Spinach and Parmesan Soufflee

• 2 lbs/1 kg spinach
• 1 tablespoon flour,
• 1 cup sour cream
• 3 tablespoons parmesan (or other cheese)
• 2 tablespoons butter
• 3 eggs
• salt
• bread crumbs

Boil the spinach in salt water, drain, finely chop and set aside. In a pan, fry the flour with the butter a little, add the spinach to fry for a few minutes, add the sour cream. Remove from heat and mix well, adding the parmesan or other cheese. Let cool, then add the yolks one by one and finally the whipped egg whites. Set in a buttered and bread crumbed mold. Bake at medium heat until it rises. Serve hot.