Creamed Spinach

Creamed Spinach


10 mins 


10 mins 


This creamed spinach recipe is indulgent and great as a side dish.


  • 500 g bag baby spinach, washed
  • 3 tablespoons Flora Buttery
  • 1 onion, finely chopped
  • 3 tablespoons plain flour
  • 250 ml semi-skimmed milk
  • 55 g grated Parmesan cheese
  • 3 dollops Hellmann's Mayonnaise with a Touch of Garlic
  • 1/2 teaspoon ground nutmeg

  1. Amount per Serving
Title Amount per Serving
Energy 138.38 kcal
Protein 10.44 g
Sugar 4.63 g
Fibre 2.61 g
Fat 5.2 g
Saturated fat 2.97 g


  1. Heat 1 tablespoon Flora Buttery in a large saucepan. Add the spinach, cover and cook for 1-2 minutes, shaking the pan every now and then. Squeeze out the excess water from the leaves. Chop the spinach finely, and set aside.

  2. Melt the remaining Flora Buttery in a saucepan. Add the onion, and cook until just soft but not brown. Add in the flour, stirring it together to form a paste. Slowly whisk in the milk and cook until slightly thickened. Stir in the Parmesan and Hellmann’s Mayonnaise with a touch of Garlic. Add in the spinach and nutmeg and serve in warmed dish.