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1
Preheat the oven to 400.
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2
Butter six 10-ounce ramekins and coat with bread crumbs, shaking out the excess.
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3
Arrange the ramekins on a large rimmed baking sheet.
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4
In a medium saucepan, melt the 6 tablespoons of butter.
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5
Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes.
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6
Add the dill and oregano and cook, stirring, until fragrant, about 1 minute.
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7
Add the flour and cook, whisking constantly, until bubbling and lightly golden, 2 to 3 minutes.
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8
Gradually whisk in the milk until smooth and bring to a boil.
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9
Simmer over moderately low heat, stirring, until the mixture has thickened and no floury taste remains, 7 to 10 minutes.
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10
Stir in the nutmeg and season the bechamel with salt and pepper.
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11
In a large bowl, beat the egg yolks with 1/2 cup of the bechamel, then beat in the remaining bechamel.
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12
Fold in the spinach, 1 teaspoon of salt, 1/4 teaspoon of pepper and both cheeses.
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13
Let cool slightly.
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14
Meanwhile, in a large stainless steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at high speed until medium-firm peaks form; do not overbeat.
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15
Fold one-third of the whites into the souffle base to lighten it, then gently fold in the remaining whites until no streaks remain.
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16
Carefully spoon the souffle base into the prepared ramekins.
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17
Bake the souffles for about 30 minutes, until puffed, just set and golden on top.
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18
Serve immediately.
