This easy, cheesy creamed spinach is a simple vegetarian side that shines at Thanksgiving and doubles as a speedy steakhouse-style accompaniment for weeknight dinners.
I’ve been making this creamed spinach for years and finally photographed it for the blog. It’s one of those recipes I make so often I can hardly wait to eat it—so snapping photos always takes a back seat.
With the holidays approaching, this creamy, cheesy spinach has become a staple in my kitchen. It’s easy to prepare, packed with flavor, and versatile enough to serve with many main dishes.
Ingredients Needed
- Fresh baby spinach
- Butter
- Onion
- Garlic
- Heavy cream
- Cream cheese
- Salt and pepper
- Parmesan cheese
To keep the dish fully vegetarian, choose a vegetarian-friendly Parmesan if you prefer. Several good options are available that work well in this recipe.
The prep is minimal: a bit of chopping and measuring, then sauté, melt, and stir. There’s no baking or boiling required, so you’ll have creamed spinach on the table in about 20 minutes.
Serving Suggestions
Creamed spinach is a classic steakhouse side and pairs beautifully with steak, pork, salmon, or roasted chicken. It also complements vegetarian mains—try it with roasted or sautéed mushrooms, cauliflower “steaks,” or tossed with pasta.
It makes a great base for flatbreads and pizzas, and it can be used in appetizers like spinach-artichoke cups or swirled into a warm dip.
Storage and Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Because this is a creamy sauce, reheat gently over low heat on the stovetop, stirring frequently, or in the microwave in 30-second increments, stirring between intervals to ensure even warming.
If you want ideas for repurposing leftovers, this creamed spinach works well as a pasta sauce, a topping for baked potatoes, or folded into egg dishes.
Creamed Spinach Recipe
This version yields about 6 servings. You can halve it for a smaller batch or double it to feed a crowd.
Creamed Spinach
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Ingredients
- 20 ounces fresh spinach (two 10 oz bags)
- 2 TBSP butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup heavy cream
- 4 ounces cream cheese
- ¼ tsp kosher salt
- freshly ground black pepper to taste
- ¼ cup freshly grated Parmesan plus extra to taste
Instructions
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Prep the vegetables: roughly chop the spinach, finely dice the onion, and mince the garlic.
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In a large skillet over medium-high heat, melt the butter. Add the onion and cook until tender, about 5–7 minutes.
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Add the garlic and cook for about 1 minute until fragrant.
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Season with salt and pepper, then add the chopped spinach. Stir frequently until the spinach is wilted.
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Reduce heat to medium and add the heavy cream and cream cheese. Simmer until the cream cheese melts and the sauce thickens.
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Stir in the Parmesan until combined. Taste and adjust seasoning with extra salt, pepper, or Parmesan as desired. For an even creamier texture, stir in a bit more cream cheese before serving. Serve hot.
STORAGE AND LEFTOVERS
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop or in the microwave in short intervals, stirring between heats.
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For stovetop reheating, warm over low heat and stir frequently. For microwave reheating, heat in 30-second increments, stirring between each interval for even warmth.
Notes
Nutrition facts are estimated using an online nutrition calculator and may vary.
Nutrition
,
Carbohydrates: 7g
,
Protein: 6g
,
Fat: 19g
,
Saturated Fat: 12g
Fresh Spinach Recipes
Baked Spinach Artichoke Wonton Cups
Cheesy Spinach Stuffed Mushrooms
Cheesy Garlic Parmesan Spinach Spaghetti Squash
Three Cheese Pesto Spinach Flatbread Pizza
Check out my post on 22 Fresh Spinach Recipes for more ideas.
If you try this easy, cheesy creamed spinach, please leave a comment and rating — I love hearing how it turns out and what you pair it with.