Southern Creamed Spinach with Fresh or Frozen Spinach

Hands down, this Southern Creamed Spinach recipe is a total winner. It’s a classic comfort dish made with either fresh or frozen spinach and plenty of Parmesan cheese. This creamy, cheesy side pairs perfectly with just about any main course you can imagine.

I’m a big fan of steakhouse dinners, especially the ones where you feel like you’re treating yourself. Places like Morton’s, Ruth’s Chris, and Capital Grille have this amazing creamed spinach that I just can’t resist. I’m telling you, this copycat version hits the spot every time!

Oh, and if you’re an Outback fan, you’re definitely going to want to try this — it’s just as good, if not better!

If you crave that rich, garlicky creamed spinach you find at steakhouses like Morton’s, Ruth’s Chris, or Outback, this recipe is going to be your new favorite go-to side. It’s smooth, cheesy, and has just a whisper of nutmeg that gives it that special something only a restaurant dish usually has. You can use fresh spinach to save time or frozen spinach for convenience — either way, this recipe comes together quickly and makes a reliable, crowd-pleasing side for steak, chicken, pork, or seafood.

Below, you’ll find a simple ingredient list and step-by-step instructions in the recipe card. Plus, I’ve added plenty of tips for getting the texture just right, how to choose fresh vs. frozen spinach, easy swaps, advice on storing and reheating leftovers, and answers to common questions so you can tweak this recipe exactly how your family likes it.

Why Nutmeg Elevates the Dish

That classic steakhouse creamed spinach flavor—think Ruth’s Chris creamed spinach—is all about rich garlic and a little touch of nutmeg. I swear I can taste that warm, nutty note every single time I order it out.

Yep, nutmeg! It’s not just for sweet potatoes or holiday drinks — it brings a subtle, slightly sweet nuttiness that balances the garlic and spinach perfectly without stealing the show.

If nutmeg isn’t your thing, feel free to swap in allspice or just leave it out completely. The dish will still be delicious.

Key Ingredients and Swaps

• 1 teaspoon olive oil
• ½ cup chopped onion (White onions work great here)
• 3-4 garlic cloves (minced)
• 3 2 oz fresh spinach
• 15-16 oz frozen spinach (if using frozen, thaw completely and squeeze out all excess water)
• 4 oz cream cheese (room temperature recommended)
• 1 cup sour cream or plain Greek yogurt
• ½ cup grated Parmesan cheese
• ⅛-1/4 teaspoon nutmeg (start with ⅛ teaspoon, taste, then add up to 1/4 teaspoon)
• salt and pepper to taste

Quick Method Overview

1. If using frozen spinach, thaw completely and squeeze out all excess water (use about 15–16 oz frozen).
2. Chop the onion and mince the garlic.
3. Soften cream cheese to room temperature or microwave briefly (about 10–20 seconds) if firm.

4. Warm the olive oil in a pan or skillet (10-inch cast iron works well).

   

5. Add the minced garlic and chopped onion to the pan.
6. Sauté 2–3 minutes until the garlic is fragrant and the onions are translucent/soft.
7. Add the fresh (or drained frozen) spinach to the pan and cook about 3–4 minutes until fully wilted.

8. Stir in the cream cheese, sour cream (or Greek yogurt), and grated Parmesan and cook a few minutes, stirring, until melted and creamy.

   

9. Season with nutmeg (start with 1/8 teaspoon), salt, and pepper, adding nutmeg gradually and tasting to adjust.

10. Let the creamed spinach cool slightly before serving.

    

Pro Tips for Creaminess

Cream cheese mixed with sour cream or plain Greek yogurt is the secret to getting this dish perfectly creamy and flavorful. It’s the same combo that makes a classic spinach dip so irresistibly creamy. You can swap and use only cream cheese or only sour cream, but know that cream cheese adds a richer taste. If you leave it out, the dish won’t have quite the same depth.

This recipe’s ingredient amounts are designed to give you a rich, creamy side. If you want something lighter, feel free to use less cream cheese or Greek yogurt (or try this healthy spinach artichoke dip that leans on Greek yogurt for creaminess). Adding extra spinach is a great way to stretch the dish and bump up the veggie content.

And if you want even more creaminess, just add a little more cream cheese or Greek yogurt until it’s just how you like it. This dish is super easy to customize based on your family’s tastes.

