Spinach Wrapped with Cream Cheese

Put the butter and flour in a small saucepan and mix with a wooden spatula over low heat. When the mixture starts to foam and become smooth, add the milk little by little to make a white sauce

Add cream cheese, boiled spinach, and A to 1., turn heat to medium, and mix well

Once it starts to boil, add the egg yolks, turn off the heat, and cook in the residual heat. Place in a tray, spread evenly, cover with plastic wrap to prevent air from getting in, poke several holes in it with the tip of a knife, and leave to cool

Boil the chijimi spinach for 30 seconds, then soak in ice water and drain thoroughly with kitchen paper. Discard the roots

Once 3. has cooled, roll into 20g balls and wrap in 4.'s spinach buchimgae

Grease a baking tray with melted butter, arrange 5. on top, top with small amounts of Parmesan cheese, drizzle with melted butter on top, and bake in a preheated oven at 200°C for 10 minutes

Place on a plate, sprinkle with Parmesan cheese and parsley, and drizzle with melted butter