Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


  • 7 large egg whites
  • ¼ tsp. freshly ground black pepper; more for the sauce
  • 1-½ cups light cream
  • 1-¼ oz. (½ cup) shredded Gruyère cheese
  • 5 large egg yolks
  • 1 Tbs. unsalted butter
  • 1-½ cups milk
  • + 7 more ingredients
    • 4 Tbs. unsalted butter
    • 1 clove garlic, finely chopped
    • Pinch freshly grated nutmeg; more for the sauce
    • ¼ cup all-purpose flour
    • 1 lb. fresh spinach
    • 1 medium onion, finely chopped
    • 1 tsp. kosher salt; more for the sauce

Fold the spinach leaves in half and strip off their stems (unless you’re using young tender spinach). Wash the leaves in several changes of water until totally free of grit; drain in a colander. Put the wet leaves in a large saucepan, cover, and cook over medium heat until the spinach is wilted, ...

View full recipe at Fine Cooking


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