If you’re on the hunt for a side dish that’s creamy, comforting, and has just the right amount of crunch, you’re in for a treat with this Creamed Spinach with Toasted Panko Recipe. I absolutely love how the toasted panko breadcrumbs add a satisfying texture contrast to that luscious, cheesy spinach, making it feel extra special every single time. Stick around, and I’ll walk you through all the steps, tips, and tricks so you can nail this at home with zero fuss.
Why You’ll Love This Recipe
- Perfect Balance of Creamy and Crunchy: The creamy spinach pairs beautifully with toasted panko’s crunch for an irresistible bite.
- Simple Ingredients, Big Flavor: Using cream cheese and fontina with a splash of lemon creates bright, rich flavors you’ll keep coming back to.
- Great Make-Ahead Side: You can prep most of it ahead, then toast the panko right before serving for best texture.
- A Crowd-Pleaser Every Time: Trust me, my family goes crazy for this dish at holiday dinners or weeknight meals!
Ingredients You’ll Need
These ingredients come together so nicely – fresh spinach gives you vibrant greens, while cream cheese and fontina melt into a velvety sauce. Plus, the lemon zest and balsamic vinegar add just the right brightness to bring it all to life. Make sure to grab good-quality fresh spinach and real fontina cheese for the best results.
- Fresh spinach: Use fresh over frozen for a more vibrant texture; roughly chop into 1-inch pieces for even cooking.
- Olive oil: Adds a subtle fruitiness and helps wilt the spinach gently without burning.
- Kosher salt and freshly cracked black pepper: Season thoughtfully, as this is what brings all flavors together.
- Balsamic vinegar: Just a touch for depth and a mild tang that brightens the dish.
- Unsalted butter: Ideal for toasting panko without overpowering flavors.
- Panko bread crumbs: These Japanese-style crumbs provide a beautiful crunch – don’t swap for regular breadcrumbs.
- Lemon (zest and juice): Adds freshness and cuts through the creaminess.
- Cream cheese: Use room temperature to ensure it melts smoothly into the spinach.
- Fontina cheese: Melt-in-your-mouth creamy with a mild nutty flavor; white cheddar also works if you prefer a sharper note.
- Heavy cream: Rounds out the creaminess and gives rich silkiness.
Variations
I love making this classic favorite my own depending on the season or what I have on hand. Don’t hesitate to switch things up or add your personal twist – it’s foolproof and flexible!
- Cheese Swap: I once tried sharp white cheddar instead of fontina and was surprised how it gave a lovely sharp kick without overpowering the dish.
- Garlic Boost: Adding a clove or two of minced garlic with the olive oil really amps up the flavor if you’re a garlic fan like me.
- Spicy Kick: If you want some heat, toss in a pinch of red pepper flakes when you add the cream cheese.
- Vegan Version: Try vegan cream cheese, a splash of plant-based milk, and nutritional yeast instead of fontina; you’ll still get creaminess and flavor.
How to Make Creamed Spinach with Toasted Panko Recipe
Step 1: Gently Wilt Your Spinach
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add your chopped spinach in batches, stirring each batch until it wilts down—it’s like magic watching it collapse! Cover the pot and let it cook on medium-low, stirring every few minutes. After about 10 minutes, the spinach should be soft and tender. This slow cooking helps it release moisture without browning too early. Once soft, stir in the balsamic vinegar to add wonderful depth. If you notice any browning, just drop the heat to low; patience pays off here!
Step 2: Toast Your Panko Bread Crumbs
While your spinach simmers, melt the butter in a small skillet over medium-high heat. Toss in the panko bread crumbs and season them with a pinch of kosher salt and freshly cracked black pepper. Stir constantly so they toast evenly and don’t burn. In just about 3 minutes, you’ll have golden-brown breadcrumbs with an irresistible aroma filling your kitchen. Stir in lemon zest right at the end to add a burst of citrusy freshness, then set it aside—this topping really makes the dish sing!
Step 3: Create Your Creamy Spinach Base
Lower the heat to low and add cream cheese in small chunks directly into the spinach. Stir gently but continuously until it melts and blends completely into that vibrant green bed. It’s crucial here to avoid high heat – you want silky creaminess, not lumps! Next, add your fontina cheese, lemon juice, and heavy cream. Stir everything together for about a minute until the fontina melts fully and the mixture turns luxuriously creamy. This is where all the flavors marry into the perfection you’re craving.
Step 4: Serve and Sprinkle with Toasted Panko
Transfer your rich creamed spinach to a pretty serving bowl, then generously sprinkle the toasted panko mixture on top. That crunchy, lemony topping keeps each bite exciting with texture and flavor. I promise, this finishing touch takes it from good to wow — and if you’re like me, people might just dig right into the bowl!
Pro Tips for Making Creamed Spinach with Toasted Panko Recipe
- Room Temperature Cream Cheese: I learned the hard way that cold cream cheese clumps—letting it come to room temp ensures a dreamy sauce.
- Low and Slow Wilt: Cooking spinach gently avoids bitterness and preserves that beautiful bright green color you want in your dish.
- Toast Panko Last Minute: To keep the panko crispy, I always toast it right before serving instead of ahead of time.
- Don’t Overcook Spinach: If you leave spinach cooking too long or on too high heat, it can turn mushy and dull in color, which is less appealing.
