Creamed Spinach Recipe: Easy Creamy Classic with Parmesan Topping

Butter melting in a skillet, garlic sizzling and sending up that savory, unmistakable aroma—there’s just nothing like it. Add a heaping pile of vibrant spinach, a splash of cream, and a generous sprinkle of nutty Parmesan, and you’ve got a kitchen that smells like pure, nostalgic comfort. The first time I whipped up this Creamy Classic Creamed Spinach with Golden Parmesan Topping, I was instantly transported back to my grandma’s Sunday table—linen napkins, mismatched casserole dishes, and plenty of laughter. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special (and yes, I may have licked the spoon).

To be honest, creamed spinach always seemed like a restaurant-only side, the kind of thing you order with a steak and never bother making at home. But years ago, on a rainy Saturday, the craving hit hard. I wanted that velvety, cheesy, garlicky goodness but without the fuss. So I did what any determined home cook would do—I raided my fridge, grabbed a bag of spinach, and started experimenting. My kids peeked in, noses wrinkling at “all that green,” but let me tell you, when the golden Parmesan topping came out of the oven, even the pickiest eaters were fighting for seconds. My family couldn’t stop sneaking forkfuls off the serving dish (I can’t really blame them).

This creamed spinach recipe is dangerously easy, the kind you’ll want to make for holiday dinners, cozy weeknights, or any time you need a pop of green on your Pinterest board. I’ve tested it (in the name of research, of course) more times than I can count. Now, it’s a staple for family gatherings, gifting to neighbors, and—let’s face it—just treating myself on a random Tuesday. If you’re searching for a creamed spinach that feels like a warm hug and tastes like a celebration, you’re going to want to bookmark this one.

Why You’ll Love This Creamed Spinach Recipe

• Quick & Easy: Comes together in under 30 minutes, making it perfect for busy weeknights or last-minute potluck emergencies.
• Simple Ingredients: Everything you need is probably in your fridge and pantry. No specialty shopping trips required.
• Perfect for Every Occasion: Whether you’re hosting a holiday dinner, attending a brunch, or just craving something cozy, this creamed spinach fits right in.
• Crowd-Pleaser: Kids, adults, even veggie skeptics—everyone raves about the creamy texture and that irresistible golden Parmesan crust.
• Unbelievably Delicious: The combination of fresh spinach, cream, and melted cheese delivers next-level comfort food that’s both hearty and fresh.

Let’s face it—there are a lot of creamed spinach recipes out there. I’ve tried them all (or it feels like it). What sets this one apart is the technique: sautéing the garlic in butter for depth, blending cream cheese in for extra silkiness, and finishing with a broiled Parmesan topping that’s crisp and golden. No bland, watery spinach here! The seasoning is balanced (hello, fresh nutmeg), and the texture is rich but not heavy. Plus, you can use fresh or frozen spinach, so it’s flexible for any season or budget.

This creamed spinach isn’t just a side dish—it’s the kind of recipe that makes you close your eyes after the first bite and think, “Wow, I really made this at home?” It’s classic comfort, but with a little extra magic. I love serving it on chilly nights, impressing guests without any stress, or even sneaking leftovers for breakfast.

Honestly, if you’re looking for a way to get your family to eat their greens (and love it), or you just want to treat yourself to something delicious and simple, this is the recipe you need. It’s always a hit, always requested, and always gone way too fast.

What Ingredients You Will Need

This creamed spinach recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy, satisfying texture without any fuss. Most of these are pantry or fridge staples, and you can easily swap things out based on what you have on hand.

• For the Creamed Spinach:
  • 2 pounds (900g) fresh baby spinach (or 24 ounces/680g frozen spinach, thawed and well-drained)
  • 2 tablespoons (28g) unsalted butter (for that rich base flavor)
  • 1 small yellow onion, finely chopped (for sweetness and depth)
  • 3 cloves garlic, minced (I love using fresh, but jarred works in a pinch)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (freshly grated if you have it; it makes a difference!)
  • 4 ounces (113g) cream cheese, softened (adds incredible silkiness)
  • 3/4 cup (180ml) heavy cream (half-and-half or whole milk works too for a lighter version)
  • 1/2 cup (60g) grated Parmesan cheese, stirred in (for that sharp, classic flavor)
• For the Golden Parmesan Topping:
  • 1/2 cup (60g) grated Parmesan cheese (I like to use a microplane for fine, fluffy cheese)
  • 2 tablespoons (14g) panko breadcrumbs (optional, for extra crunch)
  • 1 tablespoon (14g) unsalted butter, melted (helps the topping brown beautifully)

Ingredient Tips:

• Fresh Spinach: Baby spinach is tender and sweet. If using regular spinach, remove tough stems. Frozen spinach is a time-saver—just be sure to squeeze it very dry.
• Cream Cheese: Full-fat gives the richest flavor, but reduced-fat works in a pinch.
• Parmesan: Use real Parmigiano-Reggiano if you can! Pre-grated “green can” cheese will do in a rush, but the flavor won’t be as bold.
• Breadcrumbs: Panko adds crunch but can be left out for gluten-free needs.

