2poundsfresh spinach or 2packages (10ounces each) frozen spinach
1½ouncesRoquefort cheese, crumbled
Salt and freshly ground black pepper
Wash the spinach and discard any tough stems. Cook the spinach until just tender in the water that clings to the leaves, or cook the frozen spinach according to package directions. Drain the spinach and chop it; or if it is very young and tender, leaves may be left whole.
Melt the butter, blend in the flour, and add the cream, stirring with a wire whisk. Bring to a boil, stirring, and cook until the mixture is thickened and smooth.
Add the Roquefort to the spinach; add the sauce and salt and pepper to taste. Reheat, but do not boil, and serve immediately.