Easy Creamed Spinach Recipe
Creamy, comforting, and bursting with flavor, Easy Creamed Spinach is the perfect side dish that manages to feel both special occasion-worthy and weeknight simple. The silky richness of the sauce brings out the earthy sweetness of the spinach, while Parmesan, onion, and a hint of nutmeg work their magic behind the scenes. If classic steakhouse nostalgia speaks to you or you crave a reliable veggie dish that satisfies, this recipe is about to become your go-to. Whether you use fresh or frozen spinach, you’ll have a luscious, crowd-pleasing recipe on the table in under 30 minutes!
Ingredients You’ll Need

Ingredients You’ll Need
You won’t believe how a handful of familiar pantry and fridge staples can transform into something so decadent. Each ingredient in this Easy Creamed Spinach recipe delivers on flavor, richness, or creamy texture—without unnecessary fuss.
- Unsalted butter: Adds a luxurious base for sautéing and ties together the sauce’s richness.
- Small yellow onion (finely chopped): Provides sweetness and a subtle aromatic flavor that sets the tone for the dish.
- Garlic (minced): Delivers savory depth—just a little ramps up the classic flavor.
- All-purpose flour: Thickens your sauce, creating that dreamy creaminess we all crave.
- Whole milk: Contributes body to the sauce without making it too heavy.
- Heavy cream: Turns the sauce extra luscious—don’t skip it for truly authentic creamed spinach!
- Salt: Brings out all the nuanced flavors and brightens the spinach.
- Black pepper: Adds gentle heat and rounds out the richness.
- Ground nutmeg: The secret ingredient that gives classic creamed spinach a warm, nutty finish.
- Fresh spinach (chopped) or frozen spinach (thawed and drained): Go with your favorite or what’s on hand—either works beautifully!
- Grated Parmesan cheese: Melts into the cream, lending savory, salty, and cheesy character.
How to Make Easy Creamed Spinach
Step 1: Sauté Onion and Garlic
Start by grabbing a large skillet and melting your butter over medium heat. As soon as it starts to sizzle gently, toss in the finely chopped onion. Let the onion soften and turn translucent—about three to four minutes—stirring occasionally so nothing browns. Add the minced garlic for just 30 seconds: you want it fragrant but not browned. This quick sauté lays the foundation, infusing your Easy Creamed Spinach with layered flavor from the very first step.
Step 2: Make the Roux
Sprinkle the flour evenly over the onions and garlic, and stir constantly for about a minute. You’ll notice the flour absorbs the butter, forming a paste and gently bubbling as it cooks out the raw taste. This step is your ticket to that smooth, spoon-coating sauce later on—don’t rush it!
Step 3: Whisk in Dairy
Slowly pour in the whole milk and heavy cream, whisking the mixture as you go to keep your sauce smooth and lump-free. As the sauce heats, watch it thicken before your eyes—this usually takes about three to five minutes. You’re layering richness now, and the end result will be a sauce that hugs every leaf of spinach.
Step 4: Season the Sauce
Season with salt, black pepper, and that essential pinch of ground nutmeg. The salt sharpens all those creamy flavors, the pepper adds a background warmth, and nutmeg gives Easy Creamed Spinach its timeless, subtle complexity. Give your sauce a quick taste and adjust the seasoning to suit your palate.
Step 5: Add Spinach
Add your chopped fresh spinach (or well-drained frozen spinach) into the skillet. If you’re using fresh, stir until the spinach is wilted down and totally coated in the creamy sauce—this might take a couple of minutes as the volume shrinks. If you’re using frozen, just stir until the spinach is fully heated through and beautifully green.
Step 6: Finish with Parmesan
Sprinkle in the grated Parmesan and stir until it melts right into the sauce, making everything ultra-smooth and cheesy. Give it another minute or two on the heat until your Easy Creamed Spinach is bubbling gently, then remove from the burner. That’s it—serve straight from the skillet, or transfer to a pretty serving dish if you want extra presentation points.
How to Serve Easy Creamed Spinach
Garnishes
A final flourish goes a long way! For a restaurant-worthy touch, finish your Easy Creamed Spinach with a light dusting of extra Parmesan, a sprinkle of freshly ground black pepper, or even a scattering of chopped chives. These garnishes add pops of color and flavor and make your dish look as tempting as it tastes.
