Easy Spinach Souffle Recipe – This easy weeknight side dish is very easy to make and delicious. The perfect Spring recipe to bake in the oven and entertain with
Easy Spinach Souffle Recipe
This easy weeknight side dish is very easy to make and delicious. The perfect recipe to bake in the oven and entertain with. I cooked this last night and my husband ate that huge casserole you see in the picture.
He didn’t even imagine it was that good until he tried it. Creamy layers of spinach with a toasty topping that puffs up nicely and airy. If you are hosting a dinner party or attending a pot luck dinner, impress your family and friends with a yummy spring dish.
Spinach is one of those vegetables that are so versatile. You can eat it raw, sautéed, baked, fried, etc. It’s full of iron and other great vitamins and it’s a very easy product to work with. Heck, remember Popeye? He was a fan of Spinach too 🙂
To me, the best party recipes are the ones I can make in advance. The idea is to enjoy family and guests without spending all night cooped up in the kitchen.
This Spinach Souffle Recipe can be made in advance and simply finish the last 2 steps just before serving. If you’d like, you can add some cheese and other veggies. In my personal opinion, I prefer it without it so I can really taste the spinach and their creaminess.
I like to serve it in a nice square casserole pan that’s pretty enough to bring to the table.
The process is fairly simple for a Souffle, it’s definitely a Bechamel base with eggs and spinach. So if you’ve made Bechamel before then this recipe is definitely a no-brainer for you.
If you haven’t, then you will enjoy making it for the first time. It is so easy that I let my husband do the stirring all by himself.
I hope you can make this delicious Spinach Souffle Recipe at home. If you do, please tag me on Instagram @livingsweetmoments and/or use the hashtag #LivingSweet
- 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
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Preheat Oven to 375 Degrees Fahrenheit
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Thaw the spinach and squeeze out the excess liquid. Set aside
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In a saucepan, melt the butter over medium low heat
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Add the flour and whisk until the flour is no longer visible
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Pour in the milk while whisking
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Keep mixing over medium low heat until liquid thickens up and becomes creamy. Add salt, pepper and nutmeg
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Remove from heat and mix in the spinach. Allow to cool for 5 minutes
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Mix in the egg yolks to the spinach mixture
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Meanwhile, whip the egg whites until stiff peaks form
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Gently fold in half of the egg whites into the spinach mixture and then fold in the rest
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Place souffle base onto an 8x8" baking pan greased with nonstick spray
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Bake for 20-30 minutes or until browned and puffy
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Enjoy!
You can do steps 1-8 in advance and finish off the rest before company arrives
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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