Pennsylvania Dutch Creamed Spinach with Buttered Bread Crumbs

Tender fresh spinach, a buttery white sauce, and a lightly crisp bread crumb topping make this comforting side dish right at home beside a Sunday roast or holiday ham. A little garlic and nutmeg bring out the savory flavor without overpowering the greens.

Quick Recipe Version (TL;DR)

• Yield: 6 side-dish servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Rest Time: 5 minutes
• Total Time: 1 hour
• Oven Temperature: 375°F (190°C)

Quick Ingredients

• 2 pounds (907 g) fresh spinach, washed and tough stems removed
• 1/2 cup (120 ml) water, divided, for wilting the spinach
• 5 tablespoons (71 g) unsalted butter, divided, plus 1 teaspoon (5 g) for the baking dish
• 2 garlic cloves, finely minced
• 3 tablespoons (24 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup (60 g) coarse fresh bread crumbs

Do This

• 1. Heat the oven to 375°F (190°C). Grease a 2-quart baking dish with 1 teaspoon butter.
• 2. Wilt the spinach in two batches, using 1/4 cup water per batch and cooking each for 3 minutes. Drain, cool, squeeze very dry, and chop.
• 3. Melt 3 tablespoons butter in a saucepan. Cook the garlic for 30 seconds, then stir in the flour and cook for 90 seconds.
• 4. Gradually whisk in the milk over 2 minutes. Simmer gently for 4 minutes, then stir in 1/2 teaspoon salt, the pepper, nutmeg, and spinach.
• 5. Transfer to the baking dish. Melt the remaining 2 tablespoons butter and toss with the bread crumbs and remaining 1/4 teaspoon salt. Scatter over the spinach.
• 6. Bake uncovered for 20 minutes, until bubbling around the edges and lightly golden on top. Rest for 5 minutes before serving.

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Why You’ll Love This Recipe

• Creamy with a little crunch: Tender spinach and silky white sauce contrast beautifully with buttery, toasted bread crumbs.
• Simple, familiar ingredients: Butter, milk, flour, and a few seasonings turn fresh greens into something special.
• Made for family meals: It pairs naturally with roast chicken, baked ham, turkey, or pork loin.
• Easy to prepare ahead: Assemble the creamy spinach in advance and add the topping just before baking.

Grocery List

• Produce: 2 pounds fresh spinach; 1 head garlic, from which you will use 2 cloves.
• Dairy: Unsalted butter, at least 6 tablespoons available; 2 cups whole milk.
• Pantry: All-purpose flour, fine salt, ground black pepper, ground nutmeg, and enough plain white or country-style bread to make 1 cup coarse fresh bread crumbs.

Full Ingredients

For the Spinach and White Sauce

• 2 pounds (907 g) fresh spinach, weighed after removing any thick, tough stems; wash thoroughly
• 1/2 cup (120 ml) water, divided, for wilting
• 1 teaspoon (5 g) unsalted butter, softened, for greasing the baking dish
• 3 tablespoons (43 g) unsalted butter
• 2 garlic cloves, finely minced, about 2 teaspoons
• 3 tablespoons (24 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg

For the Buttered Bread Crumbs

• 2 tablespoons (28 g) unsalted butter
• 1 cup (60 g) coarse fresh bread crumbs, made from plain white or country-style bread
• 1/4 teaspoon fine salt

Step-by-Step Instructions

Step 1: Prepare the oven and baking dish

Position a rack in the center of the oven and heat to 375°F (190°C). Grease a 2-quart baking dish with 1 teaspoon softened butter. Rinse the spinach thoroughly, lifting it out of the water so any grit stays behind, and remove thick or tough stems.

If making your own bread crumbs, pulse pieces of plain bread in a food processor until you have coarse, uneven crumbs. Measure 1 cup, or weigh out 60 g. You want small, soft crumbs rather than a fine powder.

Step 2: Wilt, drain, and chop the spinach

Place half the spinach and 1/4 cup water in a large, wide pot. Cover and cook over medium-high heat for 3 minutes, turning the leaves with tongs halfway through, until wilted and tender. Transfer to a colander and repeat with the remaining spinach and remaining 1/4 cup water.

Briefly rinse the cooked spinach under cold water until cool enough to handle. Squeeze it firmly in several handfuls, then wrap it in a clean kitchen towel and wring out the remaining moisture. Chop the spinach into bite-size pieces, separating any tightly packed clumps. Removing the excess water is the key to a creamy rather than watery casserole.

Step 3: Make the butter-and-flour base

Melt 3 tablespoons butter in a medium saucepan over medium-low heat. Add the minced garlic and cook for 30 seconds, stirring, just until fragrant. Do not let it brown.

