Instructions: Preheat the oven to 350 F Grease 8 small or 4 medium size ramekins. Sprinkle with Parmesan cheese.

Wash the spinach and shake most of the water off leaves. Cook until tender with just the water that is left on the leaves

(Takes just one minute or so). When cool enough to handle, squeeze the spinach to get rid of
excess liquid. Chop it finely and add to the bechamel sauce.

Remove from
the heat, add the two egg yolks,cheddar cheese, Parmesan cheese, nutmeg, salt and pepper. Beat the four egg whites until stiff and fold into spinach mixture.

Divide the mixture between the prepared souffle dishes and place in a pan of hot water. Bake for about 20 to 25 minutes or until they have risen and browned but are still creamy in the center. Serve immediately.

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