Creamed Spinach (The Capital Grille Copycat)
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4.84 from 6 votes

Creamed Spinach (The Capital Grille Copycat)

Enjoy The Capital Grille's Creamed Spinach at home made with baby spinach; then tossed with garlic and nutmeg in a creamy Pecorino Romano cheese sauce. 
Course Vegetables
Cuisine American
Keyword copycat recipe, spinach
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Carrie's Experimental Kitchen


  • 1 lb. Fresh Baby Spinach
  • 3 tbsp. Butter
  • 2 Cloves Garlic, minced
  • 1/4 c. All-Purpose Flour
  • 1/2 c. Heavy Cream
  • 1/4 c. Pecorino Romano Cheese, grated
  • 1/4 tsp. Ground Nutmeg
  • Kosher Salt & Black Pepper, to taste


  • Wash your spinach by submerging it under cold water, drain; then pat dry as much as possible. (I like to use a salad spinner because it gets the job done more efficiently). 
  • Melt the butter in a large pot or Dutch oven; then add your garlic and saute for about 1 minute. Gradually add your spinach until you can fit it all in your pot; then cook until the spinach has wilted (approximately 2-3 minutes). 
  • Next, add the flour and mix well. Finally, add the heavy cream, cheese, and nutmeg. Mix together until the sauce thickens and cook for an additional 1-2 minutes. Season with Kosher salt and Fresh Black Pepper to your liking.