Spinach and Feta Soufflé (for handmixer)

Cuisinart original

Looking for a new idea for a fun and festive side dish? The classic combination of spinach and feta come together in this tasty soufflé.


Makes 12 servings


6            tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces, divided

½           cup grated Romano cheese, divided

5            large eggs

1            large egg white

½           cup unbleached, all-purpose flour

1½          cups whole milk

3            ounces feta cheese

¼           teaspoon kosher salt

¼           teaspoon freshly ground black pepper

1/8         teaspoon freshly ground nutmeg

1            10-ounce package frozen, chopped spinach, thawed with any moisture squeezed out

¼           teaspoon lemon zest

Nutritional information

Nutritional analysis per serving (½ cup): Calories 207 (64% from fat) • carb. 9g • pro. 9g fat 15g • sat. fat 8g • chol. 152mg • sod. 418mg calc. 175mg fiber 1g


Preheat oven to 400°F. Position racks so that the soufflé can bake in the middle of the oven.

Generously butter a 2-quart (8-cup) soufflé dish thoroughly with 1 tablespoon of the butter. Sprinkle ¼ cup of the Romano in the dish so that the bottom and sides are coated. Shake out any excess. Wipe the rim of the dish with a paper towel to remove any butter or cheese; reserve.

Separate eggs, putting whites (including extra white) into the Cuisinart®  mixing bowl and the yolks into a separate mixing bowl. Break yolks up by stirring with a fork. Attach the chef’s whisk and reserve both bowls containing eggs.

Put the remaining butter in a saucepan over medium-low heat. Once butter melts, add the flour to the pan and stir to cook off any raw flour taste, about 3 to 4 minutes. While continuously whisking the butter/flour mixture, slowly add the milk. Once all the milk is added, whisk until a smooth and homogenous consistency is achieved. Once mixture is smooth, beat in remaining Romano and feta salt, pepper and nutmeg. Stir in the spinach and lemon zest.

While continuously mixing with a whisk, spoon a small amount of the milk and spinach mixture into the yolks. Continue mixing in the remaining mixture, a third at a time.

Beat egg whites, starting on Speed 1 and gradually increasing to Speed 12. Whip only until firm peaks form, about 1½ minutes total.

Mix a third of the egg whites into the spinach mixture until evenly combined. Continue by carefully folding the remaining egg whites in two additions with a large rubber spatula. Fold just until combined.

Pour mixture into prepared dish and gently smooth the top to ensure an even rise. Put soufflé into preheated oven and reduce temperature to 375°F. Bake until golden and just set, about 45 to 50 minutes.

Serve immediately.