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Preheat the oven to 220°C. Boil the spinach, drain well, and season with 4 tablespoons of oil, a pinch of pepper, the crushed garlic, and the anchovies. Cook for 5/6 minutes, remove the garlic, blend all the ingredients, and add the mixture to the béchamel. Season with salt and add the cheese.
Grease two baking dishes with butter or oil and coat them with dried breadcrumbs. Divide the spinach mixture between the two dishes.
Arrange twenty-four Crocchette Patasnella on one side of a parchment-lined baking tray. Place the baking dishes with the spinach mixture on the other side and bake for 15 minutes.
Remove from the oven, place twelve Crocchette Patasnella on each baking dish, and serve.
