Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


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