Creamed Spinach

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Jill Mills Updated: Jan 3, 2025
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This Creamed Spinach is the ultimate cheesy, creamy side dish that takes your veggies to a whole new level. Whether you’re serving it alongside steak, chicken, or fish, it’s the perfect match for any protein. Packed with rich flavor and super easy to whip up, this recipe will make even spinach skeptics come back for seconds.

A close-up of creamed spinach served in a bowl, topped with freshly grated Parmesan and black pepper.

Easy Creamed Spinach Recipe

I love spinach. It doesn’t have a lot of flavor on its own, but it takes on seasonings so well. It’s rich in vitamins and minerals making it incredibly healthy. There are many ways to enjoy it — cooked, raw, added to pasta, etc. If you’ve had creamed spinach, it’s not as appetizing unless made right. This recipe is the best because it’s creamy, cheesy, and full of bold spices to ensure it’s not bland. 

It’s so hard to get kids to eat and enjoy vegetables. Mine love this creamy spinach recipe and I was convinced that adding some to their plates would be another failed attempt to get more nutrients into their diet. However, I am happy to report that I was wrong! They gobbled it up and even asked for seconds.

A saucepan of creamed spinach, with visible melted cheese and flecks of black pepper, ready to serve. Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 8 | Serving Size: Approximately ½ - ¾ cup Ingredients: 4 Tablespoons of unsalted butter 1 Tablespoon of onion powder 3 cloves of minced garlic 4 teaspoons of salt 1 teaspoon of black pepper ½ teaspoon of nutmeg ¼ cup of all-purpose flour 2 cups half-and-half 1 ½ cups of 2% milk 3 – 10-ounce containers of fresh baby spinach 1 cup of mozzarella and provolone shredded cheese 4 ounces of cream cheese ½ shredded parmesan cheese Directions: Bring a large stock pot of water plus 2 teaspoons of salt to a boil. Add the fresh spinach and use a spider or wooden spoon to push all the spinach into the water. Boil for one minute then remove from heat and dump the spinach into a colander over the sink to drain. Run cold water over the cooked spinach to stop the cooking process. Once cool, squeeze as much water out of the cooked spinach as possible. Chop the spinach piles into ½ inch bands. Set it aside. Add the butter, garlic and onion powder to a large skillet and cook on medium/low for 2-3 minutes or until the garlic is fragrant. Add the remaining salt, black pepper and nutmeg. Stir to combine. Add the flour and mix with a wooden spoon over low heat. Cook for 2 minutes to ensure the flour is no longer raw. Add the half and half and milk to the skillet and increase the heat to medium. Bring to a boil, stirring occasionally. Add the mozzarella/provolone cheese and cream cheese. Cook for 5-6 minutes or until the mixture is smooth and creamy. Add the spinach and parmesan cheese and stir until fully incorporated. Remove from heat and serve with more fresh parmesan and a fresh cracked pepper. Notes: You can add one minced, medium yellow onion in place of the onion powder if you prefer. Feel free to increase the amount of spinach you add. The more you add the less creamy it will be. If you don’t have fresh parmesan, you can use grated instead. If you can’t find mozzarella/provolone shredded cheese, straight mozzarella works just as well. You can swap out the milk portion and use all half and half if necessary. A bonus would be to add crumbled bacon at the end!

Why You’ll Love This Creamed Spinach

  • Kid approved. Adults and kids are both impressed by how yummy this spinach is. It’s creamy and filled with lots of cheese. We all know how much the little ones love cheese (mine will eat anything covered in it). If you want a veggie side to feed your kiddos, you have to try this one.
  • Budget-friendly. The ingredients used in this recipe are very inexpensive. Groceries can be costly but this recipe uses cheap items that work well together to make a tasty dish. I promise that this creamed spinach won’t break the bank!
  • Simple recipe. It doesn’t get any easier than this creamy spinach. The steps are easy to follow and understand. Plus, it only takes about 15 minutes to prepare and cook it, saving you time in the kitchen.
A spoon lifting creamy spinach from a saucepan, showing the thick and cheesy texture.

What You’ll Need

Here are all of the items you’ll need to make this recipe for creamed spinach. It has a creaminess from a variety of dairy and cheeses to create the perfect amount of fat and flavor to season the fresh spinach. These ingredients are easy to find, too! Scroll to the recipe card for the exact measurements.

  • Butter: This helps to create the roux to thicken the dish as well as sautee the fresh garlic. I recommend unsalted butter to prevent the final product from tasting too salty.
  • Garlic: Fresh minced garlic adds complexity to the spinach. I love adding it to vegetable side dishes to take the flavor to the next level.
  • Spices: I chose salt, pepper, onion powder, and nutmeg. The warm, nutty flavor of the nutmeg pairs perfectly with the rich and creamy flavors of creamed spinach.
  • Flour: I use simple all-purpose flour to help thicken the dish.
  • Milk/half and half: I like a combination of milk with half and half for consistency. Feel free to use all half and half if you prefer.
  • Spinach: Fresh spinach is perfect for this recipe. It’s also not an expensive ingredient and easy to find!
  • Cheese: I use 4 cheeses to create depth of flavor. Mozzarella, provolone, and parmesan cheese all melt well and cream cheese adds a creamy texture.
Creamed Spinach ingredients

How to Make Creamed Spinach

Below are all of the steps needed to make this creamy spinach side dish. This includes blanching the spinach and making the cheesy sauce that brings the whole recipe together. The whole process only takes 20 minutes!

