Make this easy creamed spinach recipe for a deliciously rich and satisfying vegetarian side dish that everyone loves! It's quick to prepare in less than 30 minutes with frozen spinach, and tastes far better than even your favorite restaurant version.
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Why we love this recipe?
This delicious creamed spinach recipe is a classic go-to side dish!
It's simple enough: Spinach in a cream sauce with cheese. Plus, we add a dash of nutmeg for even more deep, earthy and warm flavor. Cook together on the stove top and you have a dish that is rich, cheesy, and - of course - super creamy. In fact, we officially consider it a kids approved spinach recipe!
We also love that this dish requires basic pantry ingredients and only 20 minutes to make. So it's tastier than any copycat steakhouse creamed spinach, and is on the table faster than ordering at a restaurant.
The decadent creaminess makes it great to serve as an appetizer or alongside your choice of proteins! Enjoy as a satisfying vegetarian side dish with nearly any main... Creamed spinach is perfect for holiday tables and Thanksgiving dinner, or for a comfort food meal any night of the week!
*For more easy veggie side dishes, be sure to also try these fabulous recipes:
- Oven Roasted Vegetables - a one pan seasonal favorite
- Baked Tomatoes - with melty cheese
- Roasted Garlic Mashed Potatoes - classic comfort food side
- Crispy Roasted Brussels Sprouts with Garlic Parmesan - elegant but simple
- Roasted Fingerling Potatoes - flavorful and versatile side dish
- Best Vegetarian Stuffing - a must-try side for thanksgiving tables
Ingredients
Butter: I use unsalted butter for the best flavor without unnecessary extra sodium.
Garlic: Fresh minced garlic is delightfully fragrant!
Shallots: Adds a slight bite that you'll love.
Salt and Pepper: Classic spices to elevate all of the dish's flavors.
All-Purpose Flour: Thickener to make the roux, foundation of the creaminess.
Heavy Cream: Full-fat, this is the key to a super rich creamy spinach.
Cream Cheese: Tangy and decadent cream cheese makes the dish really pop with flavor!
Whole Milk: I prefer full-fat milk. However, 2% milk will work here.
Nutmeg: Similar to cinnamon but with less spice, nutmeg adds a deep earthy taste.
Parmesan Cheese: Nutty parmesan ups the savoriness.
Frozen Chopped Spinach: We make this creamed spinach recipe from frozen spinach for the brightest flavor and best texture.
Red Pepper Flakes: Optional as a spicy garnish.
How to make Creamed Spinach?
Firstly, melt unsalted butter in a large skillet over medium heat. Add minced garlic, chopped shallots and cook for few minutes until shallots are soft and translucent and garlic is fragrant.
Season with salt and freshly ground pepper.
Lower the heat, add flour and mix. Cook on low flame stirring constantly for about a minute.
Add heavy cream, cream cheese and whisk. Pour milk and stir constantly to avoid lumps, cook on low heat until the sauce is nice and thick.
Note: Keep in mind to stir continuously while sauce thickens. You may add more milk, if required, to keep the sauce thick but smooth.
Add grated nutmeg and stir-in freshly grated parmesan cheese and mix.
Finally, add spinach and cook on low for 1-2 minutes.
Sprinkle red pepper flakes (optional), and some more grated parmesan and serve hot immediately.
Expert Tips
- I find frozen spinach is best. It was cooked before being flash-frozen, so it practically melts into the smooth cream sauce. However, you can definitely use fresh spinach if you prefer.
- Take care to thaw the frozen spinach and squeeze out all water with a clean towel. This step will keep extra water out of the sauce and prevent it from being runny.
- Use full fat or whole milk, heavy cream, and cream cheese for the creamiest recipe version. You can use low fat milk products if you prefer.
- I recommend adding red pepper flakes. The heat really gives the spinach a flavorful kick!
- Feel free to use a dash of vegetable stock or chicken stock by replacing a little amount of cream. This will help thin out the sauce a bit if it gets too thick while cooking. It works wonders!
FAQs
Make a 2:1 roux with warm milk and a bit of flour. Start with 2 tablespoons of warm milk to 1 tablespoon of flour. Increase as needed to reach the thickness you like.
Combine in a small bowl to dissolve the flour, then stir into the spinach as it cooks.
