Soufle Spanaki (Spinach Souffle)

Course : Greek
Serves: 8
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1 cup raw spinach -- chopped
1 teaspoon salt and pepper
5 tablespoons butter
7 tablespoons flour
1 cup milk
7 large eggs -- separated
5 medium scallions -- white only, chop

Preparation / Directions:

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 350F oven for about30 minutes Serve immediately.

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