Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


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


Best Wine Deals

See More Deals

Snooth Media Network