This Spinach Maria-inspired creamed spinach is rich, smooth, cheesy, and finished with a gentle kick from red pepper flakes. It is an easy 30-minute side dish that works just as well for a weeknight dinner as it does for a holiday table. If you love creamy spinach with a little heat and plenty of melted cheese, this recipe is a simple way to make it at home.
This post includes helpful tips, substitutions, storage instructions, and a full recipe card for making creamy Spinach Maria-style creamed spinach at home.
💭 Why you’ll love this recipe
- A creamy spinach side dish with a little heat. Dijon mustard, red pepper flakes, onion, and garlic powder balance the richness of the cream and cheese while adding warm, savory flavor.
- Extra cheesy without cream cheese. Instead of cream cheese, this version uses mozzarella and Cheddar Jack for a gooey, smooth, and satisfying cheese sauce.
- Ready in 30 minutes. This easy creamed spinach recipe comes together quickly, making it practical for busy weeknights, dinner parties, and holiday meals.
- Make-ahead and freezer-friendly. You can prepare it up to 3 days in advance or freeze portions for later, which makes it a convenient side dish to keep on hand.
📋 Ingredients and notes
This easy creamed spinach recipe is inspired by Spinach Maria, a spicy creamed spinach casserole served at a steakhouse in east Tennessee. The dish is rich, cheesy, and lightly spicy, with a thick cream sauce that coats the spinach beautifully.
To make this recipe, you’ll need fresh spinach, butter, heavy cream, yellow onion, garlic powder, red pepper flakes, Dijon mustard, mozzarella cheese, Cheddar Jack cheese, and black pepper for garnish. Freshly shredded cheese gives the best texture and flavor because it melts more smoothly into the cream sauce.
Variations and substitutions
- Spinach. Fresh spinach gives the dish a bright green color, but frozen spinach also works well. If using frozen spinach, thaw it fully and squeeze out as much water as possible before adding it to the sauce.
- Heavy cream. Heavy cream gives the richest texture. For a slightly lighter version, use half and half or whole milk. Avoid lower-fat milk, as it will not create the same creamy finish.
- Cheese. Mozzarella and Cheddar Jack make the sauce gooey and flavorful. You can use cheddar instead of Cheddar Jack or add a little parmesan for extra depth.
- Garlic. Garlic powder keeps this recipe quick and easy. If using fresh minced garlic, sauté it with the onions so it softens and releases its flavor.
- Spices. Dijon mustard and red pepper flakes add warmth and balance. You can also add a small amount of nutmeg or cayenne pepper, depending on your taste.
- Salt. The cheese usually adds enough salt, but you can add a pinch to the cream sauce if needed.
👩🏽🍳 How to make creamed spinach from scratch
A cast iron skillet works especially well for this creamed spinach because it can go from stovetop to oven. If you do not want to bake the topping, use any large skillet and simply add all the cheese directly into the sauce. If your skillet is not oven-safe, transfer the spinach mixture to a baking dish before melting the final layer of cheese.
Step 1:
If using fresh spinach, blanch it briefly in a pot of hot water, then drain it well. You can place the spinach in an ice bath to help preserve its color. Chop the blanched spinach if you prefer smaller pieces, or leave it as is for a more rustic texture.
Step 2:
If you plan to bake the cheese topping at the end, preheat the oven to 350°F.
Step 3:
Melt the butter in a cast iron skillet or oven-safe skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes, until softened and fragrant.
Step 4:
Pour in the heavy cream and stir until small bubbles begin to appear. Reduce the heat to low, then add the Dijon mustard, garlic powder, and red pepper flakes. Let the mixture come to a gentle simmer.
Step 5:
Add the mozzarella and 4 ounces of the Cheddar Jack cheese. Whisk until the cheese melts into a thick, creamy sauce. If you are skipping the oven step, add all of the cheese now.
Step 6:
Squeeze as much excess water as possible from the spinach, then add it to the cheese sauce. Stir until the spinach is evenly coated and the mixture is creamy throughout.
Step 7:
Sprinkle the remaining 2 ounces of Cheddar Jack over the top. Bake for 3 to 4 minutes, or until the cheese melts. Finish with extra red pepper flakes and black pepper, then serve hot.
Shruthi’s Top Tip
To thaw frozen spinach, place it in a colander and run cold water over it until fully thawed. Press it firmly with a clean kitchen towel or paper towels to remove excess moisture. This step is important because watery spinach can thin out the cheese sauce.
- Stir the heavy cream continuously as it heats so it does not scorch on the bottom of the pan.
