Name: Creamed Spinach with Toasted Panko Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 lbs fresh spinach, roughly chopped into 1 inch pieces; 1/3 cup olive oil; Kosher salt and freshly cracked black pepper, to taste; 1 tablespoon balsamic vinegar; 1 lemon, zested and juiced; 8 ounces cream cheese, at room temperature; 4 ounces grated fontina cheese (white cheddar also delish); 1/2 cup heavy cream; 3 tablespoons unsalted butter; 1 cup panko bread crumbs; Salt and freshly cracked black pepper, to taste

If you love a little indulgence with your greens, then this Creamed Spinach with Toasted Panko Recipe is going to blow your mind. It’s creamy, cheesy, and topped with crunchy toasted panko that adds the perfect contrast in texture. Whether you’re serving it as a side dish for a weeknight dinner or bringing it to a holiday feast, this recipe effortlessly elevates simple spinach into something special. Trust me, once you try this, it might just become your new favorite way to enjoy spinach.

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Why You’ll Love This Recipe

Creamy and Crunchy Combo: The richness of the creamed spinach pairs beautifully with the toasted panko’s satisfying crunch.
Simple Ingredients, Big Flavor: With just a handful of everyday ingredients, you’ll get a restaurant-quality side dish.
Super Versatile: Works perfectly alongside steak, chicken, or as a hearty vegetarian option.
Family Favorite: I’ve served this at multiple gatherings, and it always gets rave reviews.

A large beige bowl filled with creamy light green soup that has dark green spinach leaves mixed in, topped with scattered small clusters of golden brown crumbly crumbs. Next to it, a smaller beige bowl holds more of the same crumbly topping with a silver spoon resting inside. A wooden spoon lies on a white marbled surface near the bowls, with a beige fabric underneath. The edges of two white plates are visible at the bottom right corner. photo taken with an iphone --ar 2:3 --v 7 - Creamed Spinach with Toasted Panko, creamed spinach side dish, cheesy spinach recipe, crunchy panko topping, easy spinach side dish

Ingredients You’ll Need

The key to this creamed spinach recipe is the balance of creamy, cheesy, and zesty flavors, all rounded out by the toasted panko topping. Each ingredient plays its role, so don’t skip the lemon or the balsamic – they add a brightness that really wakes up the dish.

Flat lay of fresh roughly chopped spinach leaves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of golden toasted panko bread crumbs with visible lemon zest mixed in, a whole fresh lemon cut in half showing the juicy interior with zest shavings beside it, a small white ceramic bowl of softened cream cheese, a small white ceramic bowl of grated fontina cheese, a small white ceramic bowl of heavy cream, and whole uncracked eggs with clean shells arranged symmetrically with kosher salt crystals and freshly cracked black peppercorns scattered neatly on a clean white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamed Spinach with Toasted Panko, creamed spinach side dish, cheesy spinach recipe, crunchy panko topping, easy spinach side dish

Fresh spinach: Fresh is best here—frozen spinach can be too watery and won’t give you the same texture.
Olive oil: Use a good quality extra virgin olive oil for depth of flavor.
Balsamic vinegar: Just a splash adds subtle sweetness and complexity.
Unsalted butter: For richness without overpowering saltiness—plus it’s perfect for toasting panko.
Panko bread crumbs: They toast up golden and crunchy, unlike regular crumbs.
Lemon (zest and juice): The lemon cuts through the creaminess and adds a fresh, vibrant note.
Cream cheese: Adds a tangy creaminess that melts smoothly into the spinach.
Fontina cheese: Melts beautifully and has a mild, nutty flavor; white cheddar is a great substitute.
Heavy cream: Makes the dish luxuriously smooth and indulgent.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this recipe quite a bit, and honestly, it’s pretty adaptable to what you have or need. Feel free to tweak the cheeses or add extras like garlic or spices to make it your own.

Use different cheeses: I sometimes swap fontina for gruyere or parmesan to add a sharper flavor; each cheese lends its own personality.
Add garlic: Sauté 1-2 cloves minced garlic with the olive oil for a garlicky twist that my family goes crazy for.
Make it dairy-free: Substitute cream cheese and cream with vegan cream cheese and coconut cream—just toast the panko with olive oil instead of butter.
Boost with spices: A pinch of nutmeg or smoked paprika adds great warmth and complexity.

How to Make Creamed Spinach with Toasted Panko Recipe

Step 1: Wilt Your Spinach Gently

Heat olive oil in a very large pot or Dutch oven over medium heat. Add the spinach in batches—this helps it wilt down evenly without steaming unevenly or burning. Stir it gently, then cover the pot and cook on medium-low, stirring every few minutes. This slow, gentle cooking is key to keeping the spinach tender but not soggy. After about 10 minutes, it should be soft and cooked through. If you notice it starting to brown, simply reduce the heat to low to prevent burning. Finally, stir in the balsamic vinegar—it adds a subtle tang that brightens up all the flavors.

