|Onion||1 Tablespoon, minced|
|Green pepper||1 Tablespoon, minced|
|Celery||1 Tablespoon, minced|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Cooked spinach||2 Cup (32 tbs), drained|
Saute onion, green pepper and celery in butter until tender.
Blend in flour, salt and pepper; add milk gradually, stirring until thickened and smooth.
Beat egg yolks until thick and lemon colored; stir slowly into white sauce.
Beat egg whites until stiff; fold into spinach mixture.
Turn into buttered 1-quart casserole; set in pan of hot water.
Bake at 350 degrees for 50 minutes or until knife inserted comes out clean.