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1
Preheat oven to 350u00b0.
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2
Coat a 2-quart souffle dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish.
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3
Cook baby spinach in boiling water 15 seconds or until wilted, and drain in a sieve, pressing until barely moist. Finely chop; place in a large bowl.
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4
Lightly spoon flour into a dry measuring cup; level with a knife. Place the flour, salt, ground nutmeg, ground red pepper, and black pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thick.
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5
Gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk, and add to remaining hot milk mixture, stirring constantly. Cook 30 seconds, and remove from heat. Stir in baby spinach, cheese and dill. Cool slightly.
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6
Place egg whites and cream of tartar in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into baby spinach mixture; gently fold in remaining egg white mixture. Spoon into prepared souffle dish. Bake at 350u00b0 for 45 minutes or until puffed, golden, and set. Serve immediately.
