Daddy BOB's Spinach Souffle

Thaw and cook spinach in boiling water for at least 8-10 mins. Remove from water and let it drip off the water spinach in a colander; squeeze well to remove water content. Preheat oven to 350°. Grease a casserole dish (or individual ramekins)with cooking spray and keep ready. Also separate the egg whites and egg yolks.

Heat butter and garlic in a saucepan over medium low heat. When butter has melted, add flour and stir until smooth and bubbling, and it turns just a little brown. Add salt and black pepper according to your taste. Gradually add the milk, stirring constantly. When the mixture is thick and boiling, remove from heat.

Turn off heat and stir in egg yolks, onion, spinach, cheese and sprinkle the nutmeg.

Beat only the egg whites with a pinch of salt until they form soft peaks. Stir a couple of spoonfuls into the spinach mixture. This is the crucial part; beat the egg whites more to allow them to fluff up the mixture when it goes into the oven. Very gently,preferably with rubber spatula, fold in remaining whites.

Now pour the batter into prepared dishes. The souffle is going to rise a lot, so make sure you leave enough room for it to expand, especially when you are using ramekins (just fill a little over half) Bake until souffle has risen and is browned on top, about 15 to 20 minutes for individual dishes (longer time for a larger casserole dish). Use a thin skewer or toothpick to check inside for moistness. It should be a little sticky and creamy at the center, but not uncooked.