Creamed Spinach

I love creamed spinach, especially with a piece of steak. I always thought it took so much to make creamed spinach and I was a bit weary making this for the first time, but it’s a lot easier than I thought it would be. It also came out delicious. I couldn’t stop eating it!

Traditional creamed spinach calls for nutmeg, but I didn’t have any in my apartment, so I Googled nutmeg substitutes. Cinnamon works just as well! I was hoping it wouldn’t ruin the dish and only make a great substitute for baking, but it held its ground. I also didn’t have any pecorino cheese, but I did have grated Parmesan, and that worked just as well.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2 people


  • 1 Tbsp. flour
  • 1 Tbsp. butter
  • Grounded nutmeg, to taste (or grounded cinnamon)
  • 1 c. of 1% milk
  • 2 Tbsp. garlic, minced
  • 2 Tbsp. onions, minced
  • Olive Oil
  • Fresh spinach, cut up, and the steams cut up too (enough to feed 2 people, but remember it wilts and shrinks in size once cooked)
  • 1/4 c. Pecorino cheese (or Parmesan cheese)
  • Salt, to taste


Make a rue by adding the flour and butter into a skillet. Whisk to combine.

Add nutmeg (or cinnamon) with 1% milk. Mix and melt, then take off heat. Put off to the side.

In another skillet, add minced garlic, minced onions, olive oil, and fresh spinach cut up. Don’t forget to cup to the steams too. This should wilt down a bit.

Pour in the rue and mix. Then add Pecorino (or Parmesan) cheese. Mix to combine.

Taste to see if it needs salt. Sometimes, the cheese will be enough salt. I found it somewhat lacking, so I added about 1 tsp. of salt, then mixed to evenly combine.

Creamed spinach is a great side dish for any meal.

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