Easy creamed spinach

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.