Spinach and Feta Soufflé (for handmixer)

Makes 8 servings

6     tablespoons unsalted butter, divided
½    cup Parmesan, grated, divided
5     large eggs
½    cup unbleached, all-purpose flour
1½  cups whole milk
3     ounces feta, broken into pieces or
       crumbled
¼    teaspoon plus one pinch sea salt
¼    teaspoon freshly ground black
       pepper
¹⁄8 teaspoon freshly ground nutmeg
¼   teaspoon grated lemon zest
4   cups well-packed, fresh spinach
¼   teaspoon cream of tartar

Nutritional information per serving:
Calories 208 (64% from fat) • carb. 9g • pro. 9g fat 15g • sat. fat 8g • chol. 167mg • sod. 416mg calc. 175mg • fiber 1g

1. Preheat oven to 325°F.
2. Generously butter a 2-quart soufflé dish
with 1 tablespoon of butter. Sprinkle ¼
cup of Parmesan in the dish so that the
bottom and sides are coated. Shake out
any excess. Wipe the rim of the dish with
a paper towel to ensure that no butter or
cheese is on it; reserve.
3. Separate eggs, placing the whites and
the yolks in separate, large mixing bowls.
Reserve both.
4. Put remaining butter in a saucepan
(do not use nonstick) over medium-low
heat. Once butter is melted, stir flour into
pan for 2 to 3 minutes in order to cook off
any raw flour taste. Using the beaters,
mix the butter/flour mixture directly in
the pan on Speeds 2 to 3, while slowly
adding the milk. Once all the milk is
added, continue mixing, increasing to
Speed 5 until a smooth and homogenous
consistency is achieved. Remove from
heat and beat in remaining Parmesan and
feta, ¼ teaspoon salt, pepper, nutmeg
and lemon zest.
5. Spoon a small amount of the milk mixture
into the yolks while simultaneously mixing
on Speed 1. Continue mixing in the
remaining mixture, one-third at a time.
Stir in the spinach; reserve.
6. Replace the beaters in the hand mixer
with the whisk. Using Speeds 1 to 2,
begin to whip the egg whites. Once the
whites begin to show some bubbles
around the edges, gradually increase to
Speeds 3 to 4. When the whites begin
to foam, add the remaining salt and the
cream of tartar. Gradually increase to
Speed 7, until medium-stiff peaks are
achieved. Be sure not to over-mix the
whites or they will lose their stability.
7. Stir ½ cup of the egg whites into the
spinach mixture until evenly combined.
Carefully fold the remaining whipped
egg whites, in two batches, with a large
rubber spatula. Don’t over-mix.
8. Pour mixture into prepared dish and
gently smooth the top to ensure an even
rise. Bake in the middle of preheated
oven until golden and just set, about 45
to 50 minutes. Do not open oven door
while the soufflé is baking or it may
deflate.
9. Serve immediately.