This creamed spinach is delicious, creamy and unctuous and a new favourite at our house. I've made it as a side for roasted meats and steaks and it always go down a spinach storm. It tastes like it took hours to create but it's ready in under half an hour.....Wallop.
This creamed spinach recipe is just so good. Packed full of flavour and super simple to create, it's my new favourite side and I can't wait to make it again.
Rich and earthy the deep garlic and cheese flavours are unctuously lightened and melded together by the cream as if the finest chef had extruded, water bathed and sous vided the pants off it. However it's a bung it all in recipe worthy of a place on anyone's weekend or special occasion table.
*There is a full printable recipe card at the bottom of this post*
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How Do I Make Creamed Spinach From Scratch?
I use frozen spinach for this wonderful recipe here. Goodness knows I am in need of some iron. You can use fresh but the frozen kind just seems to break down a little better for this dish.
I use a tomato and a red onion/shallots too. The tomato gives a little bit of acidity and the onion brings out the savoury.
I use Boursin Cheese to hit the spinach with a real punch of garlic and creamy cheese flavours. It melts on in there with the cream. What a bath.
The only other ingredients are salt, mature cheddar cheese and breadcrumbs. I love a tiny little crunch with the smooth and silky spinach.
Ingredients
All of this is put together in under 30 minutes. It's crazy.
Method
- I use my food processor to chop the onion and tomato finely but feel free to chop by hand. I fry them gently for a few minutes in a tbsp of olive oil until they start to soften.
- I add the frozen spinach into the saucepan with a splash of water. Keep the heat medium and stir about as the spinach melts. This will take about 5 minutes. Help the spinach to break down with your spoon or spatula.
- When the spinach is completely defrosted then add in the boursin in pieces. I try to remember to let it come to room temperature so that it melts in that bit easier. Add the cream and stir the filthy lot right in.
- Cover and let it bubble gently for 5 minutes until thick and gorgeous.
- Tip the lot into your baking dish. The size of the dish is worth getting right to keep the breadcrumb topping ratio correct. No one wants a big mouthful of breadcrumbs. I use a baking dish that is 20cm x 30 cm. Make sure that it is oven proof even though it is only going under the grill.
- Add the grated cheese on top followed by the breadcrumbs. You can do it the other way round so that the cheese is on top but I am not the greatest fan of grilled cheese...crazy I know.
- Put the whole lot under the grill for 5-10 minutes until bubbling and golden.
Tips
- Use frozen spinach but if you are using fresh use 3 x 200 grams bags. You will need to let each bag cook down before adding the next.
- Great with roasted meats and steaks.
- Get ahead by completely making it up to the pre grilling stage. Cover and set aside in the fridge. Place in a pre heated oven 180 C/350 F/Gas Mark 4 for 15 minutes before placing it back under the grill for the recommended time.
- Store any leftovers covered in the fridge.
- Reheat leftovers covered in a 180 C/350 F/Gas Mark 4 for 15 minutes or so. I would reheat covered in the microwave for individual portions.
- You can freeze creamed spinach for up to 3 months. Allow to cool before freezing in a container.
More Easy Sides
- Slow cooker mac & cheese
- Roast potatoes
- Mashed potatoes
- Dauphinoise potatoes
- Slow cooker dauphinoise potatoes
- Braised red cabbage
- Slow cooker red cabbage
- Cauliflower cheese
- Ratatouille
- Easy Roast Carrots
- Roasted Broccoli
Creamed Spinach
Ingredients
- 400 grams frozen spinach
- 1 medium tomato
- 1 red onion or 3 shallots
- 150 grams boursin
- 150 mls double cream
- 1 tbsp olive oil
- 30 grams breadcrumbs
- 40 grams mature cheddar
Instructions
- Finely chop the onion and tomato. Sautee for a few minutes until soft.
- Add the frozen spinach with a splash of water and cook down. Use your spoon or spatula to help the spinach break down/thaw. This will take about 5 minutes.
- Add the boursin cheese in pieces and add the cream. Let that melt and meld together. Cover and leave that to bubble until creamy and thick, about 5 minutes.
- Empty into your baking dish. Sprinkle over the cheese and breadcrumbs. Place under a hot grill for 5-10 minutes until bubbling and golden.
- Apply To Face With Big Gusset Problems.
Notes
- Use frozen spinach but if you are using fresh use 3 x 200 grams bags. You will need to let each bag cook down before adding the next.
- Great with roasted meats and steaks.
- Get ahead by completely making it up to the pre grilling stage. Cover and set aside in the fridge. Place in a pre heated oven 180 C/350 F/Gas Mark 4 for 15 minutes before placing it back under the grill for the recommended time.
- Store any leftovers covered in the fridge.
- Reheat leftovers covered in a 180 C/350 F/Gas Mark 4 for 15 minutes or so. I would reheat covered in the microwave for individual portions.
- You can freeze creamed spinach for up to 3 months. Allow to cool before freezing in a container.
Nutrition
All nutritional information is approximate and intended only as a guide.
More Special Sides
- Cauliflower Cheese
- Slow Cooker Red Cabbage
- Dauphinoise Potatoes
- Slow Cooker Dauphinoise
- Cauliflower Cheese
I would love to hear how you got in with my recipes.
Please feel free to comment below. I love a good old hairy chin wag.
Chloe Edges says
I never think to buy frozen spinach even though I buy lots of other frozen veg ? I'll try to remember to grab some as this looks perfect for a weeknight side ?
applytofaceblog says
Love a frozen spinach nugget x
Michelle Rolfe says
Great sounding quick side dish. Adding cheese to anything in my opinion is always a winner! Thanks for sharing and linking to #CookBlogShare. Michelle
applytofaceblog says
Thank you Michelle. I so agree x
Jo Allison says
That's the way to eat spinach! Perfect side dish! x
applytofaceblog says
Thanks Jo x
Rebecca - Glutarama says
Now this may not be one for the rest of my family but I don't care, I'm going to make this all for me!
applytofaceblog says
I'm in your camp x
louise Gunstone says
'unctuous'... fab word. Any recipe that uses that word to describe food goes to the top of my 'to cook' list. cheers.
btw, I've also had that experience of tights 'heading downwards' so i felt your pain... hilarious though.
applytofaceblog says
Thanks Lou, never again. Pop socks from now on x
Shell says
I found your experience so funny and such a familiar one.. don't you just hate when that happens! So glad you got yourself righted again.. gonna try this recipe, simple but sounds scrumptious 🙂
Jenny says
Thank you! Do let me know how you get on and don't forget to check your teeth!x