From the kitchen of Mary Adelman 2 bags frozen spinach (12 oz.) 6 eggs 1 cup grated parmesan cheese 1/2 tsp. each of salt & pepper 1 tsp. baking powder 1. Partially cook the frozen spinach or simply defrost overnight. Drain any excess fluid. 2. Beat eggs until thick & creamy. 3. Mix in salt, pepper & baking powder 4. Fold grated parmesan into eggs. 5. Fold egg mixture into spinach. 6. Pour into well-oiled baking dish (9×13 or two pie pans) Bake 325 degrees in a water bath* for about 45 minutes.

Tags: recipe of the month, Spinanch Souffle