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Healthy Creamed Spinach

Cook Time 45 minutes
Servings 8


  • 500 g spinach
  • 1 tbsp olive oil
  • 1 small white or red onion (finely diced)
  • 1 clove of garlic
  • ½ pint milk
  • 2 tbsp cornflour
  • 1 bay leaf
  • ½ tsp grated nutmeg (optional)
  • 25 g parmesan cheese
  • Salt and freshly ground black pepper


  • Turn your oven on to 200c (180c fan)
  • Heat the oil in a medium-sized pan over a low heat. Add the finely diced onion and sauté until soft and translucent.
  • Add the garlic and continue to cook for 2 minutes. Stir often to prevent the garlic and onion from burning.
  • Add the spinach and allow to wilt down for a few minutes. Once wilted remove from the heat.
  • In a jug combine the cornflour with a small amount of the milk taken from the half pint. Stir to form a paste.
  • Pour the rest of the milk into a small saucepan along with the bay leaf and the nutmeg (if using). Heat until it comes to a simmer.
  • Remove the bay leaf and whisk into the cornflour mixture. Return the whisked milk back to the pan and cook on a moderate heat, stirring continuously until it thickens and becomes smooth.
  • Remove from the heat and season with salt and a good grind of black pepper then add most of the parmesan cheese.
  • Tip the wilted spinach mixture into the cheesy sauce and mix well.
  • Spoon into an oven proof dish, sprinkle with the remaining cheese and bake for 20 minutes or until the cheesy topping is golden brown and the creamed spinach is bubbling.
  • Allow to cool slightly before serving.