(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.)