Parmesan-Crusted Creamed Spinach

  • Active Time 15m
  • Total Time 25m
  • Rating ****

Serves 4

Recipe courtesy of Executive Chef Bob Martin
Wildfire, Chicago, Illinois


  • Three 10-ounce boxes chopped frozen spinach
  • 5 tablespoons salted butter, divided
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • Pinch ground nutmeg
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan cheese, divided
  • Salt and freshly ground black pepper
  • 1 cup fresh breadcrumbs


Preheat the oven to 450 degrees F. Defrost the spinach and squeeze out the excess liquid. Set aside.

In a large frying pan over medium heat, melt 3 tablespoons of the butter. Add the onion and sauté for 5 minutes. Add the garlic and nutmeg and cook for 1 minute. Pour in the heavy cream, reduce the heat to medium low and simmer the mixture until it is reduced by half. Keep an eye on the cream as it reduces to prevent it from boiling over. The reduced cream will be very thick and turn a buttery yellow color when ready. Add a 1/4 cup of the cheese and stir constantly until it has completely melted. Remove the frying pan from the heat and add the spinach. Season to taste with the salt and pepper. Pour the spinach mixture into a baking dish with a 5-cup capacity.

In a small frying pan, melt the remaining 2 tablespoons of butter. In a mixing bowl, pour the melted butter over the breadcrumbs and toss until the bread is thoroughly coated. Sprinkle the buttered crumbs over the spinach then sprinkle on the remaining 1/2 cup of cheese.

Bake the creamed spinach for about 10 minutes, or until the cheese has melted and becomes golden brown. Serve hot.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4438

nutrition information per serving

589 calories; 44g total fat; 135mg cholesterol; 909mg sodium; 33g carbohydrates; 8g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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