Stuffed Eggs with Spinach

10 hard-cooked eggs
1 pkg. frozen, chopped spinach, cooked and
strained
1 tsp. salt
1/8 tsp. pepper
2 T. butter melted
2 T. flour
½ tsp. salt
1 c. milk
4 T. grated Kefaloteri or Romano cheese

Cut each egg in half lengthwise and remove yolk. Combine spinach, mashed yolks, salt, pepper and grated cheese. Fill
hard-cooked egg whites with spinach mixture. In a medium-size pan, combine the melted butter, flour and salt. Cook
over medium heat until mixture bubbles. Add one cup of hot milk and cook until mixture thickens, about 3 minutes,
stirring constantly. Top each egg with layer of the sauce and sprinkle with additional grated cheese.