Heat the cast iron skillet over medium heat. Add oil. Add oregano, black pepper and pepper flakes and mix for a few seconds.
Add onion and garlic and 1/8 tsp salt. Cook until translucent. (3 to 5 mins)
Add the thawed spinach and continue to cook until the water is almost gone. (If using other hardly greens or a mix, cook the hardy greens to wilt and then add spinach)
Add the non dairy cream and salt and mix in. Take off heat. You can add 1 tbsp nutritional yeast or 1/2 tsp miso and mix in, for cheesier creamed spinach. (You can refrigerate this creamy spinach for upto a day)
Make the topping: Mix the flours and dry ingredients in a bowl.
Add 1/2 cup non dairy milk and mix in. Add milk 1 tbsp at a time to make a thick muffin like mixture. Drop spoonfuls over the spinach.
Bake at 400 deg F (205 C) for 25 mins. Broil for a minute to crisp up the biscuits if needed. Serve hot!Store the leftovers in the refrigerator for upto 2 days. Reheat in the oven for 10 mins or so.
Gluten-free: Omit the biscuit topping and serve the creamed spinach after it has thickened in the skillet. Or use a mix of 3/4 cup almond flour, 1/4 cup oat flour and 1/4 cup starch mix for the biscuits. Make ahead: Make the spinach mixture and refrigerate for upto 1 day. Make the biscuit topping and bake on the day to serve.You can also refrigerate baked creamed spinach and reheat in the oven for 10 mins to serveNutrition is 1 serve