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Spinach Soufflé

Spinach Soufflé

Molly Shuster
Substantial but not heavy, this soufflé is a classic: béchamel sauce enriched with nutty Gruyère, then lightened with fluffy egg whites. It’ll draw oohs and aahs at your next dinner party.


  • 3 tablespoons unsalted butter plus more for pan
  • 1 clove garlic minced
  • ¼ cup flour
  • 1 cup milk
  • 7 eggs separated, room temperature
  • 3 tablespoons bread crumbs for pan
  • 1 10- ounce box frozen spinach thawed
  • 1 ¼ cups grated Gruyère
  • ½ teaspoon kosher salt


  • Melt butter in a medium saucepan over medium-low heat. Add garlic and sauté until softened, about 2 minutes. Whisk in flour and cook until toasted and fragrant, about 3 minutes. Slowly add milk, whisking until smooth. Cook 1 minute until slightly thickened, then remove from heat. Whisk in 5 egg yolks (reserve remaining 2 for another use), one at a time, then cool, stirring occasionally.
  • Heat oven to 375°F. Butter a 6- to 8-cup soufflé mold, dust with bread crumbs, and set aside.Meanwhile, place spinach between 2 layers of paper towels, squeeze out excess liquid, and place in a large bowl. Once milk mixture has cooled, add to the bowl with spinach, along with cheese and salt, stirring to combine.
  • In a medium bowl beat egg whites until stiff. Fold ⅓ of whites into the spinach mixture. Gently fold in remaining whites until just combined. Transfer mixture to soufflé dish.
  • Bake until golden brown and puffy, about 35 minutes. Serve immediately.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.