This Creamed Spinach Bake is creamy, garlicky, and comes together with just a few basics. It’s an easy side that feels cozy but takes like… 20 minutes tops. Budget-friendly, not fussy, and yeah, it actually tastes good reheated.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 15 mins
- Flavor: creamy, garlicky, with a lil’ kick
- Great for: tired dinners, leftovers, potluck sides
Why I Like This Recipe
Not gonna lie, I made this the first time because I had three bags of frozen spinach and zero motivation. Wasn’t expecting much, but it turned out super creamy and kinda addicting? It’s now my emergency side when I don’t wanna think.
Ingredients
- 3 (10-ounce) bags frozen spinach
- 2 tbsp unsalted butter
- ¼ cup finely chopped shallots
- 2–3 garlic cloves, minced
- 6 oz cream cheese (room temp is best)
- 1 tsp kosher salt
- ¼ tsp red pepper flakes
- Fresh black pepper, to taste
- 2 tbsp breadcrumbs
- 2 tbsp grated Parmesan
How To Make Creamed Spinach Bake
- Preheat your oven: 375°F. Do it first so you don’t forget halfway through like I always do.
- Prep the spinach: Thaw it however — microwave or leave it out. Then wring it dry. Like really dry. Use a clean towel or a ton of paper towels.
- Cook your base: Melt butter in a pan. Toss in shallots, cook ‘til soft (like 3-5 mins). Garlic goes in next, quick stir — 20 seconds tops.
- Mix it all together: Add spinach, cream cheese, salt, pepper flakes, and some black pepper. Stir until it’s creamy and mixed. Should smell really good right about now.
- Top and bake: Scoop it into a small baking dish. Sprinkle breadcrumbs and parm on top. Bake 10–15 minutes ‘til golden on top and warm all the way through.

Tips for Success
- Spinach should be almost crumbly-dry. Like no puddles.
- Let the cream cheese sit out first or it’ll fight you in the pan.
- Breadcrumbs = crunch. Don’t skip ‘em.
- A pinch of nutmeg isn’t traditional but it kinda slaps.
- Parmesan can be pre-grated. This isn’t a gourmet moment.
Storage and Reheating
- Fridge: Good for 3 days in a sealed container. It holds up better than you’d think.
- Freezer: Yep, you can freeze it. Just thaw in the fridge and reheat.
- Microwave: 30 seconds at a time. Stir between. Cream cheese gets hot fast.
- Oven: Best bet. 350°F for 10–15 mins until warmed through. Top might even crisp up again.
Frequently Asked Questions
- Can I use fresh spinach?
You can, but you’ll need a lot. Like, a whole bunch (literally). Cook it down and squeeze it dry like the frozen stuff. - Can I make this dairy-free?
Sure. Use vegan cream cheese and skip the Parmesan or use a plant-based one. It won’t be identical but still decent. - What size baking dish works best?
An 8×8 or anything similar. You don’t want it too shallow or too deep. Just something that holds it. - Is this kid-friendly?
Yup — just go easy on the red pepper if your little one’s not into spice. - Can I double it?
Absolutely. Just use a bigger dish and maybe tack on a few extra minutes in the oven.
Common Mistakes and How to Dodge Them
- Forgetting to dry the spinach: I’ve made that mistake. It turns into soup. Squeeze. It. Out.
- Using cold cream cheese: It clumps and makes mixing a pain. Let it chill (like, warm up) on the counter.
- Baking it too long: It’s already cooked. You’re just warming it through and crisping the top. 10-15 mins, not more.
- Going light on salt: Spinach can taste flat without enough seasoning. Taste before it goes in the oven.
- Thinking breadcrumbs are optional: They technically are, but the texture? So worth it. Toasty top = game changer.
Nutrition Facts (Per Serving)
- Calories: 140 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 690mg
- Potassium: 240mg
- Total Carbohydrate: 7g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 6g
Creamed Spinach Bake Recipe
Course: Side DishCuisine: AmericanDifficulty: Baking4
servings10
minutes15
minutes140
kcalCreamy, garlicky baked spinach topped with breadcrumbs and Parmesan — fast, comforting, and super simple.
Ingredients
3 (10-oz) bags frozen spinach
2 tbsp butter
¼ cup chopped shallots
2–3 cloves garlic, minced
6 oz cream cheese
1 tsp kosher salt
¼ tsp red pepper flakes
Black pepper
2 tbsp breadcrumbs
2 tbsp Parmesan
Directions
- Preheat oven to 375°F.
- Thaw spinach and squeeze dry.
- Sauté shallots in butter, then add garlic.
- Stir in spinach, cream cheese, and seasonings.
- Transfer to baking dish, top with breadcrumbs and parm.
- Bake for 10–15 mins until golden and warmed through.
Notes
- Dry spinach well to avoid watery bake.
- Room-temp cream cheese mixes easier.
- Add nutmeg for depth, if you want.
- Leftovers reheat well — especially in the oven.