Classic Spinach and Ham Soufflé with Parmesan

Preheat the oven to 350°F (175°C). Generously butter a soufflé dish and set aside.

Wash the spinach thoroughly. Place it in a pot with 2–3 cups of water, 1 teaspoon baking soda, and a pinch of salt. Bring to a gentle boil and cook for about 15 minutes after boiling begins, stirring occasionally.

Drain the spinach well, pressing firmly to remove as much moisture as possible. Finely chop or mash and set aside.

In a heavy or enameled saucepan over low heat, melt the butter. Add the flour and cook gently, stirring constantly, until lightly golden and smooth.

Add the chopped spinach to the roux and stir over low heat until the mixture looks cohesive and any remaining moisture has evaporated.

Fold in the diced ham, then add the béchamel sauce. Season with salt, black pepper, and a pinch of nutmeg. Mix until evenly combined and remove from heat.

Beat the egg yolks until smooth and stir them into the warm spinach mixture.

In a clean, dry bowl, beat the egg whites until stiff peaks form.

Sprinkle half of the Parmesan cheese over the bottom of the prepared dish. Gently fold the egg whites into the spinach mixture in batches, taking care not to deflate the mixture.

Pour the mixture into the dish, sprinkle with the remaining Parmesan, and smooth the top.

Bake for 30–45 minutes until puffed, lightly golden, and just set. For a creamier interior, the dish may be baked in a bain-marie.

Serve immediately while the soufflé is airy and risen.