Tangy Spinach Souffle

• 1 tablespoon panko bread crumbs
• 1/2 cup finely grated parmesan cheese, plus more for sprinkling on the dish and on top (optional)
• 1 pound spinach, stems trimmed, steamed and roughly chopped. (or if, like me, you're short on time, you can use one 10-ounce package of organic frozen spinach, defrosted and well-drained. )
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup plain yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 clove garlic, put through garlic press
• zest of one lemon
• juice of 1/2 lemon (about 2 tablespoons)
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 4 egg whites
• 1 pinch kosher salt

1. Preheat oven to 450. Butter casserole or souffle dish and sprinkle inside with bread crumbs and parmesan cheese (if using).
2. Melt butter in large saucepan. Add flour and whisk together, cooking until the roux is smooth, bubbling, and beginning to turn a light tan color. Whisk in garlic, and allow it to cook briefly. Whisk in the yogurt, salt and pepper, lemon juice, lemon zest and thyme. Stir in spinach (and parmesan cheese if using) and set aside.
3. Beat egg whites with pinch of kosher salt till stiff. Gently fold egg whites into spinach mixture until thoroughly incorporated.
4. Pour into prepared souffle dish and sprinkle the top with more panko and parmesan cheese (if using).
5. Bake at 450 for 20-25 minutes.

bread crumbs, parmesan cheese, time, butter, flour, plain yogurt, salt, fresh ground black pepper, clove garlic, zest of one lemon, lemon, thyme, egg whites, kosher salt

Taken from food52.com/recipes/3574-tangy-spinach-souffle (may not work)