Creamed Spinach

Is it okay (taste-wise) to use frozen spinach in a creamed spinach recipe (have some I need to use up), and does anyone have a tried & true recipe? Thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

That's what I always use (frozen, chopped)...
I make a basic bechemel sauce, add the spinach (drained well)...
and I also add some sauted mushrooms and onions...
and top it all off with either crumbled Frenchs Fried Onions & chopped bacon or chopped toasted Pine Nuts...

http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.html

i have made ina's spinach gratin a handful of times and it's always a hit. a fresh spinach salad is one thing, but imo, when spinach is disguised in cooking especially with cream, etc there is no signifacant difference between fresh vs frozen. this recipe is a winner.

Yes, her recipe is fantastic! You can easily cut the recipe in half. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

2 packages cooked and drained chopped spinach
Juice of one lemon
8 oz cream cheese
Cook over low heat stirring constantly.
Delicious and quick!