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Spinach Filling

Spinach Filling

This recipe goes with Artichokes and Spinach au Gratin

Sunset NOVEMBER 1998

  • Yield:


  • 2 packages (10 oz. each) frozen leaf spinach
  • 1 onion (1/2 lb.)
  • 1 tablespoon butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 cup fat-skimmed chicken broth
  • 1/4 cup whipping cream or half-and-half (light cream)
  • 1/4 teaspoon fresh-grated or ground nutmeg
  • Salt and pepper


Thaw spinach and squeeze out as much liquid as possible. Coarsely chop spinach. Peel and chop onion. In a 10- to 12-inch frying pan, frequently stir onion, 1/4 cup water, and butter until onion is slightly browned, about 5 minutes. Remove from heat and mix flour with onion, then smoothly stir in chicken broth and whipping cream. Season with nutmeg. Stir over high heat until boiling, about 2 minutes. Add spinach, mix well, and season to taste with salt and pepper. Use hot or cold.


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Spinach Filling recipe