Go Back
+ servings
overhead picture of creamed spinach cooking in a large skillet.
Print Recipe
4.80 from 5 votes


A creamy, dreamy, gourmet side dish of buttery wilted spinach in a homemade velvety butter sauce.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: best creamed spinach recipe, easy creamed spinach
Servings: 8
Calories: 183kcal



  • Heat olive oil in a saucepan or large skillet set over medium-high heat.
  • Add spinach to the heated oil and cook for 2 minutes, or until wilted, stirring frequently.
    I suggest cooking the spinach in 3 batches so it fits comfortably in the skillet, and cooks evenly. Use about a teaspoon of oil with each batch.
  • Remove from heat and transfer spinach to a cutting board; once it is cool enough to handle, chop up the spinach. Set aside.
  • Wipe down the saucepan.
  • Set saucepan over medium heat.
  • Add butter to the pan and melt it. Swirl around from time to time to melt nicely and prevent from browning.
  • To the melted butter add the onion and cook for 2 minutes, or until just softened.
  • Sprinkle flour over the onions; cook and whisk for 2 more minutes, or until lightly browned.
  • Add the milk in a slow stream while whisking; whisk until completely combined and the mixture begins to boil and slightly thicken.
  • Whisk in salt, pepper, paprika, and nutmeg.
  • Reduce heat to low and continue to cook for 5 minutes, whisking frequently.
  • Add the chopped spinach; stir to combine and continue to cook for 5 more minutes, stirring frequently, folding in the spinach as you stir. You want to mix and stir to completely combine the spinach with the sauce.
  • Remove from heat.
  • Taste for salt and pepper, and adjust accordingly.
  • Serve.


Calories: 183kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 349mg | Potassium: 415mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5947IU | Vitamin C: 16mg | Calcium: 131mg | Iron: 2mg