Boston Market Creamed Spinach

Boston Market Creamed Spinach is a CopyKat Recipe Original. With this dish, you might even win over a few people to spinach. Some of us have grown up not liking spinach. Canned spinach has never been terribly appealing. I love Boston Market Creamed Spinach. Boston Market Creamed Spinach is a wonderfully creamy, and savory dish.

Homemade copycat Boston Market creamed spinach in a white serving dish.

Making Boston Market Creamed Spinach at Home

Some of us have grown up not liking spinach, and it must be said that canned spinach has never been terribly appealing. However, I love Boston Market Creamed Spinach. It’s so wonderfully creamy and savory that you might even win over a few people to spinach.

Serving bowl of homemade copycat Boston Market creamed spinach.

About Boston Market

Boston Market set out to create awesome rotisserie meals. In fact, Boston Market began with just three items – fire, a spit, and chicken. These days you can swing by Boston Market for a complete homemade-style family meal or a little extra something to complete your home dining. As they say, at Boston Market, dinner is always ready. They serve real food made by hand.

Take Popeye’s Advice and Eat More Spinach

It really is true – studies have found that consuming nitrates from vegetables like spinach can really give you strong muscles just like Popeye’s. Apart from muscles, spinach is good for your brain.

Spinach has substances called phytochemicals that research has shown can prevent or delay cognitive decline in people. Read more about the many health benefits of spinach.

Ingredients

Here’s what you need to make creamed spinach:

  • Frozen chopped spinach, drained
  • All-purpose flour
  • Salt
  • Onion
  • Butter
  • Whole Milk
  • Sour Cream

Boston Market creamed spinach ingredients

How to Make Boston Market Creamed Spinach

  1. Melt butter in a small-sized saucepan over medium-low heat.
  2. Add flour and 1/4 teaspoon of salt and stir until combined together.
  3. Add milk a little at a time and constantly stir with a whisk until the mixture becomes thick and smooth.
  4. Melt butter in a separate medium-sized saucepan on medium heat.
  5. Add onions and cook until the onions are transparent.
  6. Place spinach in the pan and add water. Lower the heat and place lid on the pan.
  7. Stir several times until the spinach is almost completely cooked then add salt.
  8. When spinach is almost done, add white sauce and sour cream. Stir well and simmer until completely blended.

Ingredients for homemade copycat Boston Market creamed spinach in a pan.

Recipe Variations

Thanks to all my readers who sent in ideas:

  • For a gluten-free creamed spinach, substitute the flour for about half the amount of cornstarch, mix together 1 tablespoon of cornstarch to 3 tablespoons of water.
  • If you have someone who is lactose intolerant, you can use soy milk instead of regular whole milk.
  • Make a low-fat version using low-fat yogurt and low-fat milk.
  • To sneak in some extra veggies, add some finely chopped carrots and celery.
  • You can add some garlic if you desire.
  • Add a little cream cheese to makes it even more creamy and luscious.
  • If you don’t have any sour cream on hand, you can use 1/4 cup Greek yogurt and 1/4 cup cream cheese.

Copycat Boston Market Creamed Spinach in a scalloped edge serving dish.

Can’t get enough of Boston Market? Try these recipes

Popular Side Dish Recipes

There’s more! Take a look at my easy homemade side dishes and the best fast food copycat recipes.

Homemade copycat Boston Market creamed spinach in a white serving dish.

Boston Market Creamed Spinach

Creamed Spinach never tasted so good.  Try this super easy version of creamed spinach with the Boston Market Creamed Spinach recipe.
4.75 from 8 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Boston Market Recipes
Servings: 6
Calories: 186kcal

Ingredients

  • 20 ounces spinach chopped, frozen, drained
  • 1/2 cup Sour Cream
  • 1 teaspoon Salt
  • 2 tablespoon Butter
  • 2 tablespoon chopped onion
  • 1/4 cup Water

White Sauce

  • 3 tablespoon Butter
  • 4 tablespoon Flour
  • 1/4 teaspoon Salt
  • 1 cup Whole Milk

Instructions

  • Prepare the white sauce using a medium-low setting melt butter in a saucepan add flour and 1/4 teaspoon of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth. Place butter in a 2-quart saucepan on medium heat, add onions. 
  • Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 teaspoon of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Video

Recipe Tips for the Cook

  • Want to make this creamed spinach extra creamy? Add two or three tablespoons of cream cheese to the sauce!
  • You can use a couple of paper towels to help you squeeze out some of the excess water in the frozen spinach.
  • To make this extra savory, consider adding a tablespoon or two of blue cheese into the sauce!

