Easy Creamed Spinach

Russ Myers


This vegetable dish has been a favorite for many years.

Spinach is low in calories and is a good source of vitiman C and A, and also minerals, especially iron. Spinach is best eaten fresh. It loses nutritional properties with each passing day. Although refrigeration slows the deterioration, half of the major nutrients are lost by the eighth day after harvest.

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4 servings


10 Min


20 Min


Stove Top


2 packages (10 oz. each) frozen chopped spinach (see Note)
1 Tbs. instant minced onion
1 1/4 tsp. salt, (or to taste)
2 packages (3 oz. each) cream cheese, cut in pieces
1 Tbs. milk
Fresh-ground pepper to taste
Minced parsley (optional)

Directions Step-By-Step

Place spinach, onion and salt in large saucepan; cover and cook over low heat until tender, 10 to 12 minutes, breaking up with fork 3 or 4 times. Drain in colander, pressing out excess liquid. Return spinach to saucepan. Add cheese, milk and pepper. Cook over low heat until cheese melts and mixture is well blended, stirring constantly. Garnish with parsley. Makes 4 servings.NOTE Or use 2 pounds fresh spinach. ReĀ­move tough stems; rinse leaves well and cook with water clinging to them3 to 5 minutes. Drain, then chop fine.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom