Spinach and Feta Souffle

Spinach and Feta Souffle
Serves 6
We enjoy this dish at the front end of the harvest. Spinach is abundant; we have plenty of energy; and we don’t mind heating up the kitchen. Since we have only four ramekins, all different sizes and shapes, we use a single soufflé dish for this prep. We lower the temp to 375, and bake 5-10 minutes longer. We know it’s done when it jiggles a little, but does not slosh. The toughest part is not opening the oven to take a peek for the first 20 minutes.
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Savory Base
  1. 1/4 cup unsalted butter
  2. 1/4 cup all-purpose flour
  3. 1 cup milk
  4. 1/2 tsp. salt
  5. 1/4 tsp. ground white pepper
  6. 4 large eggs, separated
  1. 1/2 cup crumbled feta
  2. 3/4 cup shredded Swiss cheese
  3. 1/2 cup spinach, wilted, chopped and squeezed dry
Ramekin Prep
  1. Soft butter
  2. Bread crumbs
  1. Lightly butter and dust six, 6 oz. ramekins with bread crumbs.
  2. Melt butter in saucepan, whisk in flour and cook over medium heat for 1-2 minutes, stirring constantly. Whisk in seasoning.
  3. Heat milk in a separate saucepan until scalded.
  4. Whisk milk into flour mixture and cook until thick and bubbling.
  5. Add in cheese and mix until cheese is melted.
  6. In a separate bowl lightly whisk the yolks and pepper.
  7. Add some of the cheese mixture and whisk. Add the egg mixture back into the cheese mixture.
  8. Add spinach and mix until combined.
  9. Place whites into a mixing bowl and whip whites with salt until moist peaks.
  10. Fold into the base in two stages.
  11. Fill ramekins and place into a preheated 400°F oven.
  12. Bake for 15-20 minutes or until when lightly pressed in the center, it is firm.
  1. Use a potato ricer (or clean kitchen towel) to squeeze dry cooked spinach before folding it into a soufflé base, quiche or dip.
Adapted from used with permission from Auguste Escoffier School of Culinary Arts, 2014
Adapted from used with permission from Auguste Escoffier School of Culinary Arts, 2014
Stonebridge Farm CSA http://stonebridgefarmcsa.com/