Name: Creamed Spinach Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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

Jump to Recipe· 4.7 from 18 reviews

If you’re a fan of rich, velvety greens that pair beautifully with just about any main dish, you’re going to love this Creamed Spinach Recipe. It’s creamy, cheesy, and comfort-food perfect, yet surprisingly easy to whip up on any weeknight. Trust me, once you taste this, it might just become your new go-to side dish — I make it all the time, especially when I want something indulgent but quick. Stick around, and I’ll share all my tips to help you nail it every single time!

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Why This Recipe Works

Creamy Texture: The blend of cream cheese, heavy cream, and mozzarella melts into a luscious sauce that coats every bite perfectly.
Balanced Flavors: Garlic and sautéed onions add depth, while nutmeg adds a subtle warmth that rounds everything out.
Easy Prep: Using frozen spinach saves time but still delivers fresh flavor when properly drained.
Versatile Side: It complements steaks, chicken, and even pasta, making it a forever favorite in my kitchen.

Creamed Spinach, Creamed Spinach Healthy, Creamed Spinach Easy, Creamed Spinach Side Dish, Creamed Spinach Cheesy - A close-up view of creamy spinach dip with visible layers of finely chopped green spinach mixed with white creamy sauce and small pieces of onion. The texture looks thick and rich with bits of grated white cheese sprinkled on top. A metal spoon scoops up a generous portion of the dip, showing the mix's dense, slightly chunky consistency. The dish sits on a white marbled surface that contrasts with the deep green and white colors of the dip. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this creamed spinach recipe brings something special to the table, and together, they create a creamy, flavorful side that’s anything but ordinary. A quick note on shopping: pick good quality cheeses and frozen spinach with no added sauces for the best results.

Creamed Spinach, Creamed Spinach Healthy, Creamed Spinach Easy, Creamed Spinach Side Dish, Creamed Spinach Cheesy - Flat lay of fresh bright green chopped spinach leaves loosely piled in a simple white ceramic bowl, a small white bowl of creamy mozzarella cheese shreds, a small white bowl of grated pale parmesan cheese, a medium unpeeled yellow onion whole and round, six plump whole garlic cloves arranged neatly, a small square block of smooth cream cheese resting on a white dish, a small white bowl filled with thick heavy cream, a few pats of rich yellow butter, a tiny white bowl containing freshly ground nutmeg powder, whole clean uncracked brown eggs placed nearby for scale, coarse sea salt crystals and freshly cracked black peppercorns scattered symmetrically on the surface, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen chopped spinach: Using frozen is a massive time saver, plus it’s picked and frozen at peak freshness to lock in nutrients.
Butter: Adds richness and helps sauté the onions without overpowering the dish.
Yellow onion: Brings a gentle sweetness that mellows as it cooks, essential for that deep flavor layer.
Garlic: Minced fresh garlic brightens the cream sauce with sharp aromatic notes.
Cream cheese: Gives the sauce body, making it thick and velvety.
Heavy cream (or half and half): The liquid base that smooths out the cheese for the perfect creamy consistency.
Mozzarella cheese: Melts beautifully, lending extra silkiness.
Parmesan cheese: A sharp, salty kick that enriches the overall flavor.
Nutmeg (optional): This little secret ingredient adds warmth and complexity—it’s subtle but magical here.
Salt & freshly cracked pepper: The finishing touch to bring all the flavors into harmony.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this creamed spinach recipe is how easy it is to tweak depending on what you have on hand or your personal preferences. I often like to sneak in some extra parmesan for a cheesier kick or swap mozzarella for gouda if I’m feeling adventurous. Don’t be shy to make it yours!

Variation: I once added crispy bacon bits on top, and it instantly elevated the dish—totally worth the extra step!
Dairy-free option: Use coconut cream and nutritional yeast instead of cream cheese and cheeses to make a tasty vegan-friendly creamed spinach.
Extra greens: Feel free to mix in chopped kale or swiss chard along with the spinach for a more complex flavor.
Spice it up: A pinch of smoked paprika or cayenne pepper can add a lovely smoky heat if that’s your jam.

Step-by-Step: How I Make Creamed Spinach Recipe

Step 1: Prepare the Spinach Right

Start by cooking the frozen spinach according to the package instructions—usually a quick zap in the microwave. This part is key because you want to get rid of as much water as possible to avoid a watery creamed spinach. I squeeze the spinach in a clean cheesecloth or a fine mesh sieve using the back of a spoon until it’s just about dry. Trust me, this step transforms the texture completely.

