Spinach Soufflé (Stouffer’s Copycat) Recipe

This Spinach Soufflé recipe is a delightful copycat of the famous Stouffer's dish, bringing all its creamy and savory goodness into your kitchen. It's simple to make yet impresses anyone who tastes it. The ingredients are easy to find and the steps are straightforward. This dish is perfect for those who love the combination of spinach and cream, topped with a hint of cheese.

Spinach Soufflé (Stouffer’s Copycat) Recipe

Photos of Spinach Soufflé (Stouffer’s Copycat) Recipe

The ingredients for this recipe are generally common and easy to find. The only ingredient you might need to be aware of is the frozen chopped spinach. If you can't find it in your local supermarket, fresh spinach can also be used, just make sure to chop and blanch it. The other spices such as nutmeg and cayenne pepper are usually available in the spice section.

Spinach Soufflé à la Stouffer's Ingredients

Heavy cream: This adds a rich texture and taste to the soufflé.

Eggs: Acts as a binding agent to hold the ingredients together.

Frozen chopped spinach: The star of the dish, giving it color and a distinct flavor.

Parmesan cheese: Adds a nutty and salty flavor to the soufflé.

Flour: Helps to thicken the mixture.

Ground nutmeg: Provides a hint of sweetness and aroma.

Cayenne pepper: Adds a slight kick to the dish.

Salt: Enhances the flavor of the dish.

Coarse ground black pepper: Complements the spinach and adds depth of flavor.

One reader, Carolyn Conner says:

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This spinach soufflé recipe is a game-changer! It's incredibly easy to make and tastes just like the Stouffer's version. The creamy texture and perfect blend of flavors make it a hit every time. It's a must-try for anyone who loves a delicious and comforting dish.

Carolyn Conner

Essential Techniques for Making Spinach Soufflé

How to prepare the soufflé mixture: Combine the heavy cream and eggs in a large bowl and beat until foamy. Then, add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper, and whisk until well combined.

How to test for doneness: To check if the soufflé is ready, insert a toothpick into the center. If it comes out clean and the soufflé is set in the center, it is done.

How To Make Spinach Soufflé (Stouffer’s Copycat)

Put together a light and easy side with this Stouffer’s-inspired spinach soufflé. This simple dish is baked with Parmesan, cream, and a blend of spices.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1cupheavy cream
  • 3large eggs
  • 20ozfrozen chopped spinach,thawed and squeeze out water
  • ½cupParmesan cheese,grated
  • 2tbspflour
  • ¼tspground nutmeg
  • tspcayenne pepper
  • ½tspkosher salt
  • ¼tspcoarse ground black pepper


  1. Preheat oven to 350 degrees F and spray an 8×8-inch baking dish with vegetable oil spray.

  2. With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs for 2 to 3 minutes until foamy.

  3. Add in the spinach, parmesan cheese, flour, nutmeg, cayenne pepper, salt, and pepper and whisk until well combined.

  4. Add the mixture to the baking dish and bake for 30 to 35 minutes, until it is set in the center and a toothpick would come out clean.


  • Calories: 189.92kcal
  • Fat: 15.52g
  • Saturated Fat: 9.03g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.58g
  • Polyunsaturated Fat: 0.95g
  • Carbohydrates: 5.42g
  • Fiber: 1.65g
  • Sugar: 1.28g
  • Protein: 8.53g
  • Cholesterol: 116.83mg
  • Sodium: 304.15mg
  • Calcium: 210.88mg
  • Potassium: 456.08mg
  • Iron: 2.37mg
  • Vitamin A: 504.52µg
  • Vitamin C: 20.12mg

Crucial Technique Tip for Making Spinach Soufflé

When preparing your spinach soufflé, ensure that you thoroughly drain the frozen chopped spinach before adding it to the mixture. Excess water can result in a soggy soufflé. You can achieve this by pressing the spinach between two plates or squeezing it in a clean kitchen towel. This will help your soufflé to rise properly and have a light, airy texture.

Time-Saving Tips for Making Spinach Soufflé à la Stouffer's Copycat Recipe

Prep ahead: Prepare the spinach mixture the night before and store it in the refrigerator. This will save you time on the day of cooking.

Use frozen spinach: Opt for frozen chopped spinach instead of fresh to save time on washing, chopping, and preparing the spinach.

One-pot cooking: Consider using a large mixing bowl to combine all the ingredients, reducing the number of dishes to clean up later.

Convection oven: If you have a convection oven, use it to speed up the cooking process and ensure even baking.

Double batch: Make a double batch and freeze the extra soufflé for a quick and convenient meal in the future.

Prep tools: Gather and measure all your ingredients before you start cooking to streamline the process and avoid last-minute scrambling.

Substitute Ingredients For Spinach Soufflé (Stouffer’s Copycat) Recipe

  • heavy cream - Substitute with coconut cream: Coconut cream can provide a similar richness and creaminess to the dish, while also adding a subtle coconut flavor.

  • large eggs - Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg): Flax eggs can be used as a vegan alternative to regular eggs, providing binding and moisture to the soufflé.

