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1
Preheat the oven to 325.
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2
Butter six 6-ounce ramekins and dust them with cheese.
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3
Set the prepared ramekins in a large baking dish.
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4
In a small saucepan, melt the 4 tablespoons of butter.
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5
Over moderate heat, stir in the flour until incorporated, then gradually whisk in the milk until smooth and thick.
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6
Cook, whisking often, until no floury taste remains, about 5 minutes.
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7
Add the nutmeg and season with salt and pepper.
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8
Transfer to a bowl, press plastic wrap directly onto the surface and let stand until warm.
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9
Meanwhile, in a large pot of boiling water, cook the spinach until just tender, about 1 minute.
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10
Drain and let cool slightly, then squeeze out as much water as possible.
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11
Transfer the spinach to a food processor and puree.
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12
Add the white sauce and process until blended.
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13
Add the eggs, egg yolk, 1/2 cup of cheese and 1 teaspoon of salt and process until smooth.
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14
Pour the sformato mixture into the prepared ramekins.
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15
Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.
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16
Cover the baking dish with foil and bake the sformati for about 1 hour and 5 minutes, until just set.
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17
Transfer the ramekins to a work surface; let stand for 5 minutes.
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18
Run a small, thin knife around the edge of the ramekins and invert the sformati onto plates.
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19
Drizzle with olive oil, sprinkle with cheese and serve.
