 10 grams extra butter (for greasing the dish)
- 2 tablespoons breadcrumbs (for coating the dish)
Instructions
Preheat your oven to 190°C (375°F). Grease a 1.5-liter soufflé dish (or equivalent) with butter and lightly coat the inside with breadcrumbs to prevent sticking.
Rinse and dry the spinach thoroughly. Wilt it in a skillet over medium heat for 2-3 minutes until tender, then transfer it to a colander. Squeeze to remove excess water and chop finely.
In a medium saucepan, melt 30 grams of butter over medium heat. Whisk in the flour until smooth to form a roux. Cook for 1-2 minutes, stirring constantly, but do not let it brown.
Gradually pour in the milk while whisking, ensuring no lumps form. Cook for 3-4 minutes, stirring consistently, until the mixture thickens into a béchamel sauce.
Remove the saucepan from the heat. Stir in the grated Parmesan cheese, chopped spinach, nutmeg, salt, and black pepper. Allow the mixture to cool slightly.
Add the 4 egg yolks, one at a time, into the cooled spinach mixture, stirring well after each addition to fully incorporate.
In a separate, clean mixing bowl, use an electric mixer to whisk the 4 egg whites with a pinch of salt until stiff peaks form. Be careful not to overwhip.
Gently fold one-third of the whipped egg whites into the spinach mixture using a rubber spatula to lighten it. Then, carefully fold in the remaining egg whites, being cautious to maintain as much air as possible.
Pour the soufflé mixture into the prepared dish, filling it almost to the top. Run your thumb around the edge of the dish to create a small indentation, which helps the soufflé rise evenly.
Place the dish on the middle rack of the preheated oven and bake for 20-25 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking to prevent it from collapsing.
Serve the soufflé immediately, as it will begin to deflate quickly after being removed from the oven. Enjoy its delicate, savory flavor!
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 914 mg | 304% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.1 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1304 mg | 100% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 742 mg | 16% | |
*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.