Often excess water from the spinach is the culprit here. Additionally, the moisture will likely cause the sauce to split, too. Take care to thaw the spinach and thoroughly squeeze dry.
Yes, this is a great make ahead side dish! Prepare per the recipe, cool, and store in the fridge for up to a day or two. Reheat when ready to serve.
Frozen is best, but yes you certainly can use fresh spinach. For every one pound frozen spinach, use 2 pound of fresh baby spinach (stems removed, blanched, and squeezed well).
Serving Ideas
There are any number of ways to enjoy homemade creamed spinach!
This is a great appetizer dip that you can serve warm or cold. Bring to the table with pieces of crusty bread or slices of toasted baguette, and watch every bit disappear! It's also a fantastic snack with crunchy dippers like tortilla or potato chips, crackers, and healthy fresh veggies.
Serve as a comfort food veggie side dish with all of your favorite mains! The richness is perfect for grilled chicken and baked chicken - or grilled, pan seared, or baked salmon. It also pairs very well with heavier mains like steak or other beef dishes.
Leftover creamed spinach even makes a great base for sandwiches or wraps, pastas and casseroles! Use it as you would any creamy spread, or toss in dishes like a heavy dressing.
Storage, Freezing, and Reheat
To Store: Let the spinach cool completely before transferring to a container with a lid. Store for up to 4 days in the fridge.
To Freeze: Creamed spinach will keep well for up to 3 months. But you should note that the texture may not be the same.
Allow the spinach to cool and transfer to one or two airtight containers. Freezing in smaller portions helps to keep things fresher for longer.
To Reheat: Heat leftovers in a microwave or on the stove top. If the dish dries out, add some more milk or cream to loosen the consistency.
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📖 Recipe
Creamed Spinach Recipe
Ingredients
- 5-6 tablespoons Unsalted Butter
- 2 tablespoons Garlic (minced)
- ½ cup Shallots
- Salt & Freshly Ground Black Pepper
- 2 tablespoons All-Purpose Flour
- 1 cup Heavy Cream (you may add more if required)
- ½ cup Cream Cheese (at room temperature)
- 1 cup Whole Milk (or more as per the consistency required)
- ¼ teaspoon Nutmeg
- ½ cup Parmesan Cheese plus extra for serving (grated)
- 2 lbs Frozen Chopped Spinach (thawed and squeezed to dry)
- Red Pepper Flakes for garnish (optional)
Instructions
- Melt unsalted butter in a large skillet over medium heat. Add minced garlic, chopped shallots and cook for few minutes until shallots are soft and translucent and garlic is fragrant. Season with salt and freshly ground pepper.
- Lower the heat, add flour and mix. Cook on low flame stirring constantly for about a minute.
- Add heavy cream, cream cheese and whisk. Pour milk and stir constantly to avoid lumps, cook on low heat until the sauce is nice and thick (Keep in mind to stir continuously while sauce thickens. You may add more milk, if required).
- Add grated nutmeg and stir-in freshly grated parmesan cheese and mix.
- Finally, add spinach and cook on low for 1-2 minutes.
- Sprinkle red pepper flakes (optional), and some more grated parmesan and serve hot immediately.
Notes
- I find frozen spinach is best. It was cooked before being flash-frozen, so it practically melts into the smooth cream sauce. However, you can definitely use fresh spinach if you prefer.
- Take care to thaw the frozen spinach and squeeze out all water with a clean towel. This step will keep extra water out of the sauce and prevent it from being runny.
- Use full fat or whole milk, heavy cream, and cream cheese for the creamiest recipe version. You can use low fat milk products if you prefer.
- I recommend adding red pepper flakes. The heat really gives the spinach a flavorful kick!
- Feel free to use a dash of vegetable stock or chicken stock by replacing a little amount of cream. This will help thin out the sauce a bit if it gets too thick while cooking. It works wonders!
- Let the spinach cool completely before transferring to a container with a lid. Store for up to 4 days in the fridge.
- It will keep well for up to 3 months. But you should note that the texture may not be the same. Freezing in smaller portions helps to keep things fresher for longer.
- Heat leftovers in a microwave or on the stove top. If the dish dries out, add some more milk or cream to loosen the consistency.
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