Cheesy Spinach Soufflé

2 Tbs. butter
2 Tbs. flour
2 cups milk
2 Tbs. diced shallots
2 Tbs. chopped dill
1 tsp. dry oregano
pinch nutmeg
butter and bread crumbs
4 egg yolks
1/3 cup Gruyere cheese
1/3 cup Parmesan cheese
salt and white pepper
1 pkg. frozen spinach, thawed and drained

Preparation:

Begin by cooking the butter and flour in a saucepan to make a roux. Gradually stir in two cups of milk as the mixture heats, stirring often. Add shallots, dill and oregano as you're stirring in the milk.

Once the milk mixture starts to thicken, remove from the heat and stir in egg yolks. Add cheeses and season with salt and white pepper. Make sure to squeeze all the liquid from the spinach and add to the mixture. Fill up individual ramekins a little over halfway with mixture (figure B).

Bake at 350 degrees until golden brown. Run a knife around the edge of the ramekin to loosen the soufflé. Turn the ramekin upside down and remove the soufflé. Turn it right side up and serve (figure C).

These soufflés can be made ahead of time and reheated and repuffed later.