Reviewed: Oct. 30, 2009

this was soooo good I couldn't stop eating spoonfuls out of the pot!! I used fat free half&half because thats what i had on hand and frozen spinach. hmmmm hmmmmm good!!!! Oh, i forgot i also added sauteed onions and garlic to this.

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

Very tasty. I added 1/2 of a large onion and 2 garlic cloves.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 13, 2009

I have used this recipe twice and both times it needed a little tweeking. This is pretty good, they lost a star for forgetting the garlic and also for how many pans they used. We used one pan. Started the garlic (1 clove) then the sauce and threw the spinach in over med-low heat. I used a 1/4 teaspoon flour for thickener but I probably could have used half that (used this when I made a half batch).

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 25, 2009

I'm giving it 4 stars because I didn't follow the recipe exact, but it turned out delicious! I chopped the spinach before cooking by hand. I sauted a little bit of onion, added cream, butter, 1/2 of nutmeg, and salt. (I had to substitute milk/butter for heavy cream since I didn't have any on hand). I also added cream cheese. Brought the mixture to a boil while the spinach was steaming. Added it all together, brought to boil, added parm cheese on top and . . . yummy!

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MICHELLE

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 12, 2009

I'm giving this 2 stars because it has potential, but really, no one in my family could finish it. I was skeptical about the amount of nutmeg - its not a "little bit" - it was a lot! I can see where half as much might have been nice, but none of us ate more than a few bites. I will try this again with no more than 1/2 the nutmeg suggested. Also, I don't see the need for a food processor - it seems like you'd get mush. Just drain the spinach, put it on a cutting board and use a knife to chop it up a bit. And a tip: if you're more likely to have cream cheese in the fridge, you can substitute it nicely for the heavy cream. Just add it in with the spinach and stir to melt it without burning.

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Jan. 1, 2009

The sauce was good, the problem was chopping up the spinach in the food processor. It came out way to fine even after just one or two pulses. When I added it to the sauce it just blended in, for additional texture I added steamed whole spinach leaves. I think that if I make it again I'll omit the chopping and mix in whole spinach.

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cook 2 relax

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Dec. 25, 2008

Sorry, but this was a huge disappointment and a waste of $ with my using organic spinach and heavy cream. I followed the recipe and it was bland and watery. Update- I was able to salvage it nicely with the addition of minced, sauteed onion and garlic, about a quarter cup of cream cheese and a handful of defrosted sweet peas. My kids liked it a lot and were disappointed there wasn't seconds.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Nov. 4, 2008

As written, I found it rather bland, hence the 3 stars. With suggested changes from other reviewers (saute onion and garlic, parm cheese) it was a 5 star. Will certainly make again.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Oct. 28, 2008

This was excellent. Even my kids liked it. Next time I'll back off on the salt--as the sauce cooked down, it ended up too salty, but still very good. I'll definitely make this again.

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Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

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Reviewed: Oct. 25, 2008

Yummy with some changes. Add onion and sour cream

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floppymdq

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Reviewed: Oct. 25, 2008

Good recipe, but needs some onion and/or garlic if a person likes and can have garlic. I can't. I would saute and carmelize the onion for more flavor. When I make this I chop the spinach first not after it's cooked. Just use a knife to do it, no need to drag out the food processor.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Apr. 4, 2008

I love spinach, and creamed spinach is my all time favorite, this recipe made it so easy that I will no longer by the boil in the bag type. I chopped my spinach prior to steaming; I just thought that was easier, I also used fresh grated nutmeg. Delicious

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Alfy

Cooking Level: Expert

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Reviewed: Feb. 25, 2008

excellant flavor combinations, the nutmeg does the trick, along with the parmesaen cheese added at the end of cooking...my daughter craves this one.

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hellen

Cooking Level: Expert

Living In: Altamont, New York, USA

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Reviewed: Feb. 7, 2008

Simple to make, tasty. I agree that the nutmeg flavor is the key here. Otherwise it would just be runny creamed spinach!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 11, 2008

In the words of my 12yr. old son, "WOW!" This recipe was a big hit. Let's face it Boston Market makes the BEST creamed spinach, but this recipe is a great home version. Like others I altered it a bit. Used an extra 1/4 cup of cream. Cut the nutmeg in half, used 1 T of flour, 1/4 c parmesan, 1/4 c chopped onion, 2 cloves of garlic and 3oz. of cream cheese. It was great!

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foodaffair

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 23, 2007

Like some other reviewers I used this recipe as a base and added to my own taste. Still came out yummy!

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BTJP

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Nov. 21, 2007

No one coulde stomach this recipe. Even after I doctored it up A LOT, two of my children still wouldn't eat it. I wouldn't reccomend this recipe to anyone.

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DAIZYSPETALS

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Reviewed: Oct. 18, 2007

This is a good base recipe. The changes I make are that I used salted butter, half-and-half to trim some fat, Vidalia onion (about 1/4 of one), and I add about 1/4 cup of parmesan cheese to add richness to the taste. Let me tell you, it works!

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