How to Make Spinach Souffle

This is a firm favorite dinner recipe in our family and serves 4-5.

It's really not that hard. The main tips are:
a. Prepare everything you can before you put all the ingredients together.
b. Ensure the oven has reached it's temperature before the souffle goes in.

So- here are the instructions:

Before you begin, turn on the oven to Gas 6 (200C)
Grease a large souffle dish. If the sides aren't high enough for the souffle to rise, tie a collar of greaseproof around the top to extend it and grease it.

• 1 1b (450g) frozen spinach
• butter
• 3 level tablespoons flour
• 300ml (10fl oz) milk
• 7 1/2 oz (200g) can of drained salmon or tuna
• 6 oz (150g) parmesan cheese, grated
• 3 eggs, separated
• 1/4 teaspoon ground nutmeg
• salt and pepper

Defrost the spinach in a large pan with a knob of butter, over a low heat. When ready, stir in the flour and remove from the heat. Stir in the milk until thickened and boiling.
Remove from the heat and add the egg yolks, fish, half the cheese and seasoning.
Whisk the egg whites until stiff.
Scatter half of the remaining cheese over the base of the dish.
Lightly fold the egg whites into the spinach mixture with a metal spoon and pile into the dish, trying to keep the mixture light and airy.
Scatter the remaining cheese over the top and place immediately into the hot oven.

Cook for about 45 minutes, taking care not to open the door for the first half (at least) of the cooking time, to ensure that it rises.
When brown and risen, serve immediately.
Guten appetit!

Taken from my Healthy And Easy Spinach Recipe Ideas For Dinner