Creamed Spinach

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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This 5-star recipe for cheesy steakhouse-style creamed spinach recipe only takes 20 minutes to make for an easy weeknight side dish. It is a tried and true family favorite and I guarantee you will love it!

Why This Is The Best Creamed Spinach Recipe

This creamed spinach is a year-round side dish that’ll be gobbled up before the main dish reaches the table.

  • Steakhouse Style: This thick, creamy and cheesy creamed spinach is just like the one you get at your favorite steakhouse alongside a juicy steak.
  • Easy: Made with simple ingredients and frozen spinach, you only need about 20 minutes and one skillet to whip this easy side dish together.
  • Make Ahead: Prepare this creamed spinach recipe up to a day ahead and re-heat it when ready to serve. It will taste just as good as the day you made it!

Looking for a baked spinach casserole style dish instead? Try my spinach gratin!

Ingredients for Creamed Spinach.

What You’ll Need

Heavy cream and different kinds of melty, savory cheeses make this a gold-star recipe. Check the recipe card at the bottom of the post for exact amounts.

  • Spinach: I prefer frozen spinach, read my notes below for why. If you use fresh, you can use regular or baby spinach.
  • Butter: Reduce the salt in the rest of the recipe if you use salted butter.
  • Yellow Onion: White onion is a good swap.
  • Garlic: Feel free to use garlic powder or onion powder.
  • Cream Cheese: You can use full-fat or low-fat cream cheese.
  • Heavy Cream: Half-and-half works too.
  • Mozzarella Cheese: I use pre-shredded mozzarella in this recipe, shredded fresh mozzarella is a tad too soft.
  • Parmesan Cheese: Use freshly grated parmesan, not the salty stuff in a bottle.
  • Nutmeg: While completely optional, a pinch of freshly grated nutmeg adds just a bit of warmth and depth.
  • Salt and Pepper: I prefer kosher salt and freshly cracked pepper.

Fresh vs Frozen Spinach for Creamed Spinach

I’m team frozen spinach all the way! While you can technically use both, fresh spinach takes longer to cook down and prepare. You also need a much larger amount of fresh spinach just to get the same amount of frozen spinach, which doesn’t reduce as much. Frozen spinach is also more convenient because it’s something you can always keep in the freezer and doesn’t go bad.

Close-up of the best creamed spinach in a skillet with a serving spoon scooping out a serving.

How to Make Creamed Spinach

Technically you can add the cream cheese, heavy cream, and cheeses all at the same time and just stir until melted. Check the recipe card at the bottom of the post for more detailed instructions.

  • Spinach: Prepare the spinach according to package instructions and squeeze out all the excess moisture. This step is important so it doesn’t water-down your recipe.
  • Onion: Add the butter to a skillet. Add the onion and garlic, cooking until softened.
  • Cream: Add the cream cheese and heavy cream. Stir until completely smooth and melted.
  • Cheese: Mix in the mozzarella and parmesan. Season with salt, pepper and optional nutmeg.
  • Combine: Add the spinach and stir to combine the cream sauce and spinach together until warm. Serve and enjoy!
A spoonful of creamy spinach with parmesan.

Tips for Success and Variations

We have been making this easy creamed spinach recipe for years and years, here are a few tips to help guarantee it turns out perfect!

  • Strain: It is *VERY* important to strain the excess water out of the spinach to ensure your creamed spinach is not runny. I recommend using cheese cloth, or a fine mesh sieve and a spoon, to squeeze the moisture out.
  • Spicy: Sprinkle in a little crushed red pepper flakes, or cayenne pepper, for a kick of heat.
  • Use A Roux: If you’re out of heavy cream, whisk 1 tablespoon of cornstarch into 4 tablespoons of milk. Once fully combined, add it to the pot with the onions and let it cook for 2 minutes, until thickened. Pour in 3/4 cup more of milk and continue with the recipe as usual.
  • Smoky: If you want to add a smokey flavor, try using shredded smoked provolone or smoked gouda cheese in place of the mozzarella.
Bowl of creamy spinach in a white sauce.

Serving Suggestions

Not sure what to serve alongside the best creamed spinach? Just about anything! Here are a few of our favorite pairings:

A bowl of creamed spinach with fresh grated parmesan on top with a serving spoon.

How to Store & Reheat Leftovers

Refrigerate the cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, and then microwave another 30 seconds. You can also heat it in a pan over medium-low heat for 6 to 8 minutes.

Can I Freeze Creamed Spinach?

Freeze leftover creamed spinach in an airtight container for up to 3 months.

For best results, thaw it overnight in the fridge before reheating as usual. However, if you are in a rush, you can reheat it in the microwave straight from frozen. Place the spinach in a bowl with 1 tablespoon of water. Heat it for 1 minute at a time, until softened and warm.

