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!
- Chicken Florentine
- Roasted carrots, green beans, or broccoli.
- The Pioneer Woman’s Twice Baked Potato Casserole
- Copycat Cracker Barrel Hashbrown Casserole
- Copycat Olive Garden Salad Dressing
- Instant Pot Roasted Potatoes
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- 16 oz. spinach
- 8 Tablespoons butter, separated
- 2 Tablespoons flour
- ¾ cup onion, finely diced
- 1 Tablespoons garlic, minced
- 1 cup half and half, (can sub whole milk)
- Salt/pepper, to taste
- 1/3 cup grated Parmesan cheese, + 2 more Tablespoons to garnish
- Melt 2 Tablespoons of butter in a medium saucepan over medium heat. Add the spinach in batches and heat until it is all wilted. Remove it from the pan and add one more tablespoon of butter to the top. Set aside.
- Reuse the same pan and melt 5 Tablespoons of butter over medium heat. Whisk in the flour, stirring continuously for 2 minutes, until well-combined and a light golden color. Add the onion and cook for about 3 minutes, until soft and translucent. Add the garlic and cook for one minute.
- Stir in the half and half, and increase the heat to medium high. Add the salt/pepper and Parmesan cheese and whisk continuously for 5 minutes, then decrease heat to low.
- Mix in the wilted spinach. Transfer to a bowl and top with 2 Tablespoons of grated Parmesan and freshly cracked pepper. Serve!