1 bunch spinach
1/2 cup cottage cheese
2 large eggs
1/2 cup all purpose flour
1/2 cup parmesan cheese, grated
salt, pepper, vetsin to taste
WHITE SAUCE:
2 tbsp. butter
2 tbsp. flour
1/2 cup water
1 cup evaporated milk
1/2 cup parmeasn cheese, grated

Remove tough stems and discard. Wash spinach well. In saucepan, cook spinach with water clinging to leaves over high heat, stirring until just wilted. Drain. Squeeze dry, coarsely chop. Prepare dumplings, in a bowl, mix spinach, cottage cheese, eggs, parmesan cheese, flour and seasonings. With floured hands shape spinach mixture into 2″ by 1″ ovals. Meanwhile fill saucepot halfway with water. Heat to boiling over high heat. Reduce heat to medium. Add dumplings, half at a time. Cook dumplings in simmering water, gently stirring occasional, 3 to 5 minutes until they float to the top. With slotted spoon, transfer dumplings to pyrex dish. Preheat oven to 350 degrees F. White sauce: In saucepan, melt butter over medium heat. Stir in 2 tbsp. flour, cook 1 minute.Gradually whisk in water and milk and cook, whisking constanly, until sauce boils and thickens slightly. Remove saucepan from heat, stir in 1/4 cup grated Parmesan cheese. Pour over dumplings in pyrex dish. Sprinkle the remaining Parmesan over top. Bake 15 to 20 minutes, unitl hot and bubbly.

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