Spinach Souffle

Spinach souffle is one of those dishes that looks impressive but is actually really easy to execute. It’s a matter of blending the ingredients—primarily spinach, cheese, eggs and butter—and assembling them in a casserole dish before baking the souffle until puffed and golden. You can serve this spinach souffle recipe as a side dish at a holiday meal or at your next dinner party. Here’s how to make our recipe for spinach souffle that’s sure to impress your guests.

Ingredients for Spinach Souffle

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• Frozen chopped spinach: Be sure to thoroughly defrost the spinach and squeeze it completely dry; any excess water will make the souffle soggy.
• Cream cheese: Allow the cream cheese to reach room temperature before combining it with the other ingredients; it’ll blend better.
• Monterey Jack cheese: We also like using pecorino, Parmesan or Gruyere (for a slightly sharper, saltier taste).
• Eggs: Use the freshest eggs you can get, ideally from a farmers market.
• Butter: Unsalted butter is best so you can control the overall salt content (especially if you use a salty cheese).
• Garlic: Learn how to properly mince garlic for this and other recipes.
• Salt: We recommend using kosher salt because its larger crystal size makes it easier to control.

Directions

Step 1: Combine the ingredients

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Preheat the oven to 350°. In a large bowl, combine all the ingredients well.

Step 2: Bake

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Transfer to a greased 1-1/2-quart baking dish. Bake until the edges are lightly browned, 35 to 40 minutes.

Editor’s Tip: Be sure to properly grease the dish, including the sides, so the souffle doesn’t stick.

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Spinach Souffle Variations

• Add lemon zest: Lemon zest adds brightness and flavor to this dish.
• Make it spicy: Season with crushed red pepper flakes if you like spice.
• Top with bread crumbs: Sprinkle a layer of panko bread crumbs on top of the souffle before baking for a nice crunch.

How to Store Spinach Souffle

Store leftover spinach souffle in an airtight container in the fridge. It will last for three to four days.

Can I make this spinach souffle in advance?

Yes, you can make this souffle up to 24 hours ahead. You can refrigerate it in a container or in the dish you cooked it in; just make sure the dish or container has a tight-fitting lid so the souffle doesn’t dry out and lose its flavor. Once you’re ready to serve it, stick it in the oven until it’s reheated all the way through.

Spinach Souffle Tips

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How do I make sure my souffle doesn’t deflate?

To prevent your spinach souffle from deflating, make sure to thoroughly grease the baking dish, use room-temperature ingredients and avoid opening the oven door while the souffle is still baking.

Can I use fresh spinach in this spinach souffle recipe?

Yes, fresh spinach works well in this recipe (and you don’t have to take the time to defrost and dry it). Use three bunches of spinach to replace the two frozen packages.

What should I serve with spinach souffle?

We like serving this spinach souffle with a side of pinto beans, a leafy green salad and crusty bread. As a side dish, this frozen spinach souffle goes great with roast beef and mashed potatoes.