Creating an amazing Spinach Soufflé is easier than you might think if you follow these simple steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This temperature helps achieve that perfect puff.

2. Sauté Spinach: In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped spinach and sauté until wilted. Set aside to cool.

3. Make the Roux: In a saucepan, melt the remaining butter (2 tablespoons) over medium heat. Once melted, whisk in the flour, cooking for about 1-2 minutes until it becomes a light golden color.

4. Add Milk: Gradually whisk in the milk, stirring continuously until the mixture thickens. This should take about 3-5 minutes.

5. Combine Ingredients: Remove from heat and stir in the sautéed spinach, salt, pepper, and nutmeg. Add the grated cheese and stir until melted and combined.

6. Separate Eggs: In a separate bowl, beat the egg yolks until pale and creamy. Slowly incorporate the spinach mixture into the egg yolks, whisking constantly.

7. Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. Gently fold one-third of the egg whites into the spinach mixture to lighten it.

8. Final Fold: Carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.

9. Prepare Baking Dish: Lightly grease a soufflé dish or individual ramekins. Pour the soufflé mixture into the prepared dish, filling it about three-quarters full.

10. Bake: Place the soufflé in the preheated oven and bake for about 25-30 minutes. The soufflé is done when it’s puffed and golden brown on top.

11. Serve Immediately: When done, remove from the oven and serve right away to enjoy its airy texture.