1 pkg. chopped frozen spinach (1 c.)
1 tbsp. grated Parmesan cheese
2-3 shallots, minced
2 tbsp. lemon juice
7 tbsp. butter
5 tbsp. flour
1 1/2 c. milk
1 tsp. salt
Freshly ground black pepper
6 eggs
1 egg white

Preheat oven to 400 degrees. Butter a 2 quart souffle dish and sprinkle the sides and bottom lightly with Parmesan cheese. Melt 1 tablespoon of butter in a heavy saucepan and add the shallots. Cook for about 3 minutes, stirring once or twice. Add the thoroughly drained spinach and lemon juice and cook over a very low heat, stirring frequently until all the liquid has evaporated, which will take about 10 minutes. Set aside.

Melt the remaining 6 tablespoons of butter in a heavy saucepan and over low heat stir in the flour with a wire whisk; remove from heat. Meanwhile bring the milk to the boiling point and add it to the butter-flour mixture, beating vigorously with a wire whisk until smooth. Add the salt and pepper and continue whisking until blended. Let this white sauce cool a little.

Meanwhile separate the eggs. Beat the yolks into the sauce one at a time. Stir in the spinach and set the mixture aside. Beat the egg whites, including the extra white, in a large bowl until they hold soft peaks. Stir a little of the whites into the sauce to make it easier to manage then gently fold in the remainder. Pour the mixture into the prepared souffle dish. Place in oven, turn heat down to 375 degrees immediately and bake for 35-40 minutes until the top is well puffed up and lightly browned.