Scottare gli spinaci in acqua per qualche minuto, scolarli, strizzarli e lasciarli raffreddare. Frullarli insieme al Parmigiano. Montare separatamente gli albumi a neve e versarli in una terrina capiente insieme agli spinaci e al tuorlo. Miscelare dall’alto verso il basso, mescolando con una spatola. Ungere degli stampini. E versarvi il composto. Informare per 20 minuti a 200°C.
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