After testing a handful of ideas, I landed on my Best Creamed Spinach Recipe, a 25 minute side with a secret twist that people always ask me about.

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I never thought creamed spinach could make me pause mid bite, but this 25 minute version does. It’s rich without being heavy thanks to heavy cream and a shower of Parmesan cheese that melts into every leaf.

I like how it hits both weeknight and holiday modes, kind of like a Quick Spinach Dip that decided to show up at dinner. And yes, you might end up making too much and asking Can You Freeze Spinach Dip because you want it again.

It’s indulgent, fast, and a little sneaky, the kind of side that steals the show.

Ingredients

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Fresh spinach gives lots of fiber and iron, mild earthy taste, very healthy.
Adds rich, creamy texture and fat, makes dish decadent not sweet.
Thickens with a tangy smoothness, adds protein and more creamy body.
Sharp salty umami, melts into sauce, gives savory depth and saltiness.
Bright fragrant punch, a little goes far, brings savory aromatic lift.
Adds silkiness and richer flavor, contains saturated fat so use moderately.
Mild onion flavor, adds sweetness and depth when softened, low calorie.
Optional fruit oil, adds healthy fats and glossy finish, subtle flavor boost.
Optional zing, cuts richness with fresh acidity, keeps it tasting bright.

Ingredient Quantities

1 lb fresh baby spinach (about 450 g) or 10 oz frozen chopped spinach, thawed and squeezed dry

2 tbsp unsalted butter

1 tbsp olive oil (optional)

1 small shallot finely chopped

2 cloves garlic minced

1 tbsp all purpose flour

1 cup heavy cream room temp

2 oz cream cheese softened

1/2 cup freshly grated Parmesan cheese (about 50 g)

1/8 tsp ground nutmeg or a pinch

Kosher salt and freshly ground black pepper to taste

1 tsp fresh lemon juice (optional)

How to Make this

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1. If using frozen spinach, thaw completely and squeeze out as much water as you can with your hands or in a clean kitchen towel; if using fresh baby spinach, rinse and dry well then pile into the pan in batches so it wilts down evenly.

2. Heat a large wide skillet over medium heat, add 2 tbsp butter and 1 tbsp olive oil if using; the oil helps keep the butter from burning.

3. Add 1 small finely chopped shallot and cook 2 to 3 minutes until softened, then add 2 cloves minced garlic and cook about 30 seconds until fragrant, don’t let it brown.

4. Add the spinach (in batches for fresh) and toss or stir until fully wilted and any liquid mostly evaporated, 2 to 4 minutes; if you used frozen spinach, just warm it through and press any extra moisture out.

5. Push the spinach to the side, sprinkle 1 tbsp all purpose flour over the pan and stir into the butter/greens for about 1 minute to cook the raw flour taste.

6. Slowly pour in 1 cup room temp heavy cream while stirring, then add 2 oz softened cream cheese in small pieces so it melts smoothly; bring to a gentle simmer and let thicken for 3 to 5 minutes.

7. Stir in 1/2 cup freshly grated Parmesan, 1/8 tsp ground nutmeg, and season with kosher salt and freshly ground black pepper to taste; cook another minute until the cheese melts and the sauce is creamy.

8. Taste and brighten with 1 tsp fresh lemon juice if you want a little zip, adjust salt and pepper one more time.

9. Remove from heat and serve immediately; if it looks too thin let it sit off the heat a couple minutes to thicken, and if it got too thick stir in a splash of cream or milk.

Equipment Needed

1. Large wide skillet or sauté pan (12 in works best, trust me)
2. Cutting board and chef’s knife for the shallot and garlic
3. Measuring cups and measuring spoons
4. Microplane or fine grater for the Parmesan
5. Wooden spoon or heatproof spatula for stirring and wilting the greens
6. Tongs or a long fork to toss spinach and push it to the side of the pan
7. Clean kitchen towel or cheesecloth to squeeze out thawed spinach
8. Small whisk or fork to smooth the cream cheese into the sauce

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, use about 10 oz frozen chopped spinach, thaw it completely and squeeze out as much liquid as you can in a clean towel or cheesecloth, then proceed. Frozen cooks faster so stir it in at the end, you might need a little less cream.

Q: How do I keep the creamed spinach from turning out watery? A: Press the spinach really dry, cook off extra liquid before adding cream, and whisk the flour into the butter for a quick roux to thicken. If it still seems thin, simmer gently until it reduces, or add a little more grated Parmesan to help bind it.

Q: Can I make this ahead and reheat it? A: Yes, make ahead and chill in an airtight container for up to 3 to 4 days. Reheat slowly over low heat, stir often and add a splash of cream or milk to loosen it if it’s become thick. Freezing is possible but the texture may get grainy once thawed.

Q: Want it lighter or lower in fat, what should I do? A: Swap heavy cream for half and half or whole milk plus a teaspoon of cornstarch to thicken, use less butter and skip the cream cheese. You can also fold in a little plain Greek yogurt off the heat for tang, but don’t boil it or it may separate.

