Spinach Soufflé

Use only eggs at room temperature, separating whites and yolks

Grease a baking dish about 37 x 26 cm

Line with parchment paper, greasing with butter

Heat the oven to moderate (170°C)

Melt 1/3 cup of butter or margarine in a small saucepan

Remove from heat and add flour, stirring well

Add salt, black pepper, and milk, whisking slowly

Return to heat until boiling, then reduce heat and cook until thickened, whisking constantly

Remove from heat and add Parmesan and cheddar cheese

Beat well

Beat the yolks lightly, add the white sauce with cheese and beat well

Beat the whites until stiff with 1/4 teaspoon of salt and yeast, until firm peak stage

Gently fold in some of the meringue mixture into the cheese-yolk mixture

Add the remaining meringue slowly and mix carefully

Place in baking dish and bake for 15 minutes, or until top is puffed and firm when touched with finger

Meanwhile, cook the spinach and then pass it through a fine-mesh sieve to remove excess water

Heat butter in a skillet and sauté the onion

Add the cooked spinach, salt, cheddar cheese, buttermilk, and mix well

Release the edges of the soufflé with a spatula, invert on paper-lined plate sprinkled with Parmesan grated, and remove the top paper

Cover the surface evenly with the filling

Roll up from the long side and place in greased baking dish, bottom down

Arrange slices of cheese over the soufflé and put it in the oven to melt the cheese

Use spatulas to lift it out of the baking dish.