Name: Spinach Souffle
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 10 servings
Ingredients: Two 10-ounce packages chopped frozen spinach, thawed; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/2 cups milk; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground black pepper; 3 large eggs, separated; 1/8 teaspoon cream of tartar; 1/2 cup shredded Parmesan; 1 cup grated Pecorino-Romano; Nonstick cooking spray or additional softened butter, for the souffle dish

Preheat the oven to 375 degrees F.

Place the spinach in a colander to drain, pressing out as much excess liquid as you can.

Make the bechamel sauce: Melt the butter in a medium saucepan over medium heat; add the flour and stir until it becomes a thick paste. Add the milk 1/2 cup at a time, whisking well after each addition, until you have a smooth sauce. Remove from the heat and whisk in the salt, nutmeg and pepper. Taste for seasoning. Set aside to cool slightly.

Beat the egg whites until just frothy with an electric mixer. Add the cream of tartar and beat on high speed until it forms firm peaks. Set aside.

Whisk the egg yolks in a large bowl until they are pale yellow, then add the warm bechamel sauce a bit at a time. Switch to a large rubber spatula; gently mix in the spinach, Parmesan and 1/2 cup Romano. Fold in a third of the egg whites to lighten, then gently fold in the remaining egg whites until thoroughly combined but still light and fluffy.

Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Pour in the souffle batter, then bake until puffy and golden brown, 25 to 30 minutes. Serve immediately.

Spinach Souffle

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