If you have ever dreamed of a rich, comforting side that combines the leafy freshness of spinach with a luxurious blend of cheeses, then you’re about to fall head over heels for this Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe. It turns humble greens into a velvety, cheesy masterpiece that’s both nostalgic and indulgent, perfect for elevating weeknight dinners or impressing guests without breaking a sweat.
Ingredients You’ll Need
The beauty of this Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe lies in its simple yet essential ingredients. Each one plays a vital role, whether it brings creaminess, that perfect cheesy melt, or the fresh green color that makes your plate pop.
- Unsalted butter: Adds a rich, silky base to the cream sauce without overpowering other flavors.
- Onion powder: Imparts subtle savoriness that enhances the garlic and cheeses.
- Minced garlic: Infuses the dish with aromatic depth and warmth.
- Salt: Essential for seasoning both the spinach and the sauce perfectly.
- Black pepper: Brings a gentle kick that balances the creaminess.
- Nutmeg: Offers a hint of earthiness that elevates the sauce’s complexity.
- All-purpose flour: Thickens the sauce to that perfectly luscious consistency.
- Half-and-half: Contributes creaminess and silky texture without heaviness.
- 2% milk: Keeps the sauce smooth and creamy but light enough for balance.
- Fresh baby spinach: The star greens that make this dish vibrant and nutritious.
- Mozzarella and provolone shredded cheese: The dynamic duo adds meltiness and mild flavor.
- Cream cheese: Amplifies the creaminess and gives a slight tang to the sauce.
- Shredded Parmesan cheese: The finishing touch with its nutty, salty punch.
How to Make Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe
Step 1: Prepare the Spinach
Start by bringing a large stockpot of water with a bit of salt to a rolling boil. Adding fresh baby spinach to boiling water might seem simple, but it’s the secret to locking in that brilliant green color and tender texture. Toss the spinach in and gently push it under the water using a spider or wooden spoon. Boil it for just one minute to soften without losing vibrancy, then drain right away to stop overcooking.
Step 2: Cool and Drain Thoroughly
Cooling the spinach rapidly under cold running water halts any further cooking, preserving its freshness. Once cooled, squeeze out as much water as you can. This step is crucial because excess moisture can water down the creamy sauce later and make your dish soggy rather than luscious.
Step 3: Chop and Set Aside
Chopping the spinach into half-inch bands creates manageable pieces that blend perfectly into the creamy sauce. This makes each bite deliciously uniform—not too chunky, not too mushy.
Step 4: Create the Flavorful Base
In a large skillet over medium-low heat, melt butter and add minced garlic along with onion powder. Cook until the garlic is fragrant but not browned, about two to three minutes. This step builds the aromatic backbone of your creamed spinach, setting the stage for the cheese and nutmeg to shine.
Step 5: Add Seasonings and Flour
Sprinkle in salt, black pepper, and a pinch of nutmeg, stirring to meld the spices with the butter and garlic. Next, add the all-purpose flour to create a roux; cook this mixture gently for two minutes to cook out the raw flour taste. This thickening base is what will give your sauce that irresistible silky smoothness.
Step 6: Pour in Dairy and Melt Cheeses
Slowly whisk in the half-and-half and milk, then turn up the heat to medium until the mixture just begins to boil. The bubbling signals it’s time to incorporate the mozzarella and provolone blend, along with cream cheese. Stir constantly to melt these cheeses into a creamy, dreamy sauce that’s pure comfort in a pan.
Step 7: Finish with Spinach and Parmesan
Stir the chopped spinach and shredded Parmesan cheese into the creamy cheese sauce. Allow everything to meld together and heat through until perfectly blended. You’ve now created a luscious balance between fresh greens and cheesy indulgence, ready to be served.
How to Serve Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe
Garnishes
A sprinkle of freshly grated Parmesan and a few cracks of black pepper on top bring an inviting finish to this dish. For a bit of texture and color, try a few toasted pine nuts or a dash of smoked paprika—the little touches that make the experience memorable.
Side Dishes
This creamed spinach pairs beautifully with grilled steaks, roasted chicken, or even baked salmon, as its creamy texture complements savory, robust main courses. It also works wonderfully as a decadent vegetable side for holiday dinners or special occasions.
Creative Ways to Present
Serve this creamed spinach in individual ramekins for an elegant touch or as a bed beneath seared scallops or steak medallions. For a playful twist, stuff it into toasted bread bowls or use it as a filling in savory crepes—each presentation brings new excitement to this classic favorite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. This Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe keeps well for 3 to 4 days, maintaining its creamy goodness.
