Original name: Spinach puree

Origin: Serbia

1 kg of spinach
2 spoons of white flour
200 ml of milk
half a vegetable stock cube
extra-virgin olive oil

In the water (slightly salty) put 1 kg of spinach, washed before, and boil for 5 min (not too much). In a small pot put a bit of olive oil with 2 tablespoons of white flour, and brown it mixing over low fire. When the spinach is ready and we have drained it of all thewater, we cut them well to get it almost a puree.
Put the spinach in the saucepan with previously flaked flour and immediately add 1 dl of milk and mix well all together, add some more milk to obtain a soft consistency. It must look like puree. Add a little vegetable nut or salt as desired (tasting).
You can serve as a meat dish or eat with Greek yogurt.
If you like, you can add a whipped egg and mix everything while spinach is still on fire.