Spinach Madeleine Recipe

I just love finding new ways to get more greens into our family meals, and this rich, savory spinach madeleine recipe is my absolute favorite discovery lately! Imagine fluffy, golden-edged bites, infused with bright lemon and earthy za’atar, perfect for a cozy dinner. This easy spinach madeleine recipe transforms simple ingredients into a beloved classic that’s wholesome and hearty. It’s a wonderful, healthy side dish that truly makes mealtime special, even on a busy Tuesday night.

What You’ll Need (Ingredients & Their Roles)

Gathering your ingredients is the first step to creating these delightful savory treats. Each component plays a vital role in developing the unique flavor and texture of this spinach madeleine recipe with its special lemon-za’atar infusion.

• 600 g (1.3 lbs) Fresh Spinach: The vibrant, nutrient-rich base. (Swap: You can use 10 oz frozen spinach, thawed and very well drained, if fresh is unavailable.)
• 60 g (4 tablespoons) Unsalted Butter: For richness and the béchamel sauce’s roux. (Swap: Vegan butter works just as well for a dairy-free option.)
• 45 g (1/3 cup) All-Purpose Flour: Thickens the béchamel base, giving structure.
• 240 ml (1 cup) Whole Milk: Creates the smooth, creamy béchamel sauce. (Swap: 2% milk or even an unsweetened almond milk can be used for a lighter touch.)
• 2 Large Eggs, separated: Yolks add richness, while whipped whites provide lightness and lift.
• 50 g (1/2 cup) Hard Aged Cheese: Such as Parmesan-style cheese, finely grated for its signature savory, nutty depth.
• 1 teaspoon Lemon Zest: Adds a bright, fresh aromatic lift.
• 1 teaspoon Ground Sumac: Provides a tangy, fruity note.
• 1.5 teaspoons Za’atar Spice Blend: An earthy, aromatic blend that defines the flavor profile.
• 0.5 g (1/4 teaspoon) Freshly Grated Nutmeg: A classic pairing with spinach and creamy sauces for warmth.
• 3 g (1/2 teaspoon) Fine Sea Salt: Enhances all the flavors.
• 0.5 g (1/4 teaspoon) Freshly Ground Black Pepper: For a touch of mild spice.
• 30 g (1/4 cup) Pine Nuts: Toasted, for a delightful crunch and garnish.
• 15 ml (1 tablespoon) Fresh Mint Leaves, chopped: For a fresh, herbaceous garnish.
• Extra Ground Sumac: A final dusting for color and enhanced presentation.

Ingredient Swaps

Flexibility is key in my kitchen, and this recipe is very adaptable! While the specified ingredients create the signature lemon-za’atar spinach madeleine recipe, you have options for swaps.

• Other hard aged cheeses like Gruyere or sharp white cheddar work well.
• For a lighter touch, 2% milk or a dairy-free alternative can be used.
• Add a touch of sautéed minced garlic or shallot for extra flavor.

Cooking Method, Simplified

Crafting these delightful savory madeleines is a straightforward process when you follow these steps carefully. You’ll soon have warm, flavorful spinach madeleines ready to enjoy.