  • frozen chopped spinach - Substitute with fresh spinach leaves: Fresh spinach can be used as a substitute for frozen spinach, but it may need to be blanched and chopped before using in the recipe.

  • parmesan cheese - Substitute with nutritional yeast: Nutritional yeast can provide a cheesy flavor and umami richness to the soufflé, making it a suitable vegan alternative to parmesan cheese.

  • flour - Substitute with gluten-free flour: For those with gluten sensitivities, using a gluten-free flour blend can replace regular flour in the recipe without compromising the texture of the soufflé.

  • ground nutmeg - Substitute with ground cinnamon: Cinnamon can add a warm and aromatic flavor similar to nutmeg, providing a delicious twist to the spinach soufflé.

  • cayenne pepper - Substitute with paprika: Paprika can offer a mild heat and a subtle smoky flavor, serving as a suitable replacement for cayenne pepper in the recipe.

  • kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt, providing a similar level of salinity to the dish.

  • coarse ground black pepper - Substitute with cracked black peppercorns: Cracked black peppercorns can offer a robust and fresh pepper flavor, similar to coarse ground black pepper, enhancing the overall taste of the soufflé.

Best Way to Present Spinach Soufflé à la Stouffer's Copycat Recipe

  1. Elevate the plating: When presenting the spinach soufflé, ensure that the dish is visually appealing. Use a clean, white plate to allow the vibrant green color of the soufflé to stand out. Consider using edible flowers or microgreens as a delicate garnish to add a pop of color and freshness to the dish.

  2. Incorporate texture: Add a contrasting element to the dish to enhance the dining experience. Consider serving the soufflé with a side of crispy parmesan crisps or a light and crunchy salad dressed with a simple vinaigrette. This will provide a delightful textural contrast to the creamy and fluffy soufflé.

  3. Attention to detail: Pay close attention to the cleanliness and precision of the plate. Wipe away any smudges or spills on the plate and use a small brush to remove any excess flour or seasoning from the edges of the dish. This level of attention to detail will demonstrate your commitment to excellence.

  4. Consider the vessel: Choose a sophisticated and elegant vessel for serving the soufflé. A classic ramekin or a small, polished ceramic dish can elevate the presentation and create a sense of refinement.

  5. Garnish with finesse: When adding the finishing touches, sprinkle a light dusting of freshly grated nutmeg over the top of the soufflé. This subtle addition will not only enhance the flavor but also showcase your attention to detail and dedication to the craft.

Essential Tools for Making a Delicious Spinach Soufflé

  • Whisk: A kitchen tool used for whipping and mixing ingredients together, typically made of metal loops attached to a handle.
  • Hand mixer: An electric kitchen appliance used for mixing, beating, and whipping ingredients, featuring detachable beaters and variable speed settings.
  • Baking dish: A heat-resistant dish used for baking and cooking food in the oven, available in various sizes and materials such as glass, ceramic, or metal.
  • Vegetable oil spray: A convenient cooking spray used to grease pans and prevent food from sticking during baking and cooking.
  • Toothpick: A small, pointed wooden or plastic stick used to test the doneness of baked goods by inserting it into the center and checking if it comes out clean.

Storing and Freezing Spinach Soufflé à la Stouffer's Copycat Recipe

  • Let the spinach soufflé cool completely to room temperature before storing or freezing. This will take about 1-2 hours.

  • To store in the refrigerator, cover the baking dish tightly with plastic wrap or aluminum foil. The soufflé will keep in the fridge for up to 3-4 days.

  • To freeze, cut the cooled soufflé into individual portions and wrap each piece tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped portions in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container with the date and contents.

  • Frozen spinach soufflé will keep for up to 2-3 months in the freezer. When ready to eat, remove the desired number of portions from the freezer and let them thaw in the refrigerator overnight.

  • To reheat refrigerated or thawed soufflé, preheat the oven to 350°F (175°C). Place the portions in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.

  • Alternatively, you can reheat individual portions in the microwave. Place a piece of soufflé on a microwave-safe plate and heat on high for 1-2 minutes, or until warmed through. The texture may be slightly different when microwaved, as the top won't be as crispy as when reheated in the oven.

How To Reheat Leftover Spinach Soufflé

  • To reheat leftover spinach soufflé, preheat your oven to 350°F (175°C). Place the soufflé in an oven-safe dish and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until heated through. The foil will help prevent the top from browning too quickly while the center warms up.

  • Another option is to use the microwave. Place a single serving of the soufflé on a microwave-safe plate and heat it on medium power for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the soufflé to become rubbery.

  • If you have an air fryer, you can also use it to reheat your soufflé. Preheat the air fryer to 350°F (175°C) and place the soufflé in the basket. Cook for 3-5 minutes, or until heated through. This method will help restore some of the crispiness to the top of the soufflé.

  • For a crispy top, after reheating the soufflé using any of the above methods, you can place it under the broiler for a minute or two. Keep a close eye on it to prevent burning.

  • If you have multiple portions of soufflé to reheat, it's best to use the oven method. This will ensure even heating and maintain the texture of the soufflé.

