Today I want t share with you how to make a delicious and comforting side dish of creamed spinach. This classic dish is made with tender cooked spinach leaves, combined with a rich and creamy sauce. The sauce is made from a simple combination of butter, flour, milk, and seasonings, and can be easily customized with your favorite ingredients. Whether you're serving it as a side to a special dinner or as a filling for an omelette, creamed spinach is sure to be a hit at your table. So, gather your ingredients and join me in the kitchen as I show you how to make this classic dish.
Remove the stems of the spinach leaves and steam in salty boiling water for about 1 ½ minutes. Plunge them in ice water to stop the cooking process, and squeeze as much water as possible using a potato ricer or your hands, or a kitchen towel.
In a saucepan, heat the butter, add the onion and cook for a couple of minutes. Add the flour and cook for a couple more minutes. Add the milk and cook for 5 to 7 minutes at low heat. Add the spinach and mix very well. Cook for a few more minutes again and add the cheeses (save a little to top the dish) and cook for another 5 minutes at low heat.
Pour the cooked mixture into a buttered lasagna pan and top the spinach with the extra cheese.
Bake in the preheated oven until golden brown.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Delicious and Easy Spinach Artichoke Dip Recipe Spinach Artichoke Dip is one of my all-time favorite party foods. It's creamy, delicious, and if you follow this recipe, easy to make. Plus,…
Made this for Christmas dinner with friends and family—only change….pinch of cayenne instead of “dash of hot sauce. It was so delicious—everyone was really happy! (Including me!) Loved the video, very helpful (and fun to watch)
Clifford H
on May 16, 2025 at 9:11 am
Making this spinach recipe today as a side for a prime rib birthday dinner. (Your prime rib recipe as well!)
Any objection to adding a bit of grated nutmeg?
Jerry Ferguson
on May 5, 2025 at 10:01 pm
The cooking directions neglected to tell me when to add the lemon zest and hot sauce. But the dish is still delicious.
Thank you for all of your recipes.
It certainly looks delicious. I do have a question. If I make it a day or two ahead of time, do I cook it first, then let it cool and then refrigerate it. Or do I just make it and then put that into the refrigerator. And then on the day that I need it, bake it after it has come to room temperature. Which is the better way to proceed.
Edward Jacobson
on November 30, 2024 at 5:08 pm
The video mentions the lemon juice, but not the recipe. The lemon juice should be mixed in with the spinach and cheeses to cut the fat. Same with salt and pepper. Also, lemon zest isn’t in the recipe, just the video. Put a little lemon zest on top before baking.
Tony Wormer
on March 24, 2023 at 11:57 am
Chef Jean-Pierre, wonderful tasting spinach dish. But when or at what point in the process do I add the lemon juice and lemon zest, s’il vous plait?
Chef Jean-Pierre
on March 26, 2023 at 4:06 pm
At the end or anytime during the recipe works! 😊
Worried creamed spinach maker
on March 10, 2023 at 10:19 pm
275 degrees Fahrenheit seems like a mistake, I am making this right now and after 15 mins it’s not even close to browning on top. I am worried and bumped up the oven to 400 Fahrenheit. Merci Jean Pierre, I am otherwise loving the recipe so far. The sauce is to die for so I am sure it will be delicious once out of the oven
Linda
on March 19, 2023 at 3:11 pm
Please reply to this oven temperature question chef because I’m making this right now and it’s not browning on 275 at all so what temperature did you mean to mention for cooking this recipe!!!!!!
Chef Jean-Pierre
on March 19, 2023 at 7:33 pm
The best you can do right now it turn your broiler on for a few minutes!
Angela
on October 8, 2023 at 6:34 am
I cover the top with Panko bread crumbs and aluminum foil. Remove the aluminum foil for the last few minutes for browning the bread crumbs. Nobody will care what the spinach looks like underneath. This recipe is so delicious. It is my new go-to for spinach. Merci and happy Canadian Thanksgiving to chef Jean-Pierre and the whole world.
Sean
on July 13, 2024 at 1:08 pm
Quick question – when your recipes call for flour, do you use self rising or all purpose flour? Also, for this spinach dish, what is the best type of cheddar to use that will compliment the dish? Mild? Sharp? White?
André Hamacher
on March 10, 2023 at 1:14 pm
I will use the recipe as a Mealprepp for my wife’s postpartum. Our second son will be born in April and we want to be well prepared. As our first son, currently two, loves spinach it should be perfect as a prepared dish in the freezer!
Many greetings,
And thank you for the recipe!
André
Susan Jennifer Church
on March 3, 2023 at 7:10 am
I love this recipe so much, my favourite way of eating spinach, which I was a bit low on today so added some chopped canned artichokes, worked very well.
