Feta Cheese Souffles with Salad

Elevate your dining experience with these airy and savory Feta Cheese Soufflés paired with a vibrant spinach and cherry tomato salad. Perfectly golden and light as a cloud, these soufflés boast a creamy richness from crumbled feta cheese and delicate egg whites, while a zesty Dijon vinaigrette adds brightness to the fresh salad. This impressive yet surprisingly simple recipe comes together in just 45 minutes, making it an ideal choice for a weekend brunch, a sophisticated appetizer, or a light vegetarian dinner. With every bite, you'll savor the balance of textures and flavors—fluffy, tangy soufflés alongside crisp, refreshing greens. Serve these soufflés straight from the oven for a show-stopping presentation that's as delightful to behold as it is to enjoy.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup feta cheese, crumbled
• 4 pieces large eggs, separated
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease 4 ramekins with a little butter.

Step 2

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 1 minute to form a roux.

Step 3

Gradually whisk in the milk, ensuring no lumps form, until the mixture thickens (about 2-3 minutes). Remove from heat.

Step 4

Stir in the crumbled feta cheese, egg yolks, salt, and black pepper until smooth. Allow the mixture to cool slightly.

Step 5

In a clean mixing bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.

Step 6

Gently fold the beaten egg whites into the feta mixture in three additions, being careful not to deflate the mixture.

Step 7

Divide the soufflé mixture evenly among the prepared ramekins and place them on a baking tray.

Step 8

Bake the soufflés in the preheated oven for 20-25 minutes, or until puffed and golden brown. Do not open the oven door to avoid collapsing them.

Step 9

While the soufflés are baking, prepare the salad. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the dressing.

Step 10

In a large bowl, toss the fresh spinach leaves and cherry tomatoes with the dressing until evenly coated.

Step 11

Serve the soufflés immediately alongside the fresh salad for a light, delicious meal.

Nutrition Facts

Serving size	(1006.3g)

Amount per serving	% Daily Value*
Calories	1647.7

Total Fat 132.8g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1035.3mg	0%
Sodium 3686.4mg	0%
Total Carbohydrate 44.1g	0%
Dietary Fiber 4.3g	0%
Total Sugars 21.1g
Protein 72.4g	0%

Vitamin D 271.4IU	0%
Calcium 1638.8mg	0%
Iron 8.8mg	0%
Potassium 1646.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 17.4%

Carbs: 10.6%