Easy Creamed Spinach With White Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/19/19
Creamed spinach with white sauce and cheese topping.

Carin Krasner/Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
229 Calories
14g Fat
21g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 229
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 37%
Cholesterol 29mg 10%
Sodium 504mg 22%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 12%
Protein 6g
Calcium 191mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamed spinach is always a favorite. It's made with a simple white sauce—butter, flour, milk—and frozen spinach. If you prefer fresh, use freshly washed spinach and cook it just until it has wilted. 

A dash of nutmeg adds flavor to the sauce, but it can be omitted. Feel free to sauté a tablespoon or two of minced shallots before adding the flour, or add some sauteed mushrooms to the sauce.

Ingredients

  • 16 to 24 ounces spinach (frozen)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk (or half-and-half)
  • Kosher salt and freshly ground black pepper (to taste)
  • Dash or grating of nutmeg

Steps to Make It

  1. Cook the spinach as directed; drain well. Squeeze out as much excess moisture as possible. Set aside.

  2. Melt butter in a saucepan over medium-low heat.

  3. Blend in flour until smooth. Continue cooking for 2 to 3 minutes, stirring constantly.

  4. Gradually add the milk and cook, stirring, until thickened. Add spinach. The moist spinach will thin the white sauce, but you may add more milk or cream if it still seems too thick.

  5. Reduce the heat to low and cook until hot; stirring constantly.

  6. Season with salt, pepper, and nutmeg, to taste.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tip

  • Transfer the creamed spinach to a serving bowl and garnish it with some fresh shredded or grated Parmesan cheese or cheddar cheese. Or transfer it to a baking dish and top it with cheese; broil just until the cheese has melted.

Recipe Variations

  • Saute 2 tablespoons of minced shallots or onion in the butter before adding the flour.
  • Add 2 to 4 ounces of shredded mild cheddar cheese to the sauce mixture. Stir until melted and then add the spinach.
  • Use half cream — light, heavy, or half-and-half — in the recipe for a richer sauce.