Easy creamed spinach

PersonalPoints™ per serving
Total Time
10 min
5 min
5 min
Creamed spinach is usually made with a rich white sauce called béchamel, which is one of the French mother sauces—or base sauces on which an array of other dishes are built. We simplified the lengthy prep of making a roux that is then thinned with milk by simply stirring low-fat cream cheese into the hot wilted spinach. The result is equally creamy and surprisingly tasty. Consider adding a few gratings of nutmeg along with the salt and pepper for a hint of spice.


Canola oil

¾ tsp

Uncooked shallot(s)

3 Tbsp, chopped

Uncooked scallion(s)

¾ cup(s), sliced

Fresh spinach

12 oz, baby-variety (about 16 cups)

Low fat cream cheese

¼ cup(s), softened (about 2 oz)

Table salt

¾ tsp, or to taste

Black pepper

tsp, freshly ground, or to taste


  1. Heat oil in a large nonstick skillet over medium heat; add shallots and sauté until golden, about 2 minutes. Add scallions and sauté 1 minute more.
  2. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes.
  3. Remove from heat and stir in cream cheese just until melted; stir in salt and pepper. Serve immediately. Yields about 1/2 cup per serving.