Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1994


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 375 degrees F. Coat a 2-quart souffle dish or similar deep, straight-sided casserole dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.

  • 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.

  • 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.

  • Heat 1 cup milk in a heavy medium saucepan until steaming. Dissolve cornstarch in the remaining 1/2 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), 1/4 teaspoon salt and pepper.

  • Beat egg whites in a large mixing bowl with an electric mixer on medium speed until foamy. Add the remaining 1/4 teaspoon salt; gradually increase speed to high and beat until stiff (but not dry) peaks form.

  • 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.

  • Bake the souffle until puffed and the top feels firm to the touch, 35 to 40 minutes. Serve immediately.

Nutrition Facts

222 calories; protein 14.4g; carbohydrates 22.6g; dietary fiber 2.3g; sugars 7.1g; fat 8.4g; saturated fat 3.7g; cholesterol 109.4mg; vitamin a iu 6105.7IU; vitamin c 19.5mg; folate 151.9mcg; calcium 277.2mg; iron 2.6mg; magnesium 72.6mg; potassium 635.6mg; sodium 614.2mg; thiamin 0.1mg.

Reviews (2)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
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. Read More
Rating: 4 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 1 stars
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 Read More