Ingredients:

• 450 g – fresh Spinach or frozen chopped Spinach
• 25 g – Butter or margarine
• 25 g – plain flour
• 150 ml – Milk
• 75 g – cheddar cheese, grated
• 3 eggs, separated
• Salt and cayenne pepper

Method:

1. Grease a 900 ml pint souffle dish.
2. If using fresh spinach, wash well in several changes of water and discard stems and tough ribs.
3. Place in a saucepan over low heat and cook until tender.
4. Drain well, and then chop.
5. If using frozen spinach, cook as directed on packet.
6. Melt butter or margarine in a saucepan, add flour and cook, stirring for 2 minutes.
7. Remove from heat and blend in milk.
8. Return to heat, bring to the boil, stirring. Cook for 2 minutes.
9. Stir in spinach, cheese and egg yolks.
10. Season well with salt and a little cayenne pepper.
11. Whisk egg whites until stiff but not dry.
12. Beat 1 rounded tbsp of egg white into the spinach mixture, then fold spinach mixture lightly into egg whites with a metal spoon.
13. Cook it in an oven (mark 200 degree) until well risen and deep golden brown, about 20-25 minutes. Serve at once.