With the holidays upon us, what better time to consider an easy-to-make show-stopper of a side dish? These rustic spinach soufflés are the perfect complement to the Easter ham or the Passover brisket, and the no-worries 'fallen' souffle option that is twice-baked is the way I do these at home—it makes for a crustier, textural final product and gives me the do-ahead capability that I look for when guests come over to the house.

Easy Spinach Soufflés

6 T. butter
Fine dry bread crumbs for lining the molds
20 oz. frozen cooked spinach, defrosted and squeezed dry (2 cups' worth)
6 T. flour
4 T. minced shallots
1 T. dry oregano
3 T. minced dill
2-1/2 c. milk
Salt to taste
Pepper to taste
Nutmeg to taste
6 egg yolks
1/2 c. parmesan-Reggiano
1/2 c. grated Gruyere
8 egg whites
1/ 2 t. cream of tartar

Preheat oven to 400 degrees. Butter and crumb 12 4-oz. china soufflé ramekins. Mince spinach. Melt together flour and butter for several minutes in a saucepan. Add shallots, oregano, and dill. Cook briefly. Add milk, in thirds, and simmer until thick. Season with salt, pepper, and nutmeg. In a large bowl, whisk egg yolks, adding 1/2 c. of the ‘milk sauce’ to temper, then the rest of it. Season again. Stir in spinach and cheeses and reserve. Beat whites stiff with cream of tartar. Add whites to spinach mixture in thirds, folding to combine. Fill molds with soufflé mixture and bake at 375 for 30-35 minutes. Serve immediately, or . . . .
Remove from oven. Cool on a rack. Unmold, and refrigerate on a no-stick pan liner. Bake again to puff as needed, serving them as ‘fallen’ soufflés.