1. Preheat and Prep Molds: Preheat oven to 190°C (375°F). Thoroughly butter a 12-cavity madeleine pan; lightly dust with flour, tapping out excess. This prevents sticking, giving you perfectly shaped madeleines.
2. Wilt and Drain Spinach: Heat a large pot over medium heat. Add the 600 g (1.3 lbs) washed fresh spinach, cover, and cook for 3-5 minutes until completely wilted and bright green. Drain immediately, then squeeze out as much excess liquid as possible. If your spinach isn’t dry enough, the madeleines will be watery and won’t set well. Finely chop and set aside.
3. Prepare Béchamel Base: In a medium saucepan, melt 60 g (4 tablespoons) butter over medium heat. Whisk in 45 g (1/3 cup) flour and cook for 1-2 minutes, stirring constantly, until a golden roux forms. Gradually pour in 240 ml (1 cup) whole milk, whisking continuously for 3-5 minutes until smooth and thickened, coating the back of a spoon.
4. Stir in Flavorings and Cheese: Remove the béchamel from heat. Stir in 50 g (1/2 cup) grated hard aged cheese, 1 teaspoon lemon zest, 1 teaspoon ground sumac, 1.5 teaspoons za’atar, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cheese is melted and fragrant.
5. Combine with Spinach and Yolks: Stir in the finely chopped spinach and the two egg yolks until thoroughly combined. The mixture will be thick and vibrant green.
6. Whip Egg Whites: In a separate clean, dry bowl, whip the two egg whites with an electric mixer on medium-high speed until stiff, glossy peaks form. This adds crucial airiness.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the spinach mixture in two additions. Mix just until no white streaks remain, preserving the airy texture. I find a silicone spatula works best for this delicate step.
8. Fill and Bake: Spoon the mixture evenly into your prepared 12-cavity madeleine pan, filling each about three-quarters full. Bake for 15-20 minutes, or until the spinach madeleines are puffed, golden brown around the edges, and a skewer inserted comes out clean.
9. Cool and Unmold: Let the madeleines cool in the pan for 5 minutes before gently unmolding them onto a wire rack. They will feel firm and light.
10. Prepare Garnish: While madeleines bake, toast 30 g (1/4 cup) pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden and fragrant. Be watchful, as they burn quickly.

Troubleshooting Tips

Even the most seasoned home cooks encounter a snag now and then. Here are quick fixes for common issues with your spinach madeleine recipe.

• Lumpy Béchamel: Whisk flour into melted butter constantly, then gradually add milk while whisking.
• Watery Madeleine: Squeeze cooked spinach vigorously; excess moisture is the main culprit for a runny texture.
• Dry Texture: Avoid overbaking. Look for puffed, golden-brown edges and a firm center.

Perfect Moments to Serve Spinach Madeleine

This creamy spinach madeleine recipe is a versatile side, perfect for weeknight meals or holiday gatherings.

• Serve in ramekins for a festive touch or scale for easy meal prep.
• Pairs well with roasted chicken, roasted turkey, or grilled steak. Sparkling water with lemon or iced tea is a good beverage choice.

Nutrition and Wellness Benefits

Our spinach madeleine recipe boosts vegetable intake with vitamins K, A from spinach and calcium, protein from cheese.

• Vegetarian: Naturally meatless.
• Gluten-Free: With a simple swap to GF flour.
• Keto-Friendly: Use almond flour and full-fat dairy for low-carb meals.
• Low-Calorie: Opt for skim milk and reduced-fat cheese.

Everyday Practical Benefits

This spinach madeleine recipe is practical for busy lives, quick to assemble using common, affordable ingredients.

• Great make-ahead option for quick cooking.
• Excellent as easy leftovers or a freezer meal.
• Versatile: side, light lunch, or protein-packed snack.

Expert Tips and Flavor Upgrades

Elevate your spinach madeleine recipe with simple tricks.

• Sauté garlic or shallots for depth.
• Breadcrumbs for crispy crust.
• I add lemon juice to brighten flavors.
• Cayenne for a kick.
• Nut-free; use less salt.

Common Questions Answered

Is spinach madeleine recipe suitable for a low-carb diet?

Yes, by swapping all-purpose flour for almond flour, it becomes a delicious low-carb side.

What’s the best way to store spinach madeleine for meal prep?

Once cooled, refrigerate tightly for up to 3-4 days. It freezes well for up to 3 months; reheat in a 300°F (150°C) oven or microwave.

Can I use fresh spinach instead of frozen for this recipe?

Absolutely! You’ll need about 1.5 pounds of fresh spinach, cooked down and thoroughly drained, to yield the 10 ounces required for this spinach madeleine recipe.

What type of cheese works best in a spinach madeleine recipe?

Gruyere is traditional and nutty. Parmesan, sharp white cheddar, or a blend also work beautifully for a rich taste.

How can I make my spinach madeleine creamier?

Ensure your roux is smooth and use full-fat milk or a splash of cream. I find extra shredded cheese also significantly helps richness.

