3 pkg. of frozen spinach 6 eggs, separated 1/4 pound of butter, melted 1 cup of chopped black walnuts
Thaw the spinach and set aside. whip egg whites until stiff. Combine the butter, spinach, egg yolks and black walnuts. Bet mixture with a wire whip. Fold in egg whites. Bake in soufflé dish at 400ºF. for about 20 minutes, until light and fluffy.
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at 400ºF. for about 20 minutes, until light and fluffy. 
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