Paul
on March 1, 2023 at 11:27 pm
I made this and couldn’t figure out what temp to cook it at. From the video I got temp to reheat at. Tried 350. Cooked for about 15 to 20 minutes until it was brown. Amazing flavor, but it was more like a pudding consistency. Ideas? Should I have left it in longer, or baked it at a different temp? Thanks.
Chef Jean-Pierre
on March 4, 2023 at 3:41 pm
The correct temperature to cook it is 275°F / 135°C. You certainly could have cooked a bit longer without hurting the consistency! 🙂
The Vito
on February 23, 2023 at 4:49 am
I made this last night for my friends, I tweaked one thing being the spicey_italian that i am 🙂 I added a mix of Italian Panko with garlic seasoning and blackening seasoning, and put a nice layer on the top then covered it with the extra cheese. I made it in the little serving ceramic bowls like you did and they looked at it and said “Oh no, this is too much, we can’t eat all this!!….” Once they tasted it the practically licked the plates clean.
They both said they loved the Crunch the panko on top made, they thought it was a great balance of creaminess and the texture of the crunch.
Another Amazzzzzzzzzzzing dish, thank you so much for what you do.
Sallie
on February 19, 2023 at 9:44 am
Can you use chopped spinach as a short cut?
Chef Jean-Pierre
on February 20, 2023 at 5:54 pm
Yes! 😊
Susan Jennifer Church
on February 13, 2023 at 7:42 am
5 stars because it was delicious but too liquiddy – maybe didn’t squeeze all the water out of the spinach, though I used my potato ricer.
Laura
on February 12, 2023 at 8:54 pm
I am trying to plan out my meal in which 2 things will require the oven and unfortunately, I only have 1 oven; about how long does it take to get the top brown? Thank you for your time and response.
Chef Jean-Pierre
on February 18, 2023 at 5:51 pm
15 to 20 minutes! 😊
Lesley
on February 12, 2023 at 6:00 pm
Approximately how many servings does this delicious looking dish serve? I’m thinking of cutting the recipe in half. Can’t wait to try it!
Thank you chef, I made this recipe last night and loved it.
I’ve kept it the fridge and I’ll use it as a side with your other recipes I follow.
As I live alone, I must admit, I’ve became a bit lazy regarding cooking. I decided I’m going to cook great meals for my self, and share them when I have visitors.
Jeff
on February 9, 2023 at 7:05 pm
What would you recommend as a main dish to go with this? Looking for vegetarian and meat main ideas. Thank you!
Kathleen Motamedi
on February 7, 2023 at 7:59 pm
I just added the garlic in with the butter and onion because I didn’t see where it was added in the recipe!
Chef Jean-Pierre
on February 10, 2023 at 10:57 am
Thank works! Thank you Kathleen!
IVAN RAITCHEV
on March 10, 2023 at 4:19 pm
This is something amazing! I am just wondering dear chef, which main dish it will go with, please? Any suggestions will be greatly appreciated. Beast regards. Ivan
Mary
on February 15, 2023 at 5:46 pm
Yes, I added the garlic after the onions were slightly cooked but before the milk.
Rita
on March 19, 2023 at 3:21 pm
I did the same thing with the garlic and added it to my onions and butter as well. It got nicely fragrant & was perfect.
Guillermo Garza Rangel
on February 6, 2023 at 5:56 pm
Hi Chef Jean Pierre, do you give cooking classes somehwere in the US? would be interested if you do
regadrs
Guillermo Garza
Chef Jean-Pierre
on February 18, 2023 at 5:12 pm
Thank you for your message Guillermo! Unfortunately, the Chef does not own a cooking school or a restaurant anymore. He retired last year from that business this year after 54 years to concentrate on my YouTube Channel! Thank you for watching the channel! 😀
Sam
on April 17, 2023 at 4:32 pm
The chefs YouTube show is great 👍. He consistently cracks me up. Great place to learn.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Made this for Christmas dinner with friends and family—only change….pinch of cayenne instead of “dash of hot sauce. It was so delicious—everyone was really happy! (Including me!) Loved the video, very helpful (and fun to watch)
Making this spinach recipe today as a side for a prime rib birthday dinner. (Your prime rib recipe as well!)
Any objection to adding a bit of grated nutmeg?
The cooking directions neglected to tell me when to add the lemon zest and hot sauce. But the dish is still delicious.
Thank you for all of your recipes.
It certainly looks delicious. I do have a question. If I make it a day or two ahead of time, do I cook it first, then let it cool and then refrigerate it. Or do I just make it and then put that into the refrigerator. And then on the day that I need it, bake it after it has come to room temperature. Which is the better way to proceed.
