Parajfozelek (spinach cream) Serving Size - 1 Prepared By - Phyllis Recipe Rating
			1 1/4 Lb Fresh Spinach leaves 1/2 teaspoon baking soda 2 C Milk 2 tablespoons flour 3 oz heavy cream 2 eggs 1 tsp salt 1/2 tsp pepper 2 cloves garlic
			Pick the spinach leaves off the stems, wash, repeatedly, in cold water. Bring 1~ quarts of water to a boil, add the baking soda (this will preserve the vivid color of the leaves) then add the spinach. After 2 minutes, when all the leaves have become soft, strain them. Blend together wid, the milk, then heat the mixture again. If using frozen spinach, thaw it in the milk over heat. Mix the flour and the cream until smooth, add a bit of water if too thick. Add the beaten eggs. Pour it into the spinach mixture. Boil for about 2 minutes, stirring constantly, until it thickens. Add salt, black pepper and crushed garlic to taste.