Low Sodium Creamed Spinach



Serving size

about 1 cup
15 Minutes

This recipe can easily be multiplied and makes OK leftovers. Reheat gently.

Low Sodium Creamed Spinach


1 package (10 ounces) Frozen spinach (thawed)
1 tsp. Olive oil
1/2 small White onions (diced)
1/4 cup 2% milk
2 Tbsp. Reduced fat cream cheese (cut into small chunks for easier melting)
1 to taste Black pepper
1/8 tsp. Ground nutmeg


Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed.

Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened.

Add the spinach and cook for about 2 minutes. Add the milk, cream cheese, salt, pepper and nutmeg.

Cook until the cheese is melted and well blended into the spinach. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Even when you don’t like spinach, creamed spinach is good. It’s great comfort food. The bitterness that you might not like about cooked spinach is balanced well with the creaminess of the cheese, and the nutmeg adds just the right touch of aromatic spice.

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."

Norman Kolpas, Author