The video mentions the lemon juice, but not the recipe. The lemon juice should be mixed in with the spinach and cheeses to cut the fat. Same with salt and pepper. Also, lemon zest isn’t in the recipe, just the video. Put a little lemon zest on top before baking.
Chef Jean-Pierre, wonderful tasting spinach dish. But when or at what point in the process do I add the lemon juice and lemon zest, s’il vous plait?
At the end or anytime during the recipe works! 😊
275 degrees Fahrenheit seems like a mistake, I am making this right now and after 15 mins it’s not even close to browning on top. I am worried and bumped up the oven to 400 Fahrenheit. Merci Jean Pierre, I am otherwise loving the recipe so far. The sauce is to die for so I am sure it will be delicious once out of the oven
Please reply to this oven temperature question chef because I’m making this right now and it’s not browning on 275 at all so what temperature did you mean to mention for cooking this recipe!!!!!!
The best you can do right now it turn your broiler on for a few minutes!
I cover the top with Panko bread crumbs and aluminum foil. Remove the aluminum foil for the last few minutes for browning the bread crumbs. Nobody will care what the spinach looks like underneath. This recipe is so delicious. It is my new go-to for spinach. Merci and happy Canadian Thanksgiving to chef Jean-Pierre and the whole world.
Quick question – when your recipes call for flour, do you use self rising or all purpose flour? Also, for this spinach dish, what is the best type of cheddar to use that will compliment the dish? Mild? Sharp? White?
I will use the recipe as a Mealprepp for my wife’s postpartum. Our second son will be born in April and we want to be well prepared. As our first son, currently two, loves spinach it should be perfect as a prepared dish in the freezer!
Many greetings,
And thank you for the recipe!
André
I love this recipe so much, my favourite way of eating spinach, which I was a bit low on today so added some chopped canned artichokes, worked very well.
I made this and couldn’t figure out what temp to cook it at. From the video I got temp to reheat at. Tried 350. Cooked for about 15 to 20 minutes until it was brown. Amazing flavor, but it was more like a pudding consistency. Ideas? Should I have left it in longer, or baked it at a different temp? Thanks.
The correct temperature to cook it is 275°F / 135°C. You certainly could have cooked a bit longer without hurting the consistency! 🙂
I made this last night for my friends, I tweaked one thing being the spicey_italian that i am 🙂 I added a mix of Italian Panko with garlic seasoning and blackening seasoning, and put a nice layer on the top then covered it with the extra cheese. I made it in the little serving ceramic bowls like you did and they looked at it and said “Oh no, this is too much, we can’t eat all this!!….” Once they tasted it the practically licked the plates clean.
They both said they loved the Crunch the panko on top made, they thought it was a great balance of creaminess and the texture of the crunch.
Another Amazzzzzzzzzzzing dish, thank you so much for what you do.
Can you use chopped spinach as a short cut?
Yes! 😊
5 stars because it was delicious but too liquiddy – maybe didn’t squeeze all the water out of the spinach, though I used my potato ricer.
I am trying to plan out my meal in which 2 things will require the oven and unfortunately, I only have 1 oven; about how long does it take to get the top brown? Thank you for your time and response.
15 to 20 minutes! 😊
Approximately how many servings does this delicious looking dish serve? I’m thinking of cutting the recipe in half. Can’t wait to try it!
6 to 8 servings! 😊
Thank you chef, I made this recipe last night and loved it.
I’ve kept it the fridge and I’ll use it as a side with your other recipes I follow.
As I live alone, I must admit, I’ve became a bit lazy regarding cooking. I decided I’m going to cook great meals for my self, and share them when I have visitors.
What would you recommend as a main dish to go with this? Looking for vegetarian and meat main ideas. Thank you!
I just added the garlic in with the butter and onion because I didn’t see where it was added in the recipe!
Thank works! Thank you Kathleen!
This is something amazing! I am just wondering dear chef, which main dish it will go with, please? Any suggestions will be greatly appreciated. Beast regards. Ivan
Yes, I added the garlic after the onions were slightly cooked but before the milk.
I did the same thing with the garlic and added it to my onions and butter as well. It got nicely fragrant & was perfect.
Hi Chef Jean Pierre, do you give cooking classes somehwere in the US? would be interested if you do
regadrs
Guillermo Garza
Thank you for your message Guillermo! Unfortunately, the Chef does not own a cooking school or a restaurant anymore. He retired last year from that business this year after 54 years to concentrate on my YouTube Channel! Thank you for watching the channel! 😀
The chefs YouTube show is great 👍. He consistently cracks me up. Great place to learn.