spinach in bechamel sauce

melt butter or margerine

add the amount of flour it absorbs

Add milk slowly

Blend in stirring so that all milk is absorbed by flour mixture

Keep adding milk

It will thicken slowly don't let it stick to the pan. Season to taste. I add usually ground nutmeg but it doesn't need it

Finally blanch clean spinach leaves for a couple of minutes with boiling water and add to bechamel sauce.

You can serve like that or you may want to grill them with some butter on top