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★ Why You’ll Love this Recipe ★
This creamed spinach is easy side dish using fresh or frozen spinach. This dish is always a hit at holiday dinners. It's a great vegetarian addition to your Thanksgiving or Christmas menu.
Simply Delicious
The spinach is seasoned with shallots, Parmesan cheese and white peppers. Made creamy with creamed cheese and a butter + flour roux. Finally, water chestnuts add a perfect amount of crunchy texture to this otherwise thick and rich dish.
Creamed spinach is an easy holiday or pot luck side dish.
What's special about this recipe is the water chestnut. They are a nice little surprise that everyone raves about. They add just a little crunchy which perfectly balances out the thick, creamy texture of this side dish.
A Green Bean Casserole Alternative
This recipe is easy to make and is a great alternative to green bean casserole for holiday meals like Thanksgiving, Christmas or Easter.
Freezer Friendly
This tasty side dish can also be made in a big batch and frozen in portions. Reheat for a quick side dish with dinner, any day of the week.
Inspired by Boston Market's Creamed Spinach
Creamed spinach became a favorite of mine back when I worked at Boston Market. I loved their version and eventually started making creamed spinach at home, adding water chestnuts for a little crunch. It's now one of my favorite sides to make for holiday dinners.
Boston Market uses a blend of cream cheese and Parmesan cheese. If you're looking to replicate Boston's Market's recipe at home, you'll find this combination along with the garlic-oniony taste of the shallot, really nails the flavor. My own addition is the water chestnut. They add a fun crunch which you can skip, but I recommend trying!
★ Ingredients You'll Need ★
This homemade creamed spinach comes together with simple ingredients, including fresh spinach, cream cheese and Parmesan. Water chestnuts add a light crunch that makes this version a little different from classic creamed spinach.
- Butter. Salted butter works best, but margarine can be substituted.
- Flour. All-purpose flour combines with the butter to form a roux that thickens the sauce.
- Shallot. Adds mild, slightly sweet onion flavor. Sweet onion can be substituted; add a little garlic for extra flavor if you'd like.
- Milk. Combines with the butter and flour to create the creamy sauce.
- Cream cheese. Whipped cream cheese blends quickly, but block cream cheese works too.
- Parmesan cheese. Grated, shredded or freshly grated Parmesan all work.
- Nutmeg. Just a pinch adds warmth and balances the spinach.
- White pepper. Adds mild, earthy flavor without the visible specks of black pepper. Black pepper can be substituted.
- Frozen spinach. Use frozen chopped spinach, thawed and squeezed very dry. Removing excess water is important to prevent a runny sauce.
- Water chestnuts. Add a subtle crunch that makes this creamed spinach a little different from the classic version.
★ How to Make this Recipes ★
Homemade creamed spinach is surprisingly easy to make. Cook the spinach, prepare the creamy sauce, then combine everything with the water chestnuts and Parmesan. It's ready in about 20 minutes and can be made ahead for holiday meals.
Here's what's involved:
- Melt butter.
- Add chopped shallots.
- Whisk in flour.
- Add milk and whisk.
- Add cream cheese.
- Add Parmesan cheese.
- Add nutmeg.
- Add spinach and water chestnuts.
- Heat, stir then serve!
It's surprisingly easy!
★ Tips & FAQs ★
Creamed spinach actually tastes better made with frozen spinach because fresh spinach leaves are very watery when cooked down, leaving your creamed spinach tasting dull and a bit too earthy.
Creamed spinach pairs well with turkey, ham, beef and chicken. It's especially good as a Thanksgiving or Christmas side dish alongside mashed potatoes, stuffing and other holiday favorites.
Water chestnuts add a light, crisp texture that contrasts with the creamy spinach. They have a mild flavor, so they add crunch without overpowering the dish.
Yes. Creamed spinach is a great make-ahead side dish for Thanksgiving and Christmas. Prepare it a day ahead, refrigerate in an airtight container, then gently reheat before serving.
Yes. Freeze in an airtight container for up to 3 months. Reheat using the microwave or heat in a small pot on the stove over medium heat, stirring as you heat.
Store leftover creamed spinach in an airtight container and keep it in the refrigerator for up to three days.
The roux—made with butter, flour and milk—thickens the sauce. Add the milk gradually, using less for a thicker sauce. If the sauce gets too thick while cooking, simply stir in more milk as needed.
