Boston Market Creamed Spinach

Boston Market Creamed Spinach is a wonderfully creamy and savory dish. You might even win over a few people to spinach and it will become a family favorite.

Copycat Boston Market creamed spinach in a baking dish.

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What Makes Boston Market Creamed Spinach So Good?

This mouthwatering creamed spinach will remind you so much of the Boston Market side dish that you know and love. Making it from scratch doesn’t get any easier than this.

With a velvety homemade white sauce and buttery undertones, it doesn’t even feel like you’re eating vegetables because it is so indulgent. The diced onions also add a simple but nice touch and provide a contrasting texture.

Why You Should Try This Recipe for Creamed Spinach

With this recipe, you can create irresistible creamed spinach from frozen spinach. That’s right, you don’t need to deal with washing and chopping the fresh stuff. Frozen spinach makes it so easy since it’s already pre-washed and cut into small pieces.

Additionally, you likely already have all of these items in your refrigerator or pantry since they are staple ingredients for cooking. Nevertheless, if you happen to be out of ingredients like sour cream or flour, there are easy swaps you can make that don’t affect the outcome of the dish!

Lastly, you can have this creamed spinach on the table in under a half-hour, making it a perfect side dish for busy weeknights.


Here’s what you need to make creamed spinach:

  • Frozen chopped spinach
  • All-purpose flour
  • Salt
  • Onion
  • Butter
  • Whole Milk
  • Sour Cream
Copycat Boston Market creamed spinach ingredients on a round wood board.

How to Make Boston Market Creamed Spinach

These are the simple steps for making this copycat recipe:

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

Recipe Variations

Thanks to all my readers who sent in ideas:

  • For gluten-free creamed spinach, substitute the flour for about half the amount of cornstarch (mix together 1 tablespoon of cornstarch to 3 tablespoons of cold 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 chopped fresh garlic if you desire.
  • Add some grated parmesan cheese to give it cheesy touch.
  • Add a little cream cheese to make 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 casserole dish.

What to Serve Creamed Spinach with

Creamed spinach is perfect for enjoying with classic comfort foods – think proteins like baked lemon pepper chicken, pork chops, or smoked steak. It also tastes great with fish.

As far as other sides go, couple it with other vegetables, such as roasted potatoes or sauteed carrots. And if you serve garlic bread or dinner rolls with the meal, you can top them with some creamed spinach for a savory treat.

How to Store Leftover Creamed Spinach

Once the creamed spinach cools down, you can transfer any leftovers to an airtight container! Keep it in the refrigerator and enjoy it within 3-4 days for the best quality. In fact, I think it tastes even better the next day because all the flavors marry overnight.

Unfortunately, this dish changes the texture slightly when frozen and reheated due to the dairy content. However, if this doesn’t bother you, it can be kept frozen for up to three months and thawed overnight in the fridge before reheating.

What is the Best Way to Reheat Creamed Spinach?

There are two ways I recommend reheating this dish. First, you can take the quick route and reheat it in the microwave. With this method, I suggest dampening a paper towel and placing it over the bowl or container while you warm it up. This way, it prevents the creamed spinach from drying out.

You can also heat it on medium-low on the stovetop. Cover it with a lid to retain moisture, and occasionally stir it until thoroughly heated.

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.

Copycat Boston Market creamed spinach in a baking dish and a serving spoon next to it.

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

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

Copycat Boston Market creamed spinach in a baking 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.
4.88 from 16 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Boston Market Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 186kcal


  • 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


  • 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.



  • 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!


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

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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  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!

    • 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.

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