Main Courses > Egg & Cheese Based > Protein-Rich Mains > Cheese Soufflé

Spinach and Feta Cheese Soufflé

A flavorful twist on the classic, this Spinach and Feta Soufflé combines the richness of cheese with the earthy notes of spinach. Perfect for a brunch or light dinner, this recipe is sure to impress with its light and airy texture.

Prep Time
25 minutes
Cook Time
30-35 minutes
Servings
4
Ingredients
  • 4 large Eggs
  • 1 cup Milk
  • 4 tablespoons Butter
  • 1/4 cup All-purpose flour
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground black pepper
  • 1/2 cup Feta cheese
  • 1 cup Spinach
  • Pinch Nutmeg

Prepare the Spinach

If using fresh spinach, wash it thoroughly. Cook it in a pan until wilted, then squeeze out as much moisture as possible. Chop the spinach finely. If using frozen spinach, thaw it completely and squeeze out excess water. The drier the spinach, the better the soufflé will rise.

Prepare the Ramekins

Preheat oven to 375°F (190°C). Generously butter four ramekins (6-ounce size). You can also sprinkle them with breadcrumbs or Parmesan cheese to help the soufflé rise evenly.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth and pale (this is a roux). Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer. Reduce heat and cook for 2-3 minutes, stirring constantly.

Incorporate the Cheese, Spinach and Seasonings

Remove the sauce from the heat. Stir in the feta cheese, chopped spinach, salt, pepper, and nutmeg until well combined. Taste and adjust seasonings as needed. The feta will add saltiness, so be cautious with the additional salt.

Separate the Eggs

Separate the eggs, placing the yolks in a medium bowl and the whites in a large, clean bowl. Ensure there is no yolk in the whites.

Add Yolks to Sauce

Whisk the egg yolks into the cooled cheese and spinach sauce until well combined.

Whip the Egg Whites

Using an electric mixer, beat the egg whites until stiff peaks form. They should be firm enough to hold their shape when the beaters are lifted. Be careful not to overwhip.

Combine and Bake

Gently fold about one-third of the beaten egg whites into the cheese and spinach sauce to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate the mixture. Divide the mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet. Bake for 30-35 minutes, or until the soufflés are puffed and golden brown. Serve immediately.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 230-280 kcal
  • Protein: 16-21g
  • Fat: 16-20g
  • Carbohydrates: 7-11g

Other Considerations for Nutrition

Using reduced-fat feta can lower the overall fat content. Spinach adds vitamins and minerals. Adjust salt to taste, considering the saltiness of feta.

← Spinach and Feta Baked Omelet Roll Spinach and Feta Cheesy Egg Bake →

FAQ

  • Can I use frozen spinach?

    Yes, frozen spinach works well. Be sure to thaw it completely and squeeze out as much excess water as possible before using.
  • What can I serve with this soufflé?

    This soufflé is delicious on its own or served with a light salad. A simple green salad with a vinaigrette dressing complements the richness of the soufflé.
  • Can I add other vegetables?

    Yes, you can experiment with other vegetables such as sautéed mushrooms, roasted red peppers, or caramelized onions. Be sure to cook the vegetables before adding them to the soufflé.