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Double-baked spinach and ricotta soufflé

Australian Gourmet Traveller recipe for double-baked spinach and ricotta soufflé.

By Emma Knowles
  • 25 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print
Double-baked spinach and ricotta soufflé
We served this soufflé with a salad of blanched asparagus, sugarsnap peas and baby beans dressed with Dijon mustard, white wine vinegar and olive oil.



  • 1
    Blanch spinach until just wilted (30 seconds), drain, refresh, then squeeze out excess liquid. Process in a food processor with ricotta, herbs and nutmeg until finely chopped and set aside.
  • 2
    Follow method for making <b><a href="/recipes/recipe-search/masterclass/2010/9/double-baked-gruyère-soufflé">double-baked Gruyère soufflé</a></b>, folding through spinach mixture after the egg yolks in step 4. Serve spinach and ricotta soufflés with a simple green salad.