Rinse spinach, make 5 min in salted water, drain and squeeze.
Chop in a food processor or with a kitchen knife on a wooden board.
Melt 50 g of butter in a bowl. Add the spinach and evaporate the remaining liquid.
Add the flour and cook for two minutes. Extinguish with cold milk. Stir continuously for two minutes.
Mix eggs and add to the spinach form while stirring leisurely. Add salt, season with pepper. Lightly bubble for another two min and then cool.
Next, using a tablespoon, cut spinach and shape into small slices on a floured board. Toast these in the oil and butter mixture on both sides.
In the meantime, cut four triangles from each slice of toast and fry them in butter until golden brown. Arrange the spinach croquettes, pour the whipped cream over them and garnish with the croutons.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?