Potato and Feta Cheese Souffle

by Mary Papoulias-Platis

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When was the last time you ate a Potato and Feta Cheese Souffle or any souffle at that! Potatoes and Feta are a often a perfect match in heaven. If you’re true to the Greek traditions, Greek Lemon Potatoes with lots of fresh lemon juice are the best, ask anyone. My version of this souffle takes on a traditional feta cheese, onion and celery combo. I just love changing up a recipe, which I do quite often on this blog.

The type of Greek Feta cheese matters!

  1. Buy your Greek Feta in a block with brine. Crumble the cheese by hand. Do not buy pre-crumbled.
  2. Store the Feta in the container it came in. Do not drain the brine, it keeps the Feta fresh.
  3. Buy Greek Feta only for my recipes, it’s salty which many recipes require. Use more salt in the recipe if it’s not Greek Feta.

Yes, I know souffles are mostly French in origin, this is my Greek twist, that  I love adding to my recipes. Simple pantry ingredients makes this souffle easy to prepare, and a challenge to most of us to make. This can also be made in a large souffle dish. This makes 6-8 individual servings.

Scoop of Greek Feta Souffle

Potato and Feta Cheese Souffle

This recipe is the perfect combination for a dish, if your after that Greek familiar taste, with the additional of salty Feta cheese.
Course Side
Cuisine California Greek
Keyword feta, Greek, souffle
Servings 6
Author Mary Papoulias-Platis


  • 4 medium potatoes
  • 4 eggs, separated
  • 3/4 cup half-and-half
  • 5 tablespoons butter
  • 1 small onion, minced
  • 1 celery rib, minced
  • 1 cup finely crumbled feta cheese
  • salt and pepper


  1. Place the potatoes in a large saucepan with enough salted water to cover and boil for about 30 minutes or until tender.
  2. Drain and cool enough to handle, and peel the potatoes.
  3. Place in a large bowl or mixer bowl and mash with fork.
  4. Add the egg yolks and half-and-half and beat with a mixer until smooth.
  5. Preheat oven to 400 degrees.
  6. Heat 3 tablespoons of butter in a skillet and add onion and celery and saute for 3 minutes.
  7. Stir in the potato mixture, cheese and salt and pepper to taste.

  8. Grease the bottom and sides of a 7-inch souffle dish (or individual cups) with remaining butter.
  9. In a mixer bowl beat egg whites with a pinch of salt until stiff.
  10. Fold in 1/3 of the egg whites into the potato mixture, then fold in the remaining whites.
  11. Pour into the prepared dish, place dish on a baking sheet, and bake for 40-45 minutes, or until golden brown.


 I prefer using the individual serving cups only because everyone has their own! Or, you can serve it in a large souffle dish.

Greek Feta Souffle


 Please visit my many other feta dishes here on my blog.

Roasted Corn, Tomato and Feta Salad with Ali Rosen

Greek Roasted Feta with Kalamata Olives

Cauliflower with Feta Cheese Sauce;Kounoupidi me Feta


Enjoy with a Greek salad or a glass of wine,


© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

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