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Creamy Spinach Béchamel

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Spinach Béchamel, spinach stirred in a thick and luscious white sauce, a perfect side in spring.


Spinach in Bechamel Sauce

This Spinach Béchamel makes one of my favorite side dishes. It is tasty and has that comfort feature that we all love when it comes to food.


Spinach in Béchamel Sauce


Spinach in white sauce is something that my aunt Geta cooks often and it is in her house that I have tasted it for the first time. My aunt Geta is my second greatest source of Romanian recipes you will find on this blog.

First of all my grandmother of course. I grew up on her cooking and I managed to get most of her recipes before she got too old and too sick to remember them. But if I ever miss a recipe I always turn to Geta, she knows all of them and even if she might have changed some of them to suit her family’s taste or because she is slightly more adventurous in the kitchen than my grandma ever was, the principles are the same.

And as a bonus: she loves to bake, and baking is something my grandmother almost never did, so when it comes to baking Geta is the only one. 🙂 Like in the case of this amazing apple slice.


Spinach in Béchamel Sauce



Frozen spinach:

  • I use frozen spinach to make this recipe most of the time.
  • Fresh spinach will be fine as well but buy the larger, mature sort, not baby spinach.
  • If using fresh, you will need about the double amount.

Bechamel or white sauce:

  • Butter
  • All-purpose flour
  • Milk
  • Vegetable broth
  • Garlic
  • Some fresh lemon juice


How to make spinach in white sauce?



  • If using frozen, let it thaw first. If you forget to do that in time, place it in a saucepan and let it thaw on low heat, stirring often. Cook the defrosted spinach for 5 minutes, stirring often. Drain in a colander.
  • If using fresh, remove the stems and chop the leaves roughly. Wash and place in a large pot without draining very well. Let cook for a few minutes until soft and let drain well in a colander.


  • Heat the milk until lukewarm in a jug pan. Or heat it in a regular pan, then pour it into a jug.
  • Melt the butter in a non-stick pan.
  • Sprinkle the flour on top and let it get slightly golden while stirring all the time, about 1 minute.
  • Slowly and gradually whisk in the milk. Whisk very well to avoid any clumps.
  • Slowly add the stock as well.
  • Bring to a boil and let the sauce thicken on very low heat for about 5 minutes. Stir very often.
  • You will know that the bechamel sauce is ready if it coats the back of a wooden spoon.
  • If you still happen to have a few clumps, you can blend the white sauce with an immersion blender.
  • Mix with the spinach.
  • Add nutmeg, salt, pepper, the grated garlic and lemon juice to taste.
  • The fresh garlic and the lemon juice are very important for the flavor, don’t leave them out.


Spinach in Béchamel Sauce


How to serve?

  • You can serve as a main dish with pasta, for instance. In this case, it will serve 2 or 3.
  • Most commonly, I serve it as a side dish. In this case, it will be enough for 4 servings.
  • It is perfect with fried or poached eggs and boiled potatoes, but it also makes a great side dish for lamb, fish or chicken dishes.


More spinach recipes?

Spinach Roll – Delicate spinach roll filled with cheese and herbs, a nice, fresh appetizer for an easy brunch.

Spinach Chicken Curry – A healthier and simplified version of the famous chicken saag, this easy spinach chicken curry will definitely satisfy your curry cravings.

Beef Potato Curry with Spinach – Comforting, easy to make and flavorful beef potato curry with spinach and yogurt.

Spinach Meatball Casserole – A layer of potatoes, one of spinach, meatballs, and cheese: all combined into one dish.

Spaghetti with Spinach – Quick and easy spaghetti with spinach and garlic. A delicious 30-minutes recipe using frozen spinach and other pantry ingredients.


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spinach in white sauce with purple flours on the table


First published: April 25th, 2017.

