Spinach and Parmesan Souffles

READY IN: 55mins
Recipe by weekend cooker

The Italian-Parmigiano- Reggiano cheese has a superior nutty flavor you won't find in the domestic alternatives.

Top Review by DailyInspiration

This was a very delicious souffle! The fresh spinach really made this dish - so fresh tasting. I did cheat on one thing though -- I cooked the souffle in one dish vs. the individual ramekins. It came out perfectly. It does take some time to make this dish, but the effort is well worth the end result. Made for PRMR tag, January, 2013.

Ingredients Nutrition


  1. Place a baking sheet in the oven and preheat to 425 degrees.
  2. Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
  3. Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
  4. Add spinach, cook 2 minutes or until wilts, tossing constantly.
  5. Place spinach in collander, and let stand 5 minutes.
  6. Squeeze excess liquid from spinach, and coursely chop.
  7. Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
  8. Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
  9. Spoon mixture in a large bowl, and let stand 10 minutes.
  10. Stir in spinach, cheese, and egg yolks.
  11. Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
  12. Beat with a mixer at high speed until medium peaks form(do not overbeat).
  13. Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
  14. Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
  15. Place dishes on prepared baking sheet, and return to a 425 degree oven.
  16. Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
  17. Serve immediately.

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