If you’re on the hunt for a side dish that’s creamy, tangy, and has the perfect crunch, I’ve got you covered. This Creamed Spinach with Lemon and Panko Recipe is one of those recipes I turn to when I want to impress without the stress. It’s rich and comforting but has a zesty brightness from lemon and a satisfyingly crispy topping of panko breadcrumbs that will make your family go crazy. Trust me, once you try this, creamed spinach will never be the same again!
Why You’ll Love This Recipe
- Bright and Creamy Flavor: Lemon zest and juice cut through the richness beautifully for a fresh finish.
- Crunchy Panko Topping: Toasted panko brings a crunchy texture that adds next-level indulgence.
- Simple Ingredients: Uses common kitchen staples but elevates spinach into something special.
- Family Favorite: I’ve found even spinach skeptics come back for seconds!
Ingredients You’ll Need
This recipe uses fresh spinach as the star, paired with creamy cheeses and that unexpected but amazing twist of lemon and crispy panko crumbs. Picking quality ingredients here really shines through in the final dish, especially when you choose a good fontina cheese and fresh lemons.
- Fresh Spinach: Choose bunches that are bright green and tender for the best texture and flavor.
- Olive Oil: A fruity, good-quality olive oil will add depth without overpowering.
- Kosher Salt and Black Pepper: Essential for seasoning and balancing flavors.
- Balsamic Vinegar: Adds a subtle sweetness to complement spinach’s earthiness.
- Unsalted Butter: For rich, buttery flavor in the panko topping.
- Panko Bread Crumbs: Toasted until golden to provide that addictive crunch.
- Lemon: Both zest and juice brighten the creamy spinach beautifully.
- Cream Cheese: Use room temperature to melt smoothly into the spinach.
- Fontina Cheese: Melts wonderfully with a mild, nutty flavor; swaps well with white cheddar.
- Heavy Cream: Adds the perfect silky texture without heaviness.
Variations
One thing I adore about this Creamed Spinach with Lemon and Panko Recipe is how easy it is to tweak to your taste and dietary needs. I like to experiment with different cheeses or swap panko for gluten-free crumbs when hosting friends with allergies.
- Cheese Variations: I’ve replaced fontina with white cheddar or even Gruyère for an extra nutty flavor that melts beautifully.
- Vegan Option: Substitute the cream cheese and heavy cream with cashew cream and use plant-based butter for the panko topping.
- Added Garlic: For a bolder flavor, sauté a clove of minced garlic with the spinach – my family loves this little upgrade.
- Spicy Kick: If you like things with a bit of heat, a pinch of red pepper flakes in the panko topping is my go-to trick.
How to Make Creamed Spinach with Lemon and Panko Recipe
Step 1: Wilt the Spinach Slowly to Perfection
Start by heating olive oil in a large pot or Dutch oven. Add the spinach in batches—it looks like a ton, but it will shrink fast as it wilts. Stir as you go to make sure every leaf gets coated. Once all your spinach is in, cover and let it cook on medium-low, stirring every few minutes. This gentle wilting takes about 10 minutes and prevents any bitter or burnt flavors. Add the balsamic vinegar near the end to give it just a hint of tangy sweetness. If you see it starting to brown, simply lower the heat to keep everything tender.
Step 2: Toast the Panko for That Crunch Factor
While the spinach is cooking, melt butter in a small skillet over medium-high heat. Toss in the panko breadcrumbs and season with salt and cracked black pepper. Keep stirring so they toast evenly—about 3 minutes until golden and smelling nutty. Now stir in the fresh lemon zest, and off the heat it goes. This topping is what brings the perfect textural contrast to the creamy spinach, and lemon zest gives it a bright pop that ties the whole dish together.
Step 3: Melt in the Cream Cheese and Fontina
Lower the heat to low and add the cream cheese in small chunks directly into the spinach. Stir gently but continuously until the cream cheese melts smoothly into the greens, creating that luscious creaminess we all crave. Next, stir in the fontina cheese, lemon juice, and heavy cream. Give it about a minute to combine and melt fully. This step is where the magic happens—don’t rush, and keep the heat low so your cheeses don’t separate or burn.
Step 4: Serve with a Golden Sprinkle of Panko
Transfer the perfectly creamy, slightly tangy spinach to a serving bowl and sprinkle the toasty panko topping generously over it. That crunch is irresistible, and the lemon aroma just brings the whole dish alive. Now sit back and get ready for all the compliments!
Pro Tips for Making Creamed Spinach with Lemon and Panko Recipe
- Batch Wilting: Adding spinach in batches prevents overcrowding and helps it cook evenly without steaming into mush.
- Room Temperature Cream Cheese: Starting with cream cheese at room temp helps it melt seamlessly without clumps.
- Watch Your Heat: Keep the temperature low when melting cheeses to avoid graininess or separation.
