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Creamed spinach in cast iron serving dish with lid


  • 2 10 oz bags of baby spinach
  • 3-4 Tbs salted butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3-4 Tbs all purpose flour
  • 2 cups milk
  • 1/2 cup grated parmesan cheese (optional)
  • 1/2 tsp white pepper 
  • 1/2 tsp ground Nutmeg
  • salt to taste


Cook the spinach in a pot of boiling water for just one minute, add to a cold water bath to stop the cooking, and then squeeze out the excess water from the leaves. Chop the spinach and set aside.

Now’s the important part - making the sauce. Melt the butter in a saucepan. Add the garlic and onion, and cook until just soft. Add in the flour, stirring it together to form a paste. Slowly whisk in the milk and cook until slightly thickened. Stir in the parmesan, add in the spinach, white pepper and salt. Serve immediately.