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Tiny Spinach Soufflés

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Makes 8 Small Soufflés

25 g/1 oz butter or margarine, melted
2 tablespoons finely grated Parmesan cheese
500 g/1 lb 2 oz fresh spinach

Béchamel sauce, made with:-

25 g/1 oz butter,
2 tablespoons flour
150 ml/5 fl oz milk
2 eggs, separated, plus 2 egg whites
5 tablespoons grated Gruyere cheese
Freshly grated nutmeg
Salt and pepper


1. Preheat the oven to 180°C/350°F/Gas Mark 4. Brush the melted butter evenly inside 8 small soufflé dishes (9 cm/3 ½ inches diameter). Taking each dish in turn, sprinkle in some of the grated Parmesan, then roll the dish around until the inside is evenly coated. This will prevent the soufflé from sticking to the sides, and give it a delicate cheesy crust.

2. Wash the spinach thoroughly and cook it in just the water clinging to the leaves, until tender. Drain thoroughly by pressing it into a sieve. Chop it finely and add to the béchamel sauce. Remove from the heat, add the two egg yolks, stir in the Gruyere and season with nutmeg, salt and pepper.

3. Put the four egg whites into a bowl and whisk until stiff. Gently fold into the sauce. Divide the mixture between the prepared soufflé dishes. Stand them in a tray of hot water and bake for 20-23 minutes, until well risen but still creamy in the centre. Serve at once.

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