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1
Place the spinach with any clinging water in a large saucepan over medium heat.
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2
Cover and cook for 3 minutes, or until tender.
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3
Drain and let cool.
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4
A handful at a time, squeeze out the excess liquid.
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5
Preheat the oven to 400F (200C).
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6
Butter four ramekins and place on a baking sheet.
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7
Melt the butter in a medium saucepan over low heat.
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8
Whisk in the flour and let bubble for 1 minute.
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9
Whisk in the milk and bring to a boil over medium heat.
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10
Return the heat to low and simmer for about 3 minutes.
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11
Stir 1/2 cup of the Parmesan cheese and the nutmeg into the saucepan.
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12
Season with salt and pepper.
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13
Transfer the sauce to a large bowl.
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14
Roughly chop the spinach and stir into the cheese mixture.
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15
Cover with plastic wrap pressed on the surface and let cool to room temperature.
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16
Stir in the yolks.
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17
Beat the egg whites until stiff peaks form.
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18
Stir about one-quarter of the whites into the spinach mixture, then fold in the remainder.
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19
Divide the mixture among the ramekins.
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20
Using a knife, make a shallow circle around the ramekins about 1/4 in (6mm) from the edge.
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21
Sprinkle with the remaining Parmesan cheese.
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22
Bake about 20 minutes, until puffed and golden.
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23
Serve at once.
