Instructions: = Filling =

Heat oil in large skillet, add onions and garlic and cook over moderate heat until tender. Stir in finely chopped spinach and cook, stirring constantly until all moisture has been boiled away and spinach sticks slightly to the pan. Transfer to a bowl.

Brown the ground meat and add to spinach. Add the remaining ingredients, mix thoroughly.

= Besciamella =

In a heavy 2 qt. sauce pan, melt butter over moderate heat. Remove from heat and add the flour thoroughly. Return to heat and add the milk stirring constantly until smooth and the sauce begins to thicken.

Add the cream and seasonings, still stirring. Sauce should be the consistency of very thick cream.

NOTES : Optionally add 2 chicken livers

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