We eat a lot of spinach. It’s one of our favorite vegetables. We eat sautéed spinach as a side with at least a few breakfasts, lunches, or dinners each week. As delicious as sautéed spinach is, sometimes we need a little variety.

So, in the excitement of all the holiday cooking, I decided to try my hand at spinach soufflé. How hard could it be, right? Honestly, it’s not that hard–if you have a mixer. I can whip egg white by hand, but the mixer makes it so much easier! The real trick, is patience. Be patient with your egg whites and you shall be rewarded. Give this recipe a try. You’ll see what I mean.

1 lb fresh spinach
4 eggs, separated
4 tsp coconut milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
a pinch of nutmeg
ghee to grease ramekins


spinach in dutch oven

Place your spinach in a large pot with a lid, and cook down covered over medium-low heat for 10-15 minutes, until fully wilted.  Drain if needed and allow it to cool while you work with the eggs.

egg yolks with coconut milk

Preheat your oven to 350ºF. Separate egg yolks from whites. Add the coconut milk to egg yolks in a small bowl and mix together completely. Then mix in the salt, pepper, garlic powder, and nutmeg.

mixed up egg whites to have firm peaks

Whip the egg whites in a large bowl using a mixer or whisk until you have firm peaks.

mixed spinach and egg yolks

 Add the wilted spinach and egg yolk mixture to your food processor.  (Be sure that the spinach is cool before blending so you don’t cook the egg yolks.)

adding spinach to egg whites

In a large bowl, fold blended mixture into whipped egg whites gently, until evenly mixed.

filling up ramekins

Grease your mini ramekins (8) with ghee and fill each evenly.

ramekins in baking dish ready to cook

Place the ramekins in a deep baking dish, and fill the baking dish about 1/2 the way up the side of the ramekins.  To avoid a spill, it can be easier to add the water once the pan is on the rack in the oven.  Bake for 25 minutes.

resting spinach souffles

Allow to rest for 5 minutes, and then remove from water bath and serve.

eating a delicious souffle

These are great for part of a fancy meal with dinner guests, and are also delicious for leftovers at the office.


  1. Do these hold up well in the freezer for reheating at a later time? I’m trying to come up with healthy and easy meal options for myself and fiancé but it would be nice to make a lot at once and eat them throughout the week.


    1. Soufflé is a very delicate item. We have made them in batches and reheated within the week without a lot of changes but that being said, freezing is probably not a good idea.


    1. We haven’t tried to make this recipe in one large batch. But, you could pour the soufflé mixture into a large (approximately 2 quart) soufflé or corning ware dish and bake it uncovered for 45-60 minutes. Let us know how it comes out!


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