This creamed spinach from frozen is a flavorful and convenient side dish, made with tender spinach, onions, garlic, and spices, all brought together in a rich, creamy sauce. Perfect for holidays like Thanksgiving or Christmas, Sunday dinners, or any night of the week, this classic recipe is sure to please.
What's great about this recipe
- Convenient: Making creamed spinach with frozen spinach instead of fresh is easy and convenient. Fresh spinach goes bad quickly. Frozen spinach will keep for a long time and will be ready when you need it.
- One-Pan Side: This recipe is a time-saver and makes cleanup a breeze by cooking everything in just one pan. No need to sauté the spinach separately or make the sauce in another—everything comes together in one pan.
- Simple, Quality Ingredients: This dish uses basic, high-quality ingredients that you probably already have in your kitchen. From all-purpose flour to whole milk, plus fresh nutmeg, salt, and black pepper for that perfect seasoning.
- Versatile Serving Options: This creamed spinach is a versatile side dish that complements a variety of main courses. Serve it with a beautiful Pork Butt with Garlic and Herbs, a Simple Roasted Chicken, or your favorite main dish.
Ingredients
- Butter – Salted butter is fine, but if you are sensitive to salt use unsalted and adjust the salt at the end, if needed.
- Produce – Onion (use yellow or white) and garlic.
- Spices – Salt, black pepper and nutmeg. Whole nutmeg that is fresh grated is the most flavorful option. It is easy to grate it yourself using a small grater.
- Flour – Use all-purpose flour.
- Milk – For best results use whole milk.
- Spinach – Chopped, frozen spinach. Find it in the supermarket’s frozen vegetable section. It usually comes in a bag or in a box. Keep in mind that the spinach that comes in a bag will defrost a lot faster than the one in a box.
- Parmesan cheese – Fresh grated is best for taste and texture.
- See the recipe card for quantities and preparation.
How to make creamed spinach (from frozen)
- Cook the onions in 2 tablespoons of butter over medium heat for 2 minutes until they start to soften.
- Add the spinach, garlic, salt, pepper and nutmeg to the pan.
- Cook the spinach mixture for 2 to 2½ minutes, stirring frequently.
- Add the remaining 2 tablespoons of butter and heat until melted. Then, add the flour and stir constantly until combined. Cook for 1½ to 2 minutes to cook out the raw flour taste, stirring frequently.
- Add the milk while stirring vigorously with a wooden spoon to incorporate. Bring the sauce to a simmer. Lower the heat to medium-low, cover and cook for 5 minutes until thickened. Stir occasionally.
Lower the heat to low and stir in the parmesan cheese. Taste and add salt if needed. As a reference we added a pinch to ours.
Storing and reheating instructions
- Refrigerator: Store the creamed spinach in an airtight container in the refrigerator for up to 3 days.
- Freezer: To freeze, let the spinach cool completely, then transfer it to a freezer-safe, airtight container or a resealable freezer bag. Label with the contents and date. freeze for up to 3 months.
- Reheating:
- Stovetop: If frozen, thaw the spinach in the refrigerator overnight. Place it in a nonstick skillet or pan and heat over medium-low to low heat until it's bubbly and steaming.
- Microwave: Reheat in the microwave in short intervals, stirring occasionally until heated through.
- Tip: If the creamed spinach is too thick after reheating, stir in 1-2 tablespoons of milk to loosen it up.
- Safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Squeeze as much liquid out of the spinach as possible. Use cheesecloth or a clean kitchen towel that is not linty. If you use a kitchen towel don’t use your favorite because the spinach may stain it.
- We recommend using whole milk for the creamiest texture. Reduced fat milk also turns out well. I have made it with half and half, and it did not get the right texture. Stick with whole milk for the best results.
- Use a non-stick saucepan or large skillet to prevent any sticking.
- Thaw the spinach according to the package directions. I leave bagged, frozen spinach in the refrigerator overnight so it’s ready the next day. Spinach in a box takes longer to defrost, so I prefer using the bagged variety.
- When you are done squeezing the spinach use a fork or your hands to separate it and fluff it up. It will separate easier when added to the skillet.
If you like this recipe, be sure to try some of our other easy and delicious side dishes that are perfect for any occasion. Our Green Bean Casserole is always a crowd-pleaser, and this flavorful Sausage Stuffing does not disappoint. To complete your menu, add a sweet touch with these Cinnamon Apples and Loaded Sweet Potatoes.
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📖 Recipe
Creamed Spinach From Frozen
This creamed spinach from frozen is a flavorful and convenient side dish made with frozen spinach, onions, garlic, spices, and a rich, creamy sauce.
Ingredients
- 4 tablespoons Butter divided
- 1 Small Onion finely diced
- 2 Garlic Cloves minced
- 1½ teaspoon Salt plus extra at the end if needed
- ¼ teaspoon Nutmeg fresh grated is best
- ¼ teaspoon Black Pepper
- 2 tablespoons Flour
- 2 cups Whole Milk
- 15 - 16 ounces Frozen Chopped Spinach thawed and squeezed dry
- ¼ cup Grated Parmesan Cheese
Instructions
- Heat 2 tablespoons of butter in a nonstick saucepan or large skillet over medium heat. When the butter is melted and foamy add the onions. Cook for 2 minutes, stirring frequently.
- Add the spinach, garlic, salt, pepper, and nutmeg, stir well to combine. Cook the spinach mixture for 2 - 2½ minutes, stirring frequently.
- Add the remaining 2 tablespoons of butter and heat until melted.
- Add the flour to the skillet and stir constantly until combined. Cook the flour for 1½ - 2 minutes to cook out the raw flour taste. Stir frequently.
- Add the milk while stirring vigorously with a wooden spoon to incorporate.
- Bring the sauce to a simmer, it will take 1-2 minutes.
- Lower the heat to medium-low, cover and cook for 5 minutes until thickened. Stir occasionally.
- Lower the heat to low and add the parmesan cheese, stir.
- Taste and add salt if needed. As a reference we added a pinch to ours. Leave the creamed spinach uncovered, it will thicken further as it cools.
Notes
- When you are done squeezing the spinach use a fork or your hands to separate it and fluff it up. It will separate easier when added to the skillet.
- Use a large, non-stick skillet or saucepan to reduce or eliminate any possibility of sticking.
Nutrition
Calories: 262kcalCarbohydrates: 17gProtein: 11gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 48mgSodium: 1205mgPotassium: 617mgFiber: 4gSugar: 8gVitamin A: 13900IUVitamin C: 9mgCalcium: 368mgIron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
June
First time making creamed spinach - so easy and delicious
Sara
Delicious and easy