★ Why You’ll Love this Recipe ★
Homemade creamed spinach is a favorite of mine going way back to when I used to work at Boston Market. It was actually called Boston Chicken then. Remember that? Oh no. Am I old?
Creamed spinach is an easy holiday or pot luck side dish.
I love creamed spinach because it’s super easy to make and is a great alternative to green bean casserole for holiday get-togethers which, for us, typically happens for birthdays and other holidays like Thanksgiving, Christmas or Easter.
Easy Enough for Weeknights
You can make ahead and freeze and eat but it’s also easy enough to whip up as a side dish for a weeknight meal.
Just cut the recipe down according to your family size or make a big batch and freeze the leftovers for another day.
★ Ingredients You’ll Need ★
What ingredients do you need to make this homemade creamed spinach recipe?
Other than spinach of course, you will need: butter, flour, shallot, cream cheese, Parmesan cheese, nutmeg, sea salt, white pepper, and water chestnuts.
What if you don’t have a shallot?
What I love about shallots is that you get the flavor of onion and garlic all in one shot. It makes this dish quick and easy to prep. However, if you don’t have a shallot handy or can’t easily find them at your grocery store, you can substitute chopped onions and minced garlic in place of the shallot.
★ How to Make this Creamed Spinach ★
You can watch the video below the recipe below to see the process in action or check out this step by step guide for a quick glace and how it all comes together:
Here’s what’s involved:
- Melt butter.
- Add chopped shallots.
- Whisk in flour then add milk to cream your roux.
- Add cheeses, nutmeg, spinach and water chestnuts.
- Heat, stir then serve!
It surprisingly easy!
★ FAQs & Tips ★
This recipe is inspired by Boston Market’s creamed spinach. It’s well loved! But what makes Boston Market’s creamed spinach so good?
Boston Market’s creamed spinach is very rich and there’s a lot of spinach. Not too much cream which seems healthier and also better tasting.
Boston Market uses a blend of cream cheese and Parmesan cheese. However, if you don’t have Parmesan cheese on hand or don’t want to buy an extra ingredient, this creamed spinach recipe tastes just fine without it. I’ve made it both way.
If you’re looking to replicate Boston’s Market’s recipe at home, you’ll find adding a little Parmesan cheese will give you that familiar flavor.
What exactly makes this recipe for creamed spinach recipe better than others?
The secret ingredient that everyone is always surprised by and loves is the water chestnuts. The water chestnuts are very tiny but give an otherwise very creamy dish, a subtle crunch. They’re the perfect, refreshing complement to the rich flavor of the cream cheese too.
I’ve noticed even family members who don’t typically like spinach, usually go back for seconds. 😉
Can you freeze creamed spinach?
Yes. Freeze in an airtight container. Reheat using the microwave or heat in a small pot on the stove ove medium heat, stirring as you heat.
Want a creamier texture?
Add a little extra milk or creamer if it looks too dry. Sometimes the milk evaporates during the cooking process so, simply add some back in if that happens. You can add more milk at any time during the cooking process just give it a little time to heat up if you add it at the end.
Pin this creamed spinach recipe now so you can make it later!
How do you thicken creamed spinach?
In this recipe, I started with a roux, which thickens sauces using a combination of butter, flour, and milk. This combined with the additional diary ingredients creates a thick and creamy sauce. If that is not thick enough at the end you could add a slurry of cornstarch to thicken it even further.
What is the healthiest way to cook creamed spinach?
There are some creamed spinach recipes that use coconut cream or coconut milk instead of butter, flour, and milk. You need to have fat of some kind in order to give this recipe a creamy texture.
How long does creamed spinach last in the refrigerator or freezer?
You can place leftover creamed spinach in an airtight container and keep it in the refrigerator for up to three days or in the freezer for up to three months.
What to serve with this recipe
I like to make fried or baked pork chops to have with creamed spinach, as well as corn or lima beans, and roasted potatoes. This is also a delicious side dish to have with chicken or a nice steak.
★ Helpful Tools ★
Helpful tool for making this creamed spinach recipe:
Dutch Oven – Go from stove top to oven without changing pots
Oven Safe Casserole Dish – If you don’t want to invest in a dutch oven, a big casserole dish is perfect for transporting and reheating this side dish.
Silicon Whisk – Silicon so you don’t scratch your cookware
Ceramic Knife – Foods don’t stick to it and then roll away!
Cutting board – A no-brainier but maybe it’s time to upgrade yours or get a back up?
Silicon Spatula – Useful for scraping sides while stirring
Butter Dish with Lid – Room temperature butter is easier to work with.
Vintage Salt and Pepper Shakers – Okay, you don’t need these but I’m obsessed with mine. It literally makes me happy to shake salt.
★ More Recipes You’ll Love ★
Want more side dish ideas?
I have a few for you! Browse all my side dish recipes.
While you’re here, check out my other popular recipes.
How about some monthly recipe inspiration?
I usually send out an email once a month with seasonal recipe ideas. When you sign up, I’ll also send you a copy of the printable meal planner and grocery list I use.
Easy Homemade Creamed Spinach
- 2 tbsp butter
- 2 tbsp flour
- 1 large shallot diced
- 1 ½ cups milk or MORE as desired to thin out sauce
- 4 oz whipped cream cheese softened
- 2 tbsp shredded Parmesan cheese or more to taste
- ¼ tsp nutmeg
- ¼ tsp sea salt or more to taste
- ¼ tsp white pepper or more to taste
- 40 oz chopped frozen spinach, thawed and pressed 4 blocks
- 4 oz water chestnuts drained and minced
- 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.
- Stir in spinach and minced water chestnuts until thoroughly mixed. Let cook over low heat for about 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.