Landscape photo of creamed spinach.
4.4 from 753 votes
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Yield: 8 servings

Best Creamed Spinach Recipe

This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients

  • 3 (10 oz) bags frozen chopped spinach
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 6 large garlic cloves, minced
  • 4 oz cream cheese
  • 1 cup heavy cream, or half and half
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ½ teaspoon freshly ground nutmeg, optional
  • salt and freshly cracked pepper, to taste

Instructions 

  • Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, a fine mesh sieve, or a colander) and set aside.
  • In a large skillet over medium high heat, melt the butter. Add onion and sauté until translucent. Add garlic and cook for 30 seconds.
  • Add cream cheese and cook, stirring, until melted. Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, optional nutmeg, salt and pepper. Stir until combined.
  • Fold the drained spinach into the cream sauce and cook for an additional minute to reheat the spinach. Serve immediately!

Video

Notes

Storage: Refrigerate the cooled leftovers in an airtight container for up to 5 days. Reheat in the microwave for 30 seconds, stir, and then microwave another 30 seconds. You can also heat it in a pan over medium-low heat for 6 to 8 minutes. 
Freeze: Freeze leftover creamed spinach in an airtight container for up to 3 months. For best results, thaw it overnight in the fridge before reheating as usual. However, if you are in a rush, you can reheat it in the microwave straight from frozen. Place the spinach in a bowl with 1 tablespoon of water. Heat it for 1 minute at a time, until softened and warm.
Can I Use Frozen Spinach? While you can technically use both, fresh spinach takes longer to cook down and prepare. You also need a much larger amount of fresh spinach just to get the same amount of frozen spinach, which doesn’t reduce as much. Frozen spinach is also more convenient because it’s something you can always keep in the freezer and doesn’t go bad.
Strain: It is *VERY* important to strain the excess water out of the spinach to ensure your creamed spinach is not runny. I recommend using cheese cloth, or a fine mesh sieve and a spoon, to squeeze the moisture out.
Spicy: Sprinkle in a little crushed red pepper flakes, or cayenne pepper, for a kick of heat.
Use A Roux: If you’re out of heavy cream, whisk 1 tablespoon of cornstarch into 4 tablespoons of milk. Once fully combined, add it to the pot with the onions and let it cook for 2 minutes, until thickened. Pour in 3/4 cup more of milk and continue with the recipe as usual.
Smoky: If you want to add a smokey flavor, try using shredded smoked provolone or smoked gouda cheese in place of the mozzarella.

Nutrition

Serving: 1 serving, Calories: 285kcal, Carbohydrates: 9g, Protein: 11g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 352mg, Potassium: 467mg, Fiber: 3g, Sugar: 3g, Vitamin A: 13330IU, Vitamin C: 8mg, Calcium: 305mg, Iron: 2mg

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114 Responses
  1. Kathi

    I just made this and it’s the bomb. For several years I’ve made a creamed spinach casserole recipe by a noted celebrity chef which entailed a lot of time (sautéing then baking it )and work. I wanted something simpler and not requiring baking ( as if there’s not already enough going on in the oven). This was so quick to throw together. I used a lot of garlic and onion as recommended. The cheeses came together nicely. I did add a touch of nutmeg as previously mentioned by other commenters. I also topped it with additional grated Parmigiana Regiano. This is a definite keeper! Thank you for this gem of a time saver recipe.

  2. Nona

    I made it with just a little left over bag of fresh spinach but cooked it like you said and WOW ! I think it tastes better than what I have had at fancy restaurants . Oh, I added a pinch of nutmeg.
    Thanks for sharing !!!

  3. Cathy in RVA

    I basically followed this recipe, but I DID go the extra mile and wilt fresh spinach. It does take a lot to get the moisture out of the spinach. The only other things I did was I simmered one or two whole cloves in with the simmering onion, left it in until I had cooked it with the cream. Once I remove it, I like the added zing of a touch of nutmeg, but mainly because I am used to that flavor in other creamed spinaches I have made. I have tasted this while making it and it is DIVINE! … without the trouble of making a roux. I plan to put it in a casserole dish, top with buttered breadcrumbs and extra parm and serve it tomorrow with a special meal. Thanks for the recipe!

  4. Craig Elderkin

    Great recipe, very easy to follow. I used less cream cheese just because that’s all I had. Turned out fine. It also warms up nicely as a left over.

  5. Wind

    I found this to be just OK. Considering it’s laden with cream cheese, parm, heavy cream and mozzarella – it wasn’t going to be terrible. But it was just meh. Compared to most of the other recipes on line this one is lacking nutmeg and also creating a roux prior to adding cheeses and spinach. Next time I will try one of those methods.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      6 to 8 servings depending on how hungry you are. :-)

      *Servings/Yield Amounts are always listed right above the recipe name!