Step 2: Build the Flavor Base

In a large skillet over medium-high heat, melt your butter until it’s bubbling but not brown. Toss in the diced onion and sauté until it looks translucent and sweet, which usually takes about 5 minutes. Add the minced garlic, cooking just 30 seconds more until fragrant—don’t let it burn! This flavorful foundation really makes the creamed spinach sing.

Step 3: Create the Creamy Sauce

Add the cream cheese to the skillet, stirring constantly until fully melted and smooth. Pour in the heavy cream and let it cook for about 2 minutes, stirring gently—this gives the sauce a silky consistency. Then sprinkle in mozzarella, parmesan, and the optional freshly grated nutmeg. Season with salt and plenty of freshly cracked black pepper. Stir everything together into one luscious mixture.

Step 4: Combine and Reheat

Fold in the drained spinach gently so each leaf gets coated in that gorgeous cream sauce. Let it cook for another minute or so until everything is heated through. Now—taste it to adjust seasoning if needed—sometimes a pinch more salt or pepper really wakes it up. Serve immediately while warm!

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Tips from My Kitchen

Drain Well: Never skip squeezing out the excess water from spinach — it makes all the difference between creamy and soggy.
Low and Slow: Cook onions slowly to avoid bitterness and build a sweeter flavor base.
Cheese Choices: Freshly grated parmesan always tastes better than pre-shredded, and it melts more smoothly.
Taste as You Go: Creamy dishes can easily get bland — season gradually and taste often to perfect the balance.

How to Serve Creamed Spinach Recipe

Creamed Spinach, Creamed Spinach Healthy, Creamed Spinach Easy, Creamed Spinach Side Dish, Creamed Spinach Cheesy - The image shows a spoon holding a creamy green spinach mixture with small curls of white cheese sprinkled on top. Below the spoon, there is a white bowl filled with the same creamy spinach, and the bowl sits on a white marbled surface. Around the bowl, there are blurred out pieces of bread in the background, adding a warm brown color contrast to the green and white of the spinach dish. The textures of the spinach are soft and creamy with bits of shredded cheese visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my creamed spinach with a sprinkle of extra parmesan cheese or some crispy fried shallots for crunch. Sometimes, a few toasted pine nuts add a lovely nutty texture too. A dash of cracked black pepper right before serving always makes it pop.

Side Dishes

This creamed spinach pairs beautifully with grilled steak, roasted chicken, or even alongside baked salmon. I’ve also served it next to crispy roasted potatoes or creamy mashed cauliflower for a comforting, well-rounded meal.

Creative Ways to Present

If you want to dress it up for dinner guests, I like to serve the creamed spinach in individual ramekins, topped with a bit of toasted parmesan crust under the broiler until golden. It looks impressive and tastes incredible. Another fun idea—spread the creamed spinach on toasted baguette slices for a unique appetizer.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftover creamed spinach in an airtight container in the fridge. It keeps beautifully for up to 5 days. When I reheat, I prefer warming it gently in a skillet over low heat to bring back that fresh-from-the-stove creaminess.

Freezing

Freezing this dish works okay, but you might notice some texture changes. I freeze leftovers in airtight containers for up to 3 months. For best results, thaw overnight in the fridge before reheating to keep the texture smooth and creamy.

Reheating

The best way I’ve found to reheat creamed spinach without drying it out is to warm it in a saucepan over low heat with a splash of cream or milk, stirring gently until hot. You can also microwave it in 30-second bursts, stirring in between, to heat evenly without separating.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just be sure to cook and drain fresh spinach thoroughly to remove all excess moisture before adding it to the cream sauce. Use about 2 pounds of fresh spinach to replace the frozen amount, cooking it down until wilted and then squeezing it dry.
What if I don’t have cream cheese on hand?

You can substitute cream cheese with an equal amount of ricotta or mascarpone cheese for a slightly different but delicious flavor and creamy texture. Just add it in the same way and let it melt slowly into the sauce.
Is nutmeg essential in this creamed spinach recipe?

Nutmeg isn’t essential but highly recommended—it adds a warm, subtly sweet depth that brightens the creaminess and balances the flavors. If you’ve never tried it, I encourage you to give it a go, even just a small pinch.
How do I prevent the creamed spinach from being watery?

This is all about thoroughly draining your spinach before adding it to the sauce. Use cheesecloth or squeeze it firmly in a fine mesh sieve to remove all excess water. Also, avoid overcrowding the pan when reheating to ensure moisture evaporates properly.

Final Thoughts

This creamed spinach recipe has become one of those comfort foods I turn to again and again—it’s simple, dependable, and always hits the spot. Whether you’re pairing it with a cozy steak dinner or using it to sneak more greens into your family’s meals, it’s a winner. Give it a try; I’m pretty sure once you make it your own, it’ll become a kitchen staple for you, too!