Creamed Spinach (Like Boston Market)

"This is by far the best creamed spinach recipe that I have ever tasted! My mother got married in early Nov and my brother (a chef) served Bar-B-Qued Filet Mignon, oven roasted red potatoes, this creamed spinach, salad and garlicy cheesy bread - Talk about heaven!! The creamed spinach stole the show and 1/2 the guests left with the recipe! He found the recipe on the internet, it is a copy cat recipe of Boston Market's creamed spinach. (I think it's better)."
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Ready In:




  • In a saucepan over medium low heat, melt 3 Tbls butter.
  • Stir flour and salt into pan until creamed together.
  • Slowly stir in cream, then stir in cream cheese, increase heat to medium.
  • Constantly whisk until mixture becomes thick and smooth, remove from heat and set aside.
  • In a saucepan over medium-high heat, saute onions and garlic in remaining butter until transparent.
  • Add spinach and water to pan, reduce heat to low, cover.
  • Cook, stirring occasionally for 8 minutes.
  • Stir prepared sauce and Parmesan cheese into pan, stir until completely blended.

Questions & Replies

  1. Can you make this hours before and keep it warm to eat later? What is your recommendation?
  2. I could not find the usual blocks of frozen spinach so I bought the steamfresh kind in a bag. Can you cook the spinach in the bags and just add it to the sauce with Parmesan?
  3. Can you use almond flour as a substitute?
  4. Can i use a solid parmesan cheese & shred it for this recipe?
  5. Has anyone tried this in a slow cooker? Make the morning of?


  1. Absolutely fantastic recipe, and with apologies to Chef #1464947, you apparently did not follow the recipe. The measurements are perfect. I doubled this, as it freezes beautifully! I also ADDED about a half pound of crispy fried bacon, and crumbled it into the mixture. I then sprinkled fresh grated parmesan cheese over the top and baked it for about 20 to 30 minutes. I made it a second time, added a bit extra cream cheese and canned milk along with some shredded crab meat and artichoke hearts and served with tortilla chips as a dip. It disappeared so fast, it's almost like it never existed! A MAJOR HIT! Thank you.
  2. Side dish to accompany prime rib and loaded mashed potatoes. Delicious
    • Review photo by luvbbdoll94
  3. OH MY MY!!! This came out soooo good... The only thing I did differently was add a little more onion and garlic, and I used a 4 cheese freshly shredded blend of Asiago, Fontina, Parmesan & Provolone.... Will definitely make this again!
  4. We loved this delicious side. My husband commented that this is the best spinach he has ever eaten and I can only agree. I halved the recipe for the two of us and followed it precisely, except for adding the water in step 6; my thawed spinach still had moisture in it that I couldn't completely squeeze out, so I only added an extra tablespoon of water. Thanks for posting, Renee!
  5. I’ve been making this exact recipe for about a year or more. I made it three times in the past month. This creamed spinach recipe is the most delicious way to eat spinach. I worked at Boston Market and this recipe is identical. I have used the half and half, I’ve used heavy whipping cream and I’ve used plain whole milk in a pinch but try to have half and half available or heavy cream because plain milk will work but it’s not the same. I can’t say it enough. If you’re looking for a way to make spinach taste good, use this recipe: Thank you very much for whoever you are for posting this


  1. Added extra shaved Parmesan cheese. Roux turned out perfect. I suggest adding the cream cheese in small amounts in order for it to meld into sauce. I’m going to bake the creamed spinach and loaded taters just a few minutes while the roast is cookin closed oven door method. Yummy!!
  2. Made this tonight and it was very good. Instead of using two separate saucepans though, I made one minor change. I melted the butter, then sauteed the garlic and 1/2 Tbsp of dried minced onion before adding the flour to make the roux. Once I had made the thickened cream sauce, I just added the thawed (and squeezed) spinach that I had microwaved along with the Parmesan, stirred and served.
  3. I added a dash of nutmeg.
  4. I loved it! It's a really great and forgiving recipe. I substituted onion powder for the grated onion and grated parm in a can because I didn't know whether to use that or fresh. Also, I used a 12 oz bag of spinach rather than take a measly 2 oz out. I'm not sure that my opinion really counts considering I took so many liberties with the recipe. But what the heck, I was still fantastic!
  5. I made it exactly as written here.


Hi, My name is Renee. I am very happily married and have 3 grown married daughters and 6 absolutely precious grand-babies!! ?I LOVE to cook BUT I work outside the home full-time, My husband is self employed so I do his bookkeeping and I own a tie dye business so ANY free time I have at all is usually spent with the grand kids or doing some tie dye!!
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