This creamed spinach recipe can be made with fresh or frozen spinach and is combined with a quick and easy Parmesan cream sauce. This makes a perfect side, topping on chicken and fish, or an addition to casseroles!
Try my Copycat Applebees Spinach and Artichoke Dip next!
This is definitely one of the easiest, quickest side dish recipes that I’ve got on the blog. Which I love. Who has time to spend all day on a side dish?
This can easily make it’s way into your main dishes too. Tons of ways to use creamed spinach. I’ll get into that in a minute. But first….
Using Frozen Spinach vs. Fresh:
Frozen spinach can be used instead of fresh, just be sure to properly thaw and drain it prior to use.
Using Whole Milk vs. Half and Half:
Whole milk can be substituted in this recipe if necessary.
I prefer to use half and half and serving this as an indulgent, creamy dish, but you can cut down on a bit of fat and calories by using whole milk if preferred.
Make Ahead Method:
- Creamed spinach can be made 1-2 days ahead of time and reheated in a 350° oven or microwaved prior to serving!
- I recommend covering the dish with a lid or foil when reheating in the oven.
Ways to Use Creamed Spinach
Creamed spinach makes an easy topping for chicken and fish, especially salmon!
You can also stuff chicken with it, and makes a super addition to casseroles!
👉I especially recommend topping Chicken Milanese with it!
Ounces of Spinach Per Cup:
1 cup of raw spinach is equal to about 1.5-2 ounces.
- Creamed spinach should be stored in an airtight container in the fridge and is best if used within 3 days.
- Creamed spinach can also be frozen and is best if used within 3 months.
- To reheat, let it thaw in the fridge overnight and reheat in a 350° oven or in the microwave.
Try These Next
Meow Gallery: The layout none is not available in this version.
Get My Free Meal Plan
- 16 oz. spinach
- 8 tablespoons butter, divided
- 2 tablespoons flour
- ¾ cup onions, finely diced
- 1 tablespoon garlic, minced
- 1 cup half and half, can sub whole milk
- Salt/pepper, to taste
- 1/3 cup grated Parmesan cheese, plus 2 tbsp. to garnish
- Melt 2 Tablespoons of butter in a saucepan over medium heat. Add the spinach and cook until wilted. Remove from heat and stir in 1 more tablespoon of butter. Set aside.
- Melt the remaining butter in the same pot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the flour and garlic. Stir until golden, about 2 minutes.
- Add the half and half in small splashes, stirring continuously. Bring to a boil, then reduce heat to low. Add the salt/pepper and Parmesan cheese and whisk continuously for 3-5 minutes.
- Add the cooked spinach. Transfer to a bowl and top with 2 Tablespoons of grated Parmesan and freshly cracked pepper. Serve!