For a 6 cup mold (4-6 servings):

2 Tbsp and 1/2 of butter
3 Tbsp of flour
1 cup of milk
pepper, salt, nutmeg
4 eggs (separated) & 1 egg white
1/4 cup of fresh swiss cheese, grated
1/2 cup of spinach

For an 8 cup mold (6-8 servings):

3 1/2 Tbsp of butter
4 1/2 Tbsp of flour
1 1/2 cup of milk
6 eggs separated & 1 egg white
1/2 cup of cheese
3/4 cup of spinach

• Preheat oven at 400°F
• Butter a soufflé dish
• Bring the milk to a boil
• In another pan melt the butter, mix in the flour on medium heat. This is a roux.
• Add salt, pepper and nutmeg.
• Slowly add milk to the roux and bring it to a boil, cook for a few minutes (this is a béchamel).
• Let it cool.
• In the meantime cook the spinach (washed and with the ribs taken off) and squeeze it dry.
• Add to the béchamel and also mix into it the egg yolks one at a time, then the cheese.
• Beat the egg whites to a soft peak stage and gently fold in the spinach mixture.
• Pour into the soufflé mold.
• Cook in preheated oven, turned down at 375°F, for 20 minutes.