Twice Baked Spinach Souffles

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“The obvious advantage of twice-baked souffles is that they can be made the day before. These spinach souffles reheat perfectly, with a light texture and excellent flavour.”
1hr 20mins

Ingredients Nutrition


  1. Stem the spinach, rinse in cold water and lift straight into a large pan.
  2. Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
  3. Drain in a colander, pressing well.
  4. When spinach has cooled, squeeze firmly to extract excess water and chop finely.
  5. Heat oven to 350*F.
  6. Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese.
  7. Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
  8. Slowly add the milk, beating to make a smooth sauce.
  9. Bring to a simmer and cook for 2 to 3 minutes.
  10. Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
  11. Separate the egs, reserving the whites and beating the yolks into the sauce.
  12. Stir in the spinach, mix well then transfer to a large mixing bowl.
  13. Beat the egg whites to stiff peaks and fold into the spinach mixture.
  14. Spoon into the ramekins, filling them level.
  15. Set the dishes in a large roasting tin.
  16. Add boiling water from the kettle to a depth of about 1 inch.
  17. Bake for 20 minutes or until the souffles are well risen.
  18. Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
  19. The souffles can be set aside overnight.
  20. If the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
  21. Heat the oven to 400*F.
  22. Pour the cream over the souffles, coating each one.
  23. Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.

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