This is a perfect side dish or a lovely supper dish guaranteed to Wow! your guests.

• 2 bunches fresh spinach
• 4 T. butter (plus butter for the souffle dishes) ground nutmeg
• 1/4 cup all purpose flour
• 1 cup milk, heated
• 4 eggs, separated
• 1/2 cup swiss cheese, grated
• 1/4 cup parmesan cheese, grated (plus more for the souffle dish)

Wash the spinach leaves thoroughly to remove any dirt and shake the leaves of any excess water. (Do not towel dry!) Place the slightly wet leaves in a large pot over medium heat. Allow the spinach to cook until
slightly wilted, stirring often. Drain the spinach leaves and press out any excess moisture. Chop the spinach finely then season it with salt, pepper and the nutmeg. Set aside.

To make the souffle batter: Melt the butter in a saucepot over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the hot milk all at once and continue stirring until the sauce is thick
and smooth, about 5 minutes. Season with salt, pepper and a pinch of nutmeg. Place the egg yolks in a bowl and whisk in half of the hot sauce to warm them, then return this mixture to the rest of the sauce and stir well. Add the swiss cheese, parmesan and 1 cup of the spinach and combine.

Butter a 6 cup souffle dish or casserole. Coat the sides of the dish with parmesan cheese, shaking out any excess. In an electric mixer or by hand, beat the egg whites until stiff but not dry. Stir a quarter of the beaten egg whites into the souffle batter to lighten it a bit. Then fold in the remaining egg whites. Cover the bottom of the prepared dish with the remaining spinach, then pour the souffle batter on top.

Bake at 375 degrees until nicely risen, golden and somewhat firm, (the center will be     slightly soft) about 30 minutes.

Serve right away.