The Best Creamed Spinach Recipe

This creamed spinach recipe gives you a rich, velvety side dish that’s simple enough for a busy weeknight but fancy enough to bring out for holidays. You can choose frozen chopped spinach that’s thawed and well squeezed, or fresh spinach that’s blanched and drained well. The sauce is a dreamy mix of heavy cream, cream cheese, and freshly grated Parmesan, all flavored with sautéed onion, garlic, and a pinch of warm nutmeg.

In less than 30 minutes, you’ll have a creamy, delicious dish ready to serve alongside roast chicken, steak, baked salmon, pasta, or even rice. Plus, it’s versatile enough to stuff mushrooms, fill puff pastries, or layer into lasagna for an elegant twist. Coming up, I’ll walk you through the exact ingredients, a quick trick to get rid of spinach water, how to make the sauce perfectly smooth, and tips for seasoning and storing leftovers so you always get great results.

• What you’ll master: ingredient lists with measurements, clear step-by-step directions, cooking times (about 10 minutes prep and 15 minutes cooking), plus serving ideas to mix things up.
• Options included: use frozen or fresh spinach, try swapping cheeses for variety, and find out how to adjust the sauce thickness to your liking.
• Pro tip: squeezing out extra liquid from spinach is key for a smooth, creamy texture—I’ll show you exactly how.

Why You’ll Crave It

• Rich Flavor: The beautiful blend of creamy cheeses and heavy cream joins the earthy fresh spinach for a tasty combo you can count on.
• Versatile Side Dish: It matches perfectly with anything from grilled meats to a bowl of pasta—such an easy way to dress up your meal.
• Quick to Prepare: In under 30 minutes, you’ll have a dish that works for busy weeknights or a festive holiday table without the stress.

Ingredients You’ll Need

• 1 pound frozen chopped spinach or 2 pounds fresh spinach (see notes)
• 2 tablespoons butter
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 4 ounces cream cheese (1/2 block), softened
• 1 cup freshly grated Parmesan cheese
• Pinch of nutmeg
• Salt and pepper, to taste

Cook the Sauce and Spinach

1. If using frozen spinach, thaw fully then squeeze out all water using a clean towel or fine-mesh sieve.
2. If using fresh spinach, bring a pot of water to a boil, blanch spinach about 1 minute, drain, rinse under cold water, then squeeze out excess moisture and chop if desired.
3. Melt butter in a pot over medium heat.

4. Add finely chopped onion and cook until golden and soft, about 5–7 minutes.

   

5. Reduce heat to medium-low and add minced garlic; cook 20–30 seconds until fragrant.
6. Add heavy cream, softened cream cheese, grated Parmesan, and a pinch of nutmeg; stir constantly, breaking up the cream cheese until the sauce is smooth and thick.
7. Add the prepared spinach to the sauce and stir to coat; cook a few minutes until warmed through.

8. If the sauce is too thick, stir in a splash of cream; if too thin, simmer until reduced to desired thickness.

   
9. Taste and season with salt and freshly ground black pepper.

10. Serve immediately.

    

Tips for Creamy Success

• Get Rid of Excess Water: Squeezing the spinach well after thawing or blanching is the secret to creamy, not watery, creamed spinach.
• Onion Texture: If you like a smoother sauce, chop the onions fine. For a little bite and texture, leave them a bit chunkier.
• Control the Sauce Thickness: Want it a little looser? Add more cream. Need it thicker? Let it cook a bit longer to reduce.

Flavor Swaps and Add-Ins

• Swap the Cheese: Try Gruyère, asiago, or a sharp cheddar instead of Parmesan for a fun new flavor.
• Lighter Version: Use half-and-half or a plant-based cream alternative instead of heavy cream to cut calories while still keeping it creamy.
• Kick It Up a Notch: Add a pinch of chili flakes for heat or a teaspoon of Dijon mustard to add some tangy depth.

Store, Freeze, and Reheat

Here’s how to keep your creamed spinach fresh or save time by making it ahead:

• Refrigerate: Once cooled to room temperature, store in an airtight container in the fridge for up to 3-4 days.
• Freeze: You can freeze creamed spinach for around 2 months. Keep in mind, the texture may change a bit after thawing. Defrost overnight in the fridge before reheating.
• Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of cream or milk to bring back that silky texture. For a quick reheat, microwave in 30-45 second bursts, stirring in between and adding cream if needed.
• Make-Ahead: Cook the whole dish fully up to 2 days before serving and refrigerate. Reheat gently when you’re ready to eat. Or, prepare the spinach and sauce separately and combine right before reheating to keep the texture fresh.

Answers to Common Questions

Can I use fresh spinach instead of frozen?
Absolutely! Just blanch the fresh spinach, squeeze out the excess water, and add it to your sauce just like you would frozen.

What if the sauce ends up too thick?
No worries—simply stir in a splash of milk or cream to loosen it to your preferred consistency.

How do I reheat leftovers without losing creaminess?
Warm your creamed spinach slowly on the stove over low heat. Stir often and add a little cream if it needs to be refreshed so it stays smooth and silky.