Start by washing your baby spinach thoroughly under cold water to remove any grit. Drain it well, then chop it coarsely. I find that this helps it wilt down nicely when cooking.

In a large skillet, melt the butter over medium heat. Add the finely chopped onions and a pinch of salt, and sauté until they’re translucent, which usually takes about 3–5 minutes. Throw in the minced garlic and let it cook for about a minute. This is when your kitchen starts to smell divine.

Sprinkle the flour over the onions and garlic, stirring to create a roux. Cook this mixture for about 1–2 minutes. The flour should just start to turn a light golden brown. This step is crucial because it gives your creamed spinach its luxuriously thick texture.

Gradually whisk in the heavy cream and milk. Stir constantly to prevent any lumps from forming. Once this mixture is smooth, let it simmer for a couple of minutes until it thickens slightly. You’ll want it to coat the back of a spoon.

Reduce the heat to low, and add the cream cheese and Parmesan cheese, stirring well until they’ve melted fully into the sauce. This will take about 2–3 minutes, and you’ll be left with a rich, creamy delight.

Now, it’s time to add the garlic powder, onion powder, crushed red pepper flakes, black pepper, and salt. Stir these in thoroughly. The combination of spices is what elevates this dish beyond the ordinary.

Gently fold in the chopped spinach, ensuring it’s evenly coated in the creamy sauce. You’ll need to cook this for about 3–5 minutes until the spinach is wilted and tender.

Remove the skillet from heat. Stir in the lemon juice, Dijon mustard, and chopped fresh thyme. I find the lemon juice adds a bright note that cuts through the creaminess without being overpowering.

Spoon the creamed spinach into a serving dish. If you’re feeling fancy, garnish it with an extra sprinkle of Parmesan or some fresh thyme leaves. Dig in and enjoy!