1 lb. spinach
1 oz. butter pint milk
1 slice white bread
1 teaspoon flour a little garlic salt salt and pepper

Cook the spinach in a very little salt water and drain well. Try to get rid of all the water, then mince the spinach together with the soaked and squeezed bread. Melt the butter in a saucepan, add the flour to it and mix in the spinach. Season with salt and pepper, and the garlic if desired, and simmer till the mixture thickens. If you are using canned or frozen finely chopped spinach, then you need only make a thicker roux, season it with garlic salt and pepper and cook the chopped spinach in this sauce till it thickens.