Creamed spinach in a gold serving bowl

Creamed spinach

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(35 ratings)

Prep: 10 mins Cook: 15 mins


Serves 8

What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal83
  • fat6g
  • saturates4g
  • carbs5g
  • sugars3g
  • fibre1g
  • protein3g
  • salt0.26g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp plain flour
  • 200ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 x 200g bags spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100ml single cream
  • fresh nutmeg, for grating



    One of the most useful of spices for both sweet and savoury


  1. Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.

  2. Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

  3. Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).

  4. Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.

  5. Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

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Comments, questions and tips

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Molly’s Mum's picture
Molly’s Mum
28th Sep, 2019
Halved the amounts as only 2 of us. Was very successful and enjoyed it.
23rd Aug, 2018
I can’t rate this recipe as I made changes along the way, but it’s super easy and delicious! I used a leek instead of onion as I had one that needed using up, and Philadelphia cream cheese with herbs and garlic instead of the cream, as it was also getting near the use by date. It worked really well and I would do it again this way, but will also try the original recipe as that sounds lovely too.
chickens82's picture
14th Feb, 2018
Delicious! Added garlic and used creme fraiche instead of cream. Didn’t bother with the tea towel, just made sure I squeezed most of the water out in the colander and didn’t chop ;) so easy!
ekorpez1's picture
27th Jan, 2019
Absolutely delicious. I've grated some parmesan cheese on top and it was definitely one of the best spinach dishes I have ever had.
4th Apr, 2016
I put a garlic clove in, gave it a little extra, this is really nice
19th Aug, 2015
so easy to make, yet very delicious.My wife was upset because she was not home when I made.!!!!
3rd Nov, 2014
Delicious!!!!! I cant stop eating
2nd Sep, 2014
Really delicious - works perfectly with smoked haddock fishcakes!
18th Apr, 2014
I served this with potatoes and fried egg (as one of the comments below states, it's a traditional Czech Easter meal). Needless to say, it was yummy. I like the trick with kettle & hot water, this was the spinach doesn't get cooked completely dead and keeps a lot of flavour. Next time, I'll leave out 100ml milk (thus, use milk and cream 1:1), to make it a bit less liquid, possibly add a clove of garlic (ain't never enough of garlic, heh)
31st Mar, 2014
Simple and delicious. Had to be dairy free so used soya margerine, unsweetened soya milk and Alpro cream and no one could tell the difference!


13th Aug, 2018
Any idea if this would work with frozen spinach please?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. You could try it with frozen spinach leaves (not chopped). Defrost first and make sure the liquid it is fully drained after wilting before adding it to the sauce.
18th Jan, 2016
Can this be frozen? I think it would be good to freeze small portions to bring out later.
goodfoodteam's picture
21st Mar, 2016
We've not tested freezing this recipe so cannot guarantee perfect results, however, as this is stabilised with flour we think this should freeze OK. It is definitely worth trying out a portion. When you thaw it, it might look a little curdled, but this should go as you heat it in the pan.
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