Cheese Spinach Souffle

READY IN: 50mins
Recipe by Phil Franco

A new way to serve spinach! Cook in 6 individual soufflé dishes or one 2 quart casserole.

Top Review by Marina K

This was an attractive and delicious recipe! We followed Caroline's recommendation and sauteed the onions beforehand, and they blended in nicely. We baked the souffle in 6 large ramikens, and were pleased with the consistency and the heat-retaining properties of the dishes. This will definitely be made again and again!

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. White Sauce: Melt butter, stir in flour and heat until bubbly. About 3 minutes.
  3. Gradually add milk or cream, stirring constantly; cook 2-3 minutes.
  4. Season with salt and pepper. Beat egg yolks until thick and lemon-colored.
  5. Turn off heat and stir egg yolks and onion into sauce, along with spinach and cheese.
  6. Beat egg whites with a pinch of salt until stiff. Gently fold into spinach mixture and turn into greased 2 qt casserole.
  7. Set in pan of hot water and bake about 20 minutes for individual soufflés and 30-40 minutes for the 2-quart dish.
  8. Makes about 6 -1 cup servings.
  9. Serve immediately.

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