I made this recipe for 14 people, and doubled it. It was delicious, and most of it was gone, but had a little left over. I found that the recipe did not come out as creamy as shown in the photo. So, after following the recipe (and doubling it), I did the following: in a separate pot, I melted 4 tbsp. butter, 6 ounces of cream cheese, and a half cup of milk. I then poured it over the spinach and it made it really nice and creamy. There was no need to add more onions or garlic -- that was fine. You could adjust these measurements, or just add the extra sauce a little at a time until it is the consistency you like. Overall, good recipe that I will make again!

Easy and Excellent! I made this with 1 lb of spinach and adjusted proportions. I've tried a LOT of creamed spinach recipes and this is by far the easiest and best tasting. I think it's the cream cheese that makes the difference. I used more onions and garlic, and grated some fresh nutmeg over it. I didn't use salt or pepper, except for salting the water. This was more than enough for 3 of us for dinner, with leftovers for today. This will now be my go-to creamed spinach recipe.

Great recipe! I used a box of frozen spinach, squeezed. The amount was perfect.

We love this recipe; but we are following the keto way of eating and I cannot find the nutritional information. Can anyone provide it?

The measurements were way off! 2.5 pounds of spinach is at least 8 servings, not 4, so I had to increase everything to get it to resemble a 'creamed' recipe. The batch of spinach shown in the video was about 1/3 of what I ended up with. Misleading!!

Only use 1.5 lbs of spinach; 2.5 lbs is way off. Squeezing the water out of the spinach is very similar to squeezing water out of tuna. Don’t worry about the stems on the spinach leaves; they cook down and are quite edible. Recommend you shred the spinach as you are squeezing the water out. Don’t waste time trying to cut it up beforehand. Wasn’t crazy about the nutmeg. Someone else suggested adding pepper jack cheese; I think that’s a better suggestion.

Love this recipe. I happened to have some roasted garlic cloves and I also used frozen spinach. I sprinkled a little fresh grated parmesean cheese on top for a nice finish and flavor.

I felt like this recipe was kind of lacking... I cooked it exactly as it said to, but when it was finished it was much too milky and watery and the flavor wasn't that great... so what I did was take the whole mixture, spinach and all and put it in a sauce pan cooked it down so it wasn't as water, added a little garlic powder and bacon and when I got it to where it was kind of stringy looking I took it out and it was great! :)

Super easy and delicious! I did make a few slight modifications just based on preference. I swapped the milk for heavy whipping cream which makes it a bit thicker. We are cheese lovers so I added a bit of monterey jack and fresh parmesan melted into the mixture as well. A little bit of red pepper flake adds a nice kick if you like to spice things up a bit. I make mine ahead of time and reheat in a ceramic dish in the oven on about 350 degrees for about 20 minutes. I like to experiment so I doctored this excellent basic recipe. It is fabulous as is as well so you can't go wrong with this one. It would make a nice appetizer with pita or tortilla chips.

I found it interesting to read great reviews about this recipe and another where one family decide to throw away the leftovers. I still decided to make the recipe exactly as it was written and this is what I discovered: TASTE Delicious. The white sauce was extraordinary and very easy to make. TEXTURE Terrible. The spinach turned out tough, rough, hard to chew and swallow. WHY? Just letting the spinach wilt in the boiling water for 1 minute is not enough and will not soften the spinach's fiber. WHAT TO DO Let the boiling water soften the spinach before removing and cutting. Since I did not want to throw away everything I added a cup of milk, covered the pot and let it simmer for 20 minutes until the spinach softened. It turned out excellent. Hope this helps!