Spinach Souffle

This is one of the best spinach dishes I've tasted. A great choice for a holiday side dish.

• 1 bag (16 oz) frozen chopped spinach
• 1/4 C. butter or margarine
• 1/4 C. All purpose flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 C. milk
• 2 Tbsp finely chopped onion
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 3 lg eggs (Separated)
• 1/4 tsp, cream of tartar

Thaw spinach in a colander; squeeze well to get as much moisture as possible out

preheat oven to 350*F. Butter a 1 qt. souffle or casserole dish.

heat butter in saucepan over med-low heat. when butter is melted, add flour and stir until smooth and bubbling. Add 1/2 tsp salt and 1/8 tsp pepper. Gradually add milk, stir constantly. When its thick and boiling, remove from heat. stir in onion, 1/2 tsp of salt and the nutmeg.

in VERY CLEAN metal or glass mixing bowl, beat egg whites and cream of tarter until stiff peaks. In seperate bowl, beat yolks until frothy and lemon colored.

Stir yolk into the sauce mixture; stir in spinach

stir about 1/4 of the whites into the spinach mixture, then GENTLY fold in the remaining white in batches, into the mixture.

Pour mixture into the baking dish, set into large pan than add water to the pan, to a depth of about 1 inch.

Bake for 50-60 minutes. The top will be lightly browned. Serve immediately.