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A rich, velvety side dish made with spinach cooked in a creamy sauce of heavy cream, cream cheese, and Parmesan, flavored with sautéed onion, garlic, and nutmeg. Suitable for weeknights or holidays, pairing well with various main dishes.

  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 pound frozen chopped spinach or 2 pounds fresh spinach, thawed or blanched and squeezed dry
  • 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

Instructions

  1. If using frozen spinach, thaw completely 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, then drain and rinse under cold water. 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 to 7 minutes.
  5. Reduce heat to medium-low and add minced garlic; cook for 20 to 30 seconds until fragrant.
  6. Add heavy cream, softened cream cheese, grated Parmesan cheese, and a pinch of nutmeg. Stir constantly, breaking up the cream cheese until the sauce is smooth and thickened.
  7. Add the prepared spinach to the sauce and stir to coat. Cook for a few minutes until warmed through.
  8. If the sauce is too thick, stir in a splash of cream; if the sauce is too thin, simmer until it reduces to desired thickness.
  9. Season with salt and freshly ground black pepper to taste.
  10. Serve immediately.

Notes

Squeezing out excess liquid from spinach is essential for a creamy, not watery, texture., Chop onions finely for a smoother sauce or leave slightly chunkier for texture., Adjust sauce thickness by adding more cream or simmering to reduce., Cheese alternatives such as Gruyère, asiago, or sharp cheddar can be used instead of Parmesan., Use half-and-half or plant-based cream alternatives for a lighter version., Add chili flakes or Dijon mustard for extra flavor and depth., Store cooled creamed spinach in an airtight container in the refrigerator for up to 3-4 days., Frozen for up to 2 months; thaw overnight in the refrigerator before reheating., Reheat gently on stove over low heat with occasional stirring; add cream or milk if needed to restore creaminess., Alternatively, microwave in 30-45 second intervals, stirring and adding cream as needed.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 250 calories per serving
  • Fat: Approx. 20 grams per serving
  • Carbohydrates: Approx. 6 grams per serving
  • Protein: Approx. 10 grams per serving