Side Dishes
This luxurious side pairs beautifully with almost anything. Serve alongside grilled steak, roast chicken, baked salmon, or even holiday roasts. It also complements vegetarian mains like risotto, baked potatoes, or a vegetable gratin. The creamy texture balances rich meats and hearty grains without overpowering them, making Easy Creamed Spinach a true chameleon on your table.
Creative Ways to Present
Looking to jazz things up a bit? Try piling creamed spinach onto toasted baguette slices for an elegant appetizer, spooning it into baked puff pastry shells, or using it as a dreamy filling for omelets or savory crêpes. You can even swirl it onto roasted sweet potatoes for a colorful, comforting dinner twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover Easy Creamed Spinach in an airtight container in the fridge. It will stay delicious for up to three days, though you may want to give it a good stir before serving, as the sauce can thicken further as it chills.
Freezing
Yes, you can freeze Easy Creamed Spinach! Place it in a freezer-safe container, squeezing out as much air as possible. While the sauce may separate a little after thawing, a quick stir during reheating brings everything back together. Use within three months for optimal flavor and texture.
Reheating
To reheat, transfer the spinach to a saucepan or microwave-safe bowl. Gently warm over low heat, stirring often, or microwave in short bursts, to avoid the sauce splitting. If it’s too thick, splash in a little milk or cream to loosen it up—no one will ever know it’s leftover!
FAQs
Can I use only milk instead of both milk and cream?
You can use just milk if you’d like a lighter version, but using both milk and cream makes the Easy Creamed Spinach exceptionally rich and silky. If you skip the cream, the sauce will be a touch thinner and less indulgent, but still tasty.
Is it better to use fresh or frozen spinach?
Both work well! Fresh spinach gives a brighter color and slightly firmer texture, while frozen spinach is faster and more convenient. Just be sure to drain frozen spinach thoroughly to prevent a watery sauce.
How can I make my Easy Creamed Spinach extra cheesy?
For even more cheesy goodness, add a spoonful of cream cheese along with the Parmesan, or swap in some aged Gruyère for a fun variation. Stir well to melt everything into your sauce before serving.
Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend (a one-to-one replacement usually works) or try cornstarch. The results will still be deliciously creamy.
Will this recipe work as a make-ahead dish for a party?
Yes, Easy Creamed Spinach is a dream for dinner parties and holiday feasts. Prepare a day in advance, then reheat gently on the stovetop or in a low oven before serving. Stir in a splash of milk or cream if needed for the perfect consistency.
Final Thoughts
If you’re searching for a side that is as easy as it is indulgent, Easy Creamed Spinach is the answer every time. It’s quick to whip up, endlessly versatile, and always delivers on crowd-pleasing flavor. Whether you’re making dinner for one or feeding a holiday crowd, I hope you’ll give this recipe a try—and maybe add your special twist along the way!
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Easy Creamed Spinach Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy creamed spinach recipe is a delicious and creamy side dish that pairs well with a variety of main courses. Made with fresh spinach, aromatic garlic, and a rich Parmesan cheese sauce, this dish is a comforting and flavorful addition to any meal.
Ingredients
Main Ingredients:
- 1 tbsp unsalted butter
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- pinch of ground nutmeg
- 1 lb fresh spinach (chopped) or 10 oz frozen spinach (thawed and drained)
- ¼ cup grated Parmesan cheese
Instructions
- Melt Butter: In a large skillet, melt butter over medium heat.
- Sauté Onion: Add chopped onion and sauté until soft.
- Add Garlic: Stir in garlic and cook briefly.
- Stir in Flour: Sprinkle in the flour and cook for 1 minute.
- Whisk in Milk and Cream: Slowly whisk in the milk and heavy cream until thickened.
- Season and Add Spinach: Season with salt, pepper, nutmeg, then add spinach and cook until wilted.
- Finish with Parmesan: Stir in Parmesan cheese until smooth and creamy.
- Serve: Serve warm.
Notes
- For extra richness, stir in a spoonful of cream cheese.
- Can be made ahead and reheated gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 180
- Sugar: 4g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg