The Best Creamed Spinach Recipe

Creamed spinach is one of those side dishes people pretend they’re ordering “for balance,” but secretly hope no one else at the table reaches for. It’s rich, cozy, and unapologetically indulgent in the best way.

I’ve eaten plenty of versions over the years, but the kind that sticks with you is always the steakhouse-style one. Creamy without being soupy, deeply savory, and packed with flavor instead of just cream.

This recipe hits that exact sweet spot. It’s simple enough for a random Tuesday night, but special enough that it never feels like an afterthought on the plate.

What I love most is how flexible it is. You can use frozen spinach straight from the freezer aisle or fresh spinach if that’s what you’ve got, and both turn out beautifully.

The sauce is where the magic happens. Butter, onion, garlic, cream, cream cheese, and Parmesan come together into something that feels far more luxurious than the short ingredient list suggests.

And yes, there’s nutmeg. Just a pinch. Not enough to announce itself, but enough to make people pause and wonder why this creamed spinach tastes better than usual.

This is the kind of side dish that quietly steals the show. You start cooking it “to go with dinner,” and suddenly you’re standing at the stove, spoon in hand, sneaking tastes.

It comes together in about 25 minutes, uses one pot, and doesn’t require any fancy techniques. Just good ingredients, treated with a little care.

If you’ve ever wanted to make restaurant-quality creamed spinach at home without turning it into a whole project, this is the one to keep.

Ingredients Needed for the Recipe

• Spinach – The star of the dish, providing that classic earthy base. Frozen chopped spinach is convenient, while fresh gives a slightly more textured result.
• Butter – Used to sauté the onion and build richness right from the start.
• Onion – Adds gentle sweetness and depth to the sauce without overpowering the spinach.
• Garlic – Brings that familiar savory warmth that makes the whole dish feel complete.
• Heavy cream – Creates the luscious, silky body of the sauce.
• Cream cheese – Adds extra creaminess and a subtle tang that keeps the sauce balanced.
• Parmesan cheese – Sharp, salty, and nutty, it ties everything together.
• Nutmeg – A small pinch adds warmth and rounds out the flavors.
• Salt and pepper – Essential for bringing all the flavors into focus.

Each ingredient has a purpose here, and none of them feel wasted. It’s a short list, but every component pulls its weight.

How to make The Best Creamed Spinach?

Step 1 – Prepare the Spinach

If you’re using frozen spinach, let it thaw completely and squeeze out as much liquid as you can. This step matters more than it seems, since excess water can thin the sauce.

For fresh spinach, blanch it briefly in boiling water, then rinse with cool water and squeeze dry. It will look like a mountain at first, but it shrinks fast.

Step 2 – Sauté the Onion

In a large pot, melt the butter over medium heat and add the chopped onion. Cook it slowly until it softens and turns lightly golden.

This isn’t a step to rush. Letting the onion develop a bit of color adds sweetness and depth to the final dish.

Step 3 – Build the Creamy Base

Lower the heat slightly and stir in the garlic, followed by the cream, softened cream cheese, Parmesan, and nutmeg. Keep stirring as the cream cheese melts.

The sauce will look loose at first, then gradually thicken into something silky and rich. Stay nearby and keep things moving.

Step 4 – Add the Spinach

Stir the prepared spinach into the sauce until it’s evenly coated. Let it warm through, giving the flavors a chance to come together.

If the sauce feels too thick, add a small splash of cream. If it’s too loose, let it simmer a bit longer.

Step 5 – Season and Serve

Season generously with salt and pepper, tasting as you go. Spinach can handle more seasoning than you might expect.

Serve it hot, straight from the pot, while the sauce is at its creamiest.

Why This Creamed Spinach Works So Well

The balance here is intentional. The cream and cheese are rich, but the spinach still feels like the main event, not just a vehicle for sauce.

Using both cream cheese and Parmesan creates layers of creaminess rather than a flat, one-note texture. It’s smooth, but not heavy in a cloying way.

The onion and garlic do quiet background work. You don’t necessarily taste them outright, but you’d miss them if they weren’t there.

And that pinch of nutmeg is subtle, but important. It adds warmth without turning the dish into something overly spiced.

Tips

• Squeeze the spinach as dry as possible to avoid a watery sauce.
• Soften the cream cheese ahead of time so it melts smoothly.
• Keep the heat moderate to prevent the dairy from separating.
• Taste and season at the end, not just once.
• Add cream gradually if adjusting the sauce thickness.

Fresh vs Frozen Spinach

Both options work, and choosing between them mostly comes down to texture and convenience. Frozen chopped spinach creates a smoother, more uniform result.

Fresh spinach gives you slightly more structure and visible leaves, which some people prefer. It does require an extra step, but the payoff can be worth it.

If you’re cooking for a crowd or want speed, frozen spinach is hard to beat. For a more rustic feel, fresh is lovely.

Neither option is wrong here, and that flexibility is part of what makes this recipe so reliable.

Serving Ideas

Creamed spinach is a natural partner for steak, especially anything grilled or pan-seared. The richness pairs beautifully with bold, savory mains.

It’s also great alongside roasted chicken, pork tenderloin, or salmon. The creamy sauce adds comfort without overpowering the main dish.

For holiday tables, it holds its own next to roasted turkey or chicken. It feels special without demanding extra attention.

And honestly, it’s not bad spooned over toast or tucked into an omelet the next morning, if you’re lucky enough to have leftovers.

Storage and Reheating

Leftover creamed spinach keeps well in the fridge for up to three days when stored in a covered container.

Reheat it gently on the stove over low heat, stirring often. A splash of cream helps bring the sauce back to life.

Freezing isn’t ideal, since the texture can change, but it’s still edible if needed. Just expect it to be a bit looser after reheating.

This is one of those dishes that’s best fresh, though, when the sauce is silky and the flavors are at their peak.