  6. Alli

    I’m definitely going to make this again but the first go around it was very cream cheesy. I’m going to cut back on some cream cheese but I can tell it’s going to be good so can’t wait!

  7. Marilyn

    Just made this tonight . I love it. Soooo good!
    I didn’t have the hc to add so used regular milk and it still turned out delicious. Such a great way to change up the old regular side dishes.

  8. Jessica Ford

    5 stars
    I’m not a huge fan of creamed spinach but tried this last night. It was seriously so delicious! My teen son commented that he doesn’t like spinach but he really liked it. Will definitely be making again!

  9. Corrine

    Absolutely amazing. I’m making it for the second time this month because my kids absolutely loved it. I used low fat cream cheese and half and half because it’s what I had on hand (and in my head, it cut some calories). I can only imagine the recipe as-is will be even more decadent and delicious!

  10. Nicole

    Delicious! I had to make a few substitutions due to what I had available. I had the frozen spinach so I searched for a recipe using that. I had some diced red onion already to go so I used that. I did not have mozzarella and I used shredded parmesan instead of grated and it turned out perfect. I think it was plenty cheesy and creamy. I also added some real bacon bits. Made the perfect side dish for steak!

  11. Mary

    Could you substitute baby kale for spinach in this? I bought too much kale and an looking for some ways to use it up.

  12. Cyndey

    Hi love this recipe!

    I am trying to cut a bit of calories so I’m debating either adding more spinach to the dairy measurements or cutting the dairy measurements in half while leaving the garlic/onion the same.

    I understand your recipe is made specific for best taste but in your opinion do you think it would still come out as a good “healthier” version?

    1. Linda

      Frozen spinach did not work for me. Ijs. Love recipe..just no Frozen Spinach. Unless you steam spinach for 30 -45 minutes more

    1. Elaine Graham

      Linda, I thawed frozen spinach the day before in a colander, then placed in a gallon zip lock bag so juices would go to bottom of bag. Cut bag and drained….heated spinach in a dish in microwave before adding it to the cream cheese, cream, onions etc. that I cooked on the stove. It was excellent!

  13. Winnie

    Just made this tonight and it is absolutely the BEST creamed spinach I’ve ever tasted. I cannot believe it took me this long to find this recipe! It’s fantastic and will be a frequent rotation at this house. Thank you!

  14. Star

    Omg it’s so delicious!!! I never knew how easy this could be to make!!!! I’m definitely making it again!! One of my favorite things to eat and I’m on Keto!! I eat it without chips ;-)

    1. Jill

      What chips are you eating on Keto? I’ve been looking for something new. I’ve been taking the low carb wraps and making chips out of them.

      1. JIll

        My apologies I just re-read your comment.. “with out chips”
        Well if anyone has any suggestions, I’m open. Thanks!

        1. Brandi

          For keto chips: You can try a low carb tortilla, cut in 9-12 pieces, spray with cooking spray and heated in an air fryer until your desired crispness.

  15. Alli

    5 stars
    This recipe is sooo amazing! I used half and half instead of heavy cream and baked it for 20 min at 350. My 14 month are FOUR helpings – it’s seriously a new family favorite.

  16. What I'm Cooking on Christmas Eve + Christmas Day

    […] Creamed Spinach Casserole | This is something Christian always looks forward to, so I’m going to try out this recipe this year. […]

  17. Joan

    Can I use two 20oz boxes of frozen spinach and just add alittle more of each ingredient? Is this recipe forgiving?

  18. Sandra K. Todoroff

    Well .. I’m back because you just passed me THEE BEST CREAMED SPINACH recipe EVER! Jessica, it was a winner! Just so you know you’ve got a new follower who can cook!

  19. Vivienne Campbell

    5 stars
    This is the best Creamed Spinach I have had.
    My grandkids love it..cant get enough just the way it is. I use fresh spinach and frozen to make it and it is good either way.

  20. Barrie P.

    I made this for dinner and it was a big hit. I did not have cream so I used whole milk thickened with flour. My family loved how cheesy it was.

  21. Carma McMichen

    I was scrambling for a veggie tonight and I just happened to have all the ingredients, shocker, I know, especially for me. Excellent! Easy and delicious!

  22. Beverly Lucas

    The doctor has put me on an IBS gluten free diet which also means no garlic or onions. I think I can fudge on the onions somewhat like cook them first as that takes out some of the acid but garlic upsets my stomach. I eaten Creamed Spinach which takes like it has nutmeg in it and liked that flavor. Do you recommend adding that to this recipe? Thanks for suggestions.

