1 (10 oz.) pkg. frozen chopped spinach, thawed
1 c. milk
1/2 c. butter or 1 stick butter
1 tsp. salt
1 c. all-purpose flour
4 lg. eggs
1 c. shredded Swiss cheese
1/2 c. grated Parmesan cheese
Garnish with parsley

Drain spinach; squeeze dry with paper towels. In 3 quart saucepan over medium heat, heat milk, butter and salt, until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Swiss and Parmesan cheeses and spinach.

If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Baking: Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. Makes about 4 dozen cheese puffs.