Double-baked Spinach and Ricotta Soufflé


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

What you will need

2 cups (firmly packed) spinach (about 1 bunch), trimmed

100 gm firm ricotta

2 tbsp each coarsely chopped flat-leaf parsley and finely chopped chives

¼ tsp finely grated nutmeg

1 quantity double-baked Gruyère soufflé


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