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Pappadeaux Creamed Spinach Recipe

Pappadeaux’s Creamed Spinach is hands-down one of the richest, most indulgent sides you can put on a plate!

Getting the texture right is key—if the spinach is too wet, the sauce won’t cling properly.

I like to sauté it quickly before mixing it with cream, butter, and a little garlic for extra depth.

A good handful of freshly grated Parmesan melts right into the sauce, giving it the right balance of saltiness.

Letting it bake for a few minutes at the end thickens it just enough to keep it from being too runny.

Serve it hot and bubbly right out of the oven for the best texture.

How to Make Pappadeaux Creamed Spinach

pappadeaux creamed spinach recipe

Ingredients

  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 lb Fresh Spinach
  • 1 cup Heavy Cream
  • 4 oz. Cream Cheese (softened)
  • 1 cup Parmesan Cheese (grated)
  • 2 cloves Garlic (minced)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Step-by-Step Instructions

Step 1:

Heat olive oil and butter in a large pan over medium heat until the butter melts.

Add minced garlic and sauté until fragrant, about 1 minute.

Step 2:

Add fresh spinach to the pan.

Cook for 5-7 minutes, stirring often, until the spinach wilts and looks bright green.

Step 3:

Stir in heavy cream and cream cheese.

Cook until cream cheese melts completely and mixes with the heavy cream, forming a smooth sauce.

Step 4:

Add grated Parmesan cheese, salt, and black pepper.

Reduce heat to low and cook while stirring, until the cheese melts completely.

Step 5:

Continue to stir until the sauce thickens to your desired consistency.

Serve immediately.

Tips and Tricks for Making This Recipe

pappadeaux creamed spinach in a bowl

Use Fresh Spinach

Using fresh spinach makes a world of difference in this recipe.

Fresh spinach offers a bright color and a tender texture that frozen spinach just can’t match!

Adjust Cheese to Taste

If you prefer your Cremaed Spinach cheesier, feel free to add more Parmesan cheese until it suits your taste.

Experimentation is part of what makes cooking fun!

Be Gentle with the Spinach

When cooking the spinach, try to be gentle and avoid over-stirring in order to prevent it from breaking apart too much during the preparation process.

Grandma always said a gentle hand makes happy greens!

Balance Your Seasoning

Don’t forget to taste as you go!

Balancing the salt and pepper ensures that your dish is flavorful and provides the right amount of kick to complement the creamy sauce.

Happy cooking, and enjoy your creamed spinach journey!

What to Serve with Pappadeaux Creamed Spinach

Roast Beef

Roast beef is a classic option that pairs wonderfully with creamed spinach.

It offers a hearty and savory flavor that complements the creamy texture of the spinach.

Grilled Chicken

Grilled chicken provides a lighter protein option for your meal.

The smoky and slightly charred flavor from the grill matches beautifully with the rich and creamy spinach.

Baked Salmon

Baked salmon brings a touch of elegance to the table, with its mild, rich taste.

Pairing it with creamed spinach results in a delicious contrast between the creaminess and the savory fish.

Mashed Potatoes

For a comforting combination, mashed potatoes are an excellent choice.

Their creamy texture harmonizes so well with your creamed spinach’s consistency.

Mushroom Risotto

If you’re feeling adventurous, give mushroom risotto a try!

Its earthy flavors and creamy rice will make a lovely pairing with your spinach dish.

Lentil Salad

Lentil salad is an unexpected choice that surely brings zest to the meal.

Packed with fresh vegetables and herbs, it balances the richness of the spinach.

Variations and Substitutions

Different Cheeses

You might want to try experimenting with various cheeses to develop a different flavor twist.

Consider swapping out part of the cream cheese with Gruyère or Fontina for a richer taste.

Additionally, incorporating a bit of feta can introduce a subtle tangy note which some find quite appealing.

Protein Options

Switching up the protein can add a whole new depth to this dish.

Feel free to replace crab meat with alternative options like shrimp or smoked salmon.

These can provide a variety of flavors while staying true to the seafood theme.

Vegetarian Approach

If you’re seeking a vegetarian option, rest assured that you can still enjoy of this dish.

Simply omit the crab and consider adding mushrooms instead for a hearty feel.

Chopped artichoke hearts also work beautifully, providing a nice texture and flavor contrast.

How to Store Leftover Pappadeaux Creamed Spinach

Airtight Containers

You’ll want to transfer your Pappadeaux creamed spinach into an airtight container.

Make sure the container is completely sealed to keep the spinach fresh for the next few days.

Refrigeration

Once you’ve got it in the container, pop it in the fridge.

It can be safely stored for up to three days, and it’ll still taste fantastic!

If you plan to keep it a bit longer, using a freezer is the way to go.

Freezing the Spinach

You’ll need to ensure it’s in a freezer-safe container or a quality freezer bag.

Label it with the date to easily keep track of how long it’s been stored.

It can then be frozen for up to three months without any issues.

Common Mistakes to Avoid

Watery Spinach

Oh no, watery spinach is no fun!

Make sure you squeeze all the excess liquid out of your spinach.

Use a clean kitchen towel or cheesecloth for the best results.

Too Much Cheese

It’s tempting, but don’t overdo the cheese.

Too much cheese can overpower the flavors and result in a greasy texture.

Stick to the recommended amounts for the perfect balance.

Overcooking the Cream

Keep an eye on your cream; it’s important not to let it boil.

Boiling can cause separation and ruin the smoothness.

Maintain a low heat and stir gently for the best consistency.

pappadeaux creamed spinach recipe

Pappadeaux Creamed Spinach Recipe

Pappadeaux's Creamed Spinach is hands-down one of the richest, most indulgent sides you can put on a plate!
Getting the texture right is key—if the spinach is too wet, the sauce won’t cling properly.
I like to sauté it quickly before mixing it with cream, butter, and a little garlic for extra depth.
A good handful of freshly grated Parmesan melts right into the sauce, giving it the right balance of saltiness.
Letting it bake for a few minutes at the end thickens it just enough to keep it from being too runny.
Serve it hot and bubbly right out of the oven for the best texture.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Servings 4
Ingredients
  
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 lb Fresh Spinach
  • 1 cup Heavy Cream
  • 4 oz. Cream Cheese softened
  • 1 cup Parmesan Cheese grated
  • 2 cloves Garlic minced
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
Instructions
 
  • Heat olive oil and butter in a large pan over medium heat until the butter melts.
  • Add minced garlic and sauté until fragrant, about 1 minute.
  • Add fresh spinach to the pan.
  • Cook for 5-7 minutes, stirring often, until the spinach wilts and looks bright green.
  • Stir in heavy cream and cream cheese.
  • Cook until cream cheese melts completely and mixes with the heavy cream, forming a smooth sauce.
  • Add grated Parmesan cheese, salt, and black pepper.
  • Reduce heat to low and cook while stirring, until the cheese melts completely.
  • Continue to stir until the sauce thickens to your desired consistency.
  • Serve immediately.

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Passionate chef, in love with everything related to food and cooking it to perfection!
Michael Cook
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