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Aga’s Creamed Spinach With Bechamel Sauce

The aroma still transports me back to my childhood. Every holiday, without fail, a bubbling, cheesy dish of creamed spinach would grace our table. It wasn’t just spinach; it was Aga’s creamed spinach, a beacon of comfort amidst the festive chaos. The anticipation of that first creamy, savory bite, mingling perfectly with whatever roast was being served, is a memory etched in my heart – a testament to the simple magic of family and good food.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Servings: 4
Dietary Type: Vegetarian

Ingredients

2 (10 ounce) packages frozen spinach, thawed
6 tablespoons Parmesan cheese
1 small onion, finely chopped
2 tablespoons all-purpose flour
2 cups milk
1 bay leaf
5 peppercorns
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
2 pinches nutmeg

Equipment Needed

Saute pan
Small pot
Small pan
Whisk
8×8 inch oven-proof dish

Instructions

Preheat your oven to 350°F (175°C).
In a saute pan, melt 2 tablespoons butter and 2 tablespoons olive oil over medium heat. The combination of butter and olive oil prevents the butter from burning and adds a depth of flavor to the base.
Add 1 finely chopped small onion to the saute pan and saute over medium heat until translucent and tender. This will take approximately 5-7 minutes. Be sure to stir occasionally to prevent browning.
In a small pot, scald 2 cups milk with 1 bay leaf and 5 peppercorns on low heat. Scalding the milk infuses it with the subtle aromatics of the bay leaf and peppercorns. Heat until small bubbles appear around the edge of the pot; do not boil. Remove from heat.
In a separate small pan, heat 2 tablespoons all-purpose flour on medium heat for approximately 15 minutes. Whisk frequently until the flour texture is soft and silky. This crucial step, known as creating a roux, cuts the “floury” aftertaste and ensures a smooth bechamel. The flour should become a light golden color but be careful not to burn it.
Once the onions in the saute pan are clear and tender, add the heated 2 tablespoons flour to the onion mixture. Whisk the flour into the onions for approximately one minute, ensuring it’s evenly distributed. This forms the base of the sauce.
Remove the pan from heat. Strain the scalded milk to remove the bay leaf and peppercorns. Gradually add the strained milk to the onion and flour mixture, whisking constantly to prevent lumps from forming. This is the heart of the bechamel sauce; taking your time and whisking diligently is essential.
Return the pan to medium heat and whisk constantly until the sauce thickens, approximately 10 to 15 minutes. The sauce should coat the back of a spoon. If it’s too thick, add a splash more milk. If it’s too thin, continue cooking, whisking constantly.
Remove the pan from heat and add 1 teaspoon salt, 6 tablespoons Parmesan cheese, and 2 pinches nutmeg. The Parmesan adds a salty, savory note, while the nutmeg provides a warm, aromatic complexity. Adjust seasonings to your taste. Bechamel sauce can be made a day in advance and stored in the refrigerator. Cover the surface of the sauce with plastic wrap to prevent a skin from forming.
Remove as much excess water as possible from the 2 packages (10 ounces each) of thawed frozen spinach. This is a crucial step. Excess water will make the finished dish watery. You can squeeze the spinach in a clean kitchen towel or press it between two plates.
Add the squeezed spinach to the bechamel sauce and stir to combine thoroughly.
Transfer the spinach bechamel mixture to an 8×8 inch oven-proof dish. Spread evenly.
Bake in the preheated oven for 25 to 30 minutes, or until the top is lightly golden brown and the sauce is bubbly. A slight browning on top indicates the dish is heated through and the flavors have melded.
Let the creamed spinach cool for a few minutes before serving. This allows the sauce to thicken slightly and prevents burning your mouth!

Expert Tips & Tricks

For extra flavor, try sautéing a clove of minced garlic with the onions.
If your bechamel sauce is lumpy, use an immersion blender to smooth it out. You can also strain the sauce through a fine-mesh sieve.
To make the dish richer, add a dollop of cream cheese or mascarpone to the bechamel sauce at the end.
If you don’t have Parmesan cheese, you can use Pecorino Romano or Gruyere cheese instead.
Make Ahead: The bechamel sauce can be made up to 2 days ahead. Keep refrigerated. The entire dish can be assembled a day in advance and baked just before serving. Add a few extra minutes to the baking time if baking from cold.

Serving & Storage Suggestions

Serve Aga’s Creamed Spinach hot as a side dish with roasted chicken, pork, turkey, or fish. It’s also delicious with grilled steak. Garnish with a sprinkle of extra Parmesan cheese and a grind of fresh black pepper for a visually appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium power or bake in a preheated oven at 350°F (175°C) until heated through. You may need to add a splash of milk if the sauce has thickened too much during storage. I do not recommend freezing the creamed spinach as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	290 kcal	15%
Total Fat	20 g	31%
Saturated Fat	9 g	45%
Cholesterol	40 mg	13%
Sodium	925 mg	39%
Total Carbohydrate	18 g	6%
Dietary Fiber	6 g	24%
Sugars	2 g	N/A
Protein	14 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour. Ensure the blend contains xanthan gum or guar gum for proper thickening.
Dairy-Free: Substitute the butter with plant-based butter, the milk with unsweetened almond milk or oat milk, and use nutritional yeast in place of Parmesan cheese.
Spicy Kick: Add a pinch of red pepper flakes to the bechamel sauce for a subtle heat.
Different Greens: Replace some or all of the spinach with other leafy greens, such as kale or chard. Be sure to cook the kale or chard until tender before adding them to the bechamel sauce.

FAQs (Frequently Asked Questions)

Q: Why is it important to heat the flour separately before adding it to the onions?
A: Heating the flour, called making a roux, cooks out the raw flour taste and helps the bechamel sauce thicken properly. It also prevents a grainy texture.

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You’ll need about 1 pound of fresh spinach, and you should steam or saute it until wilted before adding it to the bechamel sauce.

Q: How do I prevent the bechamel sauce from getting lumpy?
A: The key to a smooth bechamel sauce is to whisk constantly while adding the milk and cooking the sauce. Also, make sure the milk is scalded but not boiling.

Q: Can I add other vegetables to the creamed spinach?
A: Absolutely! Sautéed mushrooms, caramelized onions, or roasted red peppers would be delicious additions. Just add them to the spinach before mixing it with the bechamel sauce.

Q: How can I tell if the creamed spinach is done baking?
A: The creamed spinach is done when the top is lightly golden brown and the sauce is bubbly. You can also insert a knife into the center; it should come out hot.

Final Thoughts

Aga’s Creamed Spinach with Bechamel Sauce is more than just a side dish; it’s a comforting embrace on a plate. The creamy, cheesy sauce perfectly complements the earthy spinach, creating a harmonious blend of flavors that will delight your taste buds. I encourage you to try this recipe and share it with your loved ones, creating your own cherished memories around this classic dish. Perhaps pair it with a beautifully roasted chicken and a crisp white wine for a truly memorable meal. Happy cooking!

Aga’s Creamed Spinach With Bechamel Sauce Recipe