  • Boil water. Fill a large pot with water and add 2 teaspoons of salt. Bring it to a boil.
  • Add the spinach. Put the spinach into the boiling water and gently push it down so it’s all submerged.
  • Cook. Boil the spinach for one minute and then drain it into a colander.
  • Run cold water. Run the spinach under cold water to cool it down and stop the cooking process.
  • Chop it. Squeeze all of the water out of the spinach and chop it into ½ inch pieces.
  • Cook garlic. Heat a large skillet over medium-low heat. Add the butter, garlic, and onion powder. 
  • Season. Stir in the remaining salt, pepper, and nutmeg.
  • Make a roux. Over low heat, sprinkle in the flour and mix. Cook the flour for about 2 minutes and make sure it is fully mixed with the other ingredients.
  • Add dairy. Gradually pour in the milk and half and half and stir until combined. Bring the mixture to a boil over medium heat. 
butter and garlic in a pot
making a roux in a pot
adding the cheese to the roux
  • Add cheese. Stir in the mozzarella, provolone, and cream cheese and cook for 5-6 minutes until smooth and creamy. 
  • Finish with spinach and parmesan. Add the spinach and parmesan cheese and mix until they are incorporated.
  • Garnish and serve. Finish the creamed spinach with a sprinkle of more parmesan and black pepper. Enjoy!
A spoon lifting creamy spinach from a saucepan, showing the thick and cheesy texture.

Tips for Success

  • Use fresh onion. Try making this recipe with diced yellow onion instead of onion powder. It adds a subtle sweetness and great texture to the recipe. I love using fresh produce when possible, but onion powder works well in a pinch for creamed spinach.
  • Try another cheese. I like a combination of mozzarella and provolone for depth of flavor but you may use all provolone or all mozzarella if you like. Even another variety of cheese like Monterey Jack would work great in this recipe.
  • Switch the spices. There are no rules when it comes to seasonings! I like to switch things up often to create a whole new flavor profile. Use red pepper flakes for a touch of heat or paprika for some smokiness. Get creative and experiment to make the spinach your own.
  • Add bacon. I love bacon and it’s so delicious with greens. Chopped, cooked bacon adds a savory and smoky flavor to the spinach that compliments the garlic and cheese perfectly. Stir it in with the spinach or use it as a garnish!
  • Don’t overcook the spinach. Be careful when cooking the spinach. You are boiling it just long enough to wilt it. If you cook it too long, it soaks up a lot of water and becomes very mushy. Keep an eye on it when you add it to the pot and remove it quickly for the best creamed spinach.

Proper Storage

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat a portion in the microwave for 1-2 minutes or warm. I do not recommend freezing the spinach as it becomes watery when thawed.

Creamy spinach in a black serving bowl, garnished with freshly grated cheese and ground black pepper, with a bowl of shredded cheese in the background.

More Veggie Side Dish Recipes to Try

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Creamed Spinach

This Creamed Spinach is the ultimate cheesy, creamy side dish that takes your veggies to a whole new level. Whether you're serving it alongside steak, chicken, or fish, it’s the perfect match for any protein. Packed with rich flavor and super easy to whip up, this recipe will make even spinach skeptics come back for seconds.
Servings: 8 Servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Print Rate

Ingredients
  

  • 4 Tablespoons unsalted butter
  • 1 Tablespoon onion powder
  • 3 cloves minced garlic
  • 4 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon nutmeg
  • ¼ Cup all-purpose flour
  • 2 Cups half-and-half
  • 1 ½ Cups 2% milk
  • 3 10 Ounce containers of fresh baby spinach
  • 1 Cup mozzarella and provolone shredded cheese
  • 4 Ounces cream cheese
  • ½ Cup shredded parmesan cheese

Instructions

  • Bring a large stock pot of water plus 2 teaspoons of salt to a boil.
  • Add the fresh spinach and use a spider or wooden spoon to push all the spinach into the water.
  • Boil for one minute then remove from heat and dump the spinach into a colander over the sink to drain.
  • Run cold water over the cooked spinach to stop the cooking process.
  • Once cool, squeeze as much water out of the cooked spinach as possible.
  • Chop the spinach piles into ½ inch bands. Set it aside.
  • Add the butter, garlic and onion powder to a large skillet and cook on medium/low for 2-3 minutes or until the garlic is fragrant.
  • Add the remaining salt, black pepper and nutmeg. Stir to combine.
  • Add the flour and mix with a wooden spoon over low heat. Cook for 2 minutes to ensure the flour is no longer raw.
  • Add the half and half and milk to the skillet and increase the heat to medium. Bring to a boil, stirring occasionally.
  • Add the mozzarella/provolone cheese and cream cheese.
  • Cook for 5-6 minutes or until the mixture is smooth and creamy.
  • Add the spinach and parmesan cheese and stir until fully incorporated.
  • Remove from heat and serve with more fresh parmesan and a fresh cracked pepper.

Last Step:

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Notes

  • You can add one minced, medium yellow onion in place of the onion powder if you prefer.
  • Feel free to increase the amount of spinach you add. The more you add the less creamy it will be.
  • If you don’t have fresh parmesan, you can use grated instead.
  • If you can’t find mozzarella/provolone shredded cheese, straight mozzarella works just as well.
  • You can swap out the milk portion and use all half and half if necessary.
  • A bonus would be to add crumbled bacon at the end!

Nutrition

Calories: 288kcal | Carbohydrates: 10g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1455mg | Potassium: 202mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 805IU | Vitamin C: 1mg | Calcium: 286mg | Iron: 0.4mg

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