- Panko Timing: Toast the panko separately and only add at the end to preserve its crunch and fresh lemon flavor.
How to Serve Creamed Spinach with Lemon and Panko Recipe
Garnishes
I like to add a little extra lemon zest on top just before serving for a fresh zing. Sometimes, a few toasted pine nuts or a sprinkle of crispy shallots elevate the texture and make the dish feel just a bit more special. A few cracks of black pepper on top finishes it perfectly.
Side Dishes
This creamed spinach loves good company. It pairs wonderfully with grilled steak or roasted chicken to balance richer meat dishes. I also enjoy serving it alongside garlic mashed potatoes or a simple lemon roasted salmon for a complete and satisfying meal.
Creative Ways to Present
For dinner parties, I like to serve this creamed spinach in individual ramekins topped with the panko, then broiled briefly just before serving so the topping crisps up golden and bubbly. It’s such a crowd-pleaser and looks elegant on the plate.
Make Ahead and Storage
Storing Leftovers
I store leftover creamed spinach in an airtight container in the refrigerator. It keeps well for up to 3 days, but just know the panko topping will soften over time, so I recommend adding fresh toasted panko crumbs if you want to keep that crunch when reheating.
Freezing
I’ve frozen this creamed spinach successfully for up to a month. Freeze it without the panko topping, then thaw overnight in the fridge before reheating. The texture might be a touch softer but still delicious and comforting.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking or scorching. If it seems too thick, add a splash of cream or milk to loosen it up. Don’t forget to sprinkle on freshly toasted panko crumbs after reheating to bring back that wonderful crunch.
FAQs
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Can I use frozen spinach for this Creamed Spinach with Lemon and Panko Recipe?
Yes, you can! Just make sure to thaw it completely and squeeze out as much water as possible before cooking. Using fresh spinach gives a better texture and flavor, but frozen spinach works well in a pinch.
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What can I substitute for fontina cheese?
Fontina melts beautifully with a mild flavor, but white cheddar, Gruyère, or Monterey Jack are great substitutes that also melt well and enhance the dish.
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How do I make this recipe vegan?
Swap cream cheese and heavy cream for vegan cream cheese and plant-based cream, and use vegan butter or oil for the panko. Nutritional yeast can add a cheesy flavor if you like.
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Can I prepare this dish ahead of time?
Absolutely! You can prepare the creamed spinach a day ahead and refrigerate it. Reheat gently and re-toast the panko just before serving for best texture.
Final Thoughts
I absolutely love how this Creamed Spinach with Lemon and Panko Recipe comes together—every bite bursts with creamy, bright, crunchy goodness. When I first tried it, I was hooked on how the lemon added that unexpected freshness, making spinach feel like a star, not just a sidekick. Whether it’s a weeknight dinner or a holiday feast, this recipe brings comfort and elegance effortlessly. I hope you enjoy making and sharing it just as much as I do. Give it a go—you deserve that cozy, delicious boost on your plate!
Print
Creamed Spinach with Lemon and Panko Recipe
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This creamy and indulgent creamed spinach recipe transforms fresh spinach into a rich, velvety side dish with tangy balsamic vinegar, melted cream cheese, and fontina, topped with crispy, lemon-zested panko breadcrumbs for a delightful crunch. Perfect as a comforting accompaniment to any meal.
Ingredients
Main 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
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- 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
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 to wilt before adding more, until all the spinach is added. Cover the pot and cook on medium-low, stirring every few minutes, until the spinach is soft and tender, approximately 10 minutes. Stir in the balsamic vinegar. If the spinach begins to brown, reduce the heat to low and continue cooking gently.
- Prepare Toasted Panko: While the spinach cooks, melt the butter in a small skillet over medium-high heat. Add the panko breadcrumbs, season with salt and freshly cracked black pepper, and sauté, stirring frequently, until the breadcrumbs turn golden brown, about 3 minutes. Stir in the lemon zest, then remove from heat and set aside.
- Melt the Cheeses into Spinach: Lower the heat under the spinach pot to low. Add cream cheese in small pieces, stirring continuously until fully melted and incorporated. Then add grated fontina cheese, lemon juice, and heavy cream, stirring and combining for about 1 minute until the fontina melts completely and the mixture is creamy.
- Serve: Transfer the creamy spinach mixture to a serving bowl and generously sprinkle the toasted, lemony panko breadcrumbs on top to add texture and flavor. Serve immediately for the best taste and texture.
Notes
- This creamed spinach pairs wonderfully as a side dish to steak, roasted chicken, or holiday meals.
- The toasted panko topping adds a crispy contrast to the creamy spinach, elevating the texture and presentation.
- You can substitute fontina cheese with white cheddar for a sharper flavor.
- Adjust seasoning such as salt, pepper, and lemon juice to your taste preference before serving.
- For a lighter version, heavy cream can be replaced with half-and-half, although richness will be slightly reduced.
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
