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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine Spinach and Yolks: Stir in the finely chopped spinach and the two egg yolks until thoroughly combined.
- 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.
- Fold in Egg Whites: Gently fold the whipped egg whites into the spinach mixture in two additions, mixing just until no white streaks remain.
- 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.
- Cool and Unmold: Let the madeleines cool in the pan for 5 minutes before gently unmolding them onto a wire rack.
- 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