It’s not often you make a full Thanksgiving spread: delicious turkey, savory stuffing, mac n cheese, and creamy mash – and a veggie side dish becomes one of the most raved about items, but that was the case here. This Boursin Creamed Spinach with Crispy Lemon Panko stole the show. It’s not your average creamed spinach – it has Boursin cheese that gets melted in with the spinach, adding creaminess and flavor, and gets topped with a buttery panko topping tossed with lemon zest for the perfect crunch. The ingredient list is short, the frozen spinach keeps things simple, and the result is so flavorful and velvety you’ll never think of a vegetable side as an afterthought again.
Not only is it a crowd favorite, but it’s also a holiday lifesaver. This dish can be made completely ahead of time, reheats beautifully on the stovetop, and requires zero oven space—ideal for Thanksgiving, Friendsgiving, or Christmas dinner. It pairs effortlessly with turkey and gravy but shines alongside ham, roast beef, or even weeknight roasted chicken. It’s also the perfect side if you’re trying to bring the steakhouse to your own kitchen.
Make Ahead Tips:
- You can prepare the spinach base and crispy breadcrumb topping 2–3 days in advance. Complete all steps up to assembly, and store the base in an airtight container in the fridge.
- Keep the crispy breadcrumb topping separate in its own airtight container at room temperature
- To reheat, warm the spinach on low heat in a skillet for ~10 minutes, stirring occasionally, until heated through. Top with the panko crumbs just before serving.
Ingredient Breakdown:
- I use frozen whole leaf or cut leaf spinach here for ease. You do not want to use frozen chopped spinach, as the mixture will end up too mushy. Be sure to defrost the spinach in the fridge overnight or on the counter for 1-2 hours, then drain thoroughly, squeezing out any excess moisture before adding.
- If you prefer to use fresh spinach, just add to a large bowl, cover with a damp towel, and microwave for 1-2 minutes or until wilted but bright green. Chop to your desired consistency. You’ll want about 2 lbs of fresh spinach for this.
- Boursin Garlic & Herbs + Cream Cheese – this forms the base of our creamed spinach. I have tested using all boursin and a combo of Boursin and cream cheese, and find the combo offers the best consistency. Boursin is a spreadable cheese that gets mixed with flavorings like garlic & herbs. Aloutte is another common brand if you can’t find Boursin. Extra bonus is if you are making the mac n cheese for Thanksgiving, you can use the remaining 4 tbsps cream cheese for this!
- Dried Mushroom Powder – this is my holiday umami secret. I use the mushroom umami seasoning from Trader Joe’s, and it adds a nice savoriness to the dish.
- Lemon Panko Topping – panko breadcrumbs get toasted in brown butter and finished with lemon zest for a bright topping that counteracts the creaminess from the spinach.
Boursin Creamed Spinach with Crispy Lemon Panko
- Total Time: 25
- Yield: 6-8
Description
A crowd favorite creamed spinach made with Boursin cheese, and topped with a crispy lemony panko topping for the perfect side dish for the holidays or weeknight dinners.
Ingredients
For the Creamed Spinach:
- 2 10oz frozen whole leaf or cut spinach (not chopped!*)
- 2 tbsps salted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 5.3oz container of garlic & herb boursin cheese
- 4oz cream cheese, cut into cubes
- ¾ cup half & half
- 1 tsp dijon mustard
- ½ tsp black pepper
- 1 tsp dried mushroom powder (optional)
- ½ cup grated parmesan cheese
- Juice from 1 lemon
- Salt to taste
For the Crispy Breadcrumb Topping:
- ¼ cup salted butter (½ stick)
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- Salt to taste
Instructions
For the Boursin Creamed Spinach w/ Crispy Lemon Panko:
- Defrost the frozen spinach in the fridge overnight or on the counter. Once defrosted, drain and squeeze out any excess moisture. Set aside.
- Start by making your crispy breadcrumb topping. Heat butter in a skillet over medium heat. Once frothy, swirl the pan and continue cooking for another 1-2 minutes or until golden brown. Immediately add in the panko breadcrumbs, tossing to coat the breadcrumbs in the browned butter and toast. After 30-60 seconds, shut off the heat and stir in the lemon zest and a small pinch of salt. Taste to adjust for seasoning and set aside.
- Now start on your creamed spinach. In a large skillet or cast iron, heat the butter over medium heat. Once melted, add in the shallots with a pinch of salt and cook for 3-5 minutes or until soft.
- Reduce the heat to low and add in the garlic and cook for another minute or until fragrant.
- Add in the half & half and once warm, stir in the Boursin cheese and cream cheese. Cook on low, stirring often, for 4-5 minutes or until the cheese has melted into a thick sauce. Stir in the dijon mustard, black pepper, and mushroom powder.
- Add in the strained spinach and toss to coat the spinach completely.
- Once warmed through, stir in the parmesan cheese and cook for another 1-2 minutes. Season to taste.
- Once ready to serve, top the creamed spinach with the crispy breadcrumbs over top and enjoy!
Notes
*use whole leaf or cut frozen spinach, not chopped as it will be too mushy.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish