Easy Spinach Soufflé Recipe – This spinach soufflé is creamy, light, and fluffy with a delicious golden top. An easy side dish perfect for dinner parties, holidays, or weeknight meals.
Easy Spinach Soufflé Recipe
Updated in 2026: This post now includes clearer tips, FAQs, and step-by-step guidance to help you make a perfectly fluffy spinach soufflé every time.
This easy spinach soufflé is light, creamy, and perfectly fluffy with a golden top. If you are looking for an elegant yet simple side dish, this is the perfect recipe.
This easy weeknight side dish is simple to make and absolutely delicious. It’s the kind of recipe that feels fancy but is actually very approachable.
I made this recently, and my husband ended up finishing almost the entire casserole. It’s that good. Creamy layers of spinach with a light, airy texture and a slightly crisp top.
Spinach is one of the most versatile ingredients. You can enjoy it raw, sautéed, or baked like in this soufflé. It adds flavor, texture, and makes this dish feel both comforting and fresh.
One of the best things about this recipe is that you can prepare it ahead of time. That means less stress when hosting and more time enjoying your guests.
This spinach soufflé can be assembled in advance and finished right before serving. You can also customize it by adding cheese or extra vegetables if you like.
After testing different versions, this recipe gives the best balance of creamy texture and light structure.
I like to serve it in a nice square casserole pan that goes straight from oven to table.
Learn more about spinach and its nutritional benefits.
The base of this soufflé is a classic béchamel sauce combined with eggs and spinach. If you’ve made béchamel before, this recipe will feel very familiar.
If not, don’t worry. It’s easier than it sounds and comes together beautifully.
Frequently Asked Questions
Why did my soufflé not rise?
This can happen if the egg whites were overmixed or the oven temperature was too low. Be gentle when folding the mixture.
Can I make spinach soufflé ahead of time?
Yes, you can prepare it in advance and bake just before serving.
Can I add cheese to spinach soufflé?
Yes, cheese adds richness and flavor. Parmesan or gruyère work especially well.
Can I freeze spinach soufflé?
It is best enjoyed fresh, but leftovers can be refrigerated and reheated.
I hope you can make this delicious Spinach Soufflé at home. If you do, tag me @livingsweetmoments and use #LivingSweet.
Easy Spinach Souffle Recipe
Ingredients
- 10 oz frozen spinach thawed
- 3 eggs separated
- 1/2 stick of butter
- 1/2 Cup flour
- 1 1/4 Cups milk warm
- 1/2 Teaspoon nutmeg
- salt & Pepper to taste
Instructions
- Preheat Oven to 375 Degrees Fahrenheit
- Thaw the spinach and squeeze out the excess liquid. Set aside
- In a saucepan, melt the butter over medium low heat
- Add the flour and whisk until the flour is no longer visible
- Pour in the milk while whisking
- Keep mixing over medium low heat until liquid thickens up and becomes creamy. Add salt, pepper and nutmeg
- Remove from heat and mix in the spinach. Allow to cool for 5 minutes
- Mix in the egg yolks to the spinach mixture
- Meanwhile, whip the egg whites until stiff peaks form
- Gently fold in half of the egg whites into the spinach mixture and then fold in the rest
- Place souffle base onto an 8x8" baking pan greased with nonstick spray
- Bake for 20-30 minutes or until browned and puffy
- Enjoy!
Notes
Nutrition
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Should the spinach in the Spinach Souffle be chopped ?
Thank You
Yes Florence. The frozen variety always comes cooked and chopped. All you have to do for this recipe is to thaw it and drain well the excess liquid
Thank you for an amazing recipe! It was my first attempt at baking a soufflé and it turned out beautiful – and scrumptious. Between my 4 y/o kid, my picky husband and me we ate the whole thing for dinner tonight! I sprinkled finely grated Parmesan on top, other than that followed the exact recipe.
Thanks for the feedback Bruna! Glad your family liked the recipe!
This is a killer recipe. I used shredded fresh spinach and steamed it. Everybody loved it. Will make it again…and again.
Glad you liked it Hefe! We make it here all the time and even my girls don’t complain about eating their veggies!
This recipe reminds me when I was a kid. My mom used to make it!!! Love it.
thank you Ale!
