Creamed Spinach (Easy Recipe)

What’s new in this recipe

This recipe was originally published on August 26, 2021, and we've made some exciting updates! We’ve numbered the instructions for easier following, added a substitutions and variations section to offer more options, expanded the recipe tips and notes section, and included a prep tips section to ensure smooth cooking. Plus, we’ve added "jump to" links for simple navigation. We hope these changes make this recipe even easier to follow and more enjoyable to make!

Ingredients

• Butter – Salted butter works, but if you’re watching your salt intake, unsalted is a great option. You can always adjust the seasoning at the end.
• Produce – Onion (yellow or white) and garlic add depth and flavor.
• Spices – Salt, black pepper, and nutmeg. Freshly grated whole nutmeg has the best flavor—just use a small grater for easy prep.
• Flour – All-purpose flour helps thicken the creamy sauce.
• Milk – Whole milk gives the best balance of richness and texture.
• Spinach – Frozen, chopped spinach (found in the frozen veggie section). It usually comes in a bag or a box—bagged spinach defrosts much faster.
• Parmesan cheese – Freshly grated Parmesan delivers the best taste and texture.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

• Things move quickly, so have all your ingredients prepped and ready before you start cooking.
• For a smoother sauce, grate your own Parmesan cheese—pre-grated varieties often contain anti-caking agents that affect texture.
• Finely dice the onion and mince the garlic well so they soften and blend seamlessly into the sauce.
• Squeeze out as much liquid as possible from the spinach. A cheesecloth or a clean, lint-free kitchen towel works best. If using a towel, avoid your favorite one—spinach can stain!
• Fluff the spinach after squeezing using a fork or your hands. This helps it separate more easily when added to the skillet.

How to make creamed spinach

1. Cook the onions in 2 tablespoons of butter over medium heat for 2 minutes, until they start to soften.

2. Add the spinach, garlic, salt, pepper, and nutmeg to the pan.

3. Cook the spinach mixture for 2 to 2½ minutes, stirring frequently.

4. Add the remaining 2 tablespoons of butter and let it melt. Stir in the flour and cook for 1½ to 2 minutes, stirring frequently, to remove the raw flour taste.

5. Slowly add the milk, stirring vigorously to incorporate. Bring to a simmer, then reduce the heat to medium-low. Cover and cook for 5 minutes, stirring occasionally, until thickened.

6. Reduce heat to low and stir in the Parmesan cheese. Taste and adjust salt if needed—we added a pinch as a reference.

Substitutions and Variations

• Spice swaps – Ground allspice can be used instead of nutmeg for a similar warmth. Swap white pepper for black for a milder, slightly earthy flavor. If you’d like a little heat, add a dash of cayenne pepper or a pinch of crushed red pepper.
• Milk options – We use whole milk for the best balance of richness and texture. Reduced-fat milk works well too. For a creamier version, use half milk and half half-and-half. I don’t recommend using all half-and-half, as it can make the sauce too thick and heavy.
• Cheese alternatives – Good substitutes for Parmesan include Pecorino Romano, Grana Padano, and Asiago. Pecorino is sharper and saltier, Grana Padano is milder and slightly creamier, and Asiago has a similar nutty, savory flavor.
• Using fresh spinach – If you prefer fresh spinach, you’ll need about 16 ounces (1 pound) to replace a standard 10-ounce package of frozen spinach. Here’s how to prepare it:
  • Wash and dry the spinach thoroughly.
  • Roughly chop the leaves if they’re large.
  • Sauté in a dry pan over medium heat for 2–3 minutes, just until wilted.
  • Let it cool, then drain and squeeze out excess liquid using a cheesecloth or clean kitchen towel.
  • Fluff and separate the spinach before adding it to the recipe.

Storing and reheating

• Refrigerator: Store leftovers in an airtight container and refrigerate for 3 to 4 days.
• Freezer: To freeze, let the dish cool completely, then transfer it to a freezer-safe airtight container. Leave about 1 inch of space for expansion. Label with the contents and date, then freeze for up to 3 months.
• Reheating:
  • Stovetop: If frozen, thaw in the refrigerator overnight. Heat in a nonstick skillet or pan over medium-low to low heat, stirring occasionally, until bubbly and steaming.
  • Microwave: Reheat in a microwave-safe dish in short intervals, stirring between each, until heated through.
• Reheating tip: If it's too thick after reheating, stir in 1–2 tablespoons of milk to loosen it up. Stir well and heat through.
• Food safety: Leftovers should be reheated to an internal temperature of at least 165°F. Don’t leave food out for more than 2 hours—or 1 hour if the temperature is above 90°F. For more food safety info, visit the U.S. Department of Agriculture or foodsafety.gov.