1        10 oz. package of frozen chopped spinach
1        C milk
1/2     C margarine or butter (1 stick)
1         tsp. salt
1        C all-purpose flour
4         large eggs
1/4     lb. gruyere or swiss cheese (shredded)
1/2     C grated parmesan cheese
           parsley, beet or salad green

Drain spinach; squeeze dry with paper towels.
In 3-quart saucepan over medium heat, heat milk, margerine or butter,
and salt until margarine melts and mixture boils. Remove saucepan from
heat. With wooded 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.

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