Spinach Souffle - cooking recipe

Ingredients

1 pkg. (10 oz. or 284 gm) frozen, chopped spinach
2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/2 c. milk
1/4 c. Parmesan cheese, grated
1/4 c. grated Mozzarella and Fontina or goat cheese, combined
5 egg yolks
6 egg whites

Preparation

Preheat oven to 350\u00b0.
Prepare 2-quart straight sided casserole dish by greasing sides and bottom well with butter, then coating surface with dry grated cheese.
Cook the spinach according to package directions.
Drain very thoroughly.
Add butter to spinach, stirring over heat until butter is melted. Blend in flour and salt.
Add milk all at once.
Reduce heat and stir constantly until thick and bubbly.
Remove from heat.
Stir in Parmesan cheese until completely melted.
Beat egg yolks until lemon colored.
Stir spinach mixture into yolks.
Beat whites in a large bowl until stiff peaks form.
Fold spinach mixture into whites.
Pour into prepared casserole dish.
Sprinkle Mozzarella and Fontina or goat cheese mixture on top of mixture and bake 30 to 35 minutes or until set.