Creamed Spinach is one of my mother’s favorite side dishes so I just knew that I had to find an easy, but still delicious, recipe for family get-togethers and gatherings.  This creamed spinach recipe is good enough to accompany any holiday meal while still being easy enough for a hectic weeknight dinner.

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The frozen chopped spinach needs to be thawed and squeezed dry.  Coffee filters or paper towels in a colander or strainer work well for this.  I lined the colander with a paper towel and poured the frozen spinach onto the paper towel.  I ran cold water over it to speed up the thawing a bit.  Once it seems to be thawed, I used a second paper towel to squeeze the excess water out of it.  This is easily the most difficult step, but it is not difficult at all.

When I made my creamed spinach, I got lazy with the butter.  Of course, I had NOT softened the butter in advance and decided not to melt it.  Instead, I cut the butter into small chunks.  A quick stir before serving ensured that the butter was evenly spread throughout.

I just tossed everything into a cold slow cooker.  The spinach, eggs, ricotta, cream cheese, butter cut into chunks, minced garlic, salt and pepper all went into the slow cooker.  I stirred them together well then sprinkled some freshly grated Parmesan cheese over it all.  The creamed spinach was cooked on low for 4-6 hours or on high for 1-3 hours.  Once cooked, I gave it another good stir to make sure everything was well-combined (especially the butter…*blush*).

Add some more freshly grated Parmesan cheese on top either before or after serving… or BOTH!  Can you really have too much Parmesan cheese?  I don’t think so.

Are you ready to make some creamed spinach?  Check out the recipe below!