Recipe

Rustic Creamed Spinach Recipe

Decadent, garlicky creamed spinach with crispy edges and a Parmesan finish. Cozy enough for holidays, fast enough for weeknights.

By Matt Campbell

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4.8

A cast iron skillet filled with rustic creamed spinach topped with golden toasted breadcrumbs and grated Parmesan on a wooden table

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If spinach has ever felt like a side dish you eat out of obligation, this is your redemption arc. This rustic creamed spinach recipe goes full comfort mode: tender greens, a velvety cream sauce, plenty of garlic, and just enough crispy, toasty topping to make you keep “testing” bites straight from the pan.

The vibe here is intentionally unfussy. No perfect puree, no fussy gratin layers. We are building big flavor with accessible ingredients, then finishing in the oven so the top gets golden and the edges get those little crisp spots that taste like the best part of lasagna.

Why It Works

Decadent and indulgent, not heavy and flat: Garlic, nutmeg, and Parmesan keep the cream sauce bright and savory.
Rustic texture: A mix of chopped spinach and a thicker sauce means it eats like a real side, not spinach soup.
Crisp edges and a crunchy top: A quick broil (or hot oven finish) gives you that restaurant-style payoff.
Flexible ingredients: Works with fresh spinach, frozen spinach, or a mix. Use what you have.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 to 4 days.

Reheat: Warm in a skillet over medium-low with a splash of milk or cream to loosen the sauce. Microwave works too, but stir halfway through so it heats evenly.

Freeze: You can freeze it for up to 2 months, but cream sauces can separate a bit. If it looks grainy after thawing, reheat gently and whisk in a spoonful of cream or cream cheese to bring it back together.

Leftover upgrade: Fold into scrambled eggs, stuff into baked potatoes, or pile onto toast with a fried egg and hot sauce.

Common Questions

Can I use frozen spinach?

Yes. Use about 16 to 20 ounces frozen chopped spinach. Thaw it completely and squeeze it very dry. Excess water is the number one reason creamed spinach turns loose and sad. Squeeze until no liquid drips, then squeeze again for good luck.

How do I keep creamed spinach from getting watery?

Two moves: (1) cook off moisture from fresh spinach before adding cream, and (2) if using frozen, squeeze it until no liquid drips. Also, let the sauce simmer for a minute or two so it thickens before baking.

What makes this “rustic”?

We chop the spinach, but not into a paste. The sauce is thicker, clingy, and a little chunky from onion and Parmesan. It is cozy, not precious.

Can I make it ahead?

Absolutely. Make the spinach and sauce up to 2 days ahead, refrigerate, then top with breadcrumbs and bake right before serving. Heads up: the sauce will thicken in the fridge. If it is cold from the fridge, add 5 to 10 minutes to the bake time (and a splash of milk if it needs loosening).

What if I do not have nutmeg?

Skip it, or use a tiny pinch of ground white pepper. Nutmeg is classic in cream sauces, but the dish will still be great without it.

Can I swap the cream cheese?

Yes. Mascarpone works great, and Boursin is also excellent if you want extra garlic and herbs. If you skip it entirely, add a little more Parmesan and simmer the sauce an extra minute so it tightens up.

Any allergy friendly tips?

This recipe contains dairy and gluten. For a gluten-free version, use gluten-free breadcrumbs and swap the flour for a 1:1 gluten-free blend.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (a 12-inch cast iron skillet is great)
Sheet pan or baking dish (if your skillet is not oven-safe)
Colander (for draining spinach)
Wooden spoon or spatula
Microplane or grater (for Parmesan)
Small bowl (for mixing the breadcrumb topping)

I used to think spinach was either salad or punishment. Then I started cooking in real kitchens where “vegetable side” still meant butter, garlic, and someone absolutely refusing to serve anything that did not taste good on its own. This dish is my home version of that energy. It is the kind of spinach that disappears first, mostly because people keep “just grabbing a little more” while the rest of dinner is getting plated.