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Easy, Crowd-Pleasing Baked Spinach Parmesan Soufflé

I have a sizable tried-and-true cookie recipe file, but I am always eager to discover new ones. Who doesn't love cookies?

Baked Spinach and Parmesan Soufflé

Baked Spinach and Parmesan Soufflé

Entrée Soufflé Recipe

Soufflés can be the star of savory dishes or even sweet desserts. 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. 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