Creamy, cheesy, and utterly comforting, Cheesy Creamed Spinach is the side dish your weeknight dinners and holiday feasts have been waiting for. Velvety spinach bathed in a rich cream sauce and melty mozzarella and Parmesan makes every bite feel indulgent without being complicated. Fun fact: creamed greens have been enjoyed in Europe for centuries as a way to dress up humble vegetables — and this version adds plenty of gooey cheese for modern cravings. If you love quick, family-friendly sides, you’ll find this recipe both comforting and fast to pull together. For more cheesy inspiration, try a batch of Baked Cheesy Zucchini Bites for snacking. This recipe is special because it’s simple, speedy, and crowd-pleasing — the perfect companion to any main dish. Grab your skillet and let’s make something delicious.
What is Cheesy Creamed Spinach?
What’s in a name? Cheesy Creamed Spinach basically asks: what if spinach got a velvet blanket of cream and a gooey cheese hug? Sounds dramatic, but that’s the charm — and who doesn’t love drama on a dinner plate? Where did the name come from — a posh French kitchen or your friendly neighborhood diner? Maybe both. And as the old adage goes, “the way to a man’s heart is through his stomach.” Whether you’re feeding a crowd or sneaking veggies onto picky plates, this dish makes spinach feel like a treat. Try it and see how quickly it disappears.
Why You’ll Love This
- Creamy comfort: The star here is the luscious, silky sauce that clings to tender wilted spinach and melts into every forkful. The mozzarella adds stretch while Parmesan brings savory depth.
- Budget-friendly: Fresh spinach is affordable and stretches when combined with milk and cream — meaning you get a rich side without breaking the bank.
- Flavor-packed finish: A pinch of nutmeg and garlic elevates the overall flavor, while an optional breadcrumb or extra cheese topping gives a satisfying golden finish.
If you enjoy indulgent vegetable sides, this is a great alternative to heavier dishes like Cheesy Bacon Mac and Cheese for balancing flavors. Make it tonight — your family will thank you.
How to Make
Quick Overview
This Cheesy Creamed Spinach is easy, fast, and deeply satisfying. You’ll wilt fresh spinach, build a simple roux, and transform milk and cream into a glossy sauce studded with melted cheeses. The result is creamy texture, rich flavor, and a nice contrast if you finish it under the broiler for a golden top. Prep is about 10 minutes, and cooking is roughly 10 to 15 minutes — about 25 minutes total to a cozy side.
Ingredients
- 1 lb fresh spinach, washed and stems removed
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg
Directions
- Prepare ingredients: Wash the spinach thoroughly and remove any tough stems. Mince the garlic and shred the mozzarella if not pre-shredded. Measure the milk and cream so everything is ready.
- Melt butter: In a large pot or deep skillet over medium heat, melt 2 tablespoons of unsalted butter until it foams but does not brown.
- Sauté garlic: Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Wilt the spinach: Gradually add the fresh spinach to the pot in handfuls, stirring as you go so it wilts evenly. This should take 2 to 3 minutes until all the greens are collapsed.
- Make the roux: Sprinkle 2 tablespoons of all-purpose flour over the wilted spinach and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
- Add liquids: Slowly pour in 1 cup whole milk and 1/2 cup heavy cream in a steady stream, stirring constantly to prevent lumps. Continue cooking for 2 to 4 minutes until the mixture thickens into a sauce.
- Melt the cheese: Reduce heat to low and add 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Stir until cheeses are fully melted and the sauce is smooth.
- Season: Taste and season with salt, pepper, and a pinch of nutmeg. Adjust seasoning to your preference.
- Serve or bake: Remove from heat and serve immediately as a side dish or pile onto toasted bread for creamy spinach toast. Optional: Heat oven to 375 F. Pour the mixture into a medium baking dish, top with a bit more cheese, and bake for 10 to 15 minutes until the top is bubbling and golden.
What to Serve With
- Roasted or grilled chicken: The creamy spinach pairs beautifully with simply seasoned roasted chicken or pan-seared breasts.
- Steak or pork chops: A rich steak or pork chop complements the decadence of the cheese sauce.
- Toasts and casseroles: Spoon over toasted artisan bread or serve alongside rice pilaf or buttery mashed potatoes.
- Fresh salad: A bright green salad with lemon vinaigrette cuts through the richness and balances the meal.
