Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


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

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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