Perfect Creamed Spinach from Frozen: Quick Recipe Guide

Yes, you can make delicious, restaurant-quality creamed spinach using frozen spinach in just 20 minutes. The secret lies in proper thawing and moisture removal—failing to squeeze out excess water is the #1 reason homemade versions turn out watery. Follow our chef-tested method for perfectly creamy, flavorful results every time.

Why Frozen Spinach Works Perfectly for Creamed Spinach

Many home cooks avoid frozen spinach, believing fresh is always superior. However, frozen spinach actually offers advantages for creamed preparations. The blanching process before freezing breaks down cell walls, making it easier to achieve that signature silky texture. Plus, frozen spinach maintains consistent nutrient levels year-round.

Nutrient Comparison	Fresh Spinach (1 cup)	Frozen Spinach (1 cup)
Vitamin A	56% DV	65% DV
Vitamin C	14% DV	21% DV
Iron	4% DV	6% DV
Folate	15% DV	18% DV

Source: USDA FoodData Central (fdc.nal.usda.gov)

The Critical Thawing Process: Where Most Home Cooks Fail

Frozen spinach contains significantly more water than fresh—about 91% water content versus 92% in fresh. The key difference? Frozen spinach's water is already partially separated from the plant fibers. When improperly thawed, this excess moisture dilutes your sauce and creates a soupy texture.

Professional chefs use this two-step method:

1. Refrigerator thawing: Place frozen spinach in a colander over a bowl and refrigerate for 8-12 hours
2. Manual compression: Squeeze handfuls over the sink using clean hands or press through cheesecloth

For time-pressed cooks, the microwave method works in emergencies: Place frozen spinach in a microwave-safe bowl, cover with paper towels, and heat at 50% power for 2-minute intervals until thawed. Never skip the squeezing step—you should yield about 1 cup of compacted spinach from a standard 10-ounce package.

Step-by-Step Creamed Spinach Recipe

Yield: 4 servings | Total time: 20 minutes

Ingredients You'll Need

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed
• 2 tablespoons unsalted butter
• 1 small shallot, finely minced (about ¼ cup)
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk or half-and-half
• ¼ teaspoon nutmeg (freshly grated preferred)
• Salt and white pepper to taste
• ¼ cup grated Parmesan cheese (optional)

Cooking Instructions

1. Sauté aromatics: Melt butter in medium saucepan over medium heat. Add shallot and cook until translucent (2-3 minutes). Add garlic and cook 30 seconds until fragrant.
2. Create roux: Sprinkle flour over aromatics and whisk constantly for 1 minute to cook out raw flour taste.
3. Add dairy: Gradually whisk in milk until smooth. Continue whisking until mixture thickens enough to coat the back of a spoon (about 5 minutes).
4. Incorporate spinach: Fold in squeezed spinach, nutmeg, salt, and pepper. Cook 3-4 minutes until heated through.
5. Finish: Remove from heat and stir in Parmesan if using. Let stand 5 minutes before serving—the sauce will thicken further.

Avoid These 3 Common Mistakes

• Skipping the squeeze: Even "thawed" frozen spinach contains excess water that will ruin your sauce consistency
• Using low-fat dairy: Whole milk or half-and-half provides essential fat for proper emulsion and mouthfeel
• Overcooking after adding spinach: Prolonged cooking makes spinach bitter and breaks down the creamy texture

When Frozen Spinach Works Best (and When It Doesn't)

Frozen spinach excels in cooked applications like creamed spinach, soups, and casseroles where texture matters less. However, for raw applications like salads or smoothies, fresh spinach maintains better structure and flavor. The USDA recommends frozen vegetables for convenience without significant nutrient loss when properly handled (USDA Food Safety and Inspection Service).

Professional Variations to Elevate Your Dish

• Gourmet version: Substitute ¼ cup of the milk with crème fraîche and finish with lemon zest
• Dairy-free option: Use coconut milk and cashew cream with nutritional yeast for cheesy flavor
• Protein boost: Fold in 2 tablespoons of white bean puree for added creaminess and protein

Storage and Reheating Guidelines

Creamed spinach keeps well in the refrigerator for 3-4 days. For best results when reheating:

• Stir in 1-2 tablespoons of milk or cream while reheating on low
• Avoid microwaving at full power—use 50% power in 30-second intervals
• Never freeze creamed spinach—the dairy separates upon thawing

Frequently Asked Questions

Can I use frozen spinach without thawing for creamed spinach?

No—adding frozen spinach directly introduces too much uncontrolled moisture. Always thaw and squeeze thoroughly first. The USDA Food Safety and Inspection Service confirms that proper thawing prevents bacterial growth and ensures even cooking (USDA FSIS).

Why does my creamed spinach turn out watery even after squeezing?

This usually happens when the roux isn't cooked properly. The flour-butter mixture must cook for a full minute to eliminate raw taste and activate thickening properties. Additionally, ensure you're using whole milk or half-and-half—low-fat dairy has higher water content that breaks the emulsion.

How can I make creamed spinach ahead for holiday meals?

Prepare through step 4 (before adding spinach), then refrigerate the sauce base separately from the squeezed spinach. Combine and finish cooking 20 minutes before serving. The American Institute of Culinary Professionals recommends this component method for optimal texture in make-ahead dishes.