Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 6 tablespoons all purpose flour
• 1 1/4 cups buttermilk
• 1 9-to 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 1 1/2 cups grated parmesan cheese
• 6 large egg yolks
• 2 teaspoons coarse kosher salt
• 3/4 teaspoon freshly ground black pepper
• 8 large egg whites
• Special equipment: 8 1-cup soufflé dishes or custard cups

Instructions

1. Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
2. Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
3. Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.