Spinach and Feta Soufflé (for standmixer)

Cuisinart original

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


Makes 12 servings


6            tablespoons (¾ stick) unsalted butter, divided

½           cup grated Romano, divided

5            large eggs

1            large egg white

½           cup unbleached, all-purpose flour

1½          cups whole milk

4            ounces feta, crumbled

¼           teaspoon kosher salt

¼           teaspoon freshly ground black pepper

⅛          teaspoon freshly ground nutmeg

10          ounces (1 standard package) frozen, chopped spinach, thawed, with any moisture squeezed out

¼           teaspoon grated lemon zest

Nutritional information

Nutritional information per serving:  Calories 208 (64% from fat) carb. 9g pro. 9g fat 15g sat. fat 8g chol. 167mg sod. 416mg calc. 175mg fiber 1g


  1. Preheat oven to 400°F with the rack in the middle position.
  2. Generously butter a 2-quart (8-cup) soufflé dish thoroughly with 1 tablespoon of the butter. Sprinkle ¼ cup of Romano in the dish so that 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.
  3. Separate eggs, placing whites (including extra white) into the Cuisinart® mixing bowl and the yolks into a separate, large mixing bowl. Break yolks up by stirring with a fork. Attach the whisk and reserve both.
  4. Put the remaining 5 tablespoons of butter in a saucepan over medium-low heat. Once butter is melted, stir flour into pan. Stir over heat for about 3 to 4 minutes in order to cook off any raw flour taste. While continuously whisking, slowly add the milk. Once all the milk is added, whisk until a smooth consistency is achieved; mixture will be quite thick. Once mixture is smooth, beat in remaining Romano and feta, ¼ teaspoon salt, pepper and nutmeg. Stir in the spinach and lemon zest.
  5. Spoon a small amount of the milk mixture into the yolks while continuously mixing with a whisk. Continue mixing in the remaining mixture, one-third at a time.
  6. Starting on Speed 1, begin to whip the egg whites. Slowly increase to Speed 12. Whip only until firm peaks, about 1 minute 30 seconds, once at Speed 12.
  7. Mix one-third of the egg whites into the spinach mixture until evenly combined. Continue by carefully folding in egg whites in 2 additions with a large rubber spatula. Fold until just combined.
  8. 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.
  9. Bake until golden and just set, about 45 to 50 minutes. Serve immediately.