How to Serve Creamed Spinach with Toasted Panko Recipe
Garnishes
I usually finish off with a small drizzle of extra virgin olive oil and an extra sprinkle of lemon zest for a fresh zing. If I’m feeling fancy, a few toasted pine nuts or even chopped fresh thyme adds an unexpected but delightful touch.
Side Dishes
This creamed spinach side is my go-to when serving roasted chicken, grilled steak, or even alongside seared salmon. It’s rich enough to stand on its own but refreshing enough to complement bold mains.
Creative Ways to Present
For special occasions, I like serving this in individual ramekins topped with toasted panko and a sprig of fresh parsley. It makes the table look more elegant and guests always comment on the charming presentation!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge up to 3 days. I’ve found it retains its creamy texture nicely but definitely toast fresh panko right before serving again!
Freezing
I don’t usually freeze this dish because the texture of the cream cheese can change a bit, but if you do, freeze in a sealed container for up to 2 months and expect to reheat gently to avoid separation.
Reheating
Reheat over low heat on the stove with a splash of cream or milk to loosen it up, stirring frequently. Microwave works too, but be sure to add a little liquid and stir every 30 seconds to keep it creamy.
FAQs
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Can I make this Creamed Spinach with Toasted Panko Recipe ahead of time?
Absolutely! You can prepare the creamed spinach portion a day ahead and refrigerate it. Just toast the panko breadcrumbs fresh before serving so they stay crunchy. When ready, gently reheat the spinach on the stovetop, adding a splash of cream or milk to bring it back to the right consistency.
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What can I substitute for fontina cheese in this recipe?
If you don’t have fontina, white cheddar is a fantastic option that adds a sharper taste. Gruyère or mozzarella also work well if you prefer a milder, stretchy texture. Just choose good quality to get that creamy melt without compromising flavor.
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Is it better to use fresh or frozen spinach for this recipe?
Fresh spinach is my top pick because it cooks up tender without becoming mushy and maintains vibrant color and flavor. Frozen spinach can work in a pinch, but be sure to thaw and squeeze out excess moisture well before using to avoid watery creamed spinach.
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How do I keep the panko breadcrumbs from getting soggy?
Toasted panko breadcrumbs are best sprinkled on right before serving. Toast them separately in butter until golden and crisp, then store at room temperature if needed. Avoid mixing them into the creamed spinach ahead of time, as the moisture will soften their crunch.
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Can I add garlic or other spices to customize the flavor?
Definitely! Adding minced garlic when wilting the spinach, or a pinch of red pepper flakes when melting the cream cheese can give an extra flavor punch. Feel free to experiment with freshly grated nutmeg or your favorite herbs like thyme or parsley for a personal touch.
Final Thoughts
This Creamed Spinach with Toasted Panko Recipe has become one of those dishes I’m always excited to make and share. It’s deceptively simple yet feels indulgent and comforting—a real “wow” moment on any dinner table. Whether it’s a weeknight side or part of a holiday spread, I know you’ll enjoy the perfect harmony of creamy spinach and crunchy panko as much as my family does. Give it a try, and don’t be surprised if it quickly becomes one of your favorite go-to sides!
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Creamed Spinach with Toasted Panko Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy creamed spinach recipe combines vibrant fresh spinach with smooth cream cheese, fontina, and heavy cream for the ultimate indulgent side dish. Toasted panko breadcrumbs with a hint of lemon zest add a delightful crunchy topping, making it perfect for dinner parties or comforting weeknight meals.
Ingredients
Spinach Mixture
- 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
Toasted Breadcrumbs
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- Salt and freshly cracked black pepper, to taste
Instructions
- Wilt the Spinach: Heat the olive oil in a very large pot or Dutch oven over medium heat. Add the spinach in batches, stirring each batch to wilt it before adding the next. Cover and cook on medium-low, stirring every few minutes until all the spinach is softened, about 10 minutes. Add the balsamic vinegar and stir to combine. If the spinach begins to brown, reduce heat to low and continue to cook gently.
- Toast the Breadcrumbs: While the spinach cooks, melt the butter in a small skillet over medium-high heat. Add the panko bread crumbs along with salt and freshly cracked black pepper. Stir and sauté the crumbs until they turn golden brown and fragrant, about 3 minutes. Stir in the lemon zest, then remove from heat and set aside.
- Create the Creamy Spinach: Lower the heat under the spinach to low. Add the cream cheese in small pieces, stirring continuously until fully melted and incorporated. Next, add the grated fontina cheese, lemon juice, and heavy cream. Stir and cook for about 1 minute until the fontina melts and the mixture is smooth and creamy.
- Serve: Transfer the creamy spinach to a serving bowl. Sprinkle the toasted lemon-infused panko breadcrumbs over the top for a satisfying crunch. Serve immediately for best texture and flavor.
Notes
- Imagine your favorite restaurant serving spinach dip as an appetizer—this recipe elevates that experience into a comforting, crowd-pleasing side dish.
- For a different cheese flavor, substitute white cheddar for the fontina.
- To reduce fat, substitute some or all of the heavy cream with a lighter dairy alternative like half-and-half or whole milk, though the texture will be less rich.
- This dish pairs beautifully with roasted meats or can be served as a vegetarian main with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 357 kcal
- Sugar: 3 g
- Sodium: 268 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 73 mg
