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,
From EatingWell: 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.
5 Reviews for Creamed Spinach
Followed this recipe to a tee and the sauce didnt thicken properly. Lacked flavor. Would NOT remake.
I added chopped mushrooms and minced garlic and skipped the nutmeg. Everyone loved it and I will definitely make this again.
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.
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.