Best Boston Market Creamed Spinach Copycat Recipe

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Boston Market Creamed Spinach Copycat Recipe


Bowl of creamy Boston Market style creamed spinach copycat topped with Parmesan, served with a spoon on a rustic table.
Bring home that rich, garlicky, steakhouse-style comfort with this Boston Market creamed spinach copycat, silky with Parmesan and ready for cozy dinners.

If you love that warm, silky, savory Boston Market creamed spinach, you are in the right place. This easy copycat creamed spinach recipe brings that classic steakhouse-style side dish right into your home kitchen with simple ingredients and easy steps.

It’s rich, creamy, and full of spinach flavor without being fussy. Best of all, you can make it on a weeknight. Whether you want a holiday side dish, a comforting dinner add-on, or just a better way to eat your greens, this recipe checks all the boxes.

Why People Love Boston Market Creamed Spinach

Boston Market has long been known for comfort food that feels homemade. From rotisserie chicken to mashed potatoes and classic sides, the brand built a loyal following by serving familiar food that tastes cozy and satisfying.

One of those standout sides is creamed spinach. It’s smooth, buttery, and mellow, with tender spinach folded into a creamy sauce that feels almost like a cross between a white sauce and a vegetable casserole filling. The texture is soft and spoonable. The flavor is mild, savory, and just a little rich. It balances heavier main dishes beautifully.

This recipe is inspired by that popular side dish. It is not the original recipe and is simply our best home-style version made for everyday cooks.

What Makes This Copycat Creamed Spinach So Good

There are a few things that make this Boston Market creamed spinach copycat stand out.

  • Frozen chopped spinach keeps it easy and affordable.
  • A simple butter, flour, and milk sauce gives it that classic creamy texture.
  • Onion and garlic add deeper flavor without overpowering the spinach.
  • A little cream cheese and Parmesan make it extra smooth and comforting.

Think of it like your favorite white sauce, but with more personality. The spinach keeps it earthy and fresh, while the creamy base wraps everything together like a warm blanket.

Ingredients You’ll Need

This recipe makes about 6 servings.

  • 2 packages (10 ounces each) frozen chopped spinach
  • 2 tablespoons butter
  • 1 small yellow onion, very finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 4 ounces cream cheese, softened and cubed
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg (optional, but delicious)

Optional garnish: extra Parmesan or a tiny pinch of black pepper on top.

Prep Time, Cook Time, and Servings

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Servings: 6

Approximate Nutrition Per Serving

These numbers are estimates and can vary based on brands used.

  • Calories: 170
  • Protein: 8g
  • Carbohydrates: 11g
  • Fat: 11g
  • Fiber: 3g
  • Sugar: 4g
  • Sodium: 320mg

How to Make Boston Market Creamed Spinach at Home

If you’re nervous about making a cream sauce, don’t be. It’s easier than it sounds. You’re really just building flavor in layers.

  1. Cook and drain the spinach.
    Prepare the frozen chopped spinach according to the package directions. You can do this in the microwave or on the stovetop. Once it is cooked, let it cool just enough to handle. Then squeeze out as much extra water as possible. This step matters. If the spinach is too wet, the sauce will turn thin instead of creamy.
  2. Sauté the onion.
    In a medium saucepan or deep skillet, melt the butter over medium heat. Add the finely diced onion and cook for 3 to 4 minutes, stirring often, until soft and lightly translucent. You do not want the onion to brown too much.
  3. Add the garlic.
    Stir in the minced garlic and cook for about 30 seconds. Keep stirring so it does not burn. Burnt garlic can make the whole dish taste bitter.
  4. Make the roux.
    Sprinkle in the flour and stir constantly for about 1 minute. The flour will coat the onions and butter and start to look a bit pasty. This is your thickener. Cooking it briefly also helps remove any raw flour taste.
  5. Slowly add the milk.
    Pour in the milk a little at a time while whisking. This helps keep the sauce smooth. Continue stirring for 3 to 5 minutes, until the sauce begins to thicken. It should coat the back of a spoon.
  6. Add the cheeses and seasonings.
    Stir in the cream cheese, Parmesan, salt, pepper, and nutmeg if using. Keep stirring over low to medium-low heat until the cream cheese melts fully and the sauce is smooth and creamy.
  7. Fold in the spinach.
    Add the well-drained spinach to the sauce. Stir really well so the spinach is evenly coated. Let it cook for another 3 to 5 minutes, stirring now and then, until heated through.
  8. Taste and adjust.
    Give it a taste and add a little more salt or pepper if needed. If it seems too thick, add a splash of milk. If it seems too loose, let it simmer for another minute or two.
  9. Serve warm.
    Spoon into a serving dish and top with a little extra Parmesan if you like. Serve hot.

