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This creamed spinach recipe is rich, creamy, and every bit as good as the steakhouse version you order alongside a perfectly cooked steak. Tender spinach is folded into a velvety Parmesan cream sauce for a classic side dish that’s simple enough for weeknights but special enough for holiday dinners.
One of the best things about homemade creamed spinach is how versatile it is. You can make it with fresh spinach or frozen spinach, prepare it ahead of time, and even freeze leftovers for later. It’s a dependable side dish for Thanksgiving, Christmas, Easter, dinner parties, or whenever you want something a little extra on the table.
If you’re planning a holiday meal, be sure to try my Creamed Peas, Green Bean Casserole, Ruth Chris Sweet Potato Casserole, next.
Why This Recipe Works
✔ Steakhouse-quality flavor at home – Butter, cream, garlic, and Parmesan create the rich, velvety flavor that makes creamed spinach a steakhouse favorite.
✔ Fresh or frozen spinach works – Whether you have a bag of fresh spinach or frozen spinach in the freezer, this recipe turns out deliciously creamy every time.
✔ Easy enough for weeknights – Ready in about 30 minutes, this simple side dish delivers big flavor without a lot of effort.
✔ Perfect for holidays and special occasions – Creamed spinach pairs beautifully with everything from roast turkey and ham to prime rib and beef tenderloin.
✔ Make-ahead friendly – It reheats beautifully, making it a great choice for Thanksgiving, Christmas, Easter, and dinner parties.
✨ Before You Begin
✨ Spinach cooks down dramatically. If you’re using fresh spinach, don’t be alarmed by the large volume at the start. Several ounces of fresh spinach shrink down to just a few cups once cooked.
✨ Remove as much moisture as possible. Excess water is the biggest reason creamed spinach turns out thin or watery. If using frozen spinach, thaw it completely and squeeze it dry before adding it to the sauce.
✨ Grate your own Parmesan. Freshly grated Parmesan melts more smoothly into the cream sauce and gives the finished dish better flavor and texture.
✨ Don’t let the cream boil. A gentle simmer is all you need. High heat can cause the sauce to separate or become grainy.
✨ Taste before adding extra salt. Parmesan cheese is naturally salty, so it’s best to season at the end after all the ingredients have been combined.
✨ Great for holiday meal prep. Creamed spinach can be made a day or two ahead and reheated before serving, making it an easy addition to busy holiday menus.
Ingredients + Key Notes
Spinach: The star of the show! Fresh spinach delivers the best texture and flavor, but frozen spinach works beautifully too. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible before adding it to the sauce.
Butter: Provides richness and serves as the base for the cream sauce. Unsalted butter gives you better control over the final seasoning.
Onion: Finely diced onion adds subtle sweetness and savory depth that balances the richness of the cream and cheese.
Garlic: A few cloves of fresh garlic add classic steakhouse flavor and complement the spinach perfectly.
All-Purpose Flour: Helps thicken the sauce so it clings to the spinach instead of pooling at the bottom of the dish.
Heavy Cream: Creates the luxurious, velvety texture that makes homemade creamed spinach so irresistible. For the richest results, I don’t recommend substituting lower-fat dairy.
Parmesan Cheese: Adds nutty, salty flavor while helping thicken the sauce. Freshly grated Parmesan melts much more smoothly than pre-shredded varieties.
Nutmeg: Just a pinch enhances the flavor of both the spinach and cream sauce. It’s a classic ingredient in traditional steakhouse creamed spinach.
Salt And Pepper: Season to taste after the Parmesan has been added since the cheese contributes a fair amount of saltiness on its own.
🥣 How To Make Creamed Spinach
Cook the spinach. If using fresh spinach, add it to a large skillet over medium heat and cook until completely wilted, stirring occasionally. Transfer to a colander and let it cool slightly, then squeeze out as much moisture as possible and roughly chop. If using frozen spinach, thaw completely and squeeze dry.
