Creamed Spinach

Creamed Spinach

This side dish of Creamed Spinach is divine thanks to being filled and topped with plenty of cheese.

Creamed Spinach
Makes 8 to 10 servings
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 2 cloves garlic, chopped
  • 5 (9-ounce) bags fresh spinach
  • ½ cup all-purpose flour
  • ½ cup heavy whipping cream
  • 2 teaspoons kosher salt
  • 2 cups shredded mozzarella cheese, divided
  • 1½ cups grated Parmesan cheese, divided
  1. Preheat oven to 400°. Spray a 2-quart baking dish with cooking spray.
  2. In a large nonstick skillet, combine olive oil and butter. Cook over medium heat until butter has melted. Add onion and garlic. Cook until onion becomes translucent, 4 to 5 minutes.
  3. Increase heat to medium-high. Working in batches, add spinach to pan. Cook, stirring often, until spinach has wilted, 3 to 4 minutes per batch. Repeat process with remaining spinach, cooking until all spinach is wilted, stirring often. Cook for 3 to 4 additional minutes to reduce liquid, stirring often.
  4. Sift flour over spinach, stirring to combine. Cook until thickened, 2 to 3 minutes. Add cream and salt, stirring well. Cook until thickened, 2 to 3 minutes. Remove from heat.
  5. Add 1½ cups mozzarella and 1 cup Parmesan, stirring well. Spoon into prepared dish.
  6. Cover, and bake for 15 minutes. Remove cover, and spread remaining ½ cup mozzarella and remaining ½ cup Parmesan over top. Bake until cheese is golden brown, about 10 minutes.
Cooking spinach reduces its volume by three-quarters, so don’t be alarmed by the need for five bags of spinach for this recipe.



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