Food Safety Tips

Even side dishes deserve safe handling. A few quick reminders:

  • Keep frozen spinach frozen until you are ready to cook it.
  • If using dairy products, do not leave the finished dish at room temperature for more than 2 hours.
  • Reheat leftovers to 165°F before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you ever notice an off smell, separation, or sour taste, toss it and make a fresh batch.

Helpful Tips for the Best Creamed Spinach

  • Drain the spinach very well. This is probably the biggest secret to thick, creamy spinach.
  • Dice the onion small. That helps it melt into the sauce instead of standing out.
  • Use whole milk if possible. It gives a richer result than low-fat milk.
  • Keep the heat moderate. High heat can make dairy sauces scorch or turn grainy.
  • Season at the end. Parmesan adds salt, so it’s smart to taste before adding extra.

Easy Time-Saving and Home Kitchen Shortcuts

Want to make this even easier? I get it. Some nights you just want the shortcut version.

  • Use microwave-steamed spinach: Cook the spinach right in the bag if your package allows it, then drain well.
  • Swap in onion powder: If you’re out of fresh onion, use 1/2 teaspoon onion powder.
  • Use pre-minced garlic: Not quite the same as fresh, but very handy on busy nights.
  • Make it ahead: Prepare the full dish, cool it, and refrigerate. Reheat slowly with a splash of milk.
  • Casserole finish: Put the finished creamed spinach in a small baking dish, top with extra Parmesan, and bake at 375°F for 10 to 15 minutes until bubbly.

Allergy-Friendly and Diet-Friendly Modifications

This is where a good copycat recipe can really shine. You can tweak it to fit your table.

For gluten-free creamed spinach:

  • Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.
  • Double-check that your Parmesan and cream cheese are labeled gluten free.

For dairy-free creamed spinach:

  • Use plant-based butter.
  • Use unsweetened plain oat milk or unsweetened almond milk.
  • Swap in dairy-free cream cheese.
  • Use a dairy-free Parmesan-style topping or nutritional yeast for a cheesy note.

For vegan creamed spinach:

  • Follow the dairy-free swaps above.
  • Be sure your Parmesan substitute is fully vegan.
  • Taste and add a little extra garlic or nutritional yeast if you want a stronger savory flavor.

For lower-carb or keto-friendly:

  • Replace the flour with 1 teaspoon xanthan gum whisked in very slowly, or use a small amount of cream cheese and reduce the milk.
  • Use heavy cream instead of milk for a richer, lower-carb sauce.

For lower-fat:

  • Use reduced-fat cream cheese.
  • Use 2% milk instead of whole milk.
  • Reduce the butter to 1 tablespoon, though the sauce may be a little less rich.

For extra protein:

  • Stir in a spoonful of plain Greek yogurt at the end off the heat.
  • Serve it alongside roast chicken, turkey, or meatloaf for a well-rounded meal.

For paleo:

  • This one takes more changes, but it can be done.
  • Use ghee instead of butter.
  • Skip the flour and thicken with a little arrowroot slurry.
  • Use full-fat canned coconut milk.
  • Skip the cheese or use a paleo-friendly creamy cashew blend.

What to Serve with Creamed Spinach

This easy creamed spinach recipe plays well with all kinds of mains. Here are a few favorite pairings:

  • Rotisserie chicken
  • Meatloaf
  • Roast turkey
  • Baked ham
  • Pan-seared steak
  • Grilled pork chops
  • Mashed potatoes and gravy
  • Mac and cheese for a true comfort-food plate

It’s also a great holiday side dish for Thanksgiving, Christmas, or Easter.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?
Yes. You’ll need a lot of it. About 1 1/2 to 2 pounds of fresh spinach should cook down to roughly the same amount. Sauté it first, then drain well.

Can I freeze creamed spinach?
You can, but cream-based sauces sometimes change texture after thawing. If you do freeze it, cool it fully, store it tightly, and reheat gently while stirring.

Why is my creamed spinach watery?
Usually the spinach was not drained enough. It can also happen if the sauce did not simmer long enough to thicken.

Can I make it ahead for a holiday meal?
Absolutely. Make it 1 day ahead, refrigerate, and reheat slowly on the stovetop or in the oven with a splash of milk.

Final Thoughts

This homemade Boston Market creamed spinach copycat recipe is one of those sides that feels a little special without being hard to make. It’s creamy, cozy, and reliable. And honestly, that’s my favorite kind of recipe.

If you try it, I’d love to hear how it turned out for you. Did you keep it classic, or did you make one of the allergy-friendly swaps? Maybe you served it with Sunday dinner or brought it to a holiday table. Either way, leave a comment and share this recipe with someone who loves comfort food as much as you do.

Disclaimer

This is a copycat recipe created for home cooks and is inspired by a popular restaurant side dish. This post is not affiliated with, endorsed by, or sponsored by Boston Market. We do not claim to have the actual restaurant recipe, and no special knowledge of the original recipe is implied.

Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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