Creamed Spinach With Feta: A Lightened-Up Classic

I’ll never forget my first Thanksgiving away from home, a slightly chaotic affair hosted by a friend in a tiny apartment. While the turkey might have been a little dry and the gravy a tad lumpy, one dish shone brightly: a creamy, comforting spinach side that everyone devoured. It was so rich and decadent, I assumed it was loaded with butter and cream. Imagine my surprise when I learned it was a lighter version, cleverly disguised with feta cheese and a few smart swaps. That day, I discovered that you could enjoy all the pleasure of comfort food without the guilt, and this recipe has been a Thanksgiving staple for me ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25-31 minutes (including baking time)
• Total Time: 40-46 minutes
• Servings: 8-10
• Dietary Type: Vegetarian

Ingredients

• 1⁄4 cup white whole wheat flour
• 1⁄3 cup half & half light cream
• 3⁄4 cup 1% low-fat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon white pepper
• 4 ounces fat-free cream cheese, softened
• 8 ounces reduced-fat feta cheese, crumbled
• 2 tablespoons extra virgin olive oil
• 1⁄4 cup onion, chopped
• 1 tablespoon garlic, chopped
• 3 (10 ounce) boxes frozen chopped spinach, thawed
• 2 tablespoons water
• 2 tablespoons parmesan cheese, grated

Equipment Needed

• Saucepan
• Whisk
• Large pan or skillet
• Greased casserole dish

Instructions

1. In a saucepan, whisk together the half and half, milk, flour, salt, pepper, and nutmeg until completely smooth. This step is crucial to prevent any lumps from forming in your sauce.
2. Place the saucepan over medium heat and, stirring constantly, heat the mixture until it begins to simmer. Once simmering, reduce the heat to low.
3. Add the softened fat-free cream cheese to the saucepan. Continue stirring (or whisking) the mixture until it becomes thick and smooth, which should take approximately 4 to 5 minutes. The sauce should coat the back of a spoon.
4. Remove the saucepan from the heat and stir in the crumbled reduced-fat feta cheese. Ensure the feta is well incorporated into the sauce. Set this aside for later.
5. In a large pan or skillet, heat the extra virgin olive oil over medium-high heat.
6. Add the chopped onion to the pan and sauté for 5 minutes, until softened and translucent. Then, add the chopped garlic and continue cooking for 1 minute, until fragrant. Be careful not to burn the garlic.
7. Add the thawed frozen chopped spinach and water to the pan. Bring the mixture to a simmer, then reduce the heat to low and cover the pan.
8. Cook, stirring occasionally, for 8 to 10 minutes. This allows the spinach to fully heat through and any excess moisture to evaporate.
9. Drain the spinach mixture well. Use a colander and press out any remaining liquid. This is important to prevent a watery final dish.
10. Pour the prepared sauce from the saucepan into the pan with the spinach mixture. Stir until the sauce and spinach are completely blended together.
11. Pour the creamed spinach mixture into a greased casserole dish.
12. Sprinkle the top with grated parmesan cheese.
13. Bake in a preheated oven at 375 degrees Fahrenheit for 4 to 6 minutes, or until the parmesan cheese is melted and lightly golden.

Expert Tips & Tricks

• Soften the Cream Cheese: Make sure your cream cheese is properly softened to room temperature before adding it to the sauce. This will prevent lumps and ensure a smooth, even texture.
• Don’t Overcook the Garlic: Burnt garlic can ruin the flavor of the entire dish. Keep a close eye on it and cook it only until fragrant.
• Drain, Drain, Drain: Frozen spinach holds a lot of water. Thoroughly draining the spinach is key to preventing a watery creamed spinach. Consider squeezing it with paper towels to remove excess moisture.
• Make Ahead: The creamed spinach can be prepared ahead of time up to step 11. Store it in the refrigerator, covered, for up to 2 days. Add the parmesan cheese and bake just before serving.
• Cheese Gratin: For an even more decadent touch, consider broiling the top of the casserole for the last minute of baking to achieve a bubbly, golden-brown crust. Keep a close eye on it to prevent burning.
• Flavor Boost: A pinch of red pepper flakes or a dash of hot sauce can add a subtle kick to the dish.

Serving & Storage Suggestions

Serve the creamed spinach hot as a side dish alongside roasted meats, poultry, or fish. It’s a perfect accompaniment to holiday meals like Thanksgiving or Christmas.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, or bake in a preheated oven at 350 degrees Fahrenheit until heated through.

Freezing is not recommended due to the dairy content, which can change texture when thawed.

Nutritional Information

Here’s an estimate of the nutritional information per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	121.4 kcal	N/A
Calories from Fat	55 kcal	46%
Total Fat	6.2 g	9%
Saturated Fat	2 g	10%
Cholesterol	7.1 mg	2%
Sodium	262.7 mg	10%
Total Carbohydrate	10.7 g	3%
Dietary Fiber	3.9 g	15%
Sugars	2.5 g	N/A
Protein	8.4 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Creamed Spinach: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the spinach mixture for a little heat.
• Garlic Lover’s Creamed Spinach: Double the amount of garlic for a more intense garlic flavor. You can also add roasted garlic for a richer, sweeter taste.
• Different Cheeses: While feta adds a unique tang, you can substitute it with other cheeses like ricotta, goat cheese, or even a blend of cheddar and mozzarella. Adjust the amount to your liking.
• Add Mushrooms: Sauté sliced mushrooms along with the onions and garlic for an earthier flavor.
• Use Fresh Spinach: If you prefer fresh spinach, use about 1.5 pounds of fresh spinach, washed and chopped. You may need to cook it slightly longer to wilt it.
• Dairy-Free Version: Substitute the half-and-half and milk with plant-based alternatives like unsweetened almond milk or oat milk. Use a dairy-free cream cheese alternative and nutritional yeast instead of parmesan for topping. Be mindful that these changes will alter the flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can. You’ll need about 1.5 pounds of fresh spinach. Wash and chop it before adding it to the pan. You may need to cook it slightly longer to wilt it completely.

Q: How can I prevent the creamed spinach from being watery?
A: The key is to thoroughly drain the frozen spinach after thawing it. Press out as much excess moisture as possible using a colander or paper towels.

Q: Can I make this creamed spinach ahead of time?
A: Absolutely! You can prepare it up to the point of baking. Store it in the refrigerator, covered, for up to two days. Add the parmesan cheese just before baking.

Q: Can I use a different type of cheese instead of feta?
A: Yes, you can experiment with other cheeses like ricotta, goat cheese, or even a blend of cheddar and mozzarella. Keep in mind that different cheeses will impart different flavors.

Q: How long will leftovers last in the refrigerator?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts

This lightened-up creamed spinach with feta is a delightful twist on a classic comfort food. Its creamy texture and tangy flavor make it a perfect side dish for any occasion. Don’t be afraid to experiment with different cheeses and spices to create your own unique version. Give this recipe a try, and I’m confident it will become a new favorite in your kitchen. Feel free to share your feedback and any creative adaptations you make! Pair this with a perfectly roasted chicken or a hearty vegetarian lentil loaf for a complete and satisfying meal. Bon appétit!