  23. Pipi

    I LOVE creamed spinach. This recipe is delicious. I make it often. Lots of frozen spinach in my freezer. Thankyou. ❤ ( I use 3 10 oz. Boxes of frozen spinach and a dash of nutmeg. Yumm)

  24. Wendy Sartirana

    I didn’t have any mozzarella on hand but this dish was perfect without it. I cannot tell you how many compliments I received at my dinner party. They licked the bowl clean! 

  25. Rizz Sedayao

    5 stars
    As a novice cook, this recipe does real justice! I made it for our Christmas celebrations and followed the recipe to a tee! People gave me so many compliments about the cheesy spinach taste, even from the relatives reluctant to have any veggies on their platters. The rest of the leftovers were mixed with eggs and leftover ham for a baked egg dish the next day! Fabulous and easy recipe for anyone to follow!

  26. Rico Chelini

    Great recipe! I made this for Christmas dinner as a side dish for the Beef Wellington my brother in law made. It was a perfect accompaniment!

  27. WENDY MATTHEWS

    I made this recipe to put over my baked fish. Very easy and tastes great. I will be keeping this recipe and will definitely make it again! Thank you so much

  28. Amy McCord

    AWESOME!!!! My new “go to” creamed spinach recipe! I used Cavender’s Greek Seasoning in place of the salt and pepper, and Gruyere in place of the Mozzarella. Fantastic!

  29. Dennis

    I don’t like using the microwave. I prefer the steamer. That way I get to keep most of the nutrition from the spinach 

    1. Julie Mack

      a quote from the USDA “No. Microwave ovens generally do not destroy nutrients in food. For example, cooking vegetables in water increases the loss of water-soluble vitamins, and because microwave ovens can cook foods with little or no water, more nutrients are retained.”

      So if you do prefer your nutrients being retained, I suggest you switch your method, Dennis

  30. Di-Di | The Foxy Flexitarian

    Spinach and cream is a match-made-in-heaven. Thank you so much for this wonderful post and recipe Jessica. I’ve included it in a mini spinach recipe roundup.

  31. Boatner Howell

    A teaspoon of Tabasco or a tablespoon if you like a bit more zing! At least, that’s the way we do it in South Louisiana! Fantastic recipe! Thank you.

  32. ANA

    I’m going to make this recipe for my family for the weekend. I believe everyone will like it. Thank you for sharing this recipe with us.

  33. Linda P

    I made this for Christmas dinner and it was a hit! I made it the day before and warmed it in a 350 oven for about 30 minutes then sprinkled Parmesan on top & put it under the broiler until the top was golden brown. Even my picky 8 year old niece loved it.

    1. Deb

      I was wondering how it would taste baked. A Chinese restaurant buffet we go to has baked spinach and it’s divine. I am going to try this right away. Thank you Linda and Jessica

  34. Mary

    I’m loving this recipe, especially since I always indulge at steakhouses and get the side of creamed spinach!

    Thank you

  35. Bonnie Frank

    Hi,

    I just made this today to serve tomorrow.  Is it best to reheat this on top of the stove or in microwave or oven?

    Thanks,

    Bonnie

  36. Estrella Hessing

    I just made this for the the first time. Thought it would last 2 days…but the family loved it so much..I think it was main dish instead of abside..All Gone! Super delish and easy to make

  37. Ann McColm

    Hi Jessica,
    I love your recipes and seeing your darling little girls.  
    In your creamed spinach recipe can you use fresh spinach?   Would you steam it first?
    Thanks so much, Ann

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Thank you Ann!! And yes, you can use fresh spinach and just steam it. Make sure to remove any excess water before you add it to the pan. :-) 

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes, you can add it to the pan when you add the garlic and cook until wilted. But it usually produces some extra water, so make sure and drain off all the excess water before continuing with the rest of the directions. 

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes, you can add it to the pan when you add the garlic and cook until wilted. But it usually produces some extra water, so make sure and drain off all the excess water before continuing with the rest of the directions. 

  38. Erin @ The Speckled Palate

    YUM! Just LOOK at that spinach! I’m loving this recipe, especially since I always indulge at steakhouses and get the side of creamed spinach!

  39. Haley Nyenhuis

    I made this last night! I wanted to lick the on it was so good and decadent. It makes so much that I portioned it into 8 servings! 

      1. Amanda

        I make my creamed spinach the same way, except I usually use strong cheddar cheese (where I live, cheddar and gouda are the most affordable of the “real” cheeses, the rest are just ridiculously expensive). Sometimes I will add just a bit of processed cheese for that extra melty experience. Sometimes I will add bacon and mushrooms, fry everything in the bacon fat ofc. Also add some nutmeg (it really takes the whole dish to a new level)

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.