Last updated: March 30th, 2020.


spinach bechamel as a side dish for eggs or chicken

Creamy Spinach Béchamel Recipe

Spinach Béchamel, spinach stirred in a thick and luscious white sauce, a perfect side in spring.
4.80 from 5 votes
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Course: Side Dishes
Cuisine: Romanian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 141kcal
Author: Adina


  • 500 g/ 1.1 lbs frozen spinach See note
  • 2 tablespoons butter
  • 2 ½ tablespoons all-purpose flour
  • 250 ml/ 8.5 fl.oz/ 1 cup full-fat milk
  • 250 ml/ 8.5 fl.oz/ 1 cup vegetable broth or use only milk
  • 2 large garlic cloves
  • 4 teaspoons fresh lemon juice more or less to taste
  • some nutmeg
  • fine sea salt and pepper


  • If using frozen spinach place it in a pot, add about ¼ cup water and let it thaw slowly on low heat. Or you can leave the spinach to thaw before you start cooking. Stir from time to time. When thawed continue cooking for about 5 minutes or until the spinach is soft. Let drain in a colander.
  • If using fresh spinach, remove the stems and chop the spinach very roughly. Wash it and place it in a large pot, let wilt and cook for a few minutes until soft. Let drain in a colander.
  • In the meantime make the Béchamel sauce. Heat the milk slightly in a heatproof jug (or heat in a saucepan and pour in a jug).
  • Melt the butter in a non-stick saucepan. Sprinkle the flour on top and let it get slightly golden while stirring all the time, about 1-2 minutes. Slowly start adding the milk, while whisking continuously. Add the vegetable broth slowly as well and keep whisking.
  • Bring to a simmer and let the sauce thicken on low heat, this will take about 5 minutes, continue to stir. The sauce should be thick and coat the back of a wooden spoon. Add some nutmeg and salt and pepper to taste.
  • Mix the drained spinach and the Béchamel sauce together. Add the lemon juice and the finely grated garlic cloves. Stir well and adjust the taste again with salt, pepper, nutmeg and lemon juice. Serve hot as suggested above.


Approximately the double amount of fresh spinach, weighed after removing the stems.
You will need mature spinach with large leaves, not baby spinach.


Serving: 1/4 of the dish | Calories: 141kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 639mg | Fiber: 3g | Sugar: 1g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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Tuesday 12th of April 2022

What is a "jug pan"?


Wednesday 13th of April 2022

Hi. A smaller, rather taller pan with a handle and a small beak. It makes pouring easier, especially when you have to use the other hand to stir something.

Kathryn @ Family Food on the Table

Tuesday 25th of April 2017

My husband and I both love spinach, so I need to make this for us one night - it's just gorgeous and looks so creamy and yummy! So cool that you have so many great family recipes to turn to :)


Tuesday 25th of April 2017

You story about your grandmother was so cute :) thank you for sharing :) I do not eat too much dairy products, but I can not imagine life without cheese or sour cream or ice cream ... :) :) And this "white" is strange. I can not eat blue and neon food :)But white ?!:) This is life without so good food...:) :)


Tuesday 25th of April 2017

Oh my, your Grandmother sounds like quite the character and a pretty unique woman. Perhaps you may have been able to sway her (like your mother-in-law) with your delicious cooking and especially this spinach! It looks so creamy and rich, I just want to smother a baked potato with it and dig in!


Tuesday 25th of April 2017

She was one of a kind... :) Sometimes I feel I am using this blog as some kind of therapy tool. :) :) And I never could have persuaded her to try something else, I cooked chili con carne for her the first time I went home after starting to cook myself and she refused to taste it, she said I didn't cut the peppers like one should and did not add the ingredients to the pan in the right order. Not to mention all the weird spices I used. Needless to say she had no idea what chili con carne actually was, what it contains or how it is supposed to be cooked, but she knew better.


Tuesday 25th of April 2017

That looks so good! It's one of those side dishes that becomes the center of attention. I want to make a steak dinner just so I can cook and enjoy this. : )