1 pkg frozen spinach, cooked
bechamel with 4 tbsp butter and 1/4 cup flour and 2 cups milk. whisk in 4 egg yolks and 1/2 round of herb chevre and some parmesan and let cool slightly.
sautee 1 chopped shallot and 3 chopped cloves garlic with the spinach and then mix in the sauce.
mix egg whites till stiff with a little salt, fold into sauce, bake at 350 degrees for one hour.
came out non-puffy and with a weird pancakey layer on top.