350. Umido Incassato

Make a béchamel sauce with

• 150 grams (about 5-¼ ounces) of flour
• 70 grams (about

Boil the spinach, squeeze dry, and pass though a sieve.

When you remove the béchamel sauce from the fire, break in the eggs, and use the spinach purée to make half of the sauce green.

Take a ring-shaped copper mold with a hole in the middle and ridges all around. Grease it well with cold butter, and fill it first with the green béchamel sauce and then with the yellow sauce. Bake