Sauté the aromatics. Melt the butter in the same skillet over medium heat. Add the onion and cook until softened and translucent, about 4-5 minutes. Stir in the garlic and cook just until fragrant.
Make the cream sauce. Sprinkle the flour over the onion mixture and cook for about 1 minute, stirring constantly. Slowly whisk in the heavy cream until smooth. Bring the mixture to a gentle simmer and cook until slightly thickened.
Add the cheese and seasonings. Stir in the Parmesan cheese, nutmeg, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
Combine and finish. Add the spinach to the skillet and stir until evenly coated in the cream sauce. Cook for another 2-3 minutes, just until heated through. Taste and adjust the seasoning as needed before serving.
⭐ Pro Tips
⭐ Squeeze spinach thoroughly. Whether you’re using fresh or frozen spinach, removing excess moisture is the key to rich, creamy spinach instead of a watery sauce.
⭐ Use freshly grated Parmesan cheese. It melts more smoothly and delivers better flavor than pre-shredded cheese, which often contains anti-caking agents.
⭐ Don’t rush the cream sauce. Keep the heat at a gentle simmer rather than a boil. Slow cooking helps the sauce stay silky and prevents curdling.
⭐ Season at the end. Parmesan adds quite a bit of saltiness, so wait until the sauce is finished before deciding whether it needs additional salt.
⭐ Make it ahead. Creamed spinach reheats surprisingly well. Prepare it up to 2 days in advance, refrigerate, and gently reheat before serving.
⭐ For a steakhouse-style finish, add an extra handful of Parmesan just before serving and stir until melted.
Storing + Reheating + Freezing + Make-Ahead
How To Store: Allow the creamed spinach to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
How To Reheat: Reheat gently in a skillet over low heat, stirring frequently until warmed through. You can also microwave individual portions in 30-second intervals, stirring between each. If the sauce has thickened too much, stir in a splash of cream or milk to loosen it.
Can You Freeze Creamed Spinach? Yes! Let the creamed spinach cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly after freezing, but a good stir while reheating usually brings it back together.
Can You Make Creamed Spinach Ahead Of Time? Absolutely. Prepare the recipe up to 2 days in advance and store it covered in the refrigerator. Reheat gently on the stovetop before serving, adding a splash of cream if needed to restore the silky texture.
Frequently Asked Questions
✦ Can I use frozen spinach instead of fresh spinach?
Absolutely. Frozen spinach works very well in creamed spinach and can save time. Just be sure to thaw it completely and squeeze out as much liquid as possible before adding it to the sauce.
✦ Why is my creamed spinach watery?
Excess moisture is usually the culprit. Fresh spinach should be drained well after cooking, and frozen spinach should be thoroughly squeezed dry. Cooking the sauce until slightly thickened before adding the spinach also helps.
✦ Can I make creamed spinach ahead of time?
Yes! Creamed spinach is an excellent make-ahead side dish. Prepare it up to 2 days in advance, refrigerate, and gently reheat before serving.
✦ Can you freeze creamed spinach?
Yes. Store cooled creamed spinach in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring well to bring the sauce back together.
✦ How do you reheat creamed spinach?
For best results, reheat it slowly in a skillet over low heat, stirring frequently. If the sauce has become too thick, add a splash of cream or milk until it reaches your desired consistency.
✦ What goes well with creamed spinach?
Creamed spinach is a classic side dish for steak, prime rib, beef tenderloin, roast turkey, baked ham, pork tenderloin, and holiday dinners. It pairs especially well with rich main dishes because its creamy texture complements hearty meats beautifully.
Still have questions? Drop them in the comments—I’m always happy to help!
More Holiday Side Dishes
Paula Deen Corn Casserole is a much stronger internal link than either Scalloped Corn or Broccoli Cauliflower Casserole from a revenue and traffic standpoint.
Make Ahead Mashed Potatoes – Creamy, buttery mashed potatoes you can prepare in advance, making holiday meal prep so much easier.
