Side Dishes
This Copeland's creamed spinach recipe delivers the velvety, cheesy perfection that makes it a Southern classic—rich, creamy, and just crisp enough on top. The secret lies in a proper roux and the perfect balance of cream cheese and Gruyère, creating that signature luxurious texture.
I've perfected this dish over years of testing, ensuring every bite stays tender while the sauce remains velvety smooth.
The foundation of great creamed spinach is wilted spinach cooked just until tender, then folded into a creamy sauce made with butter, flour, and milk.
What sets this version apart is the addition of cream cheese for extra richness and Gruyère for a nutty depth that elevates it beyond basic creamed sides. The sauce should coat the spinach perfectly, creating a dish that's both comforting and elegant.
By the time you plate it, you'll have a side dish that's creamy, tender, and restaurant-quality—ideal for holiday meals or weeknight dinners. The golden cheese topping adds a satisfying crunch, while the spinach remains vibrant and flavorful.
This recipe delivers the same luxurious results you'd expect from a high-end restaurant, but with simple, tested techniques.
Whether you're serving it alongside roasted chicken or as a vegetarian main, this creamed spinach is versatile and always impressive. The method is straightforward, but the results are anything but basic. Let's get cooking!
Ingredients for copeland's creamed spinach
Fresh spinach, rich cheeses, and a velvety roux—this is the Southern classic you'll crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Spinach 🌿 | 12 oz | Baby spinach or tender leaves preferred |
| Unsalted Butter 🧈 | ½ cup | Cold for roux, European preferred |
| All-Purpose Flour 🌾 | ¼ cup | Sifted for smooth roux |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Cream Cheese 🧀 | 8 oz | Full-fat, Philadelphia brand preferred |
| Gruyère Cheese 🧀 | ½ cup | Freshly grated, nutty flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle aroma |
| Shallot 🧅 | ¼ cup | Finely diced, or sub onion |
| Heavy Cream 🥛 | ¼ cup | For extra richness (optional) |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Nutmeg 🌿 | ⅛ tsp | Freshly grated for warmth |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing drizzle |
The spinach is non-negotiable—organic baby spinach or tender leaves work best (no wilted bags!). For the cheese, Gruyère from Whole Foods or specialty shops delivers that signature nutty depth. I grab Philadelphia cream cheese from the refrigerated section—it melts smoother than block. The butter? European-style unsalted makes all the difference in the roux (Plugrá or Kerrygold if you're splurging). Shallots add subtle sweetness, but red onion works in a pinch—just dice it extra fine so it blends in.
No Gruyère? Parmesan or sharp cheddar (half the amount) gets you close, though the flavor won't be identical. Heavy cream optional but worth it for that restaurant-quality texture. The nutmeg is key—pre-grated loses potency fast, so buy whole and grate fresh. For the breadcrumbs, panko stays crispy longer than regular breadcrumbs. The olive oil at the end? Use a fruity, peppery EVOO—it brightens the whole dish. And trust me on the full-fat versions—low-fat cuts here make the sauce watery.
This reheats beautifully—just add a splash of milk to loosen it. Keeps 4-5 days in the fridge, but honestly tastes better the next day as flavors meld. For make-ahead, assemble everything except the breadcrumb topping, refrigerate, then bake before serving. The topping crisps in 5 minutes at 400°F. Portion into ramekins for elegant serving—perfect for holiday meals or weeknight dinners when you want to feel fancy.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s that easy—just wilt the spinach in butter, toss in flour and milk, and let the cream cheese melt into a velvety finish. No straining, no fuss, just pure satisfaction in 20 minutes.
- Rich Without Effort: That creamy sauce? It’s magic—thickened with just flour and milk, but the cream cheese gives it this unexpected depth. Honestly, it tastes like it took hours, but really? It’s just a few whisked ingredients.
- Leftovers That Shine: This dish actually improves the next day. Reheat it gently, and the flavors meld even more—perfect for quick lunches or a lazy Sunday brunch. I’ve even served it cold as a dip (yes, really).
- Budget-Friendly Luxury: Spinach, butter, milk—these are pantry staples that don’t break the bank. Yet, the result feels indulgent enough for company. Between us, I’ve fed six people with one batch and still had leftovers.
