1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
4 eggs, separated
4 tbsp. flour
4 tbsp. softened buttertsp. salt
1/8 tsp. pepper
3/4 c. hot milk
1/4 c. Parmesan cheese

Place cooked spinach in blender with egg yolks, flour, butter, salt, pepper, hot milk and Parmesan cheese. Process on low for 15 seconds. Pour into medium saucepan and cook over low heat, stirring constantly until thick, about 15 minutes. Remove from heat and cool to room temperature. Beat egg whites until stiff. Fold into cooled spinach mixture. Pour into 1 1/2 quart casserole. Place casserole in pan of hot water and bake in preheated 350 degree oven for 45 minutes. Toothpick will come out clean when souffle is done. 6 servings.