Creamed Spinach

Creamed Spinach

6 Reviews
From: EatingWell Magazine, April/May 2005

EatingWell's updated version of creamed spinach has a low-in-fat cream sauce that's rich with Parmesan cheese and nutmeg.

Ingredients 2 servings

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  • 2 teaspoons extra-virgin olive oil
  • ¼ cup minced shallot, or red onion
  • 10 ounces fresh spinach, tough stems removed
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup low-fat milk
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 2 tablespoons grated Parmesan or Pecorino Romano cheese


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add shallot (or onion); cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes.
  2. Heat butter in a small saucepan over medium-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds. Add milk, nutmeg, salt and pepper; cook, whisking constantly, until thickened, about 1 minute. Stir the spinach into the sauce. Sprinkle with grated cheese and serve.

Nutrition information

  • Per serving: 202 calories; 13 g fat(6 g sat); 3 g fiber; 15 g carbohydrates; 9 g protein; 297 mcg folate; 23 mg cholesterol; 4 g sugars; 0 g added sugars; 13,876 IU vitamin A; 41 mg vitamin C; 270 mg calcium; 4 mg iron; 378 mg sodium; 966 mg potassium
  • Nutrition Bonus: Vitamin A (278% daily value), Folate (74% dv), Vitamin C (68% dv), Calcium (27% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, ½ lean meat, 2½ fat

Reviews 6

May 24, 2015
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By: lauriepromo
Easy to make and yummy! I made this tonight, using Farah spinach from my local farmers market. I added a clove of crushed garlic when I sauteed the onion. I'm allergic to cow's milk, so i substituted soy milk. The only time-consuming part was cleaning the spinach, but I would have had to do that regardless of how I prepared the spinach. It turned out delicious and I'll definitely make it again. Pros: Easy, tasty, healthier than traditional creamed spinach
January 28, 2013
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By: cupcake85
Delicious! Used frozen spinach that I defrosted in the microwave and squeezed well to drain as I was making the sauce. I ended up adding back about 1/2 cup of the spinach water to thin it out just a bit. I used feta cheese instead of Parmesan because I had a couple tbs left that I wanted to use up. Overall, it was delicious! It was creamy without being too rich. Will make again,
October 04, 2012
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By: EatingWell User
Not Very Good Followed this recipe to a tee and the sauce didnt thicken properly. Lacked flavor. Would NOT remake.
November 09, 2011
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By: EatingWell User
Wonderful Creamed Spinach I added chopped mushrooms and minced garlic and skipped the nutmeg. Everyone loved it and I will definitely make this again.
November 17, 2010
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By: EatingWell User
I love this recipe and made it the other night. One tip that goes to the first commenter is to puree the spinach and butter with a hand-held blender right in the pan before you add the flour etc.
March 25, 2010
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By: EatingWell User
I should have chopped the spinach up before cooking for easier bites in the final dish (for kids!). Very satisfying, could use more spices, maybe a few red chili flakes.
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