Easy Creamed Spinach with Boursin
This post may contain affiliate links. Read our full disclosure policy.
This easy creamed spinach is rich, velvety, and loaded with flavor from Parmesan and Boursin cheese. It comes together in minutes—no roux needed—and makes the perfect side for any meal, from weeknight dinners to holiday feasts.
Save this Recipe!
Get this recipe sent to your inbox, plus get new recipes from The Delicious Spoon every week!
Creamed spinach is one of those classic sides that never goes out of style. This version keeps things simple but full of flavour, thanks to a creamy blend of Parmesan and Boursin cheese. It’s easy to make and adds a warm, savoury touch to any meal.
Fresh spinach gives this dish its best texture and taste. You can use baby spinach or chop up larger leaves—both work beautifully. The rich cheese sauce gently coats the spinach, creating a smooth, comforting side that pairs well with everything from perfectly roasted beef or a simple and flavorful roast chicken to holiday mains.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Step-By-Step Made Simple
You may think you have a tonne of spinach, but trust me, you don’t! Spinach is made of mostly water. As soon as the spinach heats up and wilts, I am always surprised but how little is left. This pic shows only half of what you will need to make a bowl. It is crazy!
I use baby spinach most of the time because I find it prettier and also sweeter. But if you have large leaf spinach, I recommend roughly chopping to the size of a baby spinach leaf so it is easier to eat.
You can use frozen spinach, but unless you have the time to wring out the water, which I never do, I would not recommend it. Fresh is best!
At first, this dish will look a little runny, but the cheesy cream sauce thickens as it cools, so don’t worry. When it is all done and just before serving, I like to shave a little extra parmesan on top or sprinkle a few pine nuts if you are feeling like a little crunch is in order.
Leftovers? No problem
Just toss the leftovers into a container with a tight fitting lid and put it in the fridge for up to 2 days. I don’t recommend freezing. Then reheat it in the microwave or I just toss it back in the pan for a few minutes.
Easy Creamed Spinach with Boursin
Ingredients
- 2 tbsp butter
- 1 small onion; chopped
- 2 cloves garlic; minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp nutmeg
- 5.3 oz Boursin Herb and Garlic Cheese (one package)
- ¼ cup grated parmesan cheese (plus more to grate on top)
- ¼ cup half and half cream
- 20 oz fresh spinach
Instructions
- Add the butter and onions to a large pan and sautee for about 2 minutes until the onions become translucent over medium heat.
- Add the garlic and Boursin cheese and melt in the pan stirring often.
- Add the cream and spinach a bunch at a time stirring until it becomes wilted.
- Sprinkle with parmesan, salt, pepper and nutmeg and mix until combined and creamy. Let simmer for 2 additional minutes to allow the creamy sauce to thicken. It will thicken up as it cools.
- Grate additional parmesan cheese on top of the spinach before serving.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
