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Spinach Artichoke Souffle

Savory Spinach Artichoke Soufflé for a Cozy Weekend Treat

Indulge in a comforting Spinach Artichoke Soufflé, a delightful blend of flaky pastry and savory filling perfect for brunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 soufflés
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soufflé Base
  • 3 pieces Eggs Substitute with egg replacer for vegan option.
  • 1 cup Parmesan Cheese Can substitute with pecorino or nutritional yeast for dairy-free option.
  • 1 cup Reduced Fat Sour Cream or Greek Yogurt Use regular sour cream or a vegan yogurt as a substitute.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Salt Adjust to taste.
  • 2 cloves Garlic (Minced) Replace with garlic powder if fresh isn't available.
For the Vegetables
  • 10 ounces Frozen Spinach (Thawed) Fresh spinach can be used if chopped and packed.
  • 1 can Artichoke Hearts Canned or frozen works well; can substitute with mushrooms.
  • 1 cup Chopped Red Bell Pepper/Pimentos Omit or use other sweet peppers if unavailable.
For Topping & Pastry
  • ½ cup Additional Shredded Parmesan Cheese For topping.
  • 1 package Frozen Puff Pastry Gluten-free alternatives can be used.

Equipment

  • Mixing Bowl
  • soufflé cups
  • Whisk
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, crack three eggs and beat them until frothy. Gradually mix in the reduced fat sour cream or Greek yogurt, baking powder, pinch of salt, minced garlic, chopped bell peppers, and ½ cup of Parmesan cheese until well combined.
  3. Add the thawed spinach and chopped artichoke hearts to your egg mixture and gently fold until evenly distributed.
  4. Beat the remaining egg to make an egg wash. Set it aside.
  5. Roll out puff pastry and cut into squares. Brush each square with the prepared egg wash.
  6. Place each pastry square into soufflé cups, spoon the creamy mixture in, and fold the pastry edges over the filling. Brush with egg wash.
  7. Bake for 20 to 25 minutes until golden brown.
  8. Allow to cool for 5-10 minutes before serving warm.

Nutrition

Serving: 1souffléCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure the spinach is drained well and keep the pastry cold for flakiness. Experiment with herbs for more flavor.

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