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Creamed spinach



Take your regular spinach side dish and give it a twist with our creamed spinach recipe. Perfect for your next holiday dinner.



Serves 4

  • 400 g           Spinach, quickly cooked in water and pressed (to remove water)
  • 200 ml         Béchamel sauce 

Bechamel sauce

Yields 6 ounces

  • 4oz               Butter
  • 4oz               Flour
  • 500 ml         Milk 
  • 500 ml         Buttermilk
  • 500 ml         Cream
  • 1 Tbsp           Nutmeg
  • To Taste       Salt and Pepper


Melt the butter and whisk in the flour to make a roux. Make sure to cook out the flour for a couple of minutes. Pour in the milks, cream and seasonings. Bring to a simmer and continue to whisk for 10 minutes or so, until well thickened and add seasoning. 

Heat Béchamel in sauce pot, add spinach and season to taste. Loosen with chicken stock if necessary. 


About Tony Cammalleri