ISO Creamed Spinach recipe

[Jenny]

One of our fave restaurants here in Athens is Harry Bissett's, which serves up yummy New Orleans style food. One of their daily veggie's is creamed spinach and it is the most incredible I have had. I am sure it has some sort of cheese in it...It's so good it's like a dessert. Hard to believe about spinach, but it's true!

Does anyone out there have a recipe that resembles this? thanks for any offers!!!

[luvs]

haven't got a recipe from that restaurant; figured you may try a bechamel, some coooked, drained spinach, finely grated parmesan, minced garlic, & if you were up for it, a crumb coating. some pepper & seasalt, too!

[Diane1415]

Maybe try some freshly grated nutmeg with that.

[Constance]

Maybe this is what you're looking for? I've had this in my file for some time, and keep meaning to try it.

Crispy Creamy Spinach

2-10 oz. pkg.of frozen chopped spinach, thawed and well drained.
1 8 oz container of Philadelphia Chive and Onion cream cheese spread
1/2 cup Ranch dressing
2 eggs, lightly beaten
1 1/2 cup Shredded sharp cheddar cheese
1 cup crushed Ritz crackers

Preheat oven to 375 degrees
In large bowl, mix spinach, cream cheese, dressing, eggs and 3/4 cup of cheddar cheese.
Stir in 1/2 cup of the crackers.
Spoon spinach mixture into greased, casserole dish.Sprinkle with remaining 3/4 cup cheese and 1/2 cup of crackers.
Bake for 20-25 minutes or until top is melted and middle is hot.

[Gretchen]

I was going to suggest something similar to what Constance posted. An excellent and easy creamed spinach is just frozen spinach, cooked and then stirred with cream cheese--and the dash of nutmeg would be good too.

[jpmcgrew]

I make mine with cream cheese I saute some onions add to spinach add some garlic,s&p maybe a tiny pinch of nutmeg and the add cream cheese cut in chunks let melt slowly over low heat, if needed add a bit of cream to thin out.And if Im really feeling wild I will a little bit of feta.Yummy.

[luvs]

tee-hee, i'm for that bechamel w/ parmesan. that's a proper creamed spinach. i'm a stickler for proper cooking methods.
to each thier own, huh?

[RosCoe]

This is a good one that I got off of another cooking forum. I regret I didn't note the cook so I can't give proper credit. I've made this and it delicious.

5 Tbls. butter OR margarine - divided
1/4 cup all-purpose flour
1/4 tsp. salt
1 cup half and half cream
4 oz. cream cheese
2 Tbls. minced onion
1 Tbls. minced garlic
2 10 oz frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese
-In a saucepan over medium-low heat, melt 3 Tbls. butter.
-Stir flour and salt into pan until creamed together.
-Slowly stir in cream, then stir in cream cheese; increase heat to medium.
-Constantly whisk until mixture becomes thick and smooth; remove from heat; set aside.
-In a saucepan over medium-high heat, sauté onions and garlic in remaining butter until transparent.
-Add spinach and water to pan; reduce heat to low; cover.
-Cook, stirring occasionally, for 8 minutes.
-Stir prepared sauce and Parmesan into pan; stir until completely blended.

[bethzaring]

Thought I would submit my creamed spinach recipe because the ingredients are a bit different from the ones submitted so far, ie, no cream cheese..

one small onion
3 T. butter
3 T. flour

3/4 cup milk

1/2 cup grated swiss cheese OR
3 T. parmesan cheese

s&p
Nutmeg to taste

3 quarts chopped fresh spinach

Saute onion lightly in butter. Add flour and cook two minutes, stirring constantly. Add milk and cheeses, stir until combined.
A little at a time, stir in the chopped spinach. I use a 4 to 5 quart saucepan for this amount. Keep adding and stirring in the spinach, it will wilt down quickly. Cook until the last spinach that was added has wilted. Season with s&p and nutmeg. Serve over toast or biscuits. Makes about 2 1/2 cups sauce. This is really really good stuff, I've had teenagers wolf it down.

[advoca]

When I want creamed spinach (and it is a favourite with steaks) I simply add thick cream to the cooked (chopped) spinach and stir eveything together. Maybe I over-simplify things?

I always add a dash of nutmeg, incidentally.