Spenót (Creamy Spinach)

(by Diana Szabo)

16 oz. frozen spinach

2 T. flour

5 T. oil

1 clove garlic, crushed

2 1/2 c. milk

salt and pepper, to taste

Place frozen spinach in a saucepan over low heat and gently cook until tender.

In another small saucepan, combine flour and oil to make a creamy mixture.

Fry over low heat for 2 - 3 minutes; do not brown.

Remove from heat, add garlic, and stir in milk.

Add salt and cooked spinach.

Cook over low heat until mixture thickens.

Transfer to a food processor, and blend until smooth.

Return to the pot and bring to a boil.

Taste for salt and pepper.

(Read Hungarian Rhapsody, the story that accompanies this recipe.)