Instructions: Stem, wash, and drain the spinach. Bring a large pot of salted water to a boil. Plunge the spinach into the boiling water. As soon as the water comes back to the boil, drain the spinach and rinse it in cold water. Press the spinach between both hands to extract the excess water. Chop the spinach finely and set it aside.

Preheat the oven to 450 degrees. Separate the eggs. Beat the egg yolks with a fork and set them aside. Prepare a roux: melt the butter in a thick-bottomed pot; add the flour and stir with a wooden spoon. In a separate pot, bring the milk to a simmer. Pour the milk into the roux, stirring constantly. Season with salt and pepper to taste. Lightly season with nutmeg. Add the grated cheese. Blend well. Slowly stir in the beaten egg yolks. Add the chopped spinach.

Beat the egg whites to form firm peaks, adding salt at the beginning of beating. Fold one-third of the egg whites into the spinach mixture to lighten, then carefully fold in the remaining egg whites.

Butter a souffle mold. Fill the mold three-quarters full with the batter. Place in the preheated oven and bake for 35 minutes without opening the door. Increase the temperature to 500 degrees for 5 minutes before removing the souffle. Serve immediately.

This recipe yields 4 servings.

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