Running to buy spinach cause I need to have this souffle asap! Thanks for sharin, Tiffany.
you’re welcome! let me know how it comes out
It looks so easy to make and I bet goes well as a side dish. Yum!
Easy to prepare and a great side for meats.
thank you Denise!
Can you use canned spinach?
You can Becky, just make sure you dry the spinach completely before adding it to the Souffle
Does the shape of the baking dish matter? I think mine is 6×10 or something instead of 8×8. Also when you say “place the soufflé base onto an 8×8 baking pan…,” you just mean to place the mixture into the baking dish, right? Thanks!!
Stephanie, it matters in the baking time. If yours is a little deeper and narrower it may take a few more minutes in the oven. Or less if your dish is shallow and oblong.
And to the second question yes. Just dump the mixture in the baking pan.
If you have any more questions please let me know!
I’m a Celiac who just had dental surgery, and I was desperate for a soft meal that wasn’t awful. I substituted the flour with Bob’s Red Mill Gluten-Free 1:1 Baking Flour and my souffle was gorgeous! I was so excited until I tasted it. The flavors did not incorporate well. The nutmeg and the butter were standing alone. I threw mine out after a few bites. Since everyone else’s turned out, I guess this recipe is not tweakable to be Gluten-Free friendly.
Oh I am so sorry the recipe didn’t work for you Joy! My mom is GF as well, so I am going to play around with the ingredients to see if I can make a gorgeous gf spinach souffle. Stay tuned.
Totally overrated in these comments. Not worth the effort.
Sorry you were disappointed Erik. Would you mind telling me what was wrong with the souffle?
It was like gravy with spinach. I knew when I was making it that it shouldn’t have flour in it.
Oh no! that is not the way is supposed to have turned out. Is should be creamy and fluffy.
Could you make this in a muffin pan?
yes!! just reduce the cooking time
Also live at high altitude, 8600 elevation, any adjustments to ingredients?
Ingredients per se no. But bake it at 400 degrees instead of 375
I found this recipe to be too floury and tasteless. I usually make it from scratch. My recipe tastes much better. I use 5 eggs and just two-three tbsp of flour.
Thanks for your feedback Mary. I am sorry you did not enjoy the recipe.
I have looked through many recipes for spinach soufflé & finally found this one that used beaten egg whites, That is what I wanted. Not the cheese recipes. Going to make it today. Have not made it in a long time. Love this recipe. Thank you. This is like what my mother used to make back in the 1940’s. & I am in my 80th year.
Hi Paula! Yes, this is a vintage recipe, the eggwhites provide a fluffier texture and gives it that real souffle feel. Let me know how it comes out!
I want to make this recipe to bring to a dinner party.
Is it going to deflate on the way? Would it be OK to transport?
It’s going to be fine
Wow! So delicious. Thank you for an awesome recipe. I substituted oatmilk for the milk, a mix of quinoa flour / and a gluten free blend, and I used 2 tbsp of canola oil & a tbsp of earth balance. I also blanched fresh spinach – easy and awesome to have fresh spinach. A winner!! I will make again and again.
Thanks Joanne! glad you liked it! and thanks for sharing your substitutes it will become for other people in the future
Can I freeze this before cooking?
I haven’t tried freezing it before
Added a little garlic powder and parmasean cheese. This recipe is so easy and is so fluffy, You will not be disappointed. My daughter and I literally ate half of this pan of spinach souffle by ourselves. YUM!!
Yumm!! Love those additions! parmesan cheese sounds amazing!
Loved the recipe. It turned out absolutely amazing and very tasty too. Thanks for sharing.
you’re welcome Karen! Happy Holidays!
Have you ever added a meat such as ham?
I have not Barbara, but that addition sounds lovely! if you do, let me know how it went. Happy Holidays!
not sure if i want to omit the nutmeg. Trying to duplicate what I ate as a child and not sure my mom would have had
nutmeg
Hi Karen! That’s such a lovely memory to recreate ❤️ Nutmeg is very traditional in spinach soufflés and creamy spinach dishes, but it’s always used in a very small amount. Many home cooks skipped it, especially if it wasn’t something they kept in the pantry.
If you’re trying to match what your mom made, you can absolutely omit it and the soufflé will still be delicious. I recommend making it without nutmeg first, then next time adding just a tiny pinch to see which version feels most familiar to you.