Variations and Add-Ins

You’re welcome to use either fresh or frozen spinach for this recipe. I’ve tried it both ways, and while fresh is faster and less work, frozen spinach can be a great time saver — just make sure to thaw it completely and squeeze out as much water as possible to avoid a watery mess.

For frozen spinach, measure about 15-16 ounces. Skipping the draining step means your creamed spinach could come out runny, so don’t skip it! Fresh spinach lets you skip these extra steps, but frozen spinach is super convenient, especially when you’re in a pinch.

• Don’t be afraid to add a pinch of smoked paprika for a smoky twist. Craving that spinach–artichoke vibe? Fold in chopped artichokes for a variation inspired by our Creamy Spinach Artichoke Dip.

Storing and Reheating Tips

Got leftovers? No worries — store your extra creamed spinach in an airtight container in the fridge for about 3 to 4 days.

When you’re ready to enjoy it again, gently reheat it in the microwave or on the stove over medium heat. Stir occasionally to make sure it heats evenly and stays creamy. For a little crunch after reheating, finish with homemade croutons.

Notes

Feel free to use fresh or frozen spinach for this recipe. I’ve made it both ways and love fresh for speed. If you use frozen, thaw it completely and squeeze out all the water — because there will be plenty!

If you skip draining frozen spinach, your creamed spinach might turn out a bit watery and less creamy. That’s why fresh is simpler, but frozen saves time and is very convenient. Use about 15-16 oz frozen spinach.

Add the nutmeg last, especially if you’re new to the recipe. Start with just ⅛ teaspoon and taste. Nutmeg is strong and can easily overpower, so go slow and adjust.

Nutmeg offers a warm, nutty sweetness that beautifully complements the garlic and spinach. You can swap it for allspice or leave it out if you prefer.

Make sure your cream cheese is at room temperature for smooth mixing. If it’s firm, soften it in the microwave briefly in 10-second bursts.

This recipe creates a luxuriously creamy dish. If you want a lighter dish, reduce the cream cheese or Greek yogurt, or add extra spinach for more texture and volume.

Need it creamier? Just add a bit more sour cream, cream cheese, or Greek yogurt. This recipe is really easy to customize based on your preference.

Nutrition

Serving: 1servingCalories: 188kcalCarbohydrates: 7gProtein: 14gFat: 11g

Answers to Common Concerns

• Q: Can I use frozen spinach instead of fresh? A: Absolutely! Use 15–16 ounces of frozen spinach. Make sure to thaw it completely and squeeze out all excess water before cooking — otherwise your creamed spinach might come out watery. For step-by-step draining and cooking tips, see our Creamed Spinach recipe.
• Q: How much nutmeg should I add? A: Start with 1/8 teaspoon. Taste, then add up to 1/4 teaspoon if you want more. Nutmeg is strong, so add it gradually so it doesn’t overpower the dish.
• Q: Can I make this dairy-free or vegan? A: Yes! Use vegan cream cheese and a dairy-free yogurt or sour cream substitute. For the Parmesan, try a dairy-free Parmesan alternative or nutritional yeast. Note that the flavor and texture will be a bit different than the original.
• Q: Is this recipe gluten-free? A: Yes! All ingredients I list are naturally gluten-free. Just double-check any packaged products you use to be sure they don’t have gluten or contamination. For a naturally gluten-free side to serve alongside, try Brazilian Cheese Bread.
• Q: How can I make the creamed spinach creamier or less creamy? A: For creamier spinach, add extra cream cheese or Greek yogurt. For a lighter texture, cut back on those or add more spinach to bulk it up.
• Q: Which Parmesan should I use? A: Parmigiano-Reggiano is the best for flavor, but pre-grated or regular Parmesan works fine too. Freshly grated cheeses melt better and taste best.
• Q: How do I soften cream cheese quickly? A: Let it sit at room temperature for 30–60 minutes. In a pinch, soften it gently in the microwave in 5–10 second bursts until soft enough to stir easily.
• Q: Can I make this ahead of time? A: Yes! Make the dish, let it cool completely, then refrigerate in a sealed container for up to 3–4 days. Reheat gently before serving.
• Q: How should I reheat leftovers? A: Warm it on the stove over medium heat, stirring occasionally, or microwave in short bursts with stirring in between until heated through.
• Q: How many servings and what’s the calorie count? A: This recipe makes about 6 servings, with each serving clocking in around 188 calories (check nutrition info above).