Sprinkle in the flour and whisk continuously for 90 seconds. The mixture should be smooth and gently bubbling, with a pale ivory color. This brief cooking time removes the raw flour taste without darkening the sauce.

Step 4: Finish the white sauce and fold in the spinach

Gradually whisk in the milk over 2 minutes, beginning with a small splash and whisking smooth before adding more. Increase the heat to medium and bring the sauce to a gentle simmer. Cook for 4 minutes, whisking frequently, until smooth and thick enough to coat the back of a spoon. Avoid a vigorous boil.

Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg. Add the chopped spinach and fold thoroughly with a spoon or spatula, breaking apart any clumps so the sauce coats the greens evenly. Remove from the heat and transfer to the prepared baking dish, spreading the mixture into an even layer.

Step 5: Add the buttered bread crumb topping

Melt the remaining 2 tablespoons butter in a small saucepan over low heat for about 1 minute. Remove from the heat and stir in the fresh bread crumbs and remaining 1/4 teaspoon salt. Toss until the crumbs are evenly moistened.

Scatter the crumbs evenly over the spinach without pressing them down. Keeping the topping loose helps it bake into a delicate, lightly crisp layer.

Step 6: Bake until bubbling and lightly crisp

Bake uncovered for 20 minutes, until the spinach is bubbling around the edges and the bread crumbs are lightly golden. The topping should look toasted, not deeply browned, and the filling should remain creamy beneath it.

If your topping browns before the filling is hot, lay a piece of foil loosely over the dish for the remainder of the baking time.

Step 7: Rest briefly and serve

Let the dish rest for 5 minutes before serving. This gives the sauce a moment to settle while keeping the topping crisp. Spoon onto plates alongside roast chicken, turkey, baked ham, or pork loin, making sure each serving gets both creamy spinach and buttery crumbs.

Pro Tips

• Start with well-washed greens: Mature spinach can hide grit near the stems. Wash it in a large bowl of water and lift it out rather than pouring the sandy water back over the leaves.
• Squeeze more than you think: Spinach releases a surprising amount of liquid. Thorough draining keeps the white sauce rich and prevents a watery layer in the baking dish.
• Add the milk gradually: Whisking in a little at a time makes it much easier to avoid lumps.
• Keep the nutmeg subtle: The measured 1/8 teaspoon adds warmth without making the dish taste sweet or heavily spiced.
• Choose coarse, fresh crumbs: Their irregular texture creates tender, buttery crispness rather than a dense, sandy crust.

Variations

• Frozen spinach shortcut: Replace the fresh spinach with 20 ounces (567 g) frozen chopped spinach. Thaw completely, squeeze very dry, and skip the wilting water and cooking step.
• Onion variation: Add 1/4 cup (40 g) finely minced yellow onion to the melted sauce butter and cook over medium-low heat for 5 minutes before adding the garlic. This adds 5 minutes to the cooking time.
• Parmesan crumb topping: Mix 1/4 cup (20 g) finely grated Parmesan into the buttered crumbs and omit the topping’s 1/4 teaspoon salt. This is a richer variation rather than part of the basic recipe.

Storage & Make-Ahead

Refrigerate leftovers: Cover and refrigerate within 2 hours of cooking. Store for up to 4 days. The topping will soften as it sits, but reheating uncovered at the end helps restore some crispness.

Reheat: Place refrigerated leftovers in an oven-safe dish, cover loosely with foil, and heat at 350°F (175°C) for 20 minutes. Uncover and heat for another 5 minutes, or until the center reaches 165°F (74°C). Smaller portions may heat more quickly.

Make ahead: Prepare the spinach and sauce, transfer to the baking dish, cool promptly, cover, and refrigerate for up to 24 hours. Prepare the buttered crumbs separately and refrigerate in a covered container. Add the crumbs just before baking. Bake the refrigerated casserole at 375°F (190°C) for about 30 minutes, until bubbling and the center reaches 165°F (74°C); loosely cover the topping if it browns too quickly. Follow your baking dish manufacturer’s guidance when moving a chilled dish into a hot oven.

Freezing: For the best texture, refrigerate rather than freeze. A milk-based white sauce can separate after thawing.

Nutrition (per serving)

Calories: 220 kcal | Carbs: 18g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Fiber: 4g | Sugar: 5g | Sodium: 500mg | Cholesterol: 35mg

Nutrition is an estimate for one-sixth of the recipe, including the bread crumb topping and butter used to grease the dish. Values vary with the bread and other ingredients used.