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Mini Spinach Souffles Recipe

Ingredients

How to make it

  • Preheat oven to 400F.
  • Rub some butter or margarine on the insides of 4 One cup ramekins.
  • Wash and dry the spinach carefully. Chop with a knife into small bits.
  • Prepare the bechamel:
  • Melt the butter in a saucepan, stir in the flour, add the milk and stir continuously until boiling and thickened. Allow the bechamel to cool slightly and beat in the whisked egg yolks. Stir in the spinach and half the grated cheese. Set aside and let the mixture cool.
  • In a large mixing bowl, whisk the egg whites with a pinch of salt, until they form rigid peaks. Fold in carefully with a light hand, 1/3 of the spinach bechamel. Fold in the rest of the spinach so that it is well distributed. Don't over stir.
  • Fill each ramekin 3/4 full. Sprinkle the rest of the grated parmesan on top.
  • Place them carefully of a baking sheet.
  • Bake for 20-30 minutes or until the tops are golden brown.
  • Serve immediately.

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The Cook

chuckieb Ottawa, CA

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