Best Creamed Spinach Recipe
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.
Recipe Video
Ingredients
- One pound of fresh Spinach Leaves
- 4 ounces Butter
- 2 ounces Flour
- 1 cup of Red Onion diced
- 4 cups Whole Milk
- 2 tablespoons Garlic finely chopped
- 1 dash of Hot Sauce
- 1 tablespoon Lemon Juice
- 4 ounces of Cheddar grated
- 4 ounces of Gruyere or Swiss Cheese grated
- 2 tablespoons Parmesan grated
- 2 tablespoons Parsley chopped
- Zest of one Lemon
- Salt and Pepper taste
Instructions
Preheat Oven to 275°F / 135°C
- 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.
You can find the items below used in making this dish 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. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and 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 1.1 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.
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 1.1 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.
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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 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! 😀