Spinach Terrine

Prepare a béchamel sauce: heat the butter, add the flour and cook over a medium heat without browning for two minutes; add the milk and allow to thicken for a few minutes. Remove from the heat and add the washed spinach leaves. Mix in the beaten eggs and season with salt. Fill the mould and bake in a bain-marie in the oven at 160º C for one hour. Turn out when cool. Try adding cubes of sautéed bacon and raisins to the mixture.