This classic creamed spinach is smooth, rich, and full of comforting flavor. I combine fresh spinach with a creamy, savory sauce made from butter, milk, flour, garlic, and onion, plus a touch of nutmeg for warmth. It comes together quickly and turns any meal into something special.

Why You’ll Love This Recipe

I love how fast this dish is to prepare while still tasting indulgent and restaurant-worthy. The spinach stays bright and tender, the cream sauce is velvety, and the whole recipe feels both simple and elevated. I can pair it with almost any main dish, and it always delivers.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

24 oz fresh baby spinach
1/2 cup salted butter (plus 3 tablespoons for wilting the spinach)
1/2 medium onion, finely chopped
3 garlic cloves, finely chopped
1/2 cup all-purpose flour (8 tablespoons)
2 cups whole milk, warmed
Pinch of ground nutmeg
Salt and black pepper, to taste
Optional: 1/4 cup grated Parmesan cheese

Directions

Melt 3 tablespoons of butter in a large pan over medium heat. Add the spinach in batches and cook for 4–5 minutes until wilted. Transfer to a colander and press firmly to remove as much liquid as possible. Set aside.
In a medium pot, melt the remaining 1/2 cup butter over medium heat. Add the flour and whisk to form a roux. Cook for 2–3 minutes until light golden.
Add the chopped onion and garlic and cook for 1 minute until fragrant.
Slowly pour in the warmed milk while whisking constantly. Continue to cook for about 5 minutes until thickened and smooth.
Season the cream sauce with salt, pepper, and the pinch of nutmeg.
Add the drained spinach to the sauce and stir gently to combine. If using Parmesan, stir it in until fully melted. Serve warm.

Servings And Timing

Servings: 8 side portions
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add a pinch of cayenne for subtle heat.
Stir in Parmesan or Gruyère for extra richness.
Use half-and-half in place of milk for a thicker, creamier texture.
Swap fresh spinach with two 10-oz packages of frozen spinach (thawed and fully squeezed dry).

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for 3–4 days. When reheating, I warm it gently on the stovetop over low heat. If the sauce thickens too much, I add a small splash of milk to bring back the creamy consistency.

FAQs

Can I make this ahead of time?

Yes, I can prepare it completely and refrigerate it. When ready to serve, I reheat it gently and adjust the consistency with a bit of milk if needed.

Why is my creamed spinach watery?

This usually happens when the spinach is not squeezed dry enough. I always make sure to press or wring it thoroughly before adding it to the sauce.

Do I have to use fresh spinach?

No. I can use frozen spinach as long as it’s fully thawed and squeezed dry.

Can I lighten the recipe?

I can use 2% milk instead of whole milk, but the sauce will be slightly less rich and creamy.

What can I serve with creamed spinach?

It pairs wonderfully with chicken, beef, fish, or vegetarian mains like roasted vegetables or baked tofu.

Conclusion

I find this classic creamed spinach to be the perfect combination of simplicity and richness. With just a few everyday ingredients and a straightforward method, I end up with a creamy, flavorful side dish that elevates any meal. Once I master the sauce and make sure the spinach is well-drained, the result is consistently smooth, luscious, and satisfying.