- Wine or beverages: Pair with a crisp Chardonnay or a light-bodied red like Pinot Noir, or offer sparkling water with lemon for a non-alcoholic choice.
Top Tips for Perfecting
- Use fresh spinach for the best texture; baby spinach works well if you prefer smaller leaves.
- Squeeze excess water: If your spinach seems very wet after wilting, press gently with a spoon to remove extra liquid so the sauce doesn’t become watery.
- Cheese choices: Use a good melting cheese like low-moisture mozzarella and a flavorful aged Parmesan. For a sharper bite, swap half the mozzarella for Gruyère.
- Avoid overheating: Keep the heat low when adding cheese to prevent graininess — stir gently until melted.
- Optional broil finish: For a crispy top, broil for 2 to 3 minutes after baking, watching closely to avoid burning.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Cream-based dishes can change texture when frozen. You can freeze this dish for up to 1 month, but expect slight separation on thawing; reheat gently to recombine.
- Reheating: Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk or cream if the sauce has thickened too much. Microwave reheating works — heat in 30-second bursts, stirring between intervals.
- Best practice: If planning to bake and freeze later, cool completely, cover tightly, and label with the date.
FAQs
Can I use frozen spinach instead of fresh?
Yes. Thaw and drain frozen spinach thoroughly, squeezing out excess water before adding to the skillet. Use about 16 ounces frozen (drained) to replace 1 pound fresh.
Is there a lighter version of this recipe?
You can reduce richness by substituting half-and-half for heavy cream and using reduced-fat milk. Use less cheese or a combination of low-fat cheeses, but expect a milder flavor and slightly thinner texture.
Can I make this ahead for a party?
Yes. Prepare up to the step before adding cheese, cool, and refrigerate. When ready, warm gently, add cheeses, and finish. If baking, assemble and bake just before serving.
How do I prevent the sauce from becoming grainy when reheating?
Reheat slowly over low heat and add a splash of milk to loosen the sauce. Stir gently and avoid boiling, which can cause separation.
Can I add other vegetables or proteins?
Absolutely. Sautéed mushrooms, caramelized onions, or cooked diced ham pair wonderfully. Fold in cooked, cubed chicken for a more substantial dish.
Conclusion
This Cheesy Creamed Spinach is an easy, crave-worthy side that transforms simple spinach into something decadent and memorable. It’s quick to prepare, budget-friendly, and perfect for weeknights or special dinners when you want comfort without fuss. If you want to compare variations or see another classic take on this dish, check out this Cheesy Creamed Spinach Recipe and this Cheesy Creamed Spinach for more inspiration. Try it tonight and share a bowl — good food brings people together.
Cheesy Creamed Spinach
Equipment
- Large Pot or Deep Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Fresh Spinach Washed and stems removed
- 2 tablespoons Unsalted Butter
- 2 cloves Garlic Minced
- 2 tablespoons All-Purpose Flour
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- Salt To taste
- Pepper To taste
- Nutmeg A pinch
Instructions
- Prepare ingredients: Wash the spinach thoroughly and remove any tough stems. Mince the garlic and shred the mozzarella if not pre-shredded. Measure the milk and cream so everything is ready.
- Melt butter: In a large pot or deep skillet over medium heat, melt 2 tablespoons of unsalted butter until it foams but does not brown.
- Sauté garlic: Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Wilt the spinach: Gradually add the fresh spinach to the pot in handfuls, stirring as you go so it wilts evenly. This should take 2 to 3 minutes until all the greens are collapsed.
- Make the roux: Sprinkle 2 tablespoons of all-purpose flour over the wilted spinach and stir well to coat. Cook for about 1 minute to remove the raw flour taste.
- Add liquids: Slowly pour in 1 cup whole milk and 1/2 cup heavy cream in a steady stream, stirring constantly to prevent lumps. Continue cooking for 2 to 4 minutes until the mixture thickens into a sauce.
- Melt the cheese: Reduce heat to low and add 1 cup shredded mozzarella and 1/2 cup grated Parmesan. Stir until cheeses are fully melted and the sauce is smooth.
- Season: Taste and season with salt, pepper, and a pinch of nutmeg. Adjust seasoning to your preference.
- Serve or bake: Remove from heat and serve immediately as a side dish or pile onto toasted bread for creamy spinach toast. Optional: Heat oven to 375 F. Pour the mixture into a medium baking dish, top with a bit more cheese, and bake for 10 to 15 minutes until the top is bubbling and golden.