1 each 10-oz package frozen chopped
1 cup Milk
1/2 cup Margarine or butter (1 stick
1 teaspoon Salt
1 cup All-purpose flour
4 each Large eggs
1/4 pound Gruyere or swiss cheese (shredded)
1/2 cup Grated parmesan cheese
Parsley beet or salad green
Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny.
Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. Makes 4 Dozen Cheese Puffs.