Cheesy Creamed Spinach


Spinach is absolutely one of the most versatile ingredients and it may be due to the lack of flavor that it has when eaten alone and it will adjust to the flavors that are added. I use spinach in shakes, desserts, salads, breakfast, etc. It also is one of the healthiest foods you can eat. I remember when I was pregnant with my son (1997 – long time ago) and there was no Google, so I relied on a little book my doctor provided me with and it had every month of pregnancy, along with the important foods to eat during those months. Guess which food was repeated most of the time, if not all? Yup, SPINACH! If you have been pregnant, you’ll now that folic acid is very important, especially the last trimester when the baby’s brain is developing the most. I ate so much spinach during both my pregnancies that I think some part of me turned green (LOL). If you go on this site, you will see all the nutritional value in spinach

Anyway, since spinach is quite boring alone, this recipe makes it taste better than you could have ever imagined. I made the recipe with frozen spinach, because it is easier to always have some handy that way, but you can definitely make this recipe with fresh spinach. Just note that you will have to at least double the fresh amount since the frozen kind already comes wilted. This is also a great dish to make ahead of time and then warm it up or have for left overs. Don’t forget to look at my tips for some other ideas.


*Spinach – 2 bags of frozen spinach (15 ounces – defrosted and drained)
*Vidalia onion – 2 cups, small dice
*Garlic – 2 cloves, minced
*Butter – 2 tablespoons
*Olive oil – 2 tablespoons
*Heavy cream – 1 cup
*Kosher salt – 3 teaspoons
*Pepper – 2 teaspoons
*Onion powder – 1 teaspoon
*Garlic powder – 1 teaspoon
*Nutmeg – 1 teaspoon
*Parmesan cheese – 5 ounces, grated (I used Sargento)


  • In a large non-stick saute pan on medium high heat, add the butter, oil and onion and let cook for about 2-3 minutes or until the onion is translucent
  • Add the garlic and cook for another 1-2 minutes
  • Add the spinach and mix well with the onion and garlic mixture
  • Lower the heat to medium and add the heavy cream, salt, pepper, onion and garlic powder and nutmeg and mix well
  • Let the mixture reduced for about 3-4 minutes then add the Parmesan cheese; the cheese will melt while you stir it in
  • ENJOY! 

Tips: You can add this mixture to an empanada dough and baked them; you can add some shiitake mushrooms and completely up the taste profile 


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