Candied Carrots – Tender carrots coated in a sweet buttery glaze that pairs beautifully with holiday roasts and ham.
Broccoli Cauliflower Casserole – A cheesy vegetable casserole that’s hearty enough to hold its own on any holiday table.
Corn Pudding – Rich, custardy, and slightly sweet, this Southern favorite is always a crowd-pleaser.
Scalloped Corn – A classic holiday casserole with a creamy texture and comforting flavor everyone loves.
Tried This Recipe?
I’d love to hear how your Creamed Spinach Recipe turned out! Leave a comment and ⭐⭐⭐⭐⭐ star rating below to let me know what you think.
Did you make it for a holiday dinner, special occasion, or weeknight meal? Did you use fresh spinach or frozen spinach? Your tips and variations may help other readers, too!
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Creamed Spinach
Ingredients
- 2 1/2 pounds fresh leaf spinach or 1 pound frozen, thawed
- 1 3/4 teaspoon salt
- 4 tablespoons butter
- 1/2 cup onion, minced
- 2 tablespoons shallots, minced
- 4 garlic cloves, minced
- 1/2 teaspoon ground nutmeg
- 1 pinch allspice
- 1/4 cup all purpose flour
- 3 1/2 cups half and half
- 3/4 teaspoon salt, divided
- 1/2 teaspoon cajun seasoning
- 1/2 teaspoon ground black pepper
- 1 (8-ounce) block cream cheese, cut into small cubes, at room temperature.
- 1/2 cup Parmesan cheese grated
Instructions
- Pick over spinach to remove and discard any stems and blemished leaves. Rinse the spinach thoroughly and shake off excess water. There should be about 2 pounds of cleaned weight or 16 cups.
- In an 8-quart pot bring enough water to cover spinach, seasoned with 2 teaspoons salt, to a boil. Add spinach to the boiling water and cook, just until the spinach is wilted, about 1 minute.
- Transfer spinach to a colander set over the sink. Run cold running water over spinach until spinach is chilled. Press spinach against the side and bottom of the colander to extract the water. Then use your hands, and squeeze out as much liquid as possible.
- Roughly chop the spinach into about 3/4 inch pieces; set aside.
- Melt the butter (4 tablespoons) in a 12-inch skillet and sauté onions (1/2 cup) and shallots (2 tablespoons), over medium-low heat, until the onions are translucent, about 8-10 minutes. Add in garlic (4 cloves), stirring constantly, until garlic softens and becomes fragrant, about 1 minute.
- Sprinkle flour (1/4 cup) over the cooked onion mixture, and whisk until a thick paste is formed. Cook, whisking frequently, until the paste becomes a light golden brown color, at least one minute. Remove the skillet from heat.
- Pour the half-and-half (3 1/2 cups) into the skillet, whisking rapidly. Continue whisking as the roux gently bubbles and the paste is incorporated with no lumps in the mixture. Do not allow the roux to bubble too vigorously, or it will burn rather than brown.
- Add in the cream cheese (8 ounces) and Parmesan (1/2 cup), stirring to accelerate the melting process. Cook for 5-7 minutes, stirring frequently, until the mixture is smooth and the cheeses are melted.
- Stir in nutmeg (1/2 teaspoon), allspice (1 pinch), Cajun seasoning (1/2 teaspoon), salt (3/4 teaspoon), and pepper (1/2 teaspoon).
- Stir in spinach gently tossing to combine and coat the spinach evenly with sauce. Heat through, adjust seasoning to your taste and serve.
Fans Also Made:
Notes
- You Have Choices! Fresh or frozen spinach – your choice. If using fresh, there are a couple more steps. If using frozen spinach, the texture may be a little mushier but will still turn out great!
- Moisture Removal: If you are using frozen, thaw and squeeze out any moisture then place on paper towels until ready to add to the sauce.
- If It’s Too Thick: Once cooked, use milk to thin out the sauce if it gets too thick.
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