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4
Medium
By Susan Campbell and Caroline Conran
Published 1971
Make the pastry well in advance and keep it in a cool place. Cook the washed spinach in the water still clinging to the leaves, with a good sprinkling of salt. Make a smooth Béchamel sauce with the butter flour and milk; season it and add the crushed cloves of garlic and most of the cheese. Drain the spinach when it is well cooked, squeezing out the water very thoroughly, and chop slightly. Mea