Title: Soufle spanaki     (spinach souffle)
 Categories: Cheese/eggs, Vegetables, Greek
      Yield: 8 Servings
 
      1 c  Raw spinach, chopped
           Salt & pepper
      5 tb Butter
      7 tb Flour
      1 c  Milk
      7 ea Eggss, separated
      5 ea Scallions, white only,chop
 
     Clean and wash spinach.  Select only the tender leaves and chop
  these to measure 1 cup.  Season lightly with salt and pepper, and
  place in a strainer. Let drain for 1 hr. In a small pot, melt butter.
  Add flour, stirring constantly to a smooth paste.  Add the hot milk
  and stir to make a thick sauce.  Add a little salt and pepper. Remove
  from heat. Add spinach and scallions to the sauce. Beat egg yolks
  until very thick. Beat whites until stiff.  Fold yolks into sauce,
  then fold in whites. Pour into buttered mold. Bake immediately in
  preheated 350 F. oven for abt. 30 min. Serve immediately.