First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode 403.



Ingredient Checklist


Instructions Checklist
  • Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 8 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.

  • In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.

Reviews (3)

9 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
I used baby spinach instead because I prefer the taste... and it was amazing!!
Rating: Unrated
this is wonderful! just like the creames spinach in the best steakhouses.
Rating: Unrated
This was enjoyed by the veggie lovers in our family, but unfortunately not as well-loved by the others. I think I may have over-thickened the whitesauce, which did not help my intro of this dish... I would try it again and think it is very goo. :)