Spinach & Feta Souffle

Spinach & Feta Souffle

4 Reviews
From: EatingWell Magazine, May/June 1994

This elegant spinach and feta soufflé gets its inspiration from spanakopita, the classic Greek pie made with phyllo pastry. While soufflés have a reputation for being tricky to make, they're actually quite easy. Serve with olive oil-roasted potatoes and a tomato-cucumber salad tossed in a lemony dressing.

Ingredients 4 servings

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  • 2 tablespoons fine dry breadcrumbs
  • 8 cups fresh spinach (about 8 ounces), stemmed and washed
  • 1½ teaspoons canola oil
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ cups low-fat milk, divided
  • ⅓ cup cornstarch
  • 2 large egg yolks
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint or dill
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper
  • 6 large egg whites


  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 375°F. Coat a 2-quart souffle dish or similar deep, straight-sided casserole dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
  2. Heat a large skillet over medium heat. Add spinach with the water still clinging to the leaves and cook, stirring, just until wilted, 2 to 3 minutes. Transfer to a colander to drain. Squeeze out excess liquid and chop.
  3. Wipe out the pan, add oil and heat over medium heat. Add onion and garlic and cook, stirring, until softened, 2 to 4 minutes. Add the chopped spinach and cook, stirring, until heated through and quite dry, about 2 minutes.
  4. Heat 1 cup milk in a heavy medium saucepan until steaming. Dissolve cornstarch in the remaining ½ cup cold milk in a small bowl. Add to the hot milk and cook, whisking constantly, until thickened and smooth, 2 to 3 minutes. Remove from the heat and let cool slightly. Add egg yolks, one at a time, whisking until incorporated. Stir in the reserved spinach mixture, feta, mint (or dill), ¼ teaspoon salt and pepper.
  5. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add the remaining ¼ teaspoon salt; gradually increase speed to high and beat until stiff (but not dry) peaks form.
  6. Whisk about one-third of the beaten egg whites into the spinach mixture to lighten it. Fold the spinach mixture back into the remaining whites with a rubber spatula. Turn into the prepared dish and smooth the top.
  7. Bake the souffle until puffed and the top feels firm to the touch, 35 to 40 minutes. Serve immediately.

Nutrition information

  • Per serving: 222 calories; 8 g fat(4 g sat); 2 g fiber; 23 g carbohydrates; 14 g protein; 152 mcg folate; 109 mg cholesterol; 7 g sugars; 0 g added sugars; 6,106 IU vitamin A; 20 mg vitamin C; 277 mg calcium; 3 mg iron; 614 mg sodium; 636 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Folate (38% dv), Vitamin C (33% dv), Calcium (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat

Reviews 4

November 11, 2014
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By: EatingWell User
Great flavor, came out a bit wet This souffle had great flavor and when it came out of the oven it looked just like the picture for the recipe (maybe even a bit better). But, when I cut into it, it was still really wet. Baked it for another 10 minutes and still came out wet. During prep, I squeezed out the spinach and cooked it until dry. I think I measured all of my ingredients accurately (milk). Not sure where I went wrong.
July 27, 2014
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By: gcrokzzzzz
My first souffle, and it was a success!! This was my first time making a souffle and I followed the directions exactly and it came out GORGEOUS!! I was so happy with the results. It also tasted very good, the only thing I would do differently next time is do just half of the dill because I felt like it overpowered the dish a bit, but that's just personal. I also would like to say that I had to assume that I would be heating the milk up over medium heat, but if somebody has no clue about cooking and cooks the milk on high, they might get a bad surprise. So, maybe just alter that line and let people know at what temperature to heat the milk up to. Other than that, this was incredible!! Pros: Impressive, flavorful and light Cons: Too much dill
July 21, 2014
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By: EatingWell User
Disgusting Never make this, unless you want to throw up after one serving. The hot feta cheese made me ill, but on top of it, the mix of the three (crust, hot feta and spinach) made me want to puke. Pros: none Cons: gross, too cheesy, the mix of feta and spinach was terrible
August 30, 2013
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By: EatingWell User
impressive and delicious Made this for friends. Incredibly easy yet impressive and delicious. I tried a dessert souffle after this, and found the egg yolk flavor overwhelming/unappealing. The fact this recipe has far more whites than yolks makes it much more appealing and much tastier. Pros: light and fluffy Cons: none
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