Name: Cheesy Creamed Spinach
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 10 oz fresh spinach (or 1 package frozen, thawed and drained); 2 tablespoons butter; 2 cloves garlic, minced; 1 tablespoon all-purpose flour; 3/4 cup milk or half-and-half; 2 oz cream cheese; 1/2 cup shredded mozzarella or cheddar; 1/4 cup grated Parmesan; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Pinch of ground nutmeg (optional)

This cheesy creamed spinach is rich, comforting, and full of creamy, garlicky flavor. I love how the fresh spinach wilts into a smooth, cheesy sauce that’s perfect as a side dish or even the star of the plate. It’s indulgent, yet simple—and always a crowd favorite at my table.

Why You’ll Love This Recipe

I like this recipe because it brings together everything I want in a comforting side: creamy texture, savory cheese, and just the right amount of garlic and seasoning. It pairs beautifully with roasted meats, grilled chicken, or even spooned over a baked potato. Best of all, it only takes about 20 minutes and uses one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh spinach (or frozen, thawed and drained)
Butter
Garlic, minced
All-purpose flour
Milk or half-and-half
Cream cheese
Shredded mozzarella or cheddar
Grated Parmesan
Salt
Black pepper
Nutmeg (optional, just a pinch)

Directions

I start by wilting the fresh spinach in a large skillet over medium heat with a splash of water. Once it’s wilted, I remove it and squeeze out any excess liquid, then chop it roughly.
In the same skillet, I melt butter and sauté the garlic for about a minute until fragrant.
I whisk in the flour and cook it for another minute to form a roux.
Slowly, I pour in the milk while whisking to make a smooth sauce.
I add cream cheese and stir until it melts, then mix in mozzarella and Parmesan until everything is smooth and melty.
I season the sauce with salt, pepper, and a pinch of nutmeg if I’m using it.
I stir in the chopped spinach and cook for another 2–3 minutes until everything is heated through and creamy.
I serve it hot, either on its own or as a side to a main dish.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and another 10–12 minutes to cook, so I can have it ready in under 25 minutes.

Variations

Sometimes I use frozen spinach for convenience—I just make sure it’s well-drained. For extra richness, I add a splash of heavy cream or a bit more Parmesan. I’ve also stirred in chopped cooked bacon or caramelized onions for added depth. For a spicier kick, I toss in a pinch of crushed red pepper flakes.

storage/reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I warm it gently on the stove or in the microwave in short bursts, stirring to maintain the creamy texture. If it thickens too much, I stir in a splash of milk to loosen it.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I use frozen spinach when I’m short on time. I thaw it completely and squeeze out as much water as possible before adding it to the sauce.

Can I make this ahead of time?

Definitely. I prepare it, let it cool, and refrigerate. When I reheat it, I stir frequently and add a splash of milk if needed.

What cheeses work best?

I usually go with mozzarella for meltiness and Parmesan for flavor. Cheddar works great too, or even Gruyère for a nuttier taste.

Is this keto-friendly?

Yes, this dish is naturally low in carbs, especially if I skip the flour or replace it with a low-carb thickener.

Can I bake it with breadcrumbs on top?

Absolutely. I transfer the cooked creamed spinach to a baking dish, top with breadcrumbs and extra cheese, then broil until golden and bubbly.

Conclusion

Cheesy creamed spinach is one of those sides that feels both elegant and comforting. It’s creamy, full of flavor, and endlessly adaptable. Whether I serve it on a holiday table or just alongside a weeknight roast, it always brings a cozy, satisfying finish to any meal.