Spinach with bechamel

1. Spinachi: cook spinach briefly by either boiling or steaming.
2. Drain and squeeze out excess moisture.
3. Mixi with 1 cup white sauce and warm over low heat, 3-to-5 minutes.
4. White saucei (bechamel): melt the butter in a saucepan over low heat.
5. Add the flour and cook, stirring with a wooden spoon, 2-to-3 minutes.
6. Remove from heat, add the hot milk gradually, stirring constantly with a whisk.
7. Return to the heat and simmer, stirring constantly, until thickened, 2-to-3 minutes.