Spinach Victoriana Single Serve Recipe

Browsing historical cookbooks online the other day, I happened to come across The Lady's Receipt Book by "Miss Leslie", printed in 1847. It has several receipes for "French Style" vegetables, which basically meant they were cooked and then put into a kind of sweet version of White Sauce. Her recipe for French Spinach can be found here, and from it I adapted this less labor intense version for one:

• Puff pastry --- (I used half a 212 gram package and followed the baking instructions on the label, which was 200 degrees C or about 375 F, and just checked on it regularly to see when it was brown enough.)
• 
  
• 1/3 c frozen spinach
• 1/8 c white sauce
• 1/4 tsp sugar
• 1/8 tsp salt

To Make: cook up your pastry. Meanwhile, microwave the frozen spinach till hot and thawed. Drain off any excess liquid. Sprinkle over with the salt and sugar and stir in hot white sauce (reheat the sauce in advance if necessary.) Spoon your spinach mixture over the puff pastry piece. 

I was surprised by how heavy this dish was -- I had originally made two servings of for a meal thinking that would be appropriate, since 1/3 c spinach didn't seem like enough food. But with the added cream sauce and pastry this becomes actually a rather substantial meal!