Freezing
While freezing creamed spinach is possible, it’s best done if you plan to use it in cooked dishes later. Freeze in portioned containers and thaw completely in the fridge before reheating to avoid watery texture.
Reheating
Rewarm gently on the stovetop over low heat, stirring frequently to keep the sauce smooth and prevent it from curdling. Adding a splash of milk can bring back that freshly made creaminess if it seems too thick or dense.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach for fresh if needed. Just make sure to thaw and squeeze out as much water as possible before adding it to the creamy cheese sauce to maintain the right texture.
What cheeses make this creamed spinach so special?
The combination of mozzarella and provolone offers a mild, gooey melt while cream cheese brings tangy richness, and Parmesan adds a sharp, nutty finish. Together, they create a balanced, irresistible flavor profile.
Is this recipe gluten-free?
As written, this recipe contains all-purpose flour, which has gluten. You can substitute with gluten-free flour blends to make it suitable for gluten-sensitive diets without sacrificing thickness.
How do I prevent the spinach from getting soggy?
The key is to boil for only a short time and then thoroughly drain and press out excess water from the spinach before folding it into the sauce. This prevents watery creamed spinach and helps keep the texture just right.
Can I make this dish vegan-friendly?
For a vegan version, substitute butter with plant-based margarine and use non-dairy milk and vegan cheese alternatives, though the flavor and texture will differ slightly from the original Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe.
Final Thoughts
If you’re craving something that feels indulgent but is surprisingly easy to whip up, give this Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe a try. Its creamy texture and cheesy richness elevate spinach from a simple side into the star of your meal. Once you taste it, you’ll understand why it’s quickly become one of my all-time favorite dishes to make and share with loved ones.
Print
Creamed Spinach with Mozzarella, Provolone, and Parmesan Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This creamy spinach recipe combines fresh baby spinach with a rich blend of cheeses and a smooth béchamel base. Perfect as a comforting side dish, it’s quick to make with a balance of savory and nutty flavors enhanced by garlic, onion powder, and a hint of nutmeg.
Ingredients
Spinach Preparation
- 3 (10-ounce) containers fresh baby spinach
- 2 teaspoons salt (for boiling water)
Sauce Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon onion powder
- 3 cloves garlic, minced
- 4 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 1½ cups 2% milk
- 1 cup shredded mozzarella and provolone cheese blend
- 4 ounces cream cheese
- ½ cup shredded parmesan cheese
Instructions
- Boil Spinach: Bring a large stock pot of water with 2 teaspoons of salt to a rolling boil.
- Cook Spinach: Add the fresh spinach to the boiling water, pushing it down with a spider or wooden spoon until fully submerged.
- Drain Spinach: Boil the spinach for one minute, then remove from heat and transfer the spinach to a colander to drain.
- Stop Cooking Process: Run cold water over the spinach in the colander to halt further cooking.
- Squeeze Out Water: Once cool, squeeze as much excess water out of the spinach as possible to avoid sogginess.
- Chop Spinach: Chop the drained spinach into ½ inch bands and set aside.
- Sauté Aromatics: In a large skillet, melt butter over medium-low heat, then add minced garlic and onion powder. Cook for 2-3 minutes until garlic is fragrant.
- Season: Stir in the remaining salt, black pepper, and nutmeg to the skillet mixture.
- Add Flour: Sprinkle in the flour and stir continuously over low heat for 2 minutes to cook out the raw flour taste.
- Add Dairy: Pour in the half-and-half and 2% milk, increase heat to medium, and bring the mixture to a gentle boil while stirring occasionally to prevent scorching.
- Add Cheeses: Incorporate the shredded mozzarella and provolone blend, along with the cream cheese, stirring until fully melted and the sauce is creamy.
- Simmer Sauce: Cook the mixture for 5-6 minutes until smooth and thickened.
- Combine Spinach and Cheese: Stir the chopped spinach along with the shredded parmesan cheese into the sauce until well incorporated.
- Finish and Serve: Remove the skillet from heat. Serve warm, optionally garnished with extra freshly grated parmesan and cracked black pepper.
Notes
- Ensure you squeeze out as much moisture as possible from the spinach to prevent watery creamed spinach.
- Use fresh baby spinach for the best texture and flavor.
- Adjust seasoning to taste, especially salt and pepper, as spinach can mellow the flavors.
- This creamed spinach is excellent as a side for steak, chicken, or pasta dishes.
- For a richer version, substitute half-and-half with heavy cream.
