Easy, Crowd-Pleasing Baked Spinach Parmesan Soufflé

My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.

Baked Spinach and Parmesan Soufflé

Baked Spinach and Parmesan Soufflé

Entrée Soufflé Recipe

Soufflés can be the star of savory dishes or even sweet dessert ones. The combinations are almost endless! Eggs, flour, milk, and butter are the primary building blocks. After that, you have your choice of which vegetables, fruits, meats, fish, seasonings, or other ingredients to use to create a stunning entrée, side dish, or flavorful dessert.

We have some fantastic neighbors. While we cannot get together and share meals as we did in the past due to the pandemic, we have still been sharing food. They recently brought over a very flavorful chicken entrée, and we decided to repay them with an entrée soufflé.

What follows is the recipe we made for their enjoyment.

Cook Time

Prep timeCook timeReady inYields

25 min

45 min

1 hour 10 min

2 to 3 hearty servings


  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 6 eggs, room temperature
  • 1 (10-oz) package frozen chopped spinach, thawed
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon fine black pepper, or to taste
  • dash cream of tartar (optional)


  1. Thaw the spinach and have the eggs and butter at room temperature before beginning to make this recipe.
  2. Remove excess moisture from the spinach by squeezing it in a clean dishtowel. (My husband's preferred method is to put the spinach through a potato ricer to remove the water from the spinach. He learned that tip by watching a food network channel, and it works beautifully!)
  3. Separate the egg yolks from the egg whites, discarding or saving one egg yolk for later use.
  4. Melt the butter in a large saucepan. When melted, whisk in the flour, stirring until well combined.
  5. Pour in the milk, combine, and keep stirring for a few minutes until slightly thickened.
  6. Add the pressed spinach into the mixture and stir until well combined.
  7. Next, add the Parmigiano-Reggiano cheese, again stirring until well combined.
  8. Add the beaten egg yolks to the pan, stir, and combine. Add the salt and pepper at this time. When everything is well mixed, remove the pan from the heat.
  9. While the spinach and Parmesan cheese mixture are cooling, beat the egg whites (with the cream of tartar, if desired) until they form stiff peaks.
  10. Gently fold the beaten egg whites into the pan mixture until everything is blended. Do not overmix!
  11. Pour the mixture into a 2-quart soufflé dish and bake in a 375-degree Fahrenheit oven for 45 minutes until golden on the outside and well puffed.

The only thing that will make a soufflé fall is if it knows you're afraid of it.

— James Beard

Serving a Soufflé

While the quote above is partially correct, walking the soufflé over to our neighbors did make it deflate a bit. Most soufflés, unless those that are intentionally fallen, last only so long before they maintain their glorious lift. Most of the time, hosts serve them immediately when they come out of the oven.

My husband has a recipe that he purposely makes a day ahead in individual ramekins. He then refrigerates the fallen goat cheese soufflé overnight, heating it the next day before serving it atop a salad.

There were no complaints from our neighbors. Reports came back that they loved our spinach Parmesan soufflé. I hope that you enjoy it as well.

Crusty exterior and creamy interior

Crusty exterior and creamy interior

© 2020 Peggy Woods


Peggy Woods (author) from Houston, Texas on November 19, 2020:

Hi Liz,

I am glad you like the recipe. Yes, we are having some fun exchanging old as well as new recipes with our neighbors during the pandemic. We stay socially distant and do our visiting outside. At least we are maintaining some interaction during this stressful time. It is good for the soul.

Liz Westwood from UK on November 19, 2020:

This is a great recipe. You give good instructions. I like the way that you exchange food with friends during the pandemic.

Peggy Woods (author) from Houston, Texas on November 13, 2020:

Hi Liza,

Thanks for the pin, and yes, I am happy that you can still comment on this article. There are many sweet souffle dishes you might like.

Peggy Woods (author) from Houston, Texas on November 13, 2020:

Hi Edwin,

I am glad you are going to try this recipe. Enjoy!

Liza from USA on November 13, 2020:

I have never made soufflé before, Peggy. Your recipe sounds good, and the result looks astonishingly delicious! Yeah, I'm sure it is a crowd-pleasing type of food. I might be a sweet tooth but, I don't mind a savory dish either. Thank you for sharing the recipe. I'll be pinning this! Glad I'm able to comment on the post!

Edwin Alcantara from California on November 13, 2020:

Thanks for sharing Peggy. Can't wait to try it out.

Peggy Woods (author) from Houston, Texas on November 13, 2020:

Hi Chitrangada,

Spinach is a healthy food ingredient for kids and adults alike. Thanks for catching this post in the feed early enough to be able to comment. I hope that they enable the comment feature on all of our posts soon.

Peggy Woods (author) from Houston, Texas on November 13, 2020:

Hi Devika,

I am pleased that you liked looking at the step-by-step photos. For people who have never made a souffle, it might make it easier for them to see and understand the process of making one.

Peggy Woods (author) from Houston, Texas on November 13, 2020:

Hi Diana Carol,

We have made cheese souffles too. You can let your imagination run wild when thinking up combinations of ingredients to add to a souffle. Thanks for your comment.

Chitrangada Sharan from New Delhi, India on November 13, 2020:

Delicious soufflé recipe and I really liked the combination with spinach. So easy to feed the kids the healthy spinach.

I am glad that your article appeared on my feed, so that I could comment on it. I had seen in my notifications about this article, but by the time it was transferred to the new discover site, where I was unable to comment. I have observed that if the article appears on the feeds, which is not always the case, we will be able to comment.

Thank you for sharing and happy weekend.

Devika Primić from Dubrovnik, Croatia on November 13, 2020:

Hi Peggy your recipes are easy to make and sounds delicious. You added stunning photos. I always like to make a new recipe and this one is no exception. Souffle is one off my favorite meals.

Diana Carol Abrahamson from Somerset West on November 12, 2020:

I have made cheese souffles but not this delicious looking one. Thanks for sharing your recipe, Peggy.

Peggy Woods (author) from Houston, Texas on November 12, 2020:

Hi Brenda,

Making a souffle is really easy. My husband and I both enjoy cooking. I appreciate your comment.

Peggy Woods (author) from Houston, Texas on November 12, 2020:

Hi Rosina,

I am pleased that you will soon try this recipe. Enjoy!

BRENDA ARLEDGE from Washington Court House on November 12, 2020:


Wanted to be sure to catch this one while I can comment.

I have never tried making a souffle, but you always make everything sound so simple.

You must be a really great cook.

Have a great day!

Rosina S Khan on November 12, 2020:

I would like to try out this tempting and interesting recipe. Following the ingredients and instructions seem easy enough. I like the look of the final output of the recipe. Definitely gotta try it out, Peggy.

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