Random Fact About Spinach Soufflé

Spinach soufflé is a versatile dish that can be served as a side or a main course. It is a great source of iron, vitamins, and minerals, making it a nutritious addition to your meal.

Is Making Spinach Soufflé at Home Economical?

This spinach soufflé à la Stouffer's copycat recipe is quite cost-effective for a household. The main ingredients, such as frozen chopped spinach, eggs, and parmesan cheese, are relatively affordable and readily available. The dish offers a delightful combination of flavors and textures, making it a satisfying and budget-friendly option for a family meal. On a scale of 1-10, I would rate this recipe an 8 for its simplicity, taste, and affordability. The approximate cost for a household of 4 people would be around $12-$15, making it a wallet-friendly choice.

Is This Spinach Soufflé Recipe Healthy or Unhealthy?

The spinach soufflé recipe, while tasty, is not particularly healthy due to several factors:

  • The recipe calls for a full cup of heavy cream, which is high in saturated fat and calories.
  • The use of three large eggs contributes to the high cholesterol content of the dish.
  • Parmesan cheese, while providing calcium and protein, is also high in saturated fat and sodium.
  • The recipe lacks a significant source of complex carbohydrates or fiber, which are important for a balanced meal.

However, the inclusion of spinach does provide some nutritional benefits, such as:

  • Spinach is rich in vitamins A, C, and K, as well as folate and iron.
  • The antioxidants in spinach, like lutein and zeaxanthin, support eye health.

To make this recipe healthier, consider the following modifications:

  • Replace half of the heavy cream with low-fat milk or a plant-based alternative to reduce the saturated fat content.
  • Use two whole eggs and two egg whites instead of three whole eggs to lower the cholesterol content while maintaining the dish's structure.
  • Incorporate whole wheat flour or almond flour in place of all-purpose flour to increase the fiber content and nutritional value.
  • Reduce the amount of parmesan cheese by half and supplement with a lower-fat, lower-sodium cheese like part-skim mozzarella.
  • Add more vegetables to the soufflé, such as sautéed mushrooms, onions, or bell peppers, to increase the fiber and nutrient content while reducing the overall calorie density of the dish.
  • Serve the soufflé with a side salad or a piece of fruit to round out the meal and provide additional nutrients and fiber.

Editor's Thoughts on This Spinach Soufflé Recipe

This spinach soufflé à la Stouffer's copycat recipe is a delightful and flavorful dish. The combination of creamy heavy cream, savory parmesan cheese, and earthy spinach creates a rich and satisfying flavor profile. The addition of nutmeg and cayenne pepper adds a subtle warmth and depth to the dish, elevating it to a new level. The texture is light and airy, with a perfectly set center. It's a wonderful dish to serve as a side or a light main course, and it's sure to impress your guests with its delicious taste and elegant presentation.

Enhance Your Spinach Soufflé (Stouffer’s Copycat) Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and chives, topped with a dollop of butter.
Roasted Carrots: Tender roasted carrots drizzled with honey and sprinkled with fresh thyme for a touch of sweetness and earthiness.
Garlic Bread: Slices of crusty garlic bread brushed with olive oil and toasted to golden perfection, perfect for dipping into the soufflé.

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Perfect Appetizers and Desserts for Spinach Soufflé à la Stouffer's Copycat Recipe

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a rich and flavorful mixture of cream cheese, garlic, and herbs.
Caprese Skewers: Impress your guests with these elegant Caprese skewers, featuring juicy cherry tomatoes, fresh mozzarella, and fragrant basil, drizzled with a balsamic glaze.
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Why trust this Spinach Soufflé (Stouffer’s Copycat) Recipe:

This recipe is a trustworthy choice for your next meal. The combination of spinach, parmesan cheese, and nutmeg creates a rich and flavorful dish. The use of heavy cream ensures a creamy texture, while the addition of cayenne pepper adds a subtle kick. The thorough mixing process guarantees a well-combined and consistent soufflé. With a focus on quality ingredients and precise instructions, this recipe promises a delightful dining experience.

Have you tried making this Spinach Soufflé (Stouffer's Copycat) Recipe at home? Share your experience and any tips you discovered in the Baking and Desserts forum section.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Simply blanch the fresh spinach in boiling water for a few minutes, then drain and chop it before adding it to the recipe.
Can I use a different type of cheese?
Absolutely! You can experiment with different types of cheese to suit your taste. Gruyère, cheddar, or even feta can be great alternatives to parmesan.
Can I make this ahead of time and reheat it?
Yes, you can make the spinach soufflé ahead of time and reheat it. Simply cover it with foil and refrigerate for up to 2 days. Reheat it in the oven at 350°F until warmed through.
Can I substitute the heavy cream with something lighter?
If you prefer a lighter option, you can substitute the heavy cream with whole milk or half-and-half. However, the texture and richness of the soufflé may vary.
Can I freeze the spinach soufflé?
Yes, you can freeze the spinach soufflé. Once baked, allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It can be stored for up to 2 months. To reheat, thaw it in the refrigerator overnight and then bake it at 350°F until heated through.

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