![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Spinach-Souffle_TOHD24_93525_AlejandroMonfort_1.jpg?fit=700%2C1024\")
- \n
- Frozen chopped spinach:\u00a0<\/strong>Be sure to thoroughly defrost the spinach<\/a> and squeeze it completely dry; any excess water will make the souffle soggy.<\/li>\n
- Cream cheese:\u00a0<\/strong>Allow the cream cheese to reach room temperature before combining it with the other ingredients; it’ll blend better.<\/li>\n
- Monterey Jack cheese:\u00a0<\/strong>We also like using pecorino, Parmesan or Gruyere (for a slightly sharper, saltier taste).<\/li>\n
- Eggs:\u00a0<\/strong>Use the freshest eggs you can get, ideally from a farmers market.<\/li>\n
- Butter:\u00a0<\/strong>Unsalted butter<\/a> is best so you can control the overall salt content (especially if you use a salty cheese).<\/li>\n
- Garlic:\u00a0<\/strong>Learn how to properly mince garlic<\/a> for this and other recipes.<\/li>\n
- Salt:\u00a0<\/strong>We recommend using kosher salt<\/a> because its larger crystal size makes it easier to control.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Combine the ingredients<\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Spinach-Souffle_TOHD24_93525_AlejandroMonfort_2.jpg?fit=700%2C1024\")
Preheat the oven to 350\u00b0. In a large bowl, combine all the ingredients well.<\/p>\n
Step 2: Bake<\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Spinach-Souffle_TOHD24_93525_AlejandroMonfort_3.jpg?fit=700%2C1024\")
Transfer to a greased 1-1\/2-quart baking dish. Bake until the edges are lightly browned, 35 to 40 minutes.<\/p>\n
Editor’s Tip<\/em>: Be sure to properly grease the dish, including the sides, so the souffle doesn’t stick.<\/p>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Spinach-Souffle_TOHD24_93525_AlejandroMonfort_5.jpg?fit=700%2C1024\")
Spinach Souffle Variations<\/h2>\n
- \n
- Add lemon zest:\u00a0<\/strong>Lemon zest adds brightness and flavor to this dish.<\/li>\n
- Make it spicy:\u00a0<\/strong>Season with crushed red pepper flakes if you like spice.<\/li>\n
- Top with bread crumbs: <\/strong>Sprinkle a layer of panko bread crumbs<\/a> on top of the souffle before baking for a nice crunch.<\/li>\n<\/ul>\n
How to Store Spinach Souffle<\/h2>\n
Store leftover spinach souffle in an airtight container in the fridge. It will last for three to four days.<\/p>\n
Can I make this spinach souffle in advance?<\/h3>\n
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.<\/p>\n
Spinach Souffle Tips<\/h2>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Spinach-Souffle_TOHD24_93525_AlejandroMonfort_6.jpg?fit=700%2C1024\")