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German Creamed Spinach

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

25 minutes


6-8 people



  • 2-3 large bunches fresh spinach leaves
  • Coarse salt and freshly ground black pepper to taste
  • Hard-cooked eggs (for garnish)
  • 1-2 teaspoons nutmeg, according to taste.
  • 4 Tablespoons Organic Butter Olive Oil
  • 4 Tablespoons finely chopped onion
  • 4 Tablespoons all purpose flour
  • Coarse salt and freshly ground black pepper to taste
  • 3-4 cups milk (depending on how thick you want the sauce will determine how much milk to use)


  • Place wet, thoroughly washed spinach in a large pot, cover and cook spinach until tender.
  • As soon as the spinach is thoroughly wilted, remove from heat and drain in a colander or strainer. Press with the back of a kitchen spoon to squeeze out excess liquid. (Don't skip this step!)
  • Transfer drained spinach to a cutting board and chop spinach very fine.
  • When ready to serve prepare the Cream Sauce. If the spinach bunches are extra large, you might want to double the cream sauce recipe.
  • Pour Organice Butter Olive Oil into a large frying pan or pot and heat over medium-low heat. Add onions and cook until they are translucent and soft, about 10-15 minutes. (Don't skip this's the secret to this delicious sauce).
  • Add flour to the butter olive oil/onion mixture and blend thoroughly. When perfectly blended, smooth and free of lumps (but not the least bit browned), add salt and pepper. Gradually stir in the milk and using a whisk, blend the flour and milk until smooth; reduce heat to low and cook, stirring constantly, until sauce boils. Remove from heat.
  • In a medium bowl, mix together the cream sauce and chopped spinach.
  • Season with salt and pepper, garnish with hard-cooked egg slices and sprinkle a bit of nutmeg on top, if desired. Serve warm.
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