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1
Preheat oven to 375 degrees.
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2
Butter a 1 1/2-quart souffle dish or 6 (1-cup) ramekins and sprinkle with 1 tablespoon of the Parmesan cheese.
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3
Set aside.
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4
In a medium skillet, melt 1 tablespoon of the butter over medium heat.
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5
Add the green onions and saute until wilted.
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6
Add the spinach, herbs, and a pinch each of salt and pepper.
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7
Cook, stirring frequently, until the moisture evaporates.
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8
Remove from the heat and reserve.
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9
In a small saucepan heat the milk over medium heat until small bubbles form around the edges.
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10
In a medium saucepan, melt the remaining 3 tablespoons of butter over medium-high heat.
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11
Stir in the flour and whisk until a smooth paste forms, about 2 minutes.
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12
Do not allow the flour to brown.
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13
Whisk in the hot milk, a pinch of salt, and a dash of hot sauce.
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14
Cook, stirring, until the mixture boils and thickens, about 2 minutes.
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15
Remove from the heat and beat in the egg yolks one at a time.
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16
Fold in the spinach mixture and stir in all but 1 tablespoon of the remaining Parmesan cheese.
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17
Put egg whites and a pinch of salt in the bowl of an electric mixer.
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18
Beat until stiff peaks form.
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19
Stir a large spoonful of the egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites just until combined.
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20
Spoon the mixture into the prepared souffle mold or ramekins.
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21
Sprinkle the top with the remaining cheese.
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22
Bake until puffed and golden, about 30 to 35 minutes for the large souffle or 15 to 20 minutes for the small ones.
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23
Serve immediately.
