Title: Spinach cheese puffs
 Categories: Appetizers, Eggs, Cheese
      Yield: 1 servings
 
     10 oz Frozen Chopped Spinach
      1 c  Milk
    1/2 c  Margarine Or Butter
      1 ts Salt
      1 c  All-Purpose Flour
      4 lg Eggs
    1/4 lb Swiss Cheese Shredded
    1/2 c  Grated Parmesan Cheese
           Parsley, Beet Or Salad Green
 
  Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over
  medium heat, heat milk, margarine or butter, and salt until margarine
  melts and mizture boils. Remove saucepan from heat. With wodden
  spoon, vigorously stir in flour all at once until mixture forms a
  ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a
  time, beating well after each addition, until mixture is smooth and
  satiny. Stir in Gruyere and parmesan cheeses and spinach. If not
  baking right away, cover surface of mixture with plastic wrap and
  refrigerate. Preheat oven to 375øF. Lightly grease 2 large cookie
  sheets. Drop batter by level tablespoons onto cookie sheets, about 1
  1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden
  brown. Arrange appetizer and garnish on platter; serve immediately.