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.
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.
6 Reviews for Creamed Spinach
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,
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.