Easy Creamed Spinach Recipe

This super easy Creamed Spinach Recipe is warm, cheesy and ready in about 15 minutes using frozen spinach.

We love serving this creamy spinach alongside my Garlic Herb Prime Rib, Roasted Beef Tenderloin or with a juicy Skirt Steak.

spinach in a pan on a wood table pinterestCreamed spinach is one of those classic side dishes that is served at steakhouses and even my favorite bbq joint.

Now you can make that creamy goodness at home and BONUS – it’s super easy to make!

Easy Creamed Spinach Recipe

I did a lot of testing on this recipe and I finally cracked the code to make it the perfect creamy consistency while also keeping it super simple to prepare.

Luckily my kids love spinach cause we’ve been eating our greens like crazy over here. Not mad about it.

Ingredients for Creamed Spinach

Here’s a basic list of the ingredients you’ll need to make this recipe. As always,  you can find a handy printable recipe located below in the recipe box.

  • Butter – I use salted butter
  • Garlic – using the pre-minced makes it extra easy
  • Frozen Chopped Spinach – I use the kind that comes in the microwaveable steam bags (it’s $1 per bag at Walmart).
  • Heavy Cream – you can also use half and half for a less fatty version
  • Parmesan Cheese – freshly grated is best, but the canned version will work in a pinch
  • Onion Powder
  • Salt & Pepper
  • Crushed Red Pepper Flakes

Pan of creamed spinach with wooden spoon

How To Make Creamed Spinach From Scratch

A lot of recipes for creamed spinach require you to boil spinach and then squeeze it dry. NOT THIS ONE! 

Some recipes have far too much cream or moisture to them, creating a soupy mess. NOT THIS ONE!

  • Start by melting the butter in a large skillet and add in the frozen chopped spinach. Yes, straight from the freezer!
  • Once the frozen spinach has defrosted in the pan and is cooked through, add in some garlic and cook until fragrant.
  • Stir in some all purpose flour and cook an additional 2 to 3 minutes.
  • Gradually add in the heavy cream (or half and half) along with the remaining ingredients and cook until the mixture is creamy, cheesy and bubbly!

Frozen Spinach or Fresh Spinach?

I tested this recipe using both frozen chopped spinach and fresh baby spinach and I found it much easier to use the frozen spinach.

First of all- it was way more affordable to use frozen chopped spinach. A 12oz. bag of frozen spinach at Walmart was $1. A 10oz. bag of fresh baby spinach was $1.98.

When using fresh spinach – you’ll need to wilt the spinach down by placing it in a large pot of boiling water for a couple minutes. Then drain very well, squeezing out as much liquid as possible. Then you’ll need to chop it up prior to adding it to the skillet.

I specifically created this recipe using the frozen spinach because I found it much easier to work with and more affordable. I took into account any excess moisture from the frozen spinach and have adjusted the cream to account for this.

closeup of spinach in a pan with wooden spoon

How To Prepare Ahead Of Time

Ideally you’ll make this Creamed Spinach fresh on the stove top and serve it right away.

However, with Thanksgiving and Christmas right around the corner, it’s always handy to be able to prepare a dish ahead of time.

If preparing this Creamed Spinach ahead of time:

  • Cook according to the instructions, adding in an extra 1/4 cup of cream or half and half so it’s a little more saucy.
  • Place the creamed spinach in an oven safe dish and let cool completely.
  • Cover with foil and place in the fridge for up to 3 days.
  • Reheat in 350 degree oven, covered with foil, until heated through and bubbly.
  • If it looks a little dry, stir in milk, half and half or cream. Enjoy!

More Spinach Recipes To Try

I’m a huge fan of spinach and I bet you are too! Here are some of my favorites…

fork full of spinach over pan

I know you’re going to love this easy Creamed Spinach Recipe!

closeup of spinach in a pan with wooden spoon
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5 from 1 vote

Easy Creamed Spinach Recipe

This warm and cheesy Creamed Spinach is a classic side dish recipe that's quickly prepared on the stove top!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 295 kcal
Author: Shawn

Ingredients

  • 4 tbsp butter
  • 36 oz frozen chopped spinach*
  • 2 tsp minced garlic
  • ¼ cup all purpose flour
  • 1 ½-2 cups heavy cream, or half and half
  • 1 tsp onion powder
  • ¾ cup parmesan cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper

Instructions

  • Heat a large skillet over medium-high heat and add the butter. Once melted add in the frozen chopped spinach (no need to defrost prior). Stir, until heated through and no longer frozen.
  • Add in the minced garlic and cook until fragrant. Stir in the all purpose flour and cook an additional 2 to 3 minutes, until no flour is visible. Gradually stir in 1 ½ cups heavy cream and reduce heat to medium.
  • Stir in the parmesan cheese, onion powder, salt, pepper and crushed red pepper. If needed, add in up to ½ cup more heavy cream until desired creaminess is reached. Serve right away and enjoy!
Notes
*I'm using the frozen chopped spinach that comes in a microwaveable steam bag. It's not the kind that is a solid block! Look for the steam-able version for this recipe.

Nutrition

Calories: 295kcal | Carbohydrates: 10g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 604mg | Potassium: 483mg | Fiber: 4g | Sugar: 1g | Vitamin A: 15884IU | Vitamin C: 8mg | Calcium: 308mg | Iron: 3mg
Keywords: Creamy, Parmesan, Spinach
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

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creamed spinach in a pan

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
4 Responses
    1. You can leave it out completely, but the spinach won’t thicken up, it’ll stay pretty creamy… which is fine, but you may find that you want to reduce the amount of cream.

    1. Are you asking if this can be cooked, cooled and then frozen? If so, yes, I believe that would work. To reheat though I would let it defrost in the refrigerator and then bake like I stated in the blog post.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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