Where can I find high-quality ingredients for a spinach madeleine recipe online?

Most major grocery stores carry all necessary ingredients. For specialty cheeses, check gourmet food sites or your local cheese shop.

Conclusion

This easy spinach madeleine recipe is more than just a side dish; it’s a simple joy that brings comfort and flavor to any table. I know it will become a go-to family favorite! Save this healthy, family-friendly recipe on Pinterest for quick access to deliciousness.

spinach madeleine recipe

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• Author: Liana Brooks
• Total Time: 60 minutes
• Yield: 12 madeleines 1x
• Diet: Vegetarian

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Description

This savory spinach madeleine recipe offers fluffy, golden-edged bites infused with bright lemon and earthy za’atar. It’s an easy and wholesome side dish perfect for making mealtime special.

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Ingredients

Scale 1x2x3x

• 600 g fresh spinach
• 60 g unsalted butter
• 45 g all-purpose flour
• 240 ml whole milk
• 2 large eggs, separated
• 50 g hard aged cheese, finely grated (such as Parmesan-style cheese)
• 1 teaspoon lemon zest
• 1 teaspoon ground sumac
• 1.5 teaspoons za’atar spice blend
• 0.5 g freshly grated nutmeg
• 3 g fine sea salt
• 0.5 g freshly ground black pepper
• 30 g pine nuts, toasted
• 15 ml fresh mint leaves, chopped
• extra ground sumac, for garnish

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Instructions

1. Preheat Oven and Prep Molds: Preheat oven to 190°C (375°F). Thoroughly butter a 12-cavity madeleine pan; lightly dust with flour, tapping out excess to prevent sticking.
2. Wilt and Drain Spinach: Heat a large pot over medium heat. Add 600 g washed fresh spinach, cover, and cook for 3-5 minutes until wilted and bright green. Drain immediately, squeeze out as much excess liquid as possible, then finely chop and set aside.
3. Prepare Béchamel Base: In a medium saucepan, melt 60 g butter over medium heat. Whisk in 45 g flour and cook for 1-2 minutes until a golden roux forms. Gradually pour in 240 ml whole milk, whisking continuously for 3-5 minutes until smooth and thickened.
4. Stir in Flavorings and Cheese: Remove béchamel from heat. Stir in 50 g grated hard aged cheese, 1 teaspoon lemon zest, 1 teaspoon ground sumac, 1.5 teaspoons za’atar, 0.5 g nutmeg, 3 g salt, and 0.5 g black pepper. Stir until cheese is melted and fragrant.
5. Combine Spinach and Yolks: Stir in the finely chopped spinach and the two egg yolks until thoroughly combined.
6. Whip Egg Whites: In a separate clean, dry bowl, whip the two egg whites with an electric mixer on medium-high speed until stiff, glossy peaks form.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the spinach mixture in two additions, mixing just until no white streaks remain.
8. Fill and Bake Madeleines: Spoon the mixture evenly into your prepared 12-cavity madeleine pan, filling each about three-quarters full. Bake for 15-20 minutes, or until puffed, golden brown around the edges, and a skewer inserted comes out clean.
9. Cool and Unmold: Let the madeleines cool in the pan for 5 minutes before gently unmolding them onto a wire rack.
10. Prepare Garnish: While madeleines bake, toast 30 g pine nuts in a dry skillet over medium-low heat for 3-5 minutes until golden and fragrant.

Notes

To prevent a watery texture, squeeze cooked spinach vigorously to remove excess moisture. For a lighter touch, use 2 percent milk or dairy-free alternative; vegan butter can also be substituted. Avoid overbaking to prevent a dry texture; look for puffed, golden-brown edges. Other hard aged cheeses like Gruyere or sharp white cheddar can be used. Adding minced garlic or shallot will enhance flavor.

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Mediterranean-inspired

Nutrition

• Serving Size: 1 madeleine
• Calories: 120 calories
• Sugar: 2 g
• Sodium: 130 mg
• Fat: 8 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 35 mg

Keywords: spinach madeleine, savory, lemon-za’atar, side dish, easy, baked, healthy, Mediterranean