Spinach souffle makes a delicious side on your dinner plate or a satisfying brunch. It’s savory and cheesy, and couldn’t be easier to make with fresh or frozen spinach!
Why this recipe works
This spinach souffle recipe combines frozen spinach with pepper jack cheese, cream cheese, garlic, butter, and eggs to create a fluffy spinach-packed masterpiece. Just wait until the aroma hits your nostrils as it bakes in the oven.
Souffles aren’t as difficult to make as you might imagine. This recipe uses simple, everyday ingredients and only requires 35 minutes total until it’s ready to be devoured. The same goes for our carrot and sweet potato souffle. You’ll never know until you try!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SPINACH – You can use fresh or frozen spinach for this recipe. If you choose to use fresh spinach, you’ll need about 2 pounds. Blanch fresh spinach before beginning.
CHEESE – This recipe calls for 4 ounces of cream cheese, which is half of a standard 8-ounce brick. On top of that, pepper jack cheese adds a nice subtle kick to this souffle. You can use just about any kind of cheese here, but I definitely recommend shredding it yourself straight from the block. Pre-bagged shredded cheese will still work, but they contain anti-caking agents that prevent them from melting as well.
How to Make Spinach Souffle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F and grease a 1.5 quart baking dish.
- In a large mixing bowl, add eggs and lightly beat.
- Add in spinach, cheeses, garlic and salt and mix to combine.
- Pour in melted butter and mix again, then add to prepared casserole dish.
- Bake uncovered until the edge starts to brown, about 30 minutes.
- Allow it to rest slightly and serve warm.
Frequently Asked Questions & Expert Tips
We have not tested making this souffle in individual ramekins, but I don’t see why it wouldn’t work. I would suggest dividing the mixture into 6-ounce ramekins. They’ll likely cook in closer to 20 minutes so keep an eye on them in the oven.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
You can freeze the fully baked spinach souffle. Wrap it well with plastic wrap followed by a layer of aluminum foil and store in the freezer for up to 2 months. Thaw in the refrigerator overnight.
You can prepare the souffle ingredients in the dish up to a day in advance but do not bake it. Allow the chill to come off the dish (especially if you are using glass) before baking in the oven. You may need to add a few extra minutes to the cook time because it’s going in cold. I prefer to prepare the dish an hour ahead of time and then pop it into the oven as the last thing to be cooked – this way its still fresh!
Serving Suggestions
Spinach souffle is one of those versatile dishes that can pass as brunch or dinner. Enjoy it on its own or add cubed ham or sausage for more substance if you’re serving it as the main dish. Optionally sprinkle with parmesan cheese before or after baking in the oven
Pair it alongside air fryer roast beef, lamb chops, or beef tenderloin and some roasted vegetables for a well-rounded meal.
Ingredients
- 8 large eggs
- 20 ounces frozen spinach thawed and dried well. two 10 ounce packages
- 1 1/2 cups pepperjack cheese shredded
- 4 ounces cream cheese cubed small
- 4 cloves garlic minced
- 1/2 teaspoon sea salt
- 1 sticks unsalted butter melted
Things You’ll Need
- 1.5 quart casserole dish
- Large mixing bowl
Before You Begin
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days.
- Freeze – Wrap the fully baked and cooled souffle with plastic wrap followed by a layer of aluminum foil and store in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Instructions
- Preheat oven to 350F and grease a 1-1/2 quart baking dish.
- In a large mixing bowl, add eggs and lightly beat.
- Add in spinach, cheeses, garlic and salt and mix to combine.
- Pour in melted butter and mix again, then add to prepared casserole dish.
- Bake, uncovered, until the edge starts to brown, about 30 minutes.
- Allow it to rest slightly and serve warm.
Expert Tips & FAQs
- If you choose to use fresh spinach, you’ll need about 2 pounds. Blanch fresh spinach before beginning.
- You can use just about any kind of cheese here, but I definitely recommend shredding it yourself straight from the block. Pre-bagged shredded cheese will still work, but they contain anti-caking agents that prevent them from melting as well.
Nutrition
Serving: 1serving | Calories: 432cal | Carbohydrates: 6g | Protein: 20g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 590mg | Potassium: 479mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12383IU | Vitamin C: 6mg | Calcium: 397mg | Iron: 3mg
