Photo of Individual spinach soufflés by WW

Individual spinach soufflés

Total Time
1 hr 13 min
18 min
55 min
Serve these savory souffles at your next dinner party or as a fancy side dish for a special meal at home. It’s important to cook the spinach ahead and drain it well so that it doesn’t produce excess water that would weigh down these souffles. Beat the egg whites until they are stiff but not dry; they should stand up stiffly when you pull the whisk up out of the egg white mixture. Once you’ve got stiff peaks, fold the spinach mixture in a little at a time to prevent the whites from collapses—the beaten whites are what helps the souffles rise in the oven. If you don’t have ramekins, make one large soufflé using a 2-quart soufflé dish.


Fresh spinach

1½ pound(s), baby-variety

Cooking spray

5 spray(s), divided

Uncooked shallot(s)

4 medium, minced


1 medium clove(s), minced

Reduced-fat sour cream

1 cup(s)

Grated Parmesan cheese

¾ cup(s), high-quality recommended

Neufchâtel cheese

¼ cup(s)

Table salt

½ tsp, or more to taste

Black pepper

¼ tsp, or more to taste

Freshly grated nutmeg

¼ tsp


2 large egg(s), separated

Egg white(s)

2 large


  1. Preheat oven to 350ºF. Place twelve 3-ounce ramekins on a rimmed baking tray and coat ramekins with cooking spray; set aside.
  2. Steam, parboil or microwave spinach until wilted; drain well. Finely chop spinach; set aside.
  3. Coat a medium skillet with cooking spray and set over a medium heat. When hot, add shallots and garlic; sauté until shallots turn golden and start to caramelize, about 6 to 8 minutes.
  4. Spoon shallot mixture into a large mixing bowl and add remaining ingredients, except for all four egg whites; stir to combine.
  5. In a separate mixing bowl, using an electric mixer, beat egg whites until stiff peaks form. Gently fold egg whites into spinach mixture, a little at a time, until combined.
  6. Evenly divide mixture among ramekins; bake until centers are set, about 30 to 40 minutes. Serve immediately. Yields 1 soufflé per serving.