spinach in bechamel sauce

Ingredients

• 250 grams spinach leaves
• 80 grams butter or margerine
• 100 grams plain flour
• 500 ml milk
• 1 pinch salt

Instructions

1. melt butter or margerine
2. add the amount of flour it absorbs
3. Add milk slowly
4. Blend in stirring so that all milk is absorbed by flour mixture
5. Keep adding milk
6. It will thicken slowly don't let it stick to the pan.
7. Season to taste.
8. I add usually ground nutmeg but it doesn't need it
9. Finally blanch clean spinach leaves for a couple of minutes with boiling water and add to bechamel sauce.
10. You can serve like that or you may want to grill them with some butter on top