Angie’s Creamed Spinach

Creamed spinach is such an old-fashioned side dish. Like something your great grandma would concoct for a family dinner. Old school but, there is a reason it is still around. It’s delicious and it is a comforting reminder of olden days. My mom made it. I always loved it but rarely make it. I guess I thought it was just too much work. Tonight, I attempted it using a mixture of recipes and it was delish with my pan-fried flounder. It’s a nourishing side that I know I will make again now that I have it figured out and gluten free, of course!

I think that if you double the cream cheese you could leave out the tablespoon of flour. I used white rice flour in mine. Or use more flour and no cream cheese. I used a box of frozen spinach, convenient and inexpensive. You cook it for a couple of minutes and drain it well. My recipe used a shallot, but onion will certainly work. The cream cheese is a thickener, but it also makes it so creamy. I used whole milk but saw recipes using half and half or even heavy cream; I went with a less rich approach. Up to you and your preferences. It reheats well, add a touch more milk to keep it loose and creamy. Enjoy!

I know; that’s a lot of creamed spinach! It was a small fillet of flounder. First creamed spinach in years so I kinda indulged myself…

Creamed Spinach (for 4)


1 6×4 inch box of frozen spinach

2 Tbsp butter

1 small shallot or small onion, peeled and diced fine

¼ tsp garlic powder

1 or 2 Tbsp. rice flour

1-2 ounces cream cheese (one of each of rice flour and cream cheese or 2 of either of them)

¾ cup whole milk

1/8 tsp. ground nutmeg

½ tsp. sea salt and freshly ground black pepper if you like – 1/8 tsp of that

1/3-1/2 cup freshly grated parmesan cheese; best quality


Heat ½ cup water in a saucepan, add box of frozen spinach (I let mine thaw on countertop for nearly an hour first). Break up the spinach with a fork. Let it cook 2 minutes. Pour into a strainer and let it drain while you start the sauce.

Melt 1 tbsp butter in a 9 inch fry pan or even a wide sauce pan. Add the finely chopped shallots or onion. Cook 3-4 minutes on medium, add flour and stir, add cream cheese (I suggest you first soften it in the microwave) FYI: My stirring device was a flat whisk. Add the milk, whisk until it is well blended and smooth.  Sprinkle with nutmeg and salt/pepper and add that other tablespoon of butter. Stir while it cooks on low for 1-2 minutes. Add 1/3—1/2 cup freshly grated parmesan cheese and stir it gently. Serve immediately.

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