Mini Spinach Souffles

A wonderful vegetable side dish that will get you raves .










INGREDIENTS
2    tablespoons butter
3    tablespoons flour
2    cups whole milk
2    tablespoons olive oil
2    pounds baby spinach, stems removed
1    cup grated Parmigiamo-Reggiano cheese
4    eggs
1    pinch nutmeg.
1    quart boiling water

METHOD
Preheat the oven to 325 F degrees. Butter the sides and bottoms of six ramekins and set aside. In a small sauce pan over low-medium heat, melt the butter and slowly add the flour, stirring it in. Slowly add the milk and whisk it to a smooth, creamy sauce (bechemel.)  Remove from the heat and set aside.

In a large skillet, add the olive oil and heat over medium-high heat. Add the spinach in batches and cook until it breaks down and is very tender. Squeeze any water out of the spinach and set aside. Add the cheese and eggs to the bechemel sauce and mix well. Add the spinach and mix in. Transfer to a blender or food processor and process to a puree. Add the nutmeg and season with salt and pepper.

Evenly divide the souffle base to the six ramekins and place them onto a high-sided baking pan. Pour boiling water into the baking pan to 1/2 up the sides of the ramekins. Carefully place the baking dish into the oven and bake for 35 to 45 minutes until a toothpick inserted into the souffles comes out clean. Invert the completed souffles onto serving plates, drizzle with a little olive oil and serve.