Chef Donatella Arpaia is not only a celebrity judge on Food Network’s Iron Chef America, but has been nominated for a James Beard Foundation Award for her talents at restaurant Mia Dona. Her restaurant Anthos was awarded a Michelin star, while her restaurant davidburke & donatella was awarded four stars by Forbes.

Ingredients:

• ¾ cup (1 ½ sticks) unsalted butter, melted
• ¼ pound Gruyère, grated, plus more for dusting the ramekins
• ¼ cup all-purpose flour
• 1 ½ cups milk
• 4 large eggs separated
• 6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped
• 1/8 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper to taste

Procedure:

• Preheat the oven to 375 degrees with a baking sheet on a rack in the middle of the oven
• Brush the insides of six 8-ounce ramekins with a little of the melted butter followed by a dusting of Gruyère
• Put the remaining melted butter in a medium saucepan over medium heat
• When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture, about 3 minutes
• Whisk in the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream
• Turn off the heat and whisk in the egg yolks until incorporated
• Stir in the spinach and ¼ pound Gruyère and season with the nutmeg, and salt and pepper. Set aside
• Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry
• Stir one quarter of the egg whites into the spinach mixture to lighten it
• Fold the remaining egg whites into the spinach mixture
• Divide the mixture evenly among the ramekins, filling them to just below the rim
• Run your finger around the inside rim of each ramekin to make a groove in the mixture
• Bake about 20 to 25 minutes, until risen and golden brown on top. Serve immediately

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