Ingredients

• 450 g - fresh spinach or frozen chopped spinach
• 25 g - butter or margarine
• 25 g - plain flour
• 150 ml - milk
• 75 g - cheddar cheese, grated
• 3 eggs, separated
• Salt and cayenne pepper

How to Make Spinach and cheese souffle

• Grease a 900 ml pint souffle dish.
• If using fresh spinach, wash well in several changes of water and discard stems and tough ribs.
• Place in a saucepan over low heat and cook until tender.
• Drain well, and then chop.
• If using frozen spinach, cook as directed on packet.
• Melt butter or margarine in a saucepan, add flour and cook, stirring for 2 minutes.
• Remove from heat and blend in milk.
• Return to heat, bring to the boil, stirring. Cook for 2 minutes.
• Stir in spinach, cheese and egg yolks.
• Season well with salt and a little cayenne pepper.
• Whisk egg whites until stiff but not dry.
• Beat 1 rounded tbsp of egg white into the spinach mixture, then fold spinach mixture lightly into egg whites with a metal spoon.
• Cook it in an oven (mark 200 degree) until well risen and deep golden brown, about 20-25 minutes. Serve at once.