• ½ cup finely grated parmesan
• 50g butter, chopped
• ⅓ cup plain flour
• 2 cups milk
• 1 cup grated Tasty cheese (100g)
• 6 eggs, separated
• 250g packet frozen spinach, thawed
• ½ tsp cayenne pepper
Grease six ovenproof mugs (1½-cup capacity) with melted butter. Coat base and side of each mug with 1 tablespoon parmesan, shaking excess into a small bowl. Place mugs onto an oven tray.
Melt butter in a medium saucepan over a medium heat. Add flour. Cook, stirring, for 2 minutes. Remove from heat. Slowly whisk in milk until smooth. Return to heat. Bring to a boil, stirring, until thickened.
Add remaining parmesan, any excess parmesan in small bowl and Tasty cheese. Whisk until melted. Transfer to a large bowl. Whisk in egg yolks.
Squeeze excess liquid from spinach. Add spinach and pepper to cheese mixture. Season with salt. Stir until combined.
Beat egg whites in a large bowl of an electric mixer until firm peaks form. Add egg whites in two batches. Using a large metal spoon, gently fold into spinach mixture
until just combined. Spoon enough mixture into mugs to come to 2cm from the top.
Cook in a hot oven (200°C) for about 20 to 25 minutes, or until golden and puffed.
Serve puffs immediately.