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Coat a 2-quart square baking dish with nonstick spray; set aside. Preheat oven to 400°F.
In a large nonstick skillet wilt the spinach in 1 tablespoon of boiling water. Transfer to a colander and squeeze out liquid with the back of a spoon; set aside.
In the same skillet heat butter over medium heat. Add spinach and onion. Cook for 5 minutes or until tender, stirring occasionally. Stir in flour, tarragon, and salt. Add milk all at once and cook, stirring, until thickened and bubbly. Remove from heat. Cool 20 minutes.
In a large bowl, stir together the cooled spinach mixture, 2 ounces cheese and egg yolks until combined; set aside.
Beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold egg whites into the spinach mixture, half at a time. Transfer to prepared dish.
Bake, uncovered, 20 minutes or until puffed and golden brown.
If desired, garnish with sour cream, tarragon, Parmesan cheese, and crushed red pepper.