Substitutions? Absolutely! Swap in dairy-free cream cheese and plant-based milk for a vegan twist, or use kale instead of spinach for a heartier green. I’ve even thrown in chopped artichoke hearts for a fun variation (more on that below!).

Equipment Needed

• Large Skillet or Sauté Pan: Nonstick or stainless steel both work well. I use a 12-inch skillet so there’s room for all the spinach to wilt evenly.
• Medium Saucepan: For preparing the cream base if you prefer to do it separately.
• Wooden Spoon or Silicone Spatula: Perfect for stirring without scratching your pans.
• Colander or Salad Spinner: Essential for draining and drying spinach, especially if using frozen. Soggy spinach makes for runny creamed spinach!
• Measuring Cups & Spoons: Precision matters, especially with cream and cheese.
• Small Bowl: For mixing the Parmesan topping.
• Oven-Safe Baking Dish or Broiler-Safe Skillet: A 2-quart casserole dish or even a cast iron skillet works. Just make sure it’s broiler-safe if you want that golden topping.
• Microplane Grater (optional): For freshly grating nutmeg or Parmesan. Makes a world of difference in flavor.

Don’t have a broiler-safe pan? No problem! Bake the topping at a high temp until golden, or skip the topping for a simple stovetop version. I’ve even used my trusty toaster oven in a pinch. And if you’re on a budget, thrift store casserole dishes work perfectly (most of mine are secondhand and have seen years of bubbly sides and happy memories).

Just a quick tip: wash all equipment right after making the dish—the cheese can get sticky if it sits!

Preparation Method

1. Prep the Spinach (5-7 minutes):
   • If using fresh spinach, rinse thoroughly and shake dry. Remove any tough stems. For frozen, thaw completely and squeeze out as much water as possible (I wrap it in a clean kitchen towel and wring—messy but effective!).
2. Sauté Aromatics (4 minutes):
   • Heat 2 tablespoons (28g) butter in a large skillet over medium heat. When it foams, add the chopped onion and sauté until translucent and soft, about 2-3 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant but not browned.
3. Add Spinach (3-5 minutes):
   • Add fresh spinach by the handful, stirring after each addition. It will wilt down a lot! If using frozen, add all at once. Sauté until most of the water has evaporated—this prevents a watery sauce. Season with salt, pepper, and nutmeg.
4. Make the Cream Sauce (5 minutes):
   • Add the cream cheese to the pan and stir until melted and creamy. Pour in the heavy cream, stirring to combine. Let the mixture simmer gently for 2-3 minutes, until slightly thickened.
   • Stir in 1/2 cup (60g) Parmesan until melted. If the sauce seems too thick, add a splash of milk. Too thin? Let it simmer a minute longer.
5. Transfer and Top (2 minutes):
   • Spoon the creamed spinach into a 2-quart oven-safe baking dish (or keep in the skillet if it’s oven-proof). In a small bowl, mix 1/2 cup Parmesan, panko breadcrumbs, and melted butter. Sprinkle evenly over the top.
6. Broil for Golden Goodness (2-4 minutes):
   • Place under the broiler (about 6 inches from heat) for 2-4 minutes or until the topping is golden brown and bubbly. Watch it—Parmesan goes from golden to burnt in seconds!
7. Serve Hot:
   • Let cool for 2-3 minutes before serving. The sauce thickens as it stands. Dig in and enjoy!

Troubleshooting & Tips:

• If your creamed spinach is watery, you probably need to squeeze the spinach more or cook off more liquid in the skillet.
• For ultra-smooth sauce, blend the cream cheese and cream together before adding to the pan.
• Don’t skip the nutmeg! It gives classic creamed spinach that restaurant flavor.
• If you’re in a hurry, skip the baking step and just stir the topping into the spinach for a rustic finish.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks (and learned from a few near-misses) that make this creamed spinach recipe a breeze:

• Water is your enemy: Spinach holds a lot of moisture! Squeeze, strain, and cook off excess liquid before adding the cream sauce. I’ve made the mistake of rushing and ended up with soupy spinach—still tasty, but not the creamy comfort I want.
• Low & Slow: When melting the cream cheese and simmering the sauce, keep the heat low. High heat can split the sauce, making it grainy instead of silky.
• Broil with Care: The broiler works fast. Stay close and check every 30 seconds after the first minute. Once, I got distracted and ended up with a topping that was…well, let’s just say “extra crispy.”
• Make Ahead: You can prepare the base up to a day in advance and add the topping just before baking. Great for holidays or prepping ahead for a dinner party.
• Season at the End: Spinach shrinks a lot and can concentrate saltiness. Taste after adding the cheese and adjust as needed.

If you want to multitask, start the cream sauce in a separate saucepan while the spinach cooks down. It comes together quickly and makes assembly a snap. And here’s a little secret—if you’re short on time, use pre-washed baby spinach and pre-grated cheese. Not every meal has to be a “from-scratch” marathon!

