This classic spinach souffle is a light, airy, and flavorful dish that’s perfect for brunch, lunch, or a light dinner. It’s made with a creamy bechamel base, spinach, eggs, and cheese, baked until golden and puffed.
Ingredients:
- Spinach:
- 1 pound fresh spinach, washed and roughly chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
- Butter:
- 4 tablespoons unsalted butter, divided
- Flour:
- 4 tablespoons all-purpose flour
- Milk:
- 1 1/2 cups whole milk
- Eggs:
- 4 large eggs, separated
- Cheese:
- 1/2 cup grated Gruyère or Parmesan cheese (or a mix)
- Onion & Garlic:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Seasonings:
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
Instructions:
- Prepare the Spinach:
- If using fresh spinach, cook it in a large skillet over medium heat until wilted. Drain well and squeeze out any excess liquid. Roughly chop the spinach.
- If using frozen spinach, thaw it and squeeze out as much liquid as possible.
- Make the Bechamel Base:
- Melt 2 tablespoons of butter in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, whisking constantly, until the flour is lightly browned.
- Gradually whisk in the milk, a little at a time, until smooth. Bring to a simmer, whisking constantly, and cook until the sauce has thickened, about 5-7 minutes.
- Remove from heat and stir in the remaining 2 tablespoons of butter, the grated cheese, spinach, salt, pepper, and nutmeg.
- Separate the Eggs:
- Separate the egg yolks from the egg whites.
- Add Egg Yolks:
- Whisk the egg yolks into the bechamel mixture until well combined.
- Beat the Egg Whites:
- In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Fold in Egg Whites:
- Gently fold about 1/3 of the beaten egg whites into the spinach mixture to lighten it.
- Gently fold in the remaining egg whites until no streaks remain. Be careful not to overmix.
- Prepare Baking Dish:
- Preheat oven to 375°F (190°C).
- Generously butter a 2-quart baking dish or souffle dish.
- Bake the Souffle:
- Pour the souffle mixture into the prepared dish.
- Bake for 30-40 minutes, or until the souffle is golden brown and puffed. A toothpick inserted into the center should come out clean.
- Serve Immediately:
- Souffles deflate quickly, so serve immediately.
Tips and Notes:
- Prepping Ingredients: Have all your ingredients prepped and measured before starting.
- Bechamel Thickness: Ensure your bechamel is thick enough to hold the souffle.
- Egg Whites: Beat the egg whites until stiff peaks form for maximum volume.
- Folding Technique: Fold the egg whites gently to maintain the airiness of the souffle.
- Oven Temperature: Don’t open the oven door too often during baking, as this can cause the souffle to collapse.
- Serving: Serve immediately for best texture and presentation.
Enjoy your beautiful and delicious Spinach Souffle!