Preparation

1. 1. Preheat oven to 325°F.
2. 2. Generously butter a 2-quart soufflé dish
3. with 1 tablespoon of butter. Sprinkle ¼
4. cup of Parmesan in the dish so that the
5. bottom and sides are coated. Shake out
6. any excess. Wipe the rim of the dish with
7. a paper towel to ensure that no butter or
8. cheese is on it; reserve.
9. 3. Separate eggs, placing the whites and
10. the yolks in separate, large mixing bowls.
11. Reserve both.
12. 4. Put remaining butter in a saucepan
13. (do not use nonstick) over medium-low
14. heat. Once butter is melted, stir flour into
15. pan for 2 to 3 minutes in order to cook off
16. any raw flour taste. Using the beaters,
17. mix the butter/flour mixture directly in
18. the pan on Speeds 2 to 3, while slowly
19. adding the milk. Once all the milk is
20. added, continue mixing, increasing to
21. Speed 5 until a smooth and homogenous
22. consistency is achieved. Remove from
23. heat and beat in remaining Parmesan and
24. feta, ¼ teaspoon salt, pepper, nutmeg
25. and lemon zest.
26. 5. Spoon a small amount of the milk mixture
27. into the yolks while simultaneously mixing
28. on Speed 1. Continue mixing in the
29. remaining mixture, one-third at a time.
30. Stir in the spinach; reserve.
31. 6. Replace the beaters in the hand mixer
32. with the whisk. Using Speeds 1 to 2,
33. begin to whip the egg whites. Once the
34. whites begin to show some bubbles
35. around the edges, gradually increase to
36. Speeds 3 to 4. When the whites begin
37. to foam, add the remaining salt and the
38. cream of tartar. Gradually increase to
39. Speed 7, until medium-stiff peaks are
40. achieved. Be sure not to over-mix the
41. whites or they will lose their stability.
42. 7. Stir ½ cup of the egg whites into the
43. spinach mixture until evenly combined.
44. Carefully fold the remaining whipped
45. egg whites, in two batches, with a large
46. rubber spatula. Don’t over-mix.
47. 8. Pour mixture into prepared dish and
48. gently smooth the top to ensure an even
49. rise. Bake in the middle of preheated
50. oven until golden and just set, about 45
51. to 50 minutes. Do not open oven door
52. while the soufflé is baking or it may
53. deflate.
54. 9. Serve immediately.