Step-by-step instructions for creamed spinach with cream cheese and Gruyère
Here's how to create this luxurious creamed spinach with a velvety texture and perfect balance of flavors.
Prepare the Spinach and Aromatics
Start by washing the 12 oz fresh spinach thoroughly and patting it completely dry with paper towels. Remove any tough stems and chop the leaves into rough 1-inch pieces. In a large skillet, heat 1 tablespoon of the extra-virgin olive oil over medium heat. Add the 2 minced garlic cloves and 0.25 cup finely diced shallot, cooking for 2-3 minutes until they become translucent and fragrant.
Add the prepared spinach to the skillet in batches, stirring gently until just wilted—about 2-3 minutes total. The spinach should collapse but still retain a vibrant green color. Remove from heat and set aside. This quick cooking preserves the spinach's freshness while developing the aromatic base for your dish.
Create the Creamy Roux Base
In a separate large saucepan, melt the 0.5 cup unsalted butter over medium heat. Once the butter has completely melted and begins to foam, whisk in the 0.25 cup all-purpose flour all at once. Cook this mixture, stirring constantly with a wooden spoon or whisk, for exactly 2 minutes until it forms a smooth, pale roux with a nutty aroma.
This roux is the foundation of your creamed spinach, so don't rush this step. The color should be a light golden hue—if it darkens too much, you'll get a bitter flavor. Gradually whisk in the 1.5 cups whole milk, adding it slowly to prevent lumps from forming. Continue cooking for 3-4 minutes until the mixture thickens noticeably and coats the back of a spoon.
Incorporate the Cheeses and Seasonings
Reduce the heat to low and add the 8 oz cream cheese to the saucepan, stirring constantly until completely melted and smooth. The mixture will look thick and luxurious. Then add the 0.5 cup freshly grated Gruyère cheese, stirring until fully incorporated and the cheese melts into the sauce. This is where the dish transforms from ordinary to extraordinary.
Add the wilted spinach to the cheese sauce and stir gently to combine. Season with the 0.5 tsp salt, 0.25 tsp freshly ground black pepper, and 0.125 tsp freshly grated nutmeg. The nutmeg adds a warm, aromatic depth that complements the creamy texture beautifully. Taste and adjust seasoning if needed—this is your chance to perfect the balance of flavors.
Finish with Cream and Topping
Return the sauce to medium-low heat and stir in the 0.25 cup heavy cream. Simmer gently for 2-3 minutes until the sauce reaches your desired consistency—it should coat the back of a spoon but still be smooth and velvety. If the sauce thickens too much, you can thin it slightly with a splash of milk or water.
For the final touch, transfer the creamed spinach to a serving dish and sprinkle evenly with the 0.25 cup panko breadcrumbs. Broil in the oven for 2-3 minutes until the breadcrumbs turn golden brown and crispy. This adds a delightful textural contrast to the creamy spinach beneath. Serve immediately while warm and enjoy the perfect combination of textures and flavors.
Pro Tips For Making Copeland'S Creamed Spinach
- Wilt Spinach Fast: Dump the raw spinach into the hot butter-flour slurry all at once—don’t add it gradually. The shock of hitting that boiling liquid wilts it instantly, and you’ll avoid the sad, limp texture that happens when you let it sit too long in the pan. (Yes, even if it looks like a lot, it’ll shrink down fast.)
- Use Room-Temp Cream Cheese: Take the cream cheese out of the fridge 30 minutes before mixing it in. Cold lumps of cream cheese turn your sauce into a greasy mess, and nobody wants that. If you’re in a rush, microwave it for 10 seconds—just don’t overdo it or it’ll get stringy.
- Low and Slow for Sauce: Once the milk comes in, drop the heat to actual low and stir like you’re painting a fence. I used to rush it, and the sauce would either break or taste raw. Let it simmer for 5-7 minutes, stirring often, until it’s thick enough to coat the back of a spoon—no more, no less.
- Salt the Milk Early: Add a pinch of salt (about ¼ teaspoon) to the warm milk before mixing it into the roux. It sounds weird, but it balances the richness of the butter and cream cheese without making the sauce taste flat. Trust me, your taste buds will notice the difference.
