The Best Creamed Spinach Recipe

Must make! The Best Creamed Spinach Recipe | ASpicyPerspective.comWe’re sharing The Best Creamed Spinach Recipe we’ve ever made! A wonderful green side dish for the holidays.

The Best Creamed Spinach Recipe |
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Creamed Spinach.

These two words tend to have a strong impact on most people. Either a cringe effect, or a sigh of cozy nostalgia.

Today I’m serving up The Best Cream Spinach Recipe, in my humble opinion. It’s easy to make, either quickly on the stovetop or simmering all day long in a crockpot.

Making The Best Creamed Spinach Recipe |

It offers a vibrant grassy note with nutty parmesan, garlic, and spice. The texture is rich and luxurious. This is the perfect way to eat spinach in the cooler months.

I think even the most resistant spinach eater might have a change of heart after tasting this creamed spinach!

How To Make The Best Creamed Spinach Recipe |

When I’m in a hurry I make it on the stovetop in less than 20 minutes. However for big celebration meals, when I need all my burners for other dishes, I start The Best Creamed Spinach Recipe in the slow cooker and let it simmer all day.

It tastes amazing and rounds out comforting meals and holiday feasts. If you are someone who can’t serve a meal without a green vegetable, The Best Creamed Spinach Recipe is a true winner.

Best Ever Creamed Spinach Recipe |

Forget the green salad that will, no doubt, be overshadowed on the Thanksgiving and Christmas table. This year serve creamed spinach along with your mashed potatoes and ham.

You’re family will thank you!

Best Creamed Spinach Recipe |

The Best Creamed Spinach Recipe

Yield: 12+ servings

Prep Time:5 minutes

Cook Time:8+ hours

5 / 5 (2 Reviews)
Did you make this recipe?   Leave a review »
The Best Creamed Spinach Recipe - A fabulous Slow Cooker or Stovetop Creamed Spinach Recipe that pairs well with comforting holiday meals.


  • 4 - 9 ounce boxes frozen chopped spinach
  • 1/2 cup (1 stick) butter
  • 1 large sweet onion, peeled and chopped
  • 4 garlic cloves, minced
  • 1/4 cup all purpose flour
  • 2 3/4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated parmesan cheese


  1. Place the butter, chopped onions, and garlic in a large skillet. Set over medium heat and saute to soften, about 3-5 minutes. Stir in the flour and stir well to break up the clumps.
  2. Scoop the onion mixture into the crock of a large slow cooker. Add the frozen spinach, milk, salt, nutmeg, white pepper and cayenne pepper. Cover and turn on low.
  3. Slow cook for 8-10 hours until the mixture simmers and thickens. Stir every few hours. When ready to serve, stir in the parmesan cheese. Serve warm.
Stovetop Instructions: Cook the onions and garlic in butter as directed above, but do so in a large deep saute pan. Add additional ingredients to the saute pan (Step 2) and bring to a simmer. Simmer for 15-20 minutes, stirring occasionally, to thicken.  Stir in the parmesan cheese and enjoy!

Nutrition Information

Yield: 12+ servings, Serving Size: 12

  • Amount Per Serving:
  • Calories: 168 Calories
  • Total Fat: 11.9g
  • Saturated Fat: 7.3g
  • Cholesterol: 33mg
  • Sodium: 425mg
  • Carbohydrates: 9.6g
  • Fiber: 2.3g
  • Sugar: 3.9g
  • Protein: 7.8g
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15 comments on “The Best Creamed Spinach Recipe

  1. Emily @ Life on Foodposted November 11, 2016 at 7:52 am Reply

    Yum! Pinning for Thanksgiving! Love that you can throw it in the crock pot and forget about it till dinner.

  2. Veronica M Legutkoposted November 11, 2016 at 8:52 am Reply

    Do you thaw the frozen spinach before adding to the crockpot?

    • Sommerposted November 11, 2016 at 12:57 pm Reply

      Hi Veronica!

      You just drop it in frozen and let the slow cooker thaw it for you. :)

  3. Maria Lichtyposted November 11, 2016 at 11:47 am Reply

    Anytime the crockpot can do the work for me I’m in!

  4. Heather Christoposted November 11, 2016 at 1:42 pm Reply

    I have never had creamed spinach (isn’t that funny?!) but this looks really good!

  5. Marla Meridithposted November 14, 2016 at 7:06 am Reply

    This spinach is so tempting!!!

    Rating: 5
  6. Staci Callawayposted November 23, 2016 at 2:52 pm Reply

    I’m wondering if I am doing something wrong, my milk to spinach ratio seems off.  Should the spinach be covered in the crockpot or mostly exposed?

  7. Roxanne Apodacaposted November 23, 2016 at 9:28 pm Reply

    So good! does the recipe change at all if I use fresh spinach.

    Rating: 5
  8. Marilynposted February 4, 2017 at 5:16 pm Reply

    This looks so good, but for just my husband and I it might be too much, just wondering if you have ever frozen it in smaller servings after cooking? I am a big believer of cooking once and eating multiple times………..I will try it next week and let you know

    • Sommerposted February 9, 2017 at 8:55 pm Reply

      Hi Marilyn,

      I haven’t tried that, but don’t see why it wouldn’t work! :)

  9. Margie from New Yorkposted June 14, 2017 at 10:51 am Reply

    This recipe looks great. Would you have the same results if you left off the flour? Thanks!

    • Sommerposted June 17, 2017 at 9:26 am Reply

      Hi Margie!

      If you take out the flour, you might want to substitute something like cornstarch or arrow root powder as a thickener.

  10. Adrianposted November 17, 2017 at 9:26 am Reply

    I loooove cream spinach! What size crock pot did you use in the picture? I’m just wondering if I’d be able to use by 9×13 casserole crock pot without it over flowing. Also in the pictures, it looks a little soupy. Do you think if I let the spinach thaw a little and squeeze out some water it’d make it less soupy or too dry? What if I only used 1/2 a stick of butter to cut down on the fat?

    • Sommerposted November 17, 2017 at 10:32 pm Reply

      Hi Adrian,

      I used a 6 quart slow cooker. 9 X 13 inch pans are about 3 quarts. So even though the crock isn’t full to the top, I think you might need a larger pan. You can squeeze out the liquid if you like, but the spinach does firm up a little as it cools. As for butter, feel free to adjust to your liking. Happy Cooking!

  11. micheleposted November 26, 2017 at 1:04 am Reply

    too watery. spinach needs to be thawed and drained.