This Is the Best Creamed Spinach Recipe and I Will Die on That Hill

Some side dishes just feel like effort. You set them down on the table and everyone’s like, “Whoa, what’s the occasion?” That’s exactly the kind of energy creamed spinach gives — and honestly, we’re not mad about it.

Here’s the thing though: the best creamed spinach recipe doesn’t need to be complicated, expensive, or even all that time-consuming. It’s not some three-hour, holiday-only ordeal.

It’s just really good. And it goes with basically everything. You can make it on a random Wednesday night and suddenly feel like you’ve pulled off a restaurant meal without changing out of your hoodie.

Creamed Spinach Sounds Fancy, But It’s Dead Easy

I used to think creamed spinach was only for people who owned white napkins and actual wine glasses. The name just sounds kinda formal. But I’m here to tell you, it’s mostly just spinach, cheese, milk, and a couple things from your spice rack. That’s it.

It comes together in one pan, takes maybe 15 minutes, and makes plain baked chicken or a tired piece of leftover pork feel like a real meal. Heck, I’ve even spooned it over toast and called it lunch. (No shame. It was delicious.)

The best part? Once you’ve made it once or twice, it’s burned into your brain. You don’t need to follow a recipe after that — just toss stuff into a pan, stir till creamy, and boom. Dinner upgrade.

Why This Side Is a Weeknight Hero

You know those meals where the main dish is… fine, but kinda boring? Like, it’ll do, but nobody’s writing home about it? That’s when creamed spinach steps in.

It turns basic into memorable. Chicken breast? Better with creamed spinach. Scrambled eggs? Yep, that too. Baked potato? Don’t even get me started — it’s basically a meal on its own when you add this stuff.

This recipe is creamy without being gluey, cheesy without being stringy, and loaded with fresh spinach that actually tastes good. You’re not hiding the spinach — you’re showing it off.

Budget-Friendly but Feels Fancy

At Pennywise Plates, we love a recipe that looks like it costs way more than it does. Spinach isn’t always the cheapest green, but if you catch it on sale or buy it frozen, you can make this dish for just a few bucks.

Everything else is basic pantry stuff — butter or oil, onion, garlic, milk, cornstarch, a bit of cream cheese or Parmesan if you’ve got it.

You can dress it up or strip it down. Add a splash of cream for richness or go all-in on low-cost substitutions. (Milk powder plus water works in a pinch. I’ve done it. It’s fine.)

And leftovers? They reheat like a dream. Sometimes I double the batch just so I have some to throw in scrambled eggs the next morning.

How I Learned to Love Spinach (for Real)

True story: I was not a spinach fan growing up. It was soggy. It was slimy. It smelled like defeat. The only way I’d eat it was if it came buried in lasagna, and even then, I’d try to pick around it.

Then I hit adulthood and started cooking for myself — and realized spinach could actually be amazing. Fresh spinach wilts down into the dreamiest texture when it’s handled right. It soaks up flavor without turning into mush. And when it’s wrapped in a warm, garlicky, cheesy sauce? Absolute gold.

Now, it’s a staple. I keep spinach in the fridge like most people keep milk or eggs. And when I’ve got 20 minutes and no clue what to make, this dish shows up like an old friend.

Little Tips That Make a Big Difference

There’s not a lot to mess up with this recipe, but here’s a few tricks that level it up:

• Use fresh spinach if you can. Frozen works in a pinch, but make sure to squeeze it out super well or your sauce will go watery.
• Soften the cream cheese ahead of time. Trust me. Cold cream cheese takes forever to melt and sometimes clumps up.
• Don’t skip the garlic. Even if you’re feeling lazy. Garlic is the difference between “meh” and oh yes.
• A little Dijon mustard goes a long way. Totally optional, but adds this subtle zing that wakes the whole thing up.
• Keep an eye on the sauce. If it gets too thick, add a splash of milk. If it’s too thin, let it simmer another minute or two.

Basically, treat it like mac and cheese’s leafy cousin. You want creamy, you want rich, and you want enough flavor to make the spinach shine without burying it in ten pounds of cheese.

What to Serve It With (Besides Everything)

Alright, so what does creamed spinach actually go with?

• Roast chicken or turkey — especially if you’re skipping gravy
• Grilled pork chops
• Seared steak — classic pairing
• Pan-fried fish — tilapia, salmon, or even cod
• Twice-baked potatoes — trust me on this one
• Pasta — stir it right in, add some extra cheese, and call it dinner
• Eggs — over-easy, scrambled, or even in a breakfast burrito

If you’re really into meal prepping, it’s also a solid way to sneak greens into lunches. Put it in a wrap. Add it to rice bowls. Stir it into leftover quinoa with whatever protein you’ve got hanging around. It’s like spinach magic.

Best Creamed Spinach Recipe

Ingredients

• 1 tablespoon olive oil
• ½ small onion, finely diced
• 2 cloves garlic, minced
• ¾ cup whole milk
• 1½ tablespoons cornstarch
• ¾ teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper
• 2 oz cream cheese, softened to room temperature
• 2 tablespoons Parmesan cheese, grated
• ¼ teaspoon Dijon mustard (adds depth and gentle tang without overpowering the dish)
• Pinch of ground nutmeg (optional, but classic for spinach-based cream sauces)
• 12 oz fresh spinach, washed and roughly chopped

Directions

1. Sauté the aromatics
   In a large skillet over medium heat, warm the olive oil. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and sauté for another 30 seconds, just until fragrant.
2. Thicken the milk
   In a separate bowl or measuring cup, whisk the cornstarch into the milk until fully dissolved. Slowly pour the milk mixture into the skillet, stirring constantly.
3. Season the sauce
   Add salt, pepper, Dijon mustard, and a small pinch of nutmeg (if using). Stir and bring to a gentle simmer. Cook for 2–3 minutes until the sauce thickens slightly.
4. Incorporate the cheese
   Add the softened cream cheese and grated Parmesan to the sauce. Stir gently until completely melted and smooth. If the sauce gets too thick, add a small splash of milk.
5. Wilt the spinach
   Add spinach by the handful, stirring after each addition. Allow it to wilt down before adding more, continuing until all of it is incorporated and coated in the sauce. Cook another 2–3 minutes until the spinach is tender but still bright.
6. Finish and serve
   Taste and adjust seasoning if needed. Serve hot as a side or spooned over baked potatoes, grilled chicken, or even pasta.

Final Thoughts From a Real Kitchen

Look, I’m not a fancy cook. I’ve burned toast. I’ve forgotten to salt pasta water. I’ve definitely run out of milk mid-recipe and subbed in coffee creamer (which… don’t do that, by the way).

But I can tell you this: this is the best creamed spinach recipe I’ve ever made. It’s simple, adaptable, and makes everything else on the plate taste better. It’s the kind of thing that makes you feel like you’ve got your life together, even if your laundry’s been sitting in the dryer for two days and dinner was supposed to be ready an hour ago.

So yeah. I’ll keep making this forever. And if you try it once, I bet you will too.

Before you go….here’s an easy Air Fryer Chicken Breast recipe to go with your creamed spinach!