Spinach is boiled, drained and ground, the water from boiling, it is maintained. The butter was melted and added to the flour and mix smooth kashitsa, then the mixture was diluted with 1/2 cup of water, which is boiled spinach. Add the cream, grated cheese and spices. All is well stirred and warmed slightly. The mixture is removed from heat and mix with spinach and beaten yolks. Cooling to room temperature, thereto was added carefully beaten egg whites solid. Pour into well-oiled high form (take 1/3 of the court) and bake at 220 C for 40 minutes. Soufflé turns in an appropriate dish and serve immediately with sauce prepared from peeled and grated (or chopped) tomatoes, crushed garlic with salt, chopped parsley and cucumber and yogurt, savory taste. souffle can be prepared with zucchini or cauliflower, pre-cooked in salted water and then ground in a meat grinder.