For consistent results, measure everything out before you start (the French call this mise en place). It saves time and keeps things stress-free.

Variations & Adaptations

One of the best things about this creamy classic creamed spinach is how flexible it is. Here are some of my favorite ways to change things up:

• Low-Carb/Keto: Skip the panko breadcrumbs and use extra Parmesan or crushed pork rinds for the topping. Use heavy cream instead of milk for more richness and fewer carbs.
• Dairy-Free/Vegan: Sub in plant-based cream cheese and unsweetened oat or almond milk. Use nutritional yeast in place of Parmesan and vegan butter for the topping. The flavor is still rich and satisfying!
• Artichoke Spinach Twist: Stir in 1 cup (150g) chopped artichoke hearts before baking for a restaurant-style spinach-artichoke gratin.
• Different Greens: Swap in chopped kale, chard, or beet greens—just cook them a bit longer to soften. I love mixing spinach and kale for color and texture.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the cream sauce for a little heat.
• Nut-Free: Omit the nutmeg if you have allergies (the dish is still delicious without it).

Personally, I’m partial to tossing in a handful of shredded Gruyère with the Parmesan for a more decadent, French-inspired finish. And during the holidays, I sometimes add a sprinkle of fried shallots to the topping for extra crunch and festive flair. The possibilities are endless—make it your own!

Serving & Storage Suggestions

This creamed spinach is at its best served hot and bubbling, straight from the oven. I love spooning it onto a big platter alongside roast chicken, steak, or even salmon. It also pairs beautifully with mashed potatoes, rice, or a simple slice of crusty bread.

• Serving Temperature: Serve immediately for the creamiest texture. The sauce thickens as it cools, but a little stir brings it right back.
• Presentation: Sprinkle a little extra Parmesan and chopped parsley on top for a pretty, Pinterest-worthy finish.
• Beverage Pairings: Try with a crisp white wine (like Sauvignon Blanc) or a light red (Pinot Noir). Even a cold glass of lemonade works for lunch!

Storage: Leftovers (if you have any!) keep well. Store in an airtight container in the fridge for up to 3 days. The topping will lose some crunch, but the flavor only gets better. Reheat gently in the oven or microwave, adding a splash of milk if it looks too thick. You can also freeze creamed spinach for up to 2 months—just thaw overnight in the fridge and reheat before serving.

Honestly, I’ve eaten this cold, straight from the fridge, and it’s still delicious. The flavors deepen over time, making it a great make-ahead side for big dinners or meal prep.

Nutritional Information & Benefits

This creamed spinach recipe is as nourishing as it is delicious. Here’s a quick look at what’s inside (per serving, about 1/6 of the dish):

• Calories: About 220
• Protein: 7g
• Carbohydrates: 5g
• Fat: 18g
• Fiber: 2g

Spinach is packed with vitamins A, C, and K, plus iron and fiber. The cream and cheese add calcium and protein, while the dish is naturally low in carbs (especially if you skip the breadcrumbs). For gluten-free needs, just use gluten-free panko or omit altogether. Watch for dairy and nutmeg if you have allergies.

I love knowing I’m sneaking in extra greens in a way that even picky eaters adore. It’s comfort food with a little wellness boost—a win all around.

Conclusion

If you’re searching for a creamed spinach recipe that’s easy, creamy, and just a little bit fancy, this is the one to try. It’s the kind of side dish that turns any meal into a celebration—rich, flavorful, and topped with a golden, cheesy crust that’s impossible to resist.

Customize it with your favorite greens, swap in plant-based options, or add your own twist—it’s forgiving and flexible. I keep coming back to this recipe because it’s reliable, crowd-pleasing, and always makes me smile. Honestly, there’s no wrong time for creamy, cheesy spinach goodness.

Give it a try, and let me know how you make it your own! Drop a comment below if you have questions, share your favorite variation, or snap a pic for your Pinterest board. I hope this recipe brings as much comfort and joy to your table as it has to mine. Happy cooking!

FAQs About Creamy Classic Creamed Spinach with Parmesan Topping

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw it completely and squeeze out as much water as possible before adding to the pan. This keeps your creamed spinach from getting watery.

Is this creamed spinach recipe gluten-free?

Yes, just skip the panko breadcrumbs or use a gluten-free version for the topping. The rest of the recipe is naturally gluten-free.

Can I make creamed spinach ahead of time?

Definitely. Prepare the base up to a day ahead, store in the fridge, and add the topping just before baking. You may need to bake a few minutes longer if baking from cold.

What’s the best way to reheat leftovers?

Reheat gently in the oven at 350°F (175°C) until hot, or microwave in short bursts, stirring in between. Add a splash of cream or milk to loosen if needed.

How do I keep the sauce from getting grainy?

Use low heat when adding the cream cheese and heavy cream, and stir constantly. High heat can cause the sauce to separate. If it does, whisk vigorously or blend to smooth things out.

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