Q: Can I add extras like bacon, nutmeg or lemon? A: Definitely, bacon or pancetta crisped first makes it richer, a pinch of nutmeg is classic and brightens the flavor, and a squeeze of lemon at the end wakes it up. Taste as you go so you don’t overdo any one thing.

Q: Is this vegetarian? A: Maybe, Parmesan often contains animal rennet so check the label. Use a vegetarian Parmesan or substitute with grated Pecorino Romano only if it meets your diet, or skip the cheese and season well for a vegetarian friendly version.

Easy Creamed Spinach Recipe Substitutions and Variations

Spinach: swap with baby kale, Swiss chard, or frozen chopped spinach; if you use tougher greens like kale or collards, strip the stems and cook a little longer so they get tender.
Heavy cream: use whole milk plus 2 tbsp melted butter per cup for similar richness, or half and half for a lighter result; for dairy free try full fat coconut milk though it adds a coconut flavor.
Cream cheese: mascarpone or ricotta give the same creamy mouthfeel, or plain Greek yogurt (strain it first) to lighten it up; if using ricotta blend it smooth so the sauce isn’t grainy.
Parmesan: Pecorino Romano, Grana Padano, or Asiago work well for that salty, nutty bite; in a pinch 1 to 2 tbsp nutritional yeast adds umami without the cheese.

Pro Tips

1. Get the spinach as dry as possible. For frozen squeeze it in a towel until most moisture is gone, for fresh pile it in the pan in batches so it wilts down evenly, otherwise the sauce gets watery and bland.

2. Let the cream and cream cheese come to room temp. Add the cream slowly while stirring and drop the cream cheese in small pieces so it melts smooth, don’t dump a big cold lump in or you’ll get clumps.

3. Watch your heat and your garlic. Cook the shallot gentle until soft and add garlic only briefly, browned garlic tastes bitter and ruins the sauce, so keep the pan moderate.

4. Finish smartly with acid and cheese. Always grate Parmesan fresh and taste before salting, then brighten with a teaspoon of lemon if it feels heavy, that little zip makes a huge difference.

Easy Creamed Spinach Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

After testing a handful of ideas, I landed on my Best Creamed Spinach Recipe, a 25 minute side with a secret twist that people always ask me about.

Servings

servings

Calories

429

kcal

Equipment: 1. Large wide skillet or sauté pan (12 in works best, trust me)
2. Cutting board and chef’s knife for the shallot and garlic
3. Measuring cups and measuring spoons
4. Microplane or fine grater for the Parmesan
5. Wooden spoon or heatproof spatula for stirring and wilting the greens
6. Tongs or a long fork to toss spinach and push it to the side of the pan
7. Clean kitchen towel or cheesecloth to squeeze out thawed spinach
8. Small whisk or fork to smooth the cream cheese into the sauce

Ingredients

1 lb fresh baby spinach (about 450 g) or 10 oz frozen chopped spinach, thawed and squeezed dry
2 tbsp unsalted butter
1 tbsp olive oil (optional)
1 small shallot finely chopped
2 cloves garlic minced
1 tbsp all purpose flour
1 cup heavy cream room temp
2 oz cream cheese softened
1/2 cup freshly grated Parmesan cheese (about 50 g)
1/8 tsp ground nutmeg or a pinch
Kosher salt and freshly ground black pepper to taste
1 tsp fresh lemon juice (optional)

Directions

If using frozen spinach, thaw completely and squeeze out as much water as you can with your hands or in a clean kitchen towel; if using fresh baby spinach, rinse and dry well then pile into the pan in batches so it wilts down evenly.
Heat a large wide skillet over medium heat, add 2 tbsp butter and 1 tbsp olive oil if using; the oil helps keep the butter from burning.
Add 1 small finely chopped shallot and cook 2 to 3 minutes until softened, then add 2 cloves minced garlic and cook about 30 seconds until fragrant, don't let it brown.
Add the spinach (in batches for fresh) and toss or stir until fully wilted and any liquid mostly evaporated, 2 to 4 minutes; if you used frozen spinach, just warm it through and press any extra moisture out.
Push the spinach to the side, sprinkle 1 tbsp all purpose flour over the pan and stir into the butter/greens for about 1 minute to cook the raw flour taste.
Slowly pour in 1 cup room temp heavy cream while stirring, then add 2 oz softened cream cheese in small pieces so it melts smoothly; bring to a gentle simmer and let thicken for 3 to 5 minutes.
Stir in 1/2 cup freshly grated Parmesan, 1/8 tsp ground nutmeg, and season with kosher salt and freshly ground black pepper to taste; cook another minute until the cheese melts and the sauce is creamy.
Taste and brighten with 1 tsp fresh lemon juice if you want a little zip, adjust salt and pepper one more time.
Remove from heat and serve immediately; if it looks too thin let it sit off the heat a couple minutes to thicken, and if it got too thick stir in a splash of cream or milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.