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Easy Creamed Spinach

Recipe photo courtesy of David Loftus

Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.

Source: Everyday Food, April 2007
Total Time Prep Servings



Cook's Notes

When you're ready to prepare spinach, discard any yellow leaves and tough stems. Spinach can be gritty, so to clean it, swish it around in several changes of cool water until there's no grit left at the bottom of the bowl.

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How would you rate this recipe?
  • susancw207524
    7 AUG, 2018
    We love this recipe; but we are following the keto way of eating and I cannot find the nutritional information. Can anyone provide it?
  • ALR5866983DW
    29 OCT, 2017
    The measurements were way off! 2.5 pounds of spinach is at least 8 servings, not 4, so I had to increase everything to get it to resemble a 'creamed' recipe. The batch of spinach shown in the video was about 1/3 of what I ended up with. Misleading!!
    • ch3p3rincolor4do62
      2 APR, 2018
      OMG this creamy spinach recipe is so delicious went great with my chicken breast thank you for such great delicious recipe
    • leonierique
      19 MAR, 2018
      And everybody and anybody who cooks knows that spinach is NEVER cooked in boiling water. You wash the spinach leaves and cook it by wilting it in a pan with only the water which is clinging to the leaves. I agree with previous comment, spinach amounts were way off for this recipe.
    • smartdan
      26 DEC, 2017
      A “bunch” of spinach at my local grocer turned out to be half a pound, for $3. Very pricey to buy 2.5 lbs. Glad I saw your comment. I only used three bunches, and the rest of the measurements of the recipe came out perfect.
  • smartdan
    26 DEC, 2017
    Only use 1.5 lbs of spinach; 2.5 lbs is way off. Squeezing the water out of the spinach is very similar to squeezing water out of tuna. Don’t worry about the stems on the spinach leaves; they cook down and are quite edible. Recommend you shred the spinach as you are squeezing the water out. Don’t waste time trying to cut it up beforehand. Wasn’t crazy about the nutmeg. Someone else suggested adding pepper jack cheese; I think that’s a better suggestion.
  • MemeDixie
    15 MAR, 2011
    Love this recipe. I happened to have some roasted garlic cloves and I also used frozen spinach. I sprinkled a little fresh grated parmesean cheese on top for a nice finish and flavor.
    • robertroachland
      12 DEC, 2017
      Adding Roasted Garlic sounds wonderful, I will be sure to try the RG next time!I; I have also added More Parm. Loving this recipe!
  • Selena Mcfadden
    13 JAN, 2015
    I felt like this recipe was kind of lacking... I cooked it exactly as it said to, but when it was finished it was much too milky and watery and the flavor wasn't that great... so what I did was take the whole mixture, spinach and all and put it in a sauce pan cooked it down so it wasn't as water, added a little garlic powder and bacon and when I got it to where it was kind of stringy looking I took it out and it was great! :)
    • robertroachland
      12 DEC, 2017
      The Spinach needs to be as dry as possible before combining all other ingredients, TRY IT AGAIN! The more water is left in the Spinach, the more soupier it becomes! I've made this recipe dozens of times and it's NEVER failed! Then add things you like and let it become your recipe!!! HAPPY EATING!
  • angelenelamy
    9 JUL, 2017
    Super easy and delicious! I did make a few slight modifications just based on preference. I swapped the milk for heavy whipping cream which makes it a bit thicker. We are cheese lovers so I added a bit of monterey jack and fresh parmesan melted into the mixture as well. A little bit of red pepper flake adds a nice kick if you like to spice things up a bit. I make mine ahead of time and reheat in a ceramic dish in the oven on about 350 degrees for about 20 minutes. I like to experiment so I doctored this excellent basic recipe. It is fabulous as is as well so you can't go wrong with this one. It would make a nice appetizer with pita or tortilla chips.
  • abcparrilladas
    27 MAY, 2017
    I found it interesting to read great reviews about this recipe and another where one family decide to throw away the leftovers. I still decided to make the recipe exactly as it was written and this is what I discovered: TASTE Delicious. The white sauce was extraordinary and very easy to make. TEXTURE Terrible. The spinach turned out tough, rough, hard to chew and swallow. WHY? Just letting the spinach wilt in the boiling water for 1 minute is not enough and will not soften the spinach's fiber. WHAT TO DO Let the boiling water soften the spinach before removing and cutting. Since I did not want to throw away everything I added a cup of milk, covered the pot and let it simmer for 20 minutes until the spinach softened. It turned out excellent. Hope this helps!
  • tmcfizergmail
    14 APR, 2017
    This was my first time making creamed spinach and I had some sliced button mushrooms that I needed to use,so I sauteed them in butter and garlic and added them. It was delicious!! I loved that this recipe was so easy to follow. I making it again tonight to add with some steaks on the grill. Yum!
  • gglagrantgmail
    5 DEC, 2016
    I made the cream spinach for the first time and it was great. I got it right by following the receipe and everyone enjoyed it even the ones who claim they didn't like spinach.
  • JuliCooks
    2 DEC, 2014
    This turned out terrible for me. I made the recipe exactly as instructed, and I believed it turned out how it should have. However, the flavor was terrible. My household doesn't have picky eaters, but none of us could even finish eating our helpings of this. Everyone agreed this recipe was "not a keeper" and we threw away the whole bowl of leftovers. I do not recommend.

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