Making a Classic French Spinach Soufflé Is Easier Than You May Think

Gather the ingredients. The Spruce / Julia Estrada Preheat the oven to 375 F. Brush the inside of a 6 to 8-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter, or grease 6 individual ramekins, dividing the butter evenly. Sprinkle the buttered surface evenly with the grated Parmesan cheese. Set aside while you prepare the filling. The Spruce / Julia Estrada Heat a large saucepan over low heat and add the chopped spinach. Sauté until it wilts and the juices have evaporated; keep a close eye on it as the spinach can burn. Set aside. The Spruce / Julia Estrada In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, mixing constantly, for 30 seconds to cook down the flour. The Spruce / Julia Estrada Add the milk while whisking vigorously and cook for about 4 minutes, until the mixture thickens. The Spruce / Julia Estrada Add the cooked spinach to the white sauce and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg. The Spruce / Julia Estrada Place the egg yolks in a bowl and whisk in 1/2 cup of the hot spinach mixture to temper it. The Spruce / Julia Estrada Add the egg yolk mixture to the pan, stirring to completely incorporate. Do not overheat the mixture or you risk it separating; if this happens, unfortunately, there is no way to fix it. The Spruce / Julia Estrada In a scrupulously clean bowl, beat the egg whites on high speed until stiff peaks form. (A greasy or dirty bowl will prevent the eggs from stiffening.) The Spruce / Julia Estrada Gently stir 1/3 of the egg whites into the spinach mixture. The Spruce / Julia Estrada Then fold the remaining egg whites into the mixture. The Spruce / Julia Estrada Spoon the mixture into the prepared dish(es) and bake for 30 minutes, until the soufflé is puffed up and cooked through. A single souffle may take a few minutes longer. The Spruce / Julia Estrada Serve immediately and enjoy. The Spruce / Julia Estrada