Easy Creamed Spinach adds fancy steakhouse vibes to any dinner, but it takes just 20 minutes from start to finish! Made with frozen chopped spinach, this simple recipe takes all the fuss out of the process. It’s creamy, cheesy, perfectly seasoned, and a side dish that works equally well for a holiday meal as it does for a busy weeknight.
Spinach can be a tough sell, but this easy creamed spinach recipe is a win every single time. Even people who usually turn up their nose at spinach in other dishes (ahem: my kids!) will devour spinach when it’s simmered in a creamy-dreamy Parmesan sauce. If you always order creamed spinach as a side when you go to a steakhouse, you’ll love this homemade version!
Why I LOVE this recipe!
- Goes-with-anything side dish – Whether your protein is chicken, pork, steak, or seafood, creamed spinach is the perfect pairing.
- Easy to make – Using frozen chopped spinach is far easier than fresh.
- No thawing or squeezing – We keep the sauce thick and creamy by adding flour as a thickener and using evaporated milk as the sauce base, which means you can skip the thawing and squeezing (no green fingernails!).
- Ready in 20 minutes – Just 10 minutes of prep and 10 minutes of cooking time!
Recipe Notes
This creamed spinach recipe is as simple as promised! Just a little mixing and a quick simmer for a family friendly side dish.
In this section I am going to go through a few tips and tricks I use for how to make creamed spinach to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Frozen chopped spinach – I don’t recommend using fresh spinach (or fresh baby spinach) for this recipe, as you’d have to chop it first and it may release excess liquid, making the sauce more watery.
- Butter – Using butter rather than olive oil creates a richer sauce.
- Yellow onion – Dice this finely so you don’t get big chunks of onion in your creamed spinach. We’re aiming for silky-smooth here!
- Flour – To thicken the sauce.
- Evaporated milk – This builds a rich and creamy sauce without being heavy like heavy cream.
- Bay leaf – A bay leaf infuses the sauce with flavor as it simmers.
- Salt and ground black pepper – Depending on whether or not your butter is salted, you may want to adjust the amount of salt to taste.
- Nutmeg – A common addition to cream sauces, it adds a subtle cozy flavor.
- Milk – To adjust the consistency of the sauce.
- Parmesan cheese – Freshly grated Parmesan melts smoothly into the sauce, but store-bought grated Parmesan works too.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Extra Creamy Creamed Spinach – Just before serving, add a tablespoon or two of cream cheese and stir until melted. This will create an even richer sauce.
- Garlicky Creamed Spinach – After the onion becomes translucent, stir in 3-4 cloves of crushed garlic and cook for about 30 seconds, or until they’re fragrant. Proceed with the rest of the recipe as written.
- Creamed Spinach With Artichokes – Love Spinach Artichoke Dip? Then stir a drained can of artichoke hearts in with the spinach, or chop the artichoke hearts first.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make easy creamed spinach.
Cook the onions in the butter, then sprinkle flour into the skillet.
Add the bay leaf, salt, pepper and nutmeg. Simmer to thicken.
Stir in the spinach.
Add milk and Parmesan, then serve.
Recipe Tips
- Sprinkle the flour into the pan – If you dump it all in, you’re likely to have gummy lumps of flour in your creamed spinach. Sprinkling allows it to mix in more evenly.
- Cook the flour a bit – About 30-60 seconds are all that’s needed, or until it browns lightly and smells a bit nutty. This cooks off the raw taste.
- Make a big batch – This easy creamed spinach is awesome for Thanksgiving and other holidays! To make a larger batch, you can make the recipe in a Dutch oven.
- Don’t forget to remove the bay leaf – It’s not crispy in a good way!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Thaw the spinach for quicker cooking – It’ll shave a few minutes from the cooking time if the spinach is thawed to start.
- Use pre-cut onions – You can sometimes find diced onion in the produce section, in the salad bar at the grocery store, or you can even use frozen diced onion if you’d like (although the flavor is a little bit flatter).
- Make it ahead – This creamed spinach recipe is perfect for reheating! Get a head start by preparing the recipe in advance, then reheat it in the microwave or on the stove when you’re ready to eat.
What to Serve with Easy Creamed Spinach
Since this side has the delicious flavors of classic American dishes, it will pair well with many of your favorite proteins.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Main Dish Ideas
- Balsamic Steak Bites
- Pork Tenderloin with Garlic Sauce
- Blackened Chicken Thighs
- Garlic Herb Steak
- Perfect Baked Chicken Breast
- Crock Pot Smothered Pork Chops
- French Onion Pot Roast
Creamed Spinach Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Baked Potatoes With Leftover Creamed Spinach – Make Instant Pot Baked Potatoes, slice them open, then stuff them with reheated creamed spinach.
- Spinach Artichoke Dip – Use your leftovers as a base for an awesome dip! Warm them up, then add cubes of softened cream cheese, some garlic powder to amp up the flavor, and drained chopped artichoke hearts. Adjust the seasonings to your liking.
- Creamy Spinach Pasta – Toss your leftovers with pasta and add extra Parmesan cheese.
- Spinach Toasts – Cut thick slices of crusty bread (like sourdough), brush them with olive oil, and toast them in the oven. Once they’re golden brown, spread the leftover creamed spinach on top and sprinkle on some Parmesan or gruyere. Broil until the cheese melts and is browned in spots.
Recipe FAQ’s
Can you make creamed spinach out of canned spinach?
I don’t recommend using canned spinach. Because it’s canned with salt, it will throw off the balance of flavors in the recipe.
Why does my creamed spinach taste bitter?
Using fresh spinach leaves can impart a bitter flavor in your creamed spinach. Using frozen spinach prevents this.
What can I use to make spinach creamy?
There are a few different options for making creamed spinach, including heavy cream, a roux-based sauce made with milk, cream cheese, or evaporated milk. I like to use evaporated milk because it creates a rich sauce without being heavy.
How is creamed spinach made?
Creamed spinach is made by cooking spinach in a creamy sauce. It’s an easy recipe that doesn’t take much time or effort.
More EASY Side Dish Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy side dish recipes here, or see a few of our readers favorite recipes below.
Easy Creamed Spinach
Ingredients
- 24 ounces frozen chopped spinach
- 4 tablespoons butter
- 1/2 yellow onion, finely diced
- 1/4 cup flour
- 12 ounce can evaporated milk
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- ½ cup milk, more or less as needed
- ½ cup parmesan cheese
Instructions
- Heat a large skillet over medium high heat. Add the butter and onion, and cook stirring occasionally until onion becomes translucent, about 3-4 minutes.
- Sprinkle flour over the mixture and mix, cooking about 30-60 seconds. Reduce to medium low heat, then pour the evaporated milk over the mixture, and add the bay leaf, salt, pepper and nutmeg. Mix to combine and simmer, stirring occassionally until it starts to thicken.
- Stir in the spinach, and add additional milk until the spinach reaches the perfect consistency. To finish, stir in the parmesan cheese, adding additional on top for garnish if desired.
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