5 tbsp. butter
3 tbsp. Parmesan cheese
1-1/2 c. cooked spinach
1/2 c. flour
1-1/3 c. milk
1/2 c. cream cheese
1 garlic clove, finely crushed
large pinch nutmeg
4 egg yolks
5 egg whites
1/3 c. pine nuts
salt and pepper
ramekins, souffle dish or casserole dish
Preheat oven to 375º
Tie parchment paper around souffle dishes to prevent spill-over when souffle rises, especially when doubling recipe in large souffle dish.
Grease 4 small 4-inch souffle dishes or ramekins (can also use one large souffle dish or casserole dish) with some of the butter, then line the dish with the Parmesan.
Strain spinach to press our any water using the back of a spoon.
Melt the remaining butter in a pan, stir in the flour and cook for 1 minute. Gradually mix in the milk and bring to a boil, stirring until thickened and smooth.
Remove the pan from the heat and stir in the cream cheese, garlic, and nutmeg. Mix in the egg yolks, spinach, half of the pine nuts, and a pinch of salt and pepper. Cover and let cool.
Beat the egg whites into stiff, moist-looking peaks. Fold a large spoonful into the cooled sauce to loosen the mixture, then gently fold in the remaining egg whites.
Spoon the mixture into the prepared souffle dishes, then sprinkle with the remaining pine nuts. Bake at 375º for 20 minutes until the souffles are well-risen, their tops are browned, and there is a slight wobble to the centers. Remove parchment paper and serve immediately.