Lucy M. I discovered creamed spinach properly when I stopped thinking of it as a side dish and started treating it like something worth making on its own. Mary Berry’s version uses fresh spinach wilted down with cream and nutmeg, which sounds simple until you taste how the spice lifts everything. I make it in a heavy pan, watching the leaves collapse and soften into something silky.
What draws me back is how quickly it comes together once the spinach hits the heat. I add cream and seasoning, let it bubble gently for a few minutes, and suddenly I’ve got something that tastes like proper cooking. My family eats it straight from the pan sometimes, which is the real measure of whether something’s worth making again.
Why You’ll Love this Mary Berry Creamed spinach
This creamed spinach recipe strikes the perfect balance between elegance and simplicity. I love how Mary Berry’s version transforms humble spinach into a sophisticated side dish that doesn’t demand hours in the kitchen. The combination of butter and crème fraîche creates an incredibly silky texture, while nutmeg adds subtle warmth that elevates the earthiness of fresh spinach.
What really draws me to this recipe is its versatility. I can prepare it ahead and finish it under the broiler just before serving, making it perfect for entertaining. The Parmesan crust gives it a beautiful golden top and adds a savory depth. It’s elegant enough for dinner parties yet straightforward enough for weeknight meals. You’ll appreciate how it pairs beautifully with roasted meats or fish.
If you enjoy simple sides that add a lot of flavor, Herbed Roasted Tomatoes Recipe fits in easily. The tomatoes roast gently until sweet and tender, while fresh herbs bring everything together without overpowering the main dish.
What Ingredients are in Mary Berry Creamed spinach?
Mary Berry’s creamed spinach recipe requires just a handful of quality ingredients that work together to create a dish with remarkable depth and elegance. Each component plays an important role—the fresh spinach serves as the base, butter and crème fraîche create the luxurious sauce, and subtle seasonings tie everything together. This is a recipe where ingredient quality matters, as the simplicity of the dish means each element will shine through in the final result.
Ingredients:
- 1½ lb (750g) fresh spinach leaves
- 3 tbsp butter
- ½ cup full-fat crème fraîche
- ¼ tsp grated nutmeg
- Salt and black pepper to taste
- 1–2 tbsp grated Parmesan cheese
When sourcing ingredients for this recipe, opt for the freshest spinach available, preferably loose leaves rather than pre-packaged varieties, as they tend to have better flavor and texture. Full-fat crème fraîche is essential—don’t substitute with sour cream or low-fat alternatives, as they won’t provide the same silky richness.
The nutmeg should be freshly grated rather than pre-ground for maximum aroma and flavor impact. Finally, grate the Parmesan cheese fresh from a block just before use, as pre-grated versions contain anti-caking agents that prevent proper melting and browning under the broiler.
How to Make this Mary Berry Creamed spinach
- Begin by preparing the spinach with care, as this foundation step guarantees the best texture and flavor. Cut away any coarse outer leaves and stalks from 1½ lb (750g) of fresh spinach and discard them, then wash the spinach thoroughly in plenty of cold water. This removes any grit or dirt that might jeopardize the final dish.
- Once cleaned, melt 3 tbsp of butter in a saucepan over medium heat. Add the damp spinach and stir continuously until it has absorbed all the butter and wilted down considerably. This process takes just a few minutes and transforms the fresh leaves into a silky base.
- Next, incorporate the creamy elements that define this dish. Add half of the ½ cup of full-fat crème fraîche to the wilted spinach and season with ¼ tsp of grated nutmeg along with salt and black pepper to taste.
- Stir well to combine all ingredients evenly, then heat through for another minute or two until the mixture is warmed throughout. The nutmeg should distribute evenly to provide its subtle, warming note to every spoonful.
- Transfer the creamed spinach to a shallow ovenproof dish and pour the remaining crème fraîche over the top in an even layer.
- Sprinkle 1–2 tbsp of freshly grated Parmesan cheese across the surface. Place the dish under a hot broiler for a few minutes until the top is lightly browned and the cheese is melted and golden.
- Watch carefully to prevent burning, as broilers vary in intensity. Serve the creamed spinach hot as a luxurious side dish alongside roasted meats or fish.
Mary Berry Creamed Spinach with Parmesan
Ingredients
Method
- Begin by preparing the spinach with care, as this foundation step guarantees the best texture and flavor. Cut away any coarse outer leaves and stalks from 1½ lb (750g) of fresh spinach and discard them, then wash the spinach thoroughly in plenty of cold water. This removes any grit or dirt that might jeopardize the final dish.
