Preheat oven to 400 degrees.

Butter and crumb 12 4-oz. china soufflé ramekins.

Mince spinach.

Melt together flour and butter for several minutes in a saucepan. Add shallots, oregano, and dill. Cook briefly.

Add milk, in thirds, and simmer until thick. Season with salt, pepper, and nutmeg.

In a large bowl, whisk egg yolks, adding 1/2 c. of the ‘milk sauce’ to temper, then the rest of it. Season again.

Stir in spinach and cheeses and reserve.

Beat whites stiff with cream of tartar. Add whites to spinach mixture in thirds, folding to combine.

Fill molds with soufflé mixture and bake at 375 for 30-35 minutes. Serve immediately, or . . . .
Remove from oven. Cool on a rack. Unmold, and refrigerate on a no-stick pan liner. Bake again to puff as needed, serving them as ‘fallen’ soufflés.