Ingredients:

5 Tbsp unsalted butter, softened
1/3 cup plus 1 Tbsp Parmesan cheese (freshly grated)
1 green onion, minced
1 cup cooked spinach, drained, or 1 10-oz package frozen spinach, thawed
1/2 Tbsp fresh parsley, finely chopped
1 Tbsp fresh basil, finely chopped
1 Tbsp Urban Accents Tuscan Villa
1 Tbsp Urban Accents Herbes De Provence
Kosher salt
Urban Accents Sonoma Pepper
1 cup whole milk
3 Tbsp unbleached all-purpose flour
Dash of hot sauce
4 large egg yolks
5 large egg whites

Directions:

Preheat oven to 375°F.  Butter a 1-1/2-quart soufflé dish or 6 1-cup ramekins (cupcake pans can be used as well). Set aside.  In a medium skillet, melt 1 Tbsp butter over medium heat.  Add the green onions and sauté until wilted. Add the spinach, herbs, Tuscan Villa, Herbes De Provence, and a pinch each of salt and Sonoma Pepper. Cook, stirring frequently, until the moisture evaporates. Remove from the heat and reserve.

In a small saucepan, heat the milk over medium heat until small bubbles form around the edges.  In a another medium saucepan, melt the remaining 3 Tbsp butter over medium-high heat. Stir in flour and whisk until a smooth paste forms, about 2 minutes. Do not allow the flour to brown. Whisk in the hot milk, a pinch of salt, and a dash of hot sauce. Cook, stirring until the mixture boils and thickens, about 2 minutes. Remove from heat and beat in the egg yolks one at a time. Fold in the spinach mixture and stir in all but 1 Tbsp of the Parmesan cheese.
 
Put egg whites and a pinch of salt in the bowl of an electric mixer. Beat until stiff peaks form. Stir a large spoonful of the egg whites into the spinach mixture to lighten it, then fold in the remaining egg whites just until combined. Spoon the mixture into the prepared soufflé mold or ramekins.  Sprinkle the top with the remaining cheese. Bake until puffed and golden, about 30 to 35 minutes for the large soufflé or 15 to 20 minutes for the 1-cup ramekin sized soufflés.