Cheesy Creamed Spinach Recipe - Allrecipes.com
Cheesy Creamed Spinach Recipe
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Cheesy Creamed Spinach
See how to make simple homemade creamed spinach. See more
  • READY IN 30 mins

Cheesy Creamed Spinach

Recipe by  

"This is a recipe for a delicious and cheesy creamed spinach. It's easy and tastes much better than any store bought or frozen versions. I made it for Thanksgiving and it was great!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
  2. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2009

excellent - with changes. I made it the way it was written the first time but thought there was way too much cream. The second time I sauteed the onion & garlic in butter, precooked & drained the spinach and added it to the pot and added about 1/4 cup 1/2 & 1/2, a heaping tablespoon of reduced fat cream cheese and about 1/4 cup parmesan and a pinch of freshly grated nutmeg and it was to die for. Rich and creamy...yum!

 
Most Helpful Critical Review
May 24, 2012

Of course I had high hopes for this and thought it would be delicious or I wouldn't have tried it...but I was let down. I didn't have provolone on hand (Hubs detests it with a passion) but I did have a good Italian Fontina. Unfortunately it was, "rich, heavy, and creamy."

 
Apr 17, 2009

Excellent! I thought the measurement of '6 slices provolone cheese, shredded' was a little funky so I diced my 6 slices and measured it. Its about 1 1/4 cups, equivalent to shredded, so about the same amount of provolone as cream, in case you are puzzled like me. I made this recipe as written. Yummy, garlicky-cheesy good. Thanks!

 
Jan 02, 2008

All my favorite ingredients - cheese, butter, garlic, cream and on! This had lots of flavor and was excellent. I was looking for something to mix with pasta, so it didn't matter that it was a bit thin due to using 1/2 and 1/2 instead of cream. It made quite a nice dish and thickened as it cooled. I'll do it again... thanks!

 
Jan 26, 2009

This was awesome but I just used things I had at home. I used whole milk to make this and only used about a cup. I never have cream so I wanted to make sure it was okay to use just milk. I used 2 cloves of fresh garlic, just a little minced onion, and salt and pepper to taste in a saucepan on the stove in the milk. I wilted the fresh spinach in the microwave for like 2 1/2 minutes in a steamer. I chopped it up and added it to the milk mixture. I just kept cooking more spinach until it looked like enough. I had a huge bag though so that is why I could just keep doing that. I sprinkled parmesan cheese on the top and it was perfect. Thanks for the starter recipe.

 
Aug 24, 2009

I used frozen spinach but other than that kept the recipe as is and it is WONDERFUL!!

 
Sep 07, 2011

Absolutely delicious. A few problems with the recipe though. #1 problem- 3 bags of spinach is not going to fit even in the biggest skillet. I used a giant pot until it wilted down then I finished the recipe in a deept skillet. #2 problem --For the beginner in the kitchen (not me) the measurement "6 slices of shredded provolone cheese" was not exactly accurate. How much is a slice? 1oz? Less? Not sure. You can't shred a slice of cheese either. LOL. Cups or ounces would be better or else it gets intimidating for someone to not know how much to actually use or doesn't know how to eyeball yet. If you've made creamed spinach before, not so scary since you know what it looks like while cooking. Otherwise more accurate measurements are better. I used about 9oz cheddar and parm combined. #3 problem--1 1 and 1/4c of liquid is too much. I used 1c heavy cream 1/4c half n half. The spinach is literally floating (albeit in a yummy cheesy garlicky sauce). I had to add a TBSP of flour to thicken the sauce. I would cut it down to 3/4c or add little by little to see as I go. I tried to squeeze as much water from the spinach but maybe that's why its too liquidy. I should have squeezed harder! This is a great base recipe to experiment with different cheeses and lower fat liquids and great for low carb dieters. YUMMM. Sorry about the critique on the actually recipe but I feel like no one should be afraid to cook and inaccurate recipes can easily scare a beginner.

 
Feb 20, 2008

I normally don't like spinach but this was amazing. The did substitue the cheese. I found a shredded blend of mozzarella and parmeasen cheese and that work out great. I also added less onions. Diffently will make this again.

 

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Nutrition

  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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