Spinach in Creamy Feta Sauce

I remember the first time I tasted creamed spinach. It was at my grandmother’s house, during a holiday dinner. The rich, comforting dish was an unexpected star amidst all the roast turkey and mashed potatoes. Years later, while traveling in Greece, I fell in love with the briny tang of feta paired with fresh spinach. It struck me then – why not combine these two loves? The result is a dish that’s both familiar and exciting, a creamy, cheesy delight that brightens any meal.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 10 ounces frozen spinach, thawed and squeezed dry
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cups milk, warmed (not skim)
• 1/4 – 1/2 cup feta, crumbled (1/4 cup gives a nice subtle flavor)
• Salt and pepper

Equipment Needed

• Wide saucepan
• Whisk
• Measuring cups and spoons

Instructions

1. Ensure the spinach is thoroughly thawed and, most importantly, squeezed dry. Excess moisture will ruin the sauce’s consistency. I typically wrap the thawed spinach in a clean kitchen towel and wring it out over the sink until nearly all the water is removed. Set aside near the stove.
2. Place the butter in a wide saucepan over medium heat. Let it melt completely.
3. Add the flour to the melted butter. Using a whisk, immediately begin whisking continuously to combine the butter and flour into a roux. Cook this mixture, stirring constantly, for about 1 minute. Be careful not to let it brown; you want a pale, golden roux. This is the foundation of your creamy sauce.
4. Gradually add the warmed milk to the roux, about 1/4 cup at a time, while continuously whisking. This gradual addition is crucial to prevent lumps from forming. Make sure each addition is fully incorporated before adding more milk. Continue whisking until all the milk is added and the mixture is smooth.
5. Increase the heat slightly and bring the sauce to a gentle boil, still whisking frequently. As the sauce heats, it will begin to thicken. Once it boils, reduce the heat to low and continue to whisk for another 2-3 minutes, allowing the sauce to thicken further.
6. Reduce the heat to the lowest setting. Add the feta cheese, crumbled. Stir gently until the feta melts into the sauce, about 2-3 minutes. The amount of feta you add will determine the intensity of the flavor. Start with 1/4 cup for a subtle hint and increase to 1/2 cup for a more pronounced, salty feta taste.
7. Add the squeezed dry spinach to the sauce. Stir until the spinach is thoroughly coated with the creamy feta sauce and heated through, about 2-3 minutes. Ensure the spinach is evenly distributed throughout the sauce.
8. Season with salt and pepper to taste. Remember that feta is already salty, so taste the sauce before adding salt.

Expert Tips & Tricks

• Warming the milk before adding it to the roux helps to prevent lumps and ensures a smoother sauce. Microwave the milk for about 30-45 seconds, or heat it gently in a saucepan.
• If your sauce becomes lumpy, don’t despair! You can use an immersion blender to smooth it out. Alternatively, you can strain the sauce through a fine-mesh sieve to remove any lumps.
• For an extra layer of flavor, try browning the butter before adding the flour. This will give the sauce a nutty, caramelized taste. Just be careful not to burn the butter.
• If you want to make this dish ahead of time, prepare the sauce up to the point of adding the spinach. Store the sauce in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the sauce gently and then add the spinach.

Serving & Storage Suggestions

Serve the spinach in creamy feta sauce immediately as a side dish. It pairs wonderfully with grilled chicken, fish, or lamb. It’s also delicious served over pasta or rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the spinach in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk to loosen the sauce if it has thickened. Avoid microwaving, as it can make the spinach rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	163 kcal	8%
Total Fat	11g	17%
Saturated Fat	7g	35%
Cholesterol	34mg	11%
Sodium	241mg	10%
Total Carbohydrate	10g	3%
Dietary Fiber	3g	10%
Sugars	1g	4%
Protein	7g	14%

Variations & Substitutions

• For a richer flavor, substitute half-and-half or heavy cream for part of the milk.
• Add a clove of minced garlic to the butter when making the roux for a garlicky flavor.
• A pinch of nutmeg adds warmth and complexity to the sauce.
• If you don’t have feta cheese, you can substitute goat cheese or ricotta cheese.
• For a spicier version, add a pinch of red pepper flakes.
• Use fresh spinach instead of frozen, just be sure to wilt it down before adding it to the sauce.
• For a completely different flavor profile, consider adding sun-dried tomatoes or artichoke hearts along with the spinach.

FAQs (Frequently Asked Questions)

Q: Can I use skim milk instead of whole milk?
A: While you can, the sauce will be much thinner and less creamy. I highly recommend using whole milk or at least 2% milk for the best texture.

Q: Is it important to squeeze the spinach dry?
A: Absolutely! Skipping this step will result in a watery sauce. Take the time to remove as much moisture as possible.

Q: Can I add other vegetables to this dish?
A: Yes, you can! Consider sautéed mushrooms, onions, or roasted red peppers for added flavor and texture.

Q: What if I don’t have flour?
A: You can use cornstarch as a thickener, but you will need to make a slurry with cold water first to prevent clumping. Use about 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.

Q: Can I make this recipe vegan?
A: Yes, with a few substitutions. Use plant-based butter, non-dairy milk (like oat milk or soy milk), and a vegan feta alternative. The taste and texture will be slightly different, but still delicious.

Final Thoughts

This Spinach in Creamy Feta Sauce is a delightful and versatile dish that brings a touch of Greek sunshine to your table. It’s surprisingly simple to make and is sure to become a new favorite. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. Serve it alongside some crusty bread and a glass of crisp white wine for a truly memorable meal. Enjoy!