Try using a dairy-free milk or a low-fast milk. You can also replace butter with margarine if desired.
★ More Spinach Recipes ★
Want more side dish ideas?
Browse all my easy side dish recipes. Pin your favorites for holidays, meal-prep or to jazz up your weeknight dinners.
Creamed Spinach with Water Chestnuts
Equipment
Ingredients
- 2 tablespoon butter
- 2 tablespoon flour
- 1 large shallot diced
- 1 ½ cups milk or MORE as desired to thin out sauce
- 4 oz whipped cream cheese softened
- 2 tablespoon shredded Parmesan cheese or more to taste
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt or more to taste
- ¼ teaspoon white pepper or more to taste
- 40 oz chopped frozen spinach, thawed and pressed 4 blocks
- 4 oz water chestnuts drained and minced
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Instructions
- Thaw and press excess water from spinach using a colander. Set aside.
- In a small dutch oven or large skillet, saute shallots in butter over medium heat until translucent.
- Then whisk in flour until thick. Let bubble for about 1-2 minutes to reduce the floury taste.
- Slowly pour in milk then add cream cheese and parmesan cheese. Stir until a thick sauce is formed. Add salt, nutmeg and white pepper.
- Immediately stir in thawed and squeezed spinach and minced water chestnuts until thoroughly mixed. Reduce heat to low and simmer for 5 minutes, stirring occasionally, then it's ready to serve!
- If you need to transport this, put it in your crockpot and set to warm.
Joyce Nunnery says
I been looking for this recipe for a long time. Thank you.
Peg says
Just the two of us tonite so I made about a third of the recipe.
Out of cream cheese.
Didnt use milk.
Substituted with 1/4 c mayo,
1/4 c heavy cream and
1/4 c crema
Came out really good!
Bea says
Modified it a bit based on what I had on hand. Blanched some fresh spinach, and used Alfredo sauce instead of cream cheese and parmesan. It was outstanding!
Recipe but I used fresh spinach and just 2% milk it came out excellentMary says
Great Recipe but I used fresh spinach and just 2% milk it came out excellent
Amanda Jones says
Absolutely delicious and my family ate ALL of this dish
Jeanne Phayre says
Can you make this a day ahead and reheat it?
Angela G. says
Yes, you can refrigerate or freeze it then microwave it, stirring every 2 minutes until it’s hot. Or heat it on the stove top over medium heat, stirring frequently. You may need to add a splash of milk since some liquid may evaporate when reheating.
Donna A Pollock says
The best creamed spinich I have ever had. I love the recipe. I myself used half and half instead of mik to make it richer. It was so good. I could have eaten the whole pan of it. Thank you
Angela G. says
Hi Donna, glad you liked it so much! I freeze it in sections snd gave it for lunch sometimes.
Diane says
This creamed spinach sounds good. When my grandmother made it, she would brown the chopped onion in butter, pour in heavy cream and then the spinach and cook it until done. It was delicious.
Judy says
Would this Creamed Spinach freeze well?
Angela G. says
Yes, it freezes very well. Just reheat it on the stovetop or microwave it. Stir until it's evenly heated.
Mikala says
Loved this! The water chestnuts are phenomenal.
Angela G. says
Hi Mikala, glad you enjoy the recipe and the water chestnuts — that’s my favorite part too!
Claudia says
Can cream cheese from a block be used or must it be whipped cream cheese? Thanks
Angela G. says
Hi Claudia, block cream cheese works just fine, it just might take a little longer to melt and blend in which is why I prefer the whipped if possible.
Machelle says
This was awesome? I had no chestnuts but was still DELISH
Angela G. says
Thanks for the feedback, Machelle! So glad you enjoyed it. 🙂
Maggie says
Could you use fresh spinach?
Angela G. says
Yes, you can definitely use fresh spinach! Just use the same amount of ounces. Once the spinach wilts, it shrinks a lot so you may need several bags. Thanks for asking!
Nancy Koch says
the recipe calls for milk but he directions refer to half and half.....what do you prefer for this recipe?
Angela Gast says
Gah! I’m clearly always indecisive about this ha ha. I usually use whatever I have. Half and half will give you a richer flavor. If you prefer a lighter, less creamy taste and fewer calories and fat, then milk will be your best bet. Both are truly good so I don’t think you’d be dissatisfied with either one.