Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


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

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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