Defrost two boxes (10 ounce size) of frozen leaf spinach. Place in strainer or cloth and press out as much juice as possible. Save the juice. Grind the spinach through a coarse grinder or food chopper.

SAUCE:

1 1/2 tbsp. bacon fat
1 1/2 tbsp. chopped onion
2 tbsp. bread flour
1/2 c. milk
1/2 c. spinach water
1 1/2 tsp. salt
1/16 tsp. white pepper

Saute onions in fat until clear but not brown. Add flour and blend. Add milk and spinach water, stirring rapidly until sauce thickens. Simmer slowly for 5 to 7 minutes. Add seasoning and strain. Add ground spinach and heat barely to serving temperature. Overcooking at this point causes spinach to lose its bright green color.