- If the cheese sauce becomes too thick after adding the spinach, add a small splash of milk or cream until it reaches your preferred consistency.
- If baking the final cheese layer, watch it closely. The cheese should melt and bubble without browning too much.
👩🏽🍳 Troubleshooting FAQs
Yes. This recipe uses 24 ounces of fresh spinach, but you can substitute about 12 ounces of frozen spinach. Thaw it completely and squeeze out the excess water before adding it to the cheese sauce. You can skip the blanching step when using frozen spinach.
Bring a large pot of water to a rolling boil. Add the spinach and cook for about 1 minute, then drain it in a colander and rinse with cold water. Squeeze out the extra liquid and pat the spinach dry with a kitchen towel before adding it to the sauce.
Heavy cream creates the richest creamed spinach. For a lighter version, use half and half or whole milk. Lower-fat milk is not recommended because it will not create the same creamy, thick texture.
🍴 How to serve creamed spinach
Creamed spinach is a versatile side dish that can be served throughout the year. It is especially good with holiday meals for Thanksgiving or Christmas, but it also pairs well with everyday dinners. The creamy cheese sauce makes spinach more appealing for anyone who does not usually enjoy plain greens.
Serve this Spinach Maria-style creamed spinach alongside a hearty main dish, roasted vegetables, stuffed squash, or a savory Wellington-style entrée. It can also be served as a warm dip with tortilla chips, crackers, or vegetable sticks.
🍴 Storage and reheating suggestions
This creamed spinach casserole is a great make-ahead side dish. Prepare the spinach mixture up to 3 days in advance and store it in an airtight container in the refrigerator. If making it ahead, skip the final cheese topping and baking step until you are ready to serve.
To reheat, warm the spinach gently on the stovetop, then add the remaining cheese on top and bake until melted. If reheating from the refrigerator in an oven-safe dish, bake until hot and creamy.
This recipe is also freezer-friendly. Skip the final baking step, transfer the cooled creamed spinach to an airtight freezer-safe container, and freeze for up to 3 months. Individual portions are convenient for quick dinners.
To thaw frozen creamed spinach, place it in a microwave-safe container with a spoonful of water and heat in short intervals, stirring as it warms. You can also move it from the freezer to the refrigerator the night before and reheat it gently the next day.
🍴 More casserole recipes
If you enjoy cheesy casserole-style dishes, try more comforting vegetable casseroles and baked sides such as green bean casserole, spaghetti squash casserole, broccoli cheese casserole, and corn casserole with cream cheese.
Cheesy Green Bean Casserole
Spaghetti Squash Casserole
3 Ingredient Broccoli Cheese Casserole
Corn Casserole with Cream Cheese
If you tried this recipe, don’t forget to comment and rate it. ⭐⭐⭐⭐⭐
Creamed Spinach (Spinach Maria)
Ingredients
- 24 oz fresh spinach, or 12 oz frozen spinach
- ⅓ cup unsalted butter
- ½ yellow onion, diced
- 2 cups heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1.5 teaspoons red pepper flakes, divided
- 4 oz shredded mozzarella cheese
- 6 oz shredded Cheddar Jack cheese, divided
- 1 teaspoon black pepper, for garnish
Instructions
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If using fresh spinach, blanch it briefly in hot water, drain well, and set aside. Use an ice bath if you want to help preserve the bright green color.
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If baking the final cheese topping, preheat the oven to 350°F.
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Melt the butter in a cast iron skillet or oven-safe skillet over medium heat. Add the onion and sauté for 3 to 4 minutes, until softened.
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Add the heavy cream and stir until small bubbles appear. Reduce the heat to low, then stir in the Dijon mustard, garlic powder, and red pepper flakes. Simmer gently.
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Add the mozzarella and 4 ounces of Cheddar Jack. Whisk until melted and smooth. If you are not baking the topping, add all of the cheese at this stage.
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Squeeze out as much water as possible from the spinach, then stir it into the cheese sauce until fully combined.
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Top with the remaining 2 ounces of Cheddar Jack and bake for 3 to 4 minutes, until melted. Garnish with red pepper flakes and black pepper, then serve hot.
Notes
- If using frozen spinach, thaw it fully and squeeze out the excess water before adding it to the sauce.
- You can use cheddar instead of Cheddar Jack or adjust the cheese blend to suit your taste.
- Additional salt is usually not needed, but you can add a pinch to the cream mixture if preferred.
Nutrition
| Carbohydrates: 4g
| Protein: 13g
| Fat: 53g
Nutrition information is automatically calculated and should be used as an approximation.