Nutrition

Calories: 186kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 676mg | Potassium: 608mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9340IU | Vitamin C: 27mg | Calcium: 162mg | Iron: 2.8mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Jill Sable

    Just found this recipe and I can’t wait to make it. I use a potato ricer to squeeze juice out of thawed spinach. For this recipe I would probably try keeping some of the spinach juice for added flavor.

  2. Melissa Wheeler

    When using cornstarch do I prepare the white sauce the same? I have read that cornstarch does not mix well with butter. I have only used cornstarch in other recipes after mixing the cornstarch with water first. Please let me know ASAP, I am planning on making this today!
    Thanks

    • Stephanie

      So glad I happen to be online right now! Because you need an answer ASAP 😉 I would add the cornstarch to water, just like you normally would. I’ll modify this in the notes.

      Please reach out if you need anything else, via my contact page, this way you are connected to me via email.

    • Ned

      It’s difficult to determine how much water will inherently be in the spinach, so all must be removed first and just 1/4 cup returned to give the right amount to give the dish the proper consistency. Good question!

  3. Angela Quinn

    What would be the best alternative to the flour? I want to make this for Christmas ,but we have someone that requires a gluten free diet. Thank you

  4. Andreanna D Knorst

    5 stars
    This recipe is amazing! This is probably my favorite go-to side dish recipe. I have made this at least 100 times. I also add a little cream cheese to mine which makes it super creamy and luscious. Thanks for all your copycat recipes❤️

    • Andreanna D Knorst

      Side note….make sure to really squeeze the water out of the spinach. I use a clean kitchen towel. Just place the thawed spinach on the towel, wrap it up and squeeze squeeze squeeze! Otherwise it will be too watery.

  5. Carrie Lane

    I made this today! Used fresh spinach (which had on hand) and added some finely chopped carrots and celery….because I’m trying to get more veggies in my diet. Also instead of white sauce I used Classico Creamy Alfredo. Lordy…..I think I just took your wonderful recipe and turned it upside down. I’m not much of a chef but your recipes are easy to follow and allowed me to ad lib. Thanks for the inspiration……..<3

  6. Latashia Jones

    Thank you just found this but will be making it today a test run before Thanksgivng and recipes on quick peach cobbler?

  7. Maria

    Tried this recipe today and it was lovely! My husband does not like Boston Market’s creamed spinach (I LOVE IT), but he liked this recipe. Sweet success. The only change I made because I didn’t have any sour cream on hand was to use 1/4 cup greek yogurt and 1/4 cup cream cheese. Thank you so much for sharing. =)

    • Latashia Jones

      Thank you just found this but will be making it today a test run before Thanksgivng and recipes on quick peach cobbler?

  8. Laurenc76

    This recipe is delish’ ! I used soy milk instead of regular whole milk, and it still tasted great ! I will definately make this again !!

  9. Zander

    This is the closest creamed spinach to, that my Slovenian grandmother made for me as kid in the 1960’s. NO one comes as close as grandma’s recipe as Boston Market’s!

    Thanks for the recipe!

    Z in Cleveland, Ohio

    • stephaniemanley

      That is a very lovely compliment. Thank you. I know Grandmother’s cooking is some of the best out there.

  10. Julie Nicolay

    A few years ago I called the Boston Market corporate offices to compliment some excellent customer service and wound up having a friendly chat with the person on their end…and we discussed our favorite thing: their creamed spinach! I got her to tell me the ingredients that made theirs so special and wasn’t surprised to discover the reason behind the dish’s 20 grams of fat: sour cream, cream cheese and bleu cheese! So, just thought I’d share that discovery (and I just made my own creamed spinach that’s far less in fat and uses low fat yogurt, low fat milk, garlic, a bit of garlic hot sauce and parmesan cheese! Mmmm! Thanks for you wonderful recipes; I love this site! 🙂

    • stephaniemanley

      Thank you very much for your lovely compliment. It’s good to know that they are helpful about discussing their recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares