creamed spinach recipe

There’s something magic about a warm skillet of creamed spinach on a weeknight. I picture my grandmother’s kitchen—the clink of a spoon against the pan, the way garlic releases its perfume and coats the air, and that first sigh of comfort when the cream turns everything glossy and green. This creamed spinach recipe isn’t fussy in the slightest; it’s the kind of dish that makes me smile because it’s honest, cozy, and surprisingly quick to pull together. If you’ve ever watched a simple side steal the show at the table, you know what I’m talking about. It’s a lot like my go-to Mashed Potatoes—soft, indulgent, and somehow still friendly to weeknight timing. I’ve used this exact approach for years, and the texture never fails: smooth, lush, and with a little brightness from nutmeg and lemon zest. Trust me on this one—this creamed spinach recipe is a lifesaver on busy nights, and my kids actually ask for seconds.

What is a good recipe for a creamed spinach?

Think of it as spinach given a velvet makeover. This creamed spinach recipe starts with a quick, glossy base—the kind of sauce that clings to each leaf and turns a humble green into something luxurious. It’s essentially a bechamel-inspired mixture, lightened with milk and cream, then folded with wilted spinach until everything shines with a silky coat. The name points to the creamy texture more than any fancy technique, and that simplicity is what makes it so comforting. It’s not a heavy casserole; it’s a bright, spoon-friendly side that pairs beautifully with steak, roasted chicken, or a simple grilled fish. I love that you can tweak the richness with half-and-half or swap in a splash of Cream Cheese for extra body. This creamed spinach recipe has become a staple in my kitchen because it feels like a hug in a skillet—bright, dairy-poised, and downright satisfying.

How do I make Creamed Spinach?

Quick Overview

In a nutshell, you’ll build a silky cream base, wilt a generous amount of spinach, and bring the two together into a glossy mixture that’s both lush and fresh. The beauty here is that most of the work is hands-off: you melt butter, whisk in flour to make a quick roux, pour in milk and a splash of stock, and simmer until the sauce coats a spoon. Then you fold in the greens, add a few flavor boosters, and bake just long enough to coax a little bubbly surface. This method is forgiving, and the result is consistently creamy, not gloopy, with green color that stays bright. If you’re short on time, you can skip the bake and finish on the stovetop, but the baked version adds a light, cheesy crust that’s irresistible for gatherings.

Ingredients

For the Main Batter:
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 small shallot, finely diced
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 cup chicken or vegetable stock
– 1/4 teaspoon nutmeg, freshly grated if you can
– Salt and freshly ground Black Pepper, to taste

For the Filling:
– 1 pound fresh spinach, trimmed and roughly chopped (about 6–8 cups raw; it will wilt significantly)
– 2 ounces cream cheese, optional for extra creaminess (you can substitute with a few tablespoons sour cream if you like)
– 1/4 cup grated Parmesan, plus more for finishing
– Juice of 1/2 lemon (optional for brightening)
– Pinch of Red Pepper flakes, optional for a gentle kick

For the Glaze:
– 1/2 cup grated Parmesan cheese
– 1 tablespoon unsalted butter, melted
– Zest of 1/2 lemon, for a fresh lift
– Optional: 2 tablespoons breadcrumbs for a light crust

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your oven to 375°F (190°C). Lightly grease a shallow baking dish that feels sturdy enough to hold a good layer of spinach without tipping. Get your spinach washed, dried, and chopped. If you’re worried about extra moisture, give the spinach a quick squeeze in a clean towel to remove excess water—the cream loves a little dryness for better coating.

Step 2: Mix Dry Ingredients

Melt the butter in a medium saucepan over medium heat. Add the minced garlic and shallot, letting them soften and perfume the pan, about 2 minutes. Stir in the flour and cook for 1 minute to make a pale roux, whisking to keep it smooth. This step matters because a little patience here prevents lumps and gives you that glossy sauce later.

Step 3: Mix Wet Ingredients

Meanwhile, whisk the milk, cream, and stock in a measuring cup until smooth. Add salt, pepper, nutmeg, and a tiny pinch of lemon zest if you’re feeling bright. The mixture should smell warm and inviting, with a hint of sweetness from the dairy that starts to whisper as it heats.

Step 4: Combine

Slowly pour the wet mixture into the roux, whisking constantly. Let it simmer gently until it thickens to a coating consistency—think creamy but pourable. If it looks too thick, splash in a little more stock or milk. If it’s too thin, give it another minute of simmering while you whisk. You want a luscious, satin-like texture that holds onto a spoon.

Step 5: Prepare Filling

In a separate pan, wilt the spinach just until it collapses and releases its vibrant green. A pinch of salt helps draw out moisture. If you’re using Cream Cheese, whisk it in now so it melts smoothly into the sauce, creating that extra velvety mouthfeel. Stir in the Parmesan, a squeeze of lemon juice, and the red pepper flakes if you like a touch of warmth. Taste and adjust seasoning; you’re aiming for a balanced, slightly tangy, deeply creamy profile.

Step 6: Layer & Swirl

Add the wilted spinach to the cream sauce, folding gently so every leaf is coated. If you want a marble effect, you can swirl in a tablespoon or two of the cream cheese or a bit more Parmesan before spreading into the baking dish. The goal is a uniform green with little ribbons of creamy white for visual interest.

Step 7: Bake

Spread the mixture evenly in the prepared dish. For the glaze, mix together the Parmesan, melted butter, and lemon zest, then drizzle or sprinkle over the top. If you like a little crunch, scatter breadcrumbs. Bake for 20–25 minutes, until the surface looks softly bubbly and the edges just start to turn a light golden color. If you prefer a more developed crust, turn on the broiler for the last 1–2 minutes, watching carefully so nothing burns.

Step 8: Cool & Glaze

Let the dish rest for 5–10 minutes after removing from the oven. The filling will firm up a touch as it cools, making it easier to scoop. If you’ve kept the glaze separate, you can brush a tiny extra kiss of lemon butter on top for shine just before serving. The creamy sauce will stay luxurious, while the top gains a subtle toasty note that adds depth.

Step 9: Slice & Serve

Slice into generous portions and plate alongside a sizzling steak, a roast chicken, or a weekend roast. The color should be a brilliant emerald with a glossy sheen. I like a light squeeze of lemon over the top right before serving to wake up the flavors. This dish is comforting enough for a family dinner and elegant enough to show off at a dinner party—perfect for when you want the best of both worlds in one pan.

What to Serve It With

This creamed spinach recipe is the kind of side that makes a meal feel complete. It’s a fantastic companion to simple proteins or to a hearty vegetarian main. Here are a few ideas that I’ve tested and loved over the years:

For Breakfast: pair a creamy spinach side with a perfectly runny yolk eggs and crusty toast. The spinach adds a luxurious echo to a simple breakfast plate, and the lemony notes keep things bright in the morning.

For Brunch: serve alongside flaky salmon rosettes, or nestle the spinach alongside a smoked trout hash. A splash of sparkling wine or a light herb squeeze turns this into a polished late-morning plate.

As Dessert: okay, I’m kidding—but if you’ve got a savory brunch crowd, this can slyly accompany a cheese plate and fruit compote for a surprising, elegant spread. Okay, maybe not dessert, but it feels fancy enough for a special table.

For Cozy Snacks: heat through a smaller portion and dip with warm pita wedges or buttery flatbread. The creamy texture makes it feel indulgent without being heavy, perfect for late-night cravings when you don’t want a full bake or heavy meal.

My family’s favorite pairing remains a simple grilled steak, a crusty baguette, and a bright green salad. The spinach’s green glow against the creamy sauce makes the plate feel generous and inviting. It’s the little details—the aroma of butter and garlic, the gentle sizzling as the spinach hits the cream—that turn ordinary weeknights into something a little magical.

Top Tips for Perfecting Your Creamed Spinach Recipe

Here are some of my best, battle-tested tricks that make this creamed spinach recipe sing every single time:

Zucchini Prep: Not applicable here, but if you’re adding extra greens, sprinkle with a pinch of salt and let them rest in a sieve for 10 minutes to draw out moisture. This keeps the sauce from thinning and helps the greens stay vibrant.

Mixing Advice: Keep whisking the roux and dairy combination gently at a steady pace. A vigorous whisk can introduce air and lead to a frothy texture, which you don’t want in a creamy dish. You’re aiming for a satin, clinging coating on the back of your spoon.

Swirl Customization: The swirl effect is optional but fun. If you want distinct ribbons, reserve a few spoonfuls of spinach and swirl them back in after the main mixture has thickened. A small contrast in color is visually appealing and makes portions feel “special.”

Ingredient Swaps: Cream cheese is great for extra body; if you’re dairy-free, use a plant-based milk and a tablespoon of olive oil with a pinch of miso for depth. You’ll lose some richness, but you’ll gain a lighter feel and a chance to tailor to dietary needs. For a sharper brightness, a teaspoon of Dijon can be folded in with the bechamel.

Baking Tips: If you’re not baking, finish on the stovetop with a lid on for 5–7 minutes to let the spinach steam in its own moisture. If you bake, position the rack in the middle of the oven to promote even browning and avoid scorching the top. Don’t overcook the spinach; you want it to stay green and tender rather than gray and mushy.

Glaze Variations: The glaze is a space to play. If you want a lighter finish, skip the breadcrumbs and lemon zest, and just melt a little more butter with parmesan to create a glossy surface. If you crave extra zing, a few drops of hot sauce or a pinch of chili flakes work beautifully with the cream.

Over the years I’ve learned that the small adjustments—how long you wilt the spinach, how slowly you build that roux, and how you finish the dish—make all the difference. The result is a creamed spinach recipe that feels both comforting and polished, a dish that earns a place on the weeknight table without demanding you stand at the stove all evening.

Storing and Reheating Tips

Leftovers happen, and this dish stores well with a few easy rules. I keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring often, until it’s warmed through and the sauce regains its glossy look. If it’s too thick after rewarming, splash in a little milk or stock to loosen it to your desired consistency. For freezing, I don’t recommend freezing the full dish; moisture changes can alter texture. If you do freeze, pack in an airtight container and thaw in the fridge overnight, then rewarm slowly on the stove, adding a splash of cream to bring back the creaminess. If you’re planning to reheat after long storage, a quick brush of lemon juice or a tiny scattering of fresh parsley right before serving brightens the flavors and keeps the greens vivid.

Frequently Asked Questions

Final Thoughts

I’ve made this creamed spinach recipe countless times, and it never fails to bring warmth to the table. It’s the kind of dish that makes me pause and savor the moment—steam curling up from the pan, the way the greens stay bright under a blanket of velvet sauce, and the gentle, homey aroma that signals “dinner is ready.” The beauty is in the balance: creamy without being heavy, vibrant greens against a comforting backdrop of dairy, and a touch of nutmeg that nuzzles the palate in just the right way. It’s perfect for a weeknight crowd or a quiet Sunday supper when you want something that feels special without demanding hours of prep. If you’ve got a favorite add-in or a playful glaze variation, I’d love to hear about it in the comments—recipes thrive on shared tweaks. Happy cooking, my friend—and I can’t wait to hear how yours turns out!

Creamed Spinach Recipe

This easy creamed spinach is made with frozen spinach, shallots, Parmesan cheese, and Boursin cheese for a rich and flavorful side dish.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 teaspoon butter
• 0.5 cup shallots minced
• 1 clove garlic minced
• 2 tablespoon flour
• 1.5 cups fat free milk
• 2 tablespoon Parmesan cheese
• 0.25 teaspoon nutmeg
• 0.25 teaspoon fresh black pepper
• 0.25 teaspoon kosher salt to taste
• 4 ounce Boursin cheese
• 16 ounce frozen chopped spinach thawed and drained of all moisture

Instructions

 

Preparation Steps

• In a large skillet, melt butter over medium-low heat. Add the shallots and garlic and cook until soft, 4 to 5 minutes.
• Add the flour to shallots, stir and cook 1 more minute to let the flour cook out.
• Reduce heat to low and slowly add milk, whisking well.
• Add the parmesan cheese, nutmeg, salt and pepper and mix well.
• Add the boursin cheese and mix until smooth.
• Add the thawed spinach and combine well with sauce, cook 1 minute, until heated through. Adjust salt and pepper if necessary.

Notes

This is a lighter version of a classic steakhouse side dish.