Easy Creamed Spinach Recipe with Parmesan
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Creamed spinach, a steakhouse favorite, goes well alongside a simple seared steak or as a Thanksgiving side paired with turkey. Pair it alongside roast chicken or seared salmon for an easy weeknight dinner. While nutmeg is traditionally used, I like to add a dash of cayenne for a bit of a kick.
This classic creamed spinach recipe is rich, velvety, and perfectly balanced — just like your favorite steakhouse side. Fresh spinach is blanched, then coated in a smooth Parmesan mornay sauce for a luxurious bite every time. If you love cozy, veggie-forward sides, try my roasted Brussels sprout grain salad with maple tahini dressing or this roasted pumpkin salad with quinoa and spiced yogurt next.
Why You’ll Love This Recipe
- Rich and Creamy Texture: A blend of whole milk, heavy cream, and Parmesan creates a smooth, luscious sauce that clings beautifully to the spinach.
- Restaurant-Quality Made Easy: Simple steps make this dish feel elevated without requiring fancy equipment or ingredients.
- Versatile Side Dish: Perfect alongside steak, poultry, or seafood — or even folded into pasta or baked eggs.
Key Ingredients in This Recipe
- Spinach – I use fresh baby spinach or Bloomsdale spinach in this recipe. If using larger leaves of spinach, I recommend giving them a rough chop before blanching. While two pounds of spinach may seem like a lot, it reduces significantly when blanched. Blanching the spinach helps it maintain its bright green color. Frozen spinach can also be used in this recipe if desired. Simply defrost and drain as much water as possible so as to not water down the recipe.
- Butter – I always use high quality unsalted butter – that way the level of salt added can be adjusted according to personal preference.
- All-purpose flour – The flour is cooked quickly in the melted butter to reduce the flour flavor and to thicken the milk and create the béchamel sauce.
- Whole milk – Using a combination of whole milk and heavy cream makes for a smooth, creamy béchamel. Using a non-dairy alternative will change the flavor of the recipe.
- Heavy cream – I use heavy cream in addition to the whole milk for added richness. The two can also be swapped for 1 cup of half and half.
- Parmesan – The addition of Parmesan to the béchamel turns it into a mornay sauce. Parmesan creates a richer flavor. This cheese can be swapped with another cheese like gruyere.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Blanch your spinach before adding it to the sauce. This quick step helps preserve its bright green color and removes oxalic acid, preventing that chalky mouthfeel spinach sometimes leaves behind.
Swaps and Substitutions
- Spinach: Substitute frozen spinach if fresh isn’t available — just thaw and squeeze out as much water as possible before using.
- Cheese: Swap Parmesan for Gruyère or Pecorino Romano for a slightly nuttier or saltier finish.
- Dairy-Free Option: Use full-fat coconut milk and a plant-based butter alternative to make this recipe dairy-free.
- Flour Substitute: For gluten-free diets, skip the roux and use cream cheese or cornstarch slurry as a thickener instead.
Uses for Leftovers
- To utilize any leftover creamed spinach, combine it with a bit of cream cheese and mozzarella cheese for a creamed spinach pasta.
- Add leftovers to the filling of an omelette or quiche.
- The creamed spinach can be frozen for up to a month, then defrosted and reheated in a pan just before serving.
How to Make Creamed Spinach (Step-by-Step)
Bring a large pot of salted water over medium-high heat to a boil. Add the spinach and blanch until bright green and tender.
Remove spinach to a bowl of ice water to stop the cooking process. Drain the spinach then squeeze out as much excess water as possible.
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onion and sauté until tender and opaque, about 4 minutes. Add the garlic and sauté until fragrant, about an additional 30 seconds.
Add the butter and allow to melt, then stir in the flour and let the roux cook for a minute until a pale golden brown. Next, add the milk and cream, whisking to incorporate.
Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens and coats the back of a spoon, about 5 minutes. Stir in the Parmesan and cayenne, then season to taste with salt and pepper.
Add the spinach, stirring to coat it in the mornay sauce. Serve hot.
How to Serve Creamed Spinach
- Serve alongside grilled or pan-seared steak for a classic steakhouse pairing.
- Spoon next to roast chicken, turkey, or baked salmon for a balanced plate.
- Use as a creamy layer in lasagna or a filling for savory crepes.
- Add a scoop to scrambled eggs or omelets for a nutrient boost at breakfast.
How to Store Creamed Spinach
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.
- Freeze: Creamed spinach can be frozen for up to 1 month. Thaw overnight in the fridge and reheat before serving.
- Avoid Overheating: High heat can cause the sauce to separate — reheat slowly for best results.
FAQ – Frequently Asked Questions
Yes! You can prepare creamed spinach up to two days ahead. Store it in the refrigerator and reheat gently on the stovetop before serving.
Use whole milk and full-fat cream for stability and avoid boiling after adding the dairy. Stir constantly over medium heat.
Absolutely. Frozen spinach is a great shortcut — just thaw and squeeze out excess moisture to prevent the sauce from becoming watery.
It’s a perfect match for steak, roasted meats, or fish. It also complements pasta, mashed potatoes, or other creamy sides.
Yes — sautéed mushrooms, caramelized onions, or a pinch of nutmeg add extra depth and texture without overpowering the classic flavor.
Other Recipes to Try
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Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Creamed Spinach
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Ingredients:
- 2 pounds spinach leaves
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon cayenne pepper
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- Pick through the spinach removing any leaves with blemished stems.
- Bring a large pot of salted water over medium-high heat to a boil. Add the spinach and blanch until bright green and tender.
- Remove spinach to a bowl of ice water to stop the cooking process. Drain the spinach then squeeze out as much excess water as possible.
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onion and sauté until tender and opaque, about 4 minutes. Add the garlic and sauté until fragrant, about an additional 30 seconds.
- Add the butter and allow to melt then stir in the flour and let the roux cook for a minute until a pale golden brown. Add the milk and cream, whisking to incorporate.
- Bring the mixture to a simmer, then lower the heat to medium-low, whisking until the sauce thickens and coats the back of a spoon, about 5 minutes. Stir in the Parmesan and cayenne, then season to taste with salt and pepper.
- Add the spinach, stirring to coat it in the mornay sauce. Serve hot.
Notes:
Nutrition:
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Loved this recipe – even if you don’t like spinach, you will enjoy this recipe!
So happy to hear it!! Pairs wonderfully with a steak!