|Refined flour||30 Gram|
1. Wash and boil spinach till tender and all moisture has evaporated.
2. Make into a puree.
3. Prepare mornay sauce with flour, butter and milk and most of the cheese.
4. Add sauce to spinach puree. Add beaten yolks of eggs. Mix well.
5. Beat egg whites to a stiff froth and fold into the mixture.
6. Put mixture into a souffle mould and bake at 175° C (350° F) for 25-30 minutes.