1/4 c. butter
20 oz. spinach, cooked
1 tsp. salt
Dash of cayenne
1 1/2 c. milk
6 eggs, separated
1/3 c. onion, chopped
Flour

Preheat oven to 325 degrees. In medium saucepan, over medium heat, into hot butter, stir flour, salt and pepper until smooth. Slowly stir in milk; cook until sauce is smooth and thickened; remove. In small bowl with fork, beat egg yolks slightly. Into yolks beat small amount of hot sauce. Slowly pour egg mixture into sauce, stirring rapidly to prevent lumping; set aside. Stir spinach and onions into sauce. In large bowl, with mixer on high, beat egg whites until stiff peaks form. With rubber spatula, fold gently into mixture. Pour into 2 quart casserole, and with a spoon, make a 1 inch circle, 1 inch from side, in top of casserole. Bake 1 hour or until puffy and brown.