✔ Updated · cooked roux step, squeeze-dry spinach + make-ahead tips
My Boston Market creamed spinach recipe is a copycat-style take on the rich, velvety side: chopped spinach folded into a simple butter-and-milk white sauce with a spoonful of sour cream for a little tang.
At a glance
The one tip that matters: Squeeze the thawed spinach as dry as you can, then cook off any remaining water before the sauce goes in. Extra water thins the sauce and dulls the flavor.
Frozen spinach keeps it easy and affordable. Squeeze it as dry as you can, cook it down with a little onion, then fold in a quick, lump-free white sauce. It takes about 30 minutes with two pans and everyday ingredients, and it reheats well, so it works for a weeknight roast chicken or a holiday table. For more restaurant-style sides and mains, browse our copycat recipes. Frozen spinach also works well in our flaky spinach puffs.
Why You'll Love This Creamed Spinach
- Rich and velvety, with chopped spinach in a smooth white sauce and a little sour cream tang.
- Freezer-aisle easy: frozen spinach, butter, flour, milk, onion and sour cream.
- Make-ahead friendly, so it reheats beautifully for roast chicken, meatloaf or a holiday spread.
What Is Boston Market-Style Creamed Spinach?
Boston Market's creamed spinach is a classic rotisserie-chicken side: finely chopped spinach in a thick, mild cream sauce that is rich without overpowering the main dish. This copycat-style version builds it from two simple parts, a quick white sauce made from butter, flour and milk, and frozen spinach cooked down with a little onion. Sour cream goes in at the end for creaminess and a gentle tang.
The texture comes down to water. Spinach that is squeezed dry and cooked until the pan is dry soaks up the sauce and stays thick, while wet spinach turns it thin and bland.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Squeeze the spinach really dry. Two 10-ounce packages hold a surprising amount of water. Wring it out in a kitchen towel, and let anything left in the pan cook off completely before the sauce goes in.
- Cook the roux for a minute. Whisking the butter and flour over the heat for about 1 minute takes away the raw flour taste before the milk goes in. My mum taught me this one, and I still count it out loud.
- Add the milk slowly. With the pan off the heat, add warm milk about 2 tablespoons at a time at first, whisking well each time. Going slowly is what keeps the sauce lump-free. It feels fussy, but it's the little pro habit that makes this foolproof.
- Keep the heat low after the sour cream. Once the sour cream is in, warm the spinach through without boiling so the sauce stays smooth and doesn't split.
- Season at the end. Frozen spinach and sour cream vary in saltiness, so taste after everything is combined and adjust the salt and pepper then.
Boston Market Creamed Spinach (Copycat)
6
servings10
minutes20
minutes190
kcal30
minutesCopycat-style Boston Market creamed spinach: frozen chopped spinach squeezed dry, cooked down with a little onion and butter, then folded into a smooth, thick white sauce with sour cream for a rich, creamy and slightly tangy side dish.
Ingredients
- For the White Sauce
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup whole milk, warmed
1/4 teaspoon salt
- For the Spinach
2 tablespoons unsalted butter
2 tablespoons yellow onion, finely chopped
20 ounces frozen chopped spinach, thawed and squeezed dry (two 10-ounce packages)
1/4 cup water
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup sour cream
Directions
- Prep the Spinach
- Thaw the frozen spinach in the fridge overnight or on the microwave’s defrost setting. Wrap it in a clean kitchen towel and squeeze out as much liquid as you can.
- Make the White Sauce
- Melt 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for about 1 minute, until it forms a smooth, bubbling paste (a roux).
- Take the pan off the heat. Whisk in the warm milk about 2 tablespoons at a time at first, then in a thin stream, whisking well after each addition so the sauce stays smooth.
- Return the pan to medium-low heat and whisk constantly, scraping the sides and corners, for 2 to 3 minutes, until the sauce is thick and completely smooth. Stir in 1/4 teaspoon of salt. Press plastic wrap onto the surface and set aside.
- Cook the Spinach and Combine
- Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes, until soft and translucent.
- Add the spinach and water, lower the heat to medium-low, cover and cook for about 5 minutes, stirring every minute, until the spinach is very soft. Uncover and keep cooking until all the water has evaporated.
- Over low heat, add the white sauce and sour cream and fold them into the spinach until evenly combined and hot, 1 to 2 minutes. Don’t let it boil once the sour cream is in. Season with the salt and pepper, taste and adjust, then serve hot.
Notes
- Adding 3 tablespoons of cream cheese makes this creamed spinach even creamier. You can also add grated cheddar cheese for a thicker and cheesier consistency. A few tablespoons of blue cheese will also completely change the flavor of this creamed spinach.
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Variations
- Add vegetables: stir in a handful of small peas or corn kernels with the spinach for color and sweetness.
- Cheesy: fold in 1/4 cup grated Parmesan with the sour cream for a richer, savory finish.
- Garlic and nutmeg: cook a minced garlic clove with the onion, and add a small pinch of ground nutmeg to the white sauce.
- Lighter: use 2% milk and light sour cream. The sauce will be a little thinner, so cook it for an extra minute.
- Dairy-free: use plant-based butter, unsweetened plain soy or almond milk and a dairy-free sour cream. The sauce will be slightly thinner.
What to Serve With Creamed Spinach
Creamed spinach is a natural partner for roast or rotisserie chicken, steak, pork chops and ham. For a Boston Market-style plate, pair it with a classic meatloaf and our copycat KFC mashed potatoes. Looking for more ideas? See our meatloaf sides and our collection of spinach recipes.
Storing and Reheating
- Fridge: cool, then keep in an airtight container for 3 to 4 days.
- Reheat: warm gently over low heat or in the microwave in short bursts, stirring in a splash of milk if it has thickened.
- Freeze: up to 2 months. Thaw overnight in the fridge and reheat gently; a splash of milk smooths out any graininess.
- Holiday make-ahead: make it the day before, then reheat in a covered baking dish at 350°F for about 20 minutes, stirring halfway.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Use about 2 to 2 1/2 pounds of fresh spinach. Wilt it in a large pot with a splash of water, let it cool, then chop it and squeeze out as much liquid as possible before continuing with the recipe.
Can I make creamed spinach ahead of time?
Yes. Make it up to a day ahead, cool it, and keep it covered in the fridge. It keeps for 3 to 4 days. Reheat it gently over low heat or in the microwave, stirring in a splash of milk if it has thickened too much.
Why is my creamed spinach watery?
The spinach wasn't squeezed dry enough, or the water in the pan didn't cook off before the sauce went in. Squeeze the thawed spinach hard in a kitchen towel and cook it uncovered until the pan is dry.
How do I make it gluten-free?
Skip the flour roux. Warm the milk with the butter, then whisk in 1 tablespoon of cornstarch mixed with 3 tablespoons of cold milk and simmer, whisking, for about 1 minute until it thickens. Continue with the recipe as written.
What can I use instead of sour cream?
Swap the 1/2 cup of sour cream for 1/4 cup plain yogurt plus 1/4 cup softened cream cheese. It keeps the same creamy, slightly tangy finish.
Can you freeze creamed spinach?
Yes, for up to 2 months in an airtight container. The sauce can turn slightly grainy after freezing, so thaw it overnight in the fridge and reheat it gently, stirring in a splash of milk to bring it back together.
🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.
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