Prep. Time: 10′   Cooking Time: 30′   Serves 6


  • 4 tbsp olive oil
  • 1 onion, thinly sliced
  • 4 scallions, finely chopped
  • 700g spinach, washed, drained, and coarsely chopped
  • 1 cup fresh milk
  • 250g cream
  • 1 cup crumbled Roquefort cheese
  • 6 sun-dried tomatoes, finely chopped and drained
  • 1 cup grated Gruyère cheese
  • 1 cup grated Gouda cheese
  • 1 pack salted crackers
  • Freshly ground pepper


  1. Heat the olive oil in a deep frying pan or a non-stick pot.
  2. Add the onions and scallions and let them sauté for 4-5 minutes, stirring occasionally.
  3. Add the spinach and stir for another 4-5 minutes until it reduces in volume.
  4. Add the milk, cream, and Roquefort cheese. Grate plenty of pepper into the mixture and let it come to a boil.
  5. Butter a small fireproof dish thoroughly.
  6. Pour the mixture into the dish.
  7. Add the sun-dried tomatoes.
  8. Sprinkle with the grated cheeses, and crumble the crackers on top.
  9. Bake the soufflé in the oven at 200°C for 30 minutes until the cheeses melt, and the surface turns golden brown.
  10. Serve runny while still warm with a spoon or cut in slices once it’s cooled and firmed up.


Source: Argiro Barbarigou