4 servings (serving size: 2/3 cup)

How to Make It

Step 1

Remove large stems from spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be tightly packed into the pan to cook all of it in one batch). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, pressing spinach with the back of a spoon to remove as much moisture as possible.

Step 2

Place pan coated with cooking spray over medium heat until hot. Add shallots; sauté 2 minutes. Combine flour, salt, and nutmeg; add to pan, stirring well. Cook 30 seconds. Add milk and cheese, stirring with a whisk; cook 1 minute or until thick. Add spinach; cook 30 seconds or until thoroughly heated.

Ratings & Reviews

i've had better

November 15, 2017
this was ok, i thought the kids would love it, but they didn't.  i used fresh spinach and just couldn't seem to get the right consistency. 

nycook7's Review

November 02, 2009
This was outstanding, just like a steak house! I took the advice of other reviewers and put the spinach in the food processor after cooking it and before putting it in the sauce. Can't believe it's a light recipe!!!!

gcatkids's Review

January 01, 2012
delicious, although removing the stems is time consuming, the rest of the recipe is quick and easy

LindaSNYC's Review

December 28, 2010
Really yummy and easy. Will be making this again for New Year's Eve (but using frozen chopped spinach for a bit of ease in prep.)

AlbqCook's Review

May 11, 2009
While this had a good flavor, it was still missing something... I see one reviewer said to toss it in the Cuisinart and even while I was eating it, I said that it would have been better pureed. It was VERY creamy, so I thought it actually needed MORE spinach. My husband said it was "cream with an afterthought of spinach." Pretty good summation of this recipe.

carolfitz's Review

February 27, 2009
Rough-cut the spinach instead of keeping whole leaves. Added one small clove of garlic minced and 1/2tsp fresh oregano to the shallots. Really good -- every recipe in the "Filet it Again" article has been great. Served with CL's Beef Tenderloin with Mushroom Ragout.

jenniferkatie's Review

August 24, 2011

ChefAmandaLynn's Review

January 13, 2011
I agree with other posters that blending in the food processor is a must. Loved the flavor and the ceaminess.