The Best Creamed Spinach

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
This post may contain affiliate links. Read my disclosure policy.

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!

If you are looking for more vegetable side dish recipes, check out these reader favorites: Garlic Roasted Cherry TomatoesCreamy Baked Brussel Sprouts, Mashed Cauliflower, and Caprese Stuffed Avocados

Creamed Spinach Recipe

Creamed Spinach has two main components, cream and spinach. However, they are many different ways to make it. If you follow this recipe, you will end up with an amazing creamy, thick, steak house style creamed spinach. As a bonus, it’s also a low carb side dish, just in case you are watching your carbs.

It is truly the BEST  Creamed Spinach recipe, ever. No seriously, it’s been extremely well tested and has tons of 5 star reviews from very smart people, you my dear readers. 

I have actually made this recipe for a group of 50+ people and was begged for the recipe. They all swore up and down it was the best one they had ever had and I was honored be handing out the recipe! It’s when I knew, I had to get this recipe out here on the site for all of you to enjoy too! 

Frozen spinach in a skillet being thawed.

Ingredients Needed

  • frozen chopped spinach
  • butter
  • yellow onion
  • garlic
  • cream cheese
  • heavy cream (or half and half)
  • shredded mozzarella cheese
  • grated parmesan cheese
  • salt and pepper

Yes, I know some of you are going to give me a side-eye right now, but I highly recommend frozen spinach over fresh spinach for this particular creamed spinach recipe! Do you think I’m crazy? Well, I might be, but I am right about the type of spinach to use! 

If you use fresh spinach, you need to steam it or cook it down until it’s the texture of cooked and thawed spinach. This takes a lot of fresh spinach and  to get enough spinach to make this style of creamed spinach recipe. Bonus: Fresh frozen spinach is really easy to use, is budget friendly and works quickly to get this side dish recipe on the table in 20 minutes or less! I promise you won’t know it was ever frozen once you take a bite of the finished recipe!

How to make creamed spinach

This recipe is crazy easy to make, with the use of frozen spinach, it’s ready in just 20 minutes!

  1. Cook frozen spinach in microwave and squeeze out the excess water. 
  2. Sauté onion and garlic in butter. Add cream cheese and cook, stirring, until melted.
  3. Add heavy cream and cook for 2 minutes.
  4. Add mozzarella cheese, parmesan cheese, salt and pepper. Stir till combined.
  5. Fold in cooked spinach into cream sauce and cook for a few minutes to reheat spinach. Then serve hot! 

Creamed Spinach in a large skillet with a wooden spoon.

Serving Suggestions

Creamed Spinach is a great side dish often served with grilled steaks, crockpot ham, or my favorite recipe for my favorite Baked Chicken Recipe. My husband has even been known to eat the leftovers reheated with tortilla chips.

Keto Side Dish

This creamed spinach recipe is a great keto side dish that is approved on the keto diet with a net carbs of 4 grams. If you are being extra tight with your carbs, you can also cut the chopped onion. I don’t recommend it on flavor basis, but understand it if you are really trying to stick tightly to your diet. 

If you are concerned about the carbs in the onions and want to remove the onion, I recommend using dried onion to substitute some of that flavor back in. Start with 1 tablespoon worth of dried onion and then taste and add more as needed! 

Make Ahead? Freezer Friendly?

Yes and Yes! This Creamed Spinach is an amazing make ahead side dish. You can make it up to a couple of days before and then  reheat it on the stove top or microwave until warmed through. You will not loose any flavor or texture by making it ahead and refrigerating, or freezing, it in an airtight container. 

Freezer Friendly: Freeze any creamed spinach in an airtight container for up to 3 months. I like to use freezer friendly ziplock bags. I honestly usually make a triple batch when I make this creamed spinach and freeze all the leftovers for easy dinners later. To thaw, you can go straight from the freezer into the microwave. Use a microwave safe bowl with an added tablespoon of water, heat in 60 second intervals, and stir often. Or, you can also remove it from the freezer and place it in the fridge to thaw 24 hours before. Then reheat on stove top or microwave! 

Creamed spinach recipe with parmesan cheese for a keto side dish.

Tips for the best Creamed Spinach

  • Use frozen spinach for the best soft, steakhouse style, creamed spinach! Just trust me!
  • Don’t skip on the onion and garlic. They add a ton of flavor and really make this keto side dish shine.
  • CHEESE. This recipe uses mozzarella cheese and parmesan cheese to up the cream levels and give it that perfect texture you see in the photos. The two cheeses not only add to the texture, but they also give it great flavor. 
  • Lastly, salt and pepper. Creamed Spinach is a simple dish with simple ingredients. Before you serve it, make sure you taste it and give it a little more salt and pepper as needed! 

This creamed spinach recipe is extra creamy, full of flavor, and only takes 20 minutes to make. Hallelujah! It is exactly like the creamed spinach you get at an old school fancy steak house and it’s epically delicious. Bonus: it’s a low carb, keto side dish and is also gluten free! 

The Best Creamed Spinach: my favorite steakhouse style, extra creamy, creamed spinach takes only 15 minutes to make and is a tried and true family favorite!
4.4 from 739 votes
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Yield: 8 servings

The 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


  • 3 10 oz bags frozen chopped spinach
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 6 large cloves garlic, minced
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • salt and pepper, to taste


  • Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, or a colander) and set aside.
  • In a large skillet over medium high heat, melt 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, salt and pepper. Stir till combined.
  • Fold in spinach into cream sauce and cook for an additional minute to reheat spinach.
  • Serve immediately or store in an airtight container in the fridge for up to a week. The leftovers reheat great and you can also freeze it!



Serving: 1serving, Calories: 249kcal, Carbohydrates: 5g, Protein: 7g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 315mg, Fiber: 1g, Sugar: 2g


This post may contain affiliate links. Read my disclosure policy.

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Recipe Rating

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.

      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!


    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


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



  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.

      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.

      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.

      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)


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.