Špenátový Prívarok

SLOVAKIA

As vibrant as it is bursting with spinach flavor

450 g frozen spinach puree or approximately 2 large packages of fresh spinach, cooked and blended
100 ml water
40 ml neutral cooking oil such as sunflower or another neutral-flavored oil
80 g wholemeal spelt flour or all-purpose flour or atta flour
350 ml milk
salt & pepper to taste
1 pinch nutmeg
boiled potatoes, fried egg, and/or sausage for serving

Bring a pot of water to a boil. Add the washed spinach leaves and blanch for a maximum of 2 minutes.
Remove from the water and blend with a mixer, adding 100 ml of water if needed.

Thaw the spinach puree in a pot over low heat, adding the water as directed. Alternatively, you can make your own puree from fresh spinach (see above for instructions).
In another pot, prepare the bechamel sauce by heating the oil and adding flour to create a roux.
Gradually whisk in the milk until the sauce thickens to a consistency where a spoon can stand upright.
Combine the bechamel sauce with the spinach puree over heat. If the puree has larger leaves, use a hand mixer to blend until smooth.
Allow the mixture to cook slightly, then season with salt, pepper, and nutmeg.
Serve warm with boiled potatoes, fried egg, and/or sausage.