Step 2: Toast the Panko for Crunch

While the spinach cooks, melt butter in a small skillet over medium-high heat. Once melted and bubbling, add the panko bread crumbs and season with salt and freshly cracked black pepper. Stir constantly to evenly toast the crumbs until they turn a gorgeous golden-brown color—this usually takes about 3 minutes. Keep an eye on them, as panko can burn quickly. Toward the end, sprinkle in the lemon zest for that fresh aromatic touch, then set aside off the heat.

Step 3: Stir in the Cream and Cheese

Reduce the heat to low, then add the cream cheese in small pieces to the spinach, stirring until it melts and blends smoothly. This step gives the dish its luscious creaminess. Next, toss in the fontina cheese, freshly squeezed lemon juice, and heavy cream. Stir everything for about a minute until the fontina melts completely and the spinach is enveloped in a velvety sauce. The lemon juice here really cuts the richness, so don’t skip it!

Step 4: Serve and Sprinkle with the Toasted Panko

Transfer your creamy spinach to a serving bowl and generously sprinkle the toasted panko on top just before serving. This last step adds a crunchy texture that takes the dish from good to unforgettable. You’ll love the way these contrasting textures work together—you’re basically turning spinach into the ultimate comfort food.

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Pro Tips for Making Creamed Spinach with Toasted Panko Recipe

Cook Spinach in Batches: Adding spinach in smaller amounts helps it wilt evenly and prevents excess moisture.
Don’t Skip the Lemon: The zest and juice are magic—they balance out all the richness with bright acidity.
Toast Panko Just Right: Keep stirring while toasting to avoid burning and achieve that perfect golden color.
Add Cheeses Gradually: Melting cream cheese first before adding fontina ensures a smooth, creamy texture without clumps.

How to Serve Creamed Spinach with Toasted Panko Recipe

A white bowl holds a serving of a spinach dish with two main visible layers. The bottom layer is dark green cooked spinach with a soft and slightly shiny texture, filling most of the bowl. The top layer is a crumbly, golden-yellow topping that looks baked and slightly crispy, covering about half of the spinach. In the background, part of a larger bowl with more of the dish and a silver fork resting on the white bowl's edge can be seen. The surface below is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Creamed Spinach with Toasted Panko, creamed spinach side dish, cheesy spinach recipe, crunchy panko topping, easy spinach side dish

Garnishes

I like to keep it simple with the garnishes here—just a little extra lemon zest on top or a few cracks of black pepper adds a lovely finishing touch. Sometimes I sprinkle a bit of freshly chopped parsley for color and freshness, which complements the creamy, cheesy base beautifully.

Side Dishes

This creamed spinach pairs like a dream with roasted or grilled meats, especially steak, roasted chicken, or pork chops. It’s also lovely alongside mashed potatoes or even creamy polenta to keep the meal cozy and comforting.

Creative Ways to Present

For special dinners, I sometimes serve this in individual ramekins topped with the toasted panko and a small wedge of lemon on the side. It makes the presentation feel extra fancy with minimal effort—and guests love the personalized touch!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The creamed spinach can thicken as it cools, so stirring in a splash of cream or milk when reheating helps bring it back to that silky texture.

Freezing

Freezing creamed spinach is possible but I’ve found the texture can change slightly due to the dairy. If you want to freeze it, cool it completely, transfer to a freezer-safe container, and thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers in a skillet over low heat with a splash of cream or milk to loosen the sauce. Stir frequently to prevent sticking and to keep the spinach creamy. Using the stovetop instead of the microwave helps maintain texture better.

FAQs

Can I make this Creamed Spinach with Toasted Panko Recipe ahead of time?

Yes! You can prepare the creamed spinach a day in advance and store it in the fridge. Just wait to toast and add the panko topping right before serving to keep it crispy and fresh.
What can I substitute if I don’t have fontina cheese?

Great question! White cheddar works wonderfully as a substitute, giving a slightly sharper flavor. Gruyere or a mild mozzarella can also be used depending on your taste preference.
How do I prevent the spinach from getting watery?

Make sure to cook the spinach thoroughly to release excess moisture, and drain if you notice too much liquid. Also, adding the cheeses and cream slowly helps the sauce thicken properly without becoming soupy.
Can I use frozen spinach for this recipe?

You can, but I recommend thawing and squeezing out as much excess water as possible before cooking. Fresh spinach provides a better texture and flavor, but frozen can be a handy shortcut.

Final Thoughts

Honestly, I absolutely love how this Creamed Spinach with Toasted Panko Recipe turns out every time. It’s become a staple in my kitchen because it’s simple to make but feels so special. The toasted panko topping is the little twist that adds a surprising crunch, making each bite exciting. If you’re looking to impress guests or just want to treat yourself to an elevated veggie side, give this recipe a go. I think you’ll find it as comforting and delicious as my family and I do!