Serving suggestions for this recipe
Elegant Plating Ideas
For a restaurant-worthy presentation, transfer the creamed spinach to a pre-warmed oven-safe dish and top with panko breadcrumbs as directed. I love using shallow ceramic ramekins (like Le Creuset) for individual servings—they keep the dish warm and look stunning on the table.
Drizzle with extra-virgin olive oil and a pinch of freshly cracked black pepper right before serving for a pop of color and brightness. 💫
Classic Pairings
This creamy spinach shines alongside roasted chicken or herb-crusted pork tenderloin, where its richness complements the savory proteins. For vegetarian meals, serve it with garlic mashed potatoes or crusty sourdough bread to soak up every last bit of sauce.
I often pair it with a crisp Chardonnay—its buttery notes mirror the dish's creaminess beautifully.
Holiday Presentation
For Thanksgiving or Christmas, arrange the creamed spinach in a large cast-iron skillet and broil until the top is golden and crispy. Garnish with freshly grated nutmeg and a sprinkle of chopped chives for a festive touch.
Serve family-style in the center of the table with warm dinner rolls on the side. The nutmeg adds a warm, aromatic finish that feels especially cozy during the holidays. ✨
Make-Ahead Serving
Assemble the creamed spinach completely (except for the breadcrumb topping) up to 24 hours ahead and refrigerate. When ready to serve, reheat gently on the stovetop with a splash of milk, then transfer to a baking dish.
Top with panko and broil for 2-3 minutes until crispy. This method keeps the spinach vibrant and the sauce velvety—perfect for stress-free entertaining.
Vegetarian Main Dish
Transform this into a hearty vegetarian main by serving it in buttered dinner rolls or over wilted wild rice. Add a side of roasted Brussels sprouts or a simple arugula salad with lemon vinaigrette to balance the richness.
The Gruyère and cream cheese give it enough substance to stand alone, making it a satisfying centerpiece for any meal. 🌱
Garnish Like a Pro
A final drizzle of truffle oil (just ½ teaspoon) elevates the dish to gourmet status, adding earthy depth without overpowering. For a lighter touch, sprinkle with toasted pine nuts or crumbled bacon for a smoky contrast.
Fresh herbs like chives or parsley add a bright, fresh finish that cuts through the creaminess beautifully. Always garnish just before serving to preserve freshness. 💡
Nutrition facts
Frequently asked questions
Can I use frozen spinach instead of fresh?
Frozen spinach works in a pinch, but fresh is ideal for the best texture. If using frozen, thaw and drain it thoroughly first, then squeeze out all excess water with a clean towel. This prevents a watery sauce. For every 12 oz of fresh spinach, use 10 oz of frozen spinach to account for the moisture difference.
What makes this recipe different from other creamed spinach dishes?
The secret lies in the cheese combination: Gruyère adds nutty depth while cream cheese creates unmatched creaminess. The roux is cooked just until pale golden (not brown) to avoid bitterness, and the nutmeg brings warm aromatic notes. Most recipes skip the heavy cream or use mild cheddar—these upgrades make all the difference.
How do I fix a sauce that's too thick or too thin?
For a thick sauce, stir in 1-2 tablespoons of warm milk or water while whisking. If too thin, remove from heat and let it sit for 5 minutes to thicken naturally, or make a quick slurry with 1 teaspoon flour and 1 tablespoon cold water, whisking it in slowly. Never boil after adding cheese to prevent curdling.
Can I make this dish ahead of time?
Yes! Assemble everything except the breadcrumb topping up to 24 hours ahead and refrigerate. When ready to serve, reheat gently on the stovetop with a splash of milk, then broil for 2-3 minutes to crisp the topping. The flavors actually meld better overnight, making it perfect for holiday meals.
What's the best way to reheat leftovers?
Microwave reheating can make the sauce greasy. Instead, transfer to an oven-safe dish, cover with foil, and warm in a 350°F oven for 15-20 minutes. For extra creaminess, add 1-2 tablespoons of milk or cream before reheating. The oven method keeps the texture velvety and prevents separation.