Greek Creamed Spinach

 Greek Creamed Spinach

A lush and rich recipe for Greek-style Creamed Spinach made with fresh baby spinach, bechamel sauce, shallots, scallions and dill. The bechamel is flavored with cinnamon and nutmeg. And then there’s the dill…For that reason, during a brief span of about two seconds, I doubted the recipe. Dill and cinnamon is an unusual combination. But it works…here. It takes an ordinary dish and makes it extraordinary.

This recipe comes from a cookbook by Michael Psilakis. You may know him from Food Network where he is a judge for the special series Recipe Showdown. The title of his cookbook is How to Roast a Lamb and focuses on new Greek classic cooking; modern Greek cooking for the home cook. The book is gorgeous with beautiful, rustic food photography, pictures of Michael, and heart-warming stories about Michael’s life, family and passion for food. I have bookmarked a number of recipes to make: Beef and Rice Meatballs in Egg-Lemon Soup, Pan-Roasted Chicken with Lemon Potatoes, Dried Fruit Salad with Thyme-Honey Vinaigrette, Whole Chicken Soup with Avgolemeno and Orzo, Pasta with Kima, and Feta Macaronia for Lamb Pastitsio. So many cookbooks, so little time!

This a creamy, delicious classic that your family will love. You can serve it alongside steak like Psilakis does or with anything your little heart desires!

Chopped Baby Spinach Leaves

Greek Creamed Spinach
(adapted from Michael Psilakis How to Roast a Lamb pg. 66)

1 tablespoon Olive Oil
2 tablespoons Shallots, finely chopped
4 scallions, chopped
8 ounces Baby Spinach leaves, rough chopped
Sea or Kosher salt and fresh Black Pepper
1 + 1/2 cup of Bechamel (recipe to follow)
3 tablespoons Dill, rough chopped

1. To a large skillet add the olive oil, over medium heat saute shallots and scallions about 3 or 4 minutes or until softened.

2. Add spinach, cover pan for 1 minute, then toss for a few minutes until spinach is wilted. Season with salt and pepper.

3. Stir in bechamel sauce and dill. Remove from heat and serve immediately.

Bechamel Sauce
(Makes about 1 quart)

2 + 1/2 ounces unsalted Butter
5 ounces all-purpose Flour
3 + 1/4 cups whole Milk, warm
1 teaspoon Cinnamon
pinch of Nutmeg
1/2 to 1 teaspoon Sea or Kosher salt
Fresh Black Pepper

1. In a large heavy-bottomed saucepan melt butter over low heat. Add flour and whisk for about 5 minutes to cook out the raw flour flavor. Don’t let it brown, remove from heat if needed if pan gets too hot.

2. While whisking slowly add milk a little at a time. Simmer until the mixture starts to thicken, add cinnamon, nutmeg, and salt and pepper to taste.

3. Store extra bechamel in refrigerator for up to 1 week.

Print Recipe

Greek Creamed Spinach

I’m sending this to my multi-talented friend Joanne of Eats Well With Others for her Regional Recipes: Greece round-up!

And also to my Side Dish Showdown!

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