- 6 tablespoons unsalted butter, plus softened butter for greasing
- Plain dry bread crumbs, for coating
- 1/4 cup minced shallot
- 3 tablespoons finely chopped dill
- 2 teaspoons dried oregano
- 6 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- Pinch of freshly grated nutmeg
- Kosher salt
- Freshly ground pepper
- 6 large egg yolks
- 20 ounces frozen spinach—thawed, squeezed dry and finely chopped
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/2 cup shredded Gruyère cheese
- 8 large egg whites
- 1/2 teaspoon cream of tartar
- Preheat the oven to 400°. Butter six 10-ounce ramekins and coat with bread crumbs, shaking out the excess. Arrange the ramekins on a large rimmed baking sheet.
- In a medium saucepan, melt the 6 tablespoons of butter. Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add the dill and oregano and cook, stirring, until fragrant, about 1 minute. Add the flour and cook, whisking constantly, until bubbling and lightly golden, 2 to 3 minutes. Gradually whisk in the milk until smooth and bring to a boil. Simmer over moderately low heat, stirring, until the mixture has thickened and no floury taste remains, 7 to 10 minutes. Stir in the nutmeg and season the béchamel with salt and pepper.
- In a large bowl, beat the egg yolks with 1/2 cup of the béchamel, then beat in the remaining béchamel. Fold in the spinach, 1 teaspoon of salt, 1/4 teaspoon of pepper and both cheeses. Let cool slightly.
- Meanwhile, in a large stainless steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at high speed until medium-firm peaks form; do not overbeat. Fold one-third of the whites into the soufflé base to lighten it, then gently fold in the remaining whites until no streaks remain.
- Carefully spoon the soufflé base into the prepared ramekins. Bake the soufflés for about 30 minutes, until puffed, just set and golden on top. Serve immediately.
Dressed mixed greens.