When you squeeze out the water in spinach, are you also removing all the nutrients? I always sautee the spinach to retain its nutrients.

In this case you maybe squeezing out some of the nutrients but squeezing out the liquid is the only way to achieve the desired end result. For me it's worth it in this case as I absolutely love this side dish. Eating and cooking is also about balance. It's not like I am going to eat this everyday so if I eat this tonight then tomorrow I will eat my broccoli (and hold the cream as well) :-)

Thanks Dawn. Made this the other night and it was fantastic. While growing up a commen recipe was with creamed cheese and probably frozen or canned spinich... I did not like it. Now I see what I was missing with this fresh recipe.Even my four year old ate it.

Hi, I was wondering why you need to refrigerate the cooked spinach overnight as I was hoping to try this recipe tonight.

The note indicates that you "can" put the spinach in a colander and place something heavy over top. By leaving the spinach overnight, this helps to press out the a lot of the moisture without having to do the work yourself. You don't have to do this...just make sure you squeeze the spinach very well to remove as much moisture as you can before proceeding with the recipe; otherwise it'll be too watery. Cheers!

I am wondering would the flavor of the dish be compromise the flavor if frozen spinach is used. What would be the cooking technique if frozen spinach is used?

Frozen can be used but I prefer to use fresh spinach for this dish as it is a special dish. If using frozen, the cooking process and squeezing out of the liquid would all be the same. Cheers!

I usually cook spinach without adding water (low heat, a little bit of oil and seasoning). There is much less moisture to be removed compared to cooking it in water, so, I am wondering whether the method would work for this recipe...

Blanching the spinach in water first is done to retains it's color (see the "Cooking Vegetables in Water" lesson for information on blanching and retaining vegetable pigments).

If you would like to try your method for cooking the spinach before hand then by all means do so. The best way to really know what works for you is to test both ways and see which way you prefer. Cheers!

I made the creamed spinach as part of the Crepes Florentine recipe. I had no idea that this would taste so good. I will definitely try the creamed spinach with eggs next.

I have to admit that I was really dreading implementing this part of the recipe because I was imagining having to set up at least two separate stock pots, 2 separate colanders, and separate ice water stations to evenly process the volume of this spinach. (read: time consuming & messy). However, I found the process far more manageable, and even dare I say enjoyable, by using a round basket strainer ( from my deep fryer pan kit), to blanch in smaller batches, chill in ice water, and then dump in the strainer. It worked great!

Thanks for a surprisingly simple, yet delicious, recipe!

I dind't have any nutmeg on hand and this dish was still delicious. The second batch I made, I included some parm reggiano...out of this world good. Very easy to make. I strained spinach by wrapping it up in cheesecloth and squeezing it out that way.