Light fluffy and cheesy. A great party in "la bouche" (the mouth). Can be made ahead and popped in the oven when you're ready to bake them up fresh. The probability is that each person will have no problem consuming 4 per serving!
beet or salad green
Drain spinach; squeeze dry with paper towels.
In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mixture boils.
Remove saucepan from heat. With wooden 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℉ (190℃).
Lightly grease 2 large cookie sheets.
Drop batter by level tablespoons onto cookie sheets, about 1½ inches apart.
Bake 15 to 20 minutes until cheese puffs are golden brown.
Arrange appetizer and garnish on platter; serve immediately.
Makes 4 dozens.