Creamed Spinach

16 OZ bag Frozen Spinach

1 TB Vegetable oil (I use olive, canola or safflower)

1 & 1/2 Tb Flour

1 Cup Milk

Salt and Pepper to taste

DIRECTIONS:

Cook the spinach as directed and drain off the water.

Meanwhile mix the flour and oil in a small saucepan over low heat, when it starts to turn golden brown add the cup of milk, salt and pepper. Cook, stirring constantly until thickened for at least a minute using a wire whisk and a silicone scraper. Serve immediately, with some butter or margarine. It reheats real nice too.

NOTE: I found this recipe in a old paperback German cookbook. Of course I used oil instead of butter in the white sauce to make it healthier.