Spinach Souffle - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach
1 tablespoon butter
1 teaspoon salt
1 pinch nutmeg
4 tablespoons butter
3 tablespoons flour
1 1/4 cups milk
1 dash cayenne
1 dash Worcestershire sauce
5 eggs, separated
3 tablespoons finely shredded swiss cheese

Preparation

Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
Thaw spinach.
Drain and squeeze out excess moisture.
Melt butter in a medium size frying pan.
Sprinkle flour on butter and blend in with a slotted spoon.
Cook until it bubbles and begins to brown just a little.
Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
Beat egg yolks well with a whisk.
Add about 1/4 cup of the sauce into the eggs and stir.
Add another 1/4 cup and stir again.
Remove pan from heat and slowly stir in the rest of the eggs.
Place well-drained spinach into a blender or food processor and pour sauce over it.
Blend until smooth, about 5-10 seconds.
Pour into a bowl.
Beat egg whites until fairly stiff, but not dry.
Fold them gently into spinach mixture until all white streaks are gone.
Pour into souffle dish and sprinkle cheese on top.
Bake 45 minutes to one hour until set.
(Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.