Spinach & Cheese Souffle

Difficulty: ★★☆


  • 150 gr. Cheddar or emmental cheese.
  • 5 Egg whites.
  • 4 Egg yolks.
  • 50 gr. Butter.
  • 50 gr. Flour.
  • 500 ml. Milk.
  • 60 gr. Package frozen chopped spinach, thawed and wrung-out dry.
  • Salt, white pepper.
  • Grated nutmeg.

Category: First course


Preheat oven to 356ºF. Heat some milk together with salt, white pepper and nutmeg grated to taste in a Magefesa Dutch Oven. Melt the butter over low heat in a Magefesa Sauté Pan. Stir in the flour and cook, stirring constantly until smooth and bubbly. Let it cook for some minutes until browned. Stir in milk slowly and continue stirring to avoid splodges. Let it cook for about 10 minutes. Remove it from the heating source, let it cool and add the yolks, the spinach and the grated cheese, adjust salt and pepper. Beat the egg whites with a pinch of salt in a Magefesa  Mixer with a set of mixing beaters. Once the white sauce is tepid, add the beaten egg whites stirring with a spatula thoroughly. Grease and flour the molds, share out the mix and bake to 180ºc for about 25 or 30 min. Serve freshly baked.

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