- Once cleaned, melt 3 tbsp of butter in a saucepan over medium heat. Add the damp spinach and stir continuously until it has absorbed all the butter and wilted down considerably. This process takes just a few minutes and transforms the fresh leaves into a silky base.
- Next, incorporate the creamy elements that define this dish. Add half of the ½ cup of full-fat crème fraîche to the wilted spinach and season with ¼ tsp of grated nutmeg along with salt and black pepper to taste.
- Stir well to combine all ingredients evenly, then heat through for another minute or two until the mixture is warmed throughout. The nutmeg should distribute evenly to provide its subtle, warming note to every spoonful.
- Transfer the creamed spinach to a shallow ovenproof dish and pour the remaining crème fraîche over the top in an even layer.
- Sprinkle 1–2 tbsp of freshly grated Parmesan cheese across the surface. Place the dish under a hot broiler for a few minutes until the top is lightly browned and the cheese is melted and golden.
- Watch carefully to prevent burning, as broilers vary in intensity. Serve the creamed spinach hot as a luxurious side dish alongside roasted meats or fish.
Notes
Common Mistakes and How to Fix Them
One common mistake is watery creamed spinach. This happens when the spinach is not drained well enough. Always squeeze out as much liquid as possible, especially when using frozen spinach, before adding it to the sauce. Another issue is a grainy or split sauce. This usually comes from cooking the cream on heat that is too high. Keep the heat low and stir gently so the sauce stays smooth and cohesive. Overpowering spinach flavor is also common. Spinach cooks quickly and shrinks fast. Add it near the end and season carefully so the cream remains the star without tasting flat or overly green.Common Mistakes and How to Fix Them
One common mistake is watery creamed spinach. This happens when the spinach is not drained well enough. Always squeeze out as much liquid as possible, especially when using frozen spinach, before adding it to the sauce.
Another issue is a grainy or split sauce. This usually comes from cooking the cream on heat that is too high. Keep the heat low and stir gently so the sauce stays smooth and cohesive.
Overpowering spinach flavor is also common. Spinach cooks quickly and shrinks fast. Add it near the end and season carefully so the cream remains the star without tasting flat or overly green.
Mary Berry Creamed spinach Substitutions and Variations
You can easily adapt this creamed spinach recipe to suit your preferences and dietary needs. If you’re dairy-free, I’d recommend substituting coconut cream or cashew cream for the crème fraîche while keeping the butter or using olive oil instead.
For a lighter version, I replace half the crème fraîche with Greek yogurt to reduce calories without sacrificing creaminess. You can swap Parmesan for Gruyère or Emmental for deeper, more complex flavors.
If you prefer extra richness, I add a touch of cream cheese to the mixture. For those avoiding dairy entirely, nutritional yeast provides a savory, cheesy note.
Don’t hesitate to incorporate garlic, nutmeg variations, or a pinch of cayenne pepper for additional depth. These adjustments let you personalize the dish while maintaining Mary Berry’s classic creamed spinach foundation.
What to Serve with Mary Berry Creamed spinach
What pairs beautifully with creamed spinach? I’d recommend serving it alongside protein-focused mains. Roasted chicken breasts or pan-seared salmon work wonderfully, as their mild flavors won’t compete with the nutmeg-infused cream sauce. Beef dishes like steak or prime rib benefit from creamed spinach’s richness, which complements the meat’s savory depth.
For lighter options, I suggest pairing it with baked white fish or herb-crusted cod. The spinach’s creamy texture contrasts nicely with flaky fish.
You’ll also find creamed spinach elevates simple preparations. Serve it alongside roasted potatoes or buttered egg noodles for a complete side dish combination. It’s equally suited to vegetarian plates paired with baked sweet potatoes or mushroom risotto.
The dish’s sophisticated flavor makes it versatile enough for weeknight dinners or elegant entertaining.
Final Thoughts
Mary Berry’s creamed spinach recipe delivers elegant simplicity that’ll transform your dinner table. I’ve found that this dish strikes the perfect balance between sophistication and ease—you’ll impress your guests without spending hours in the kitchen.
The beauty lies in its versatility. Whether you’re serving it alongside roasted chicken, fish, or beef, it complements virtually any main course. The nutmeg adds warmth, while the Parmesan creates that irresistible golden crust.
What makes this recipe truly special is how it elevates humble spinach into something memorable. Fresh ingredients matter here—quality crème fraîche and proper seasoning make all the difference. You’ll return to this recipe repeatedly because it’s reliable, delicious, and always delivers results. It’s comfort food that feels refined.
