Creamed Spinach with Jalapenos

Creamed Spinach with Jalapenos


"I tossed this together last night and my husbands reaction was 'Wow.' How can you not submit a recipe that gets that kind of reaction!?! Use jalapenos to taste; seed if too hot."

Ingredients 1 h 15 m {{adjustedServings}} servings 260 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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  1. Preheat oven to 300 degrees F (150 degrees C). Butter a small casserole dish.
  2. Place the spinach in a microwave-safe bowl, and cook in the microwave 5 minutes on High, until heated through. Drain, reserving 1/2 cup liquid.
  3. Melt 2 tablespoons butter in a small saucepan over medium heat, and stir in the bread crumbs until coated. Remove from heat, and set aside.
  4. Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour. Mix in onion and garlic, and cook 1 minute. Gradually stir in reserved spinach liquid, evaporated milk, cheese, and jalapeno. Season with celery salt and pepper. Mix in the spinach. Transfer to the prepared casserole dish, and top with bread crumbs.
  5. Bake 45 minutes in the preheated oven, until bubbly and lightly browned.
Tips & Tricks
Chef John's Spinach and Feta Pie

An easy baked omelet that's loaded with spinach and feta cheese.

All about Jalapenos

Meet the pepper that brings the heat to so many delicious dishes.

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Reviews 36

  1. 43 Ratings


i am so, so sorry to put a bad review out there. i made this thinking i couldn't go wrong with two of my fav. things in the world--spinach and jalapenos. there just aren't any words to describe how foul this was and i can't think of any ingredients to make it *right*. i made the recipe exactly as written, took it to a fancy family dinner, and threw all the leftovers away (there was a LOT b/c no one ate it). the flavors did not meld one bit. it seriously tasted like taking a bite of spinach, then biting into a jalapeno. good luck to you if you decide to make this one!


I very successfully converted this recipe into a dip by 1) doubling everything but the spinach (which makes it much creamier; more like a sauce than a side dish) and 2) leaving out the breadcrumbs. It was a *huge* hit at the dinner party: first thing gone, and I had folks asking if I had any more.


I've used a similar recipe for years with raves from friends/family (a holiday favorite). I used to use the Kraft 6oz roll of jalepeno cheese (instead of pepperjack) but can't find it anymore. I've taken to substituting jalepeno cheese whiz. This recipe stretches just by adding more spinach. It is really best if refrigerated overnight for the flavors to blend. It also freezes.