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Spinach Madeline is a comforting side that is a spicy twist on traditional creamed spinach. Instead of just cream, the spinach is mixed with pepperjack cheese and spices, then baked to make this outstanding vegetarian side dish that pairs well with most meals! Makes 4 servings.
When we lived in Louisiana, I worked as the staff photographer for an arts and entertainment magazine.
One day, I was given the assignment to photograph a woman named Madeline Wright, who lived about 45 minutes away from Baton Rouge in St. Francisville.
Her claim to fame was her Spinach Madeline dish, and since we were focusing on the well-loved Louisiana recipe that has been oft copied and repeated, my editors wanted a portrait of the woman who invented it.
I spent a lovely morning with Mrs. Wright at her home, and I left with a new appreciation for her famous spinach dish, which I’d been introduced to the winter before.
Turns out, her recipe was created by accident.
Other awesome and versatile side dishes: Bourbon Butter Sweet Potatoes / Toasted Pine Nut Green Beans / Parmesan and Pine Nut Broccoli / Garlic Parmesan Mashed Potato Casserole / Quick Rosemary Drop Biscuits
What are the tools I need to make Spinach Madeline?
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How do I make Spinach Madeline?
Preheat the oven, and spray a baking dish with nonstick cooking spray.
Place large, high-sided skillet over medium-high heat. Add the oil.
When the oil is simmering, add the onion and continually stir until it has softened.
Add the flour and stir until the onions are coated.
Cook for a few minutes until the flour begins to turn a golden brown.
This is a roux with onion in it, and it’s going to be the thing that will thicken your sauce.
Slowly pour in the milk and the spinach liquid.
Stir constantly until the sauce thickens.
Once the sauce has thickened, add Worcestershire, celery salt, garlic salt and black pepper.
Taste and add kosher salt if necessary.
Remove the skillet from the heat.
Once off the heat, add most of the pepperjack cheese and the drained spinach.
Stir until the ingredients have melted together, then transfer to the prepared baking dish.
Sprinkle the additional pepperjack on top of the casserole.
Transfer to the oven, and bake for 30-40 minutes, or until the cheese is browned.
Serve warm, and enjoy!
What is Spinach Madeline?
Spinach Madeline is a spinach-centric side dish. It’s similar to creamed spinach, but instead of just using cream, it calls for a kick: spicy pepperjack cheese.
It’s been renamed on menus all over South Louisiana for the person who made it for that particular restaurant, but the heart of this dish is the same.
Spinach. Pepperjack cheese. Milk.
Unlike others, we haven’t renamed this classic dish because while I have taken Mrs. Wright’s original recipe and tinkered with it throughout the years, we haven’t changed it so much that we feel compelled to call it Spinach Erin.
It’s simple. It’s easy to put together. And it’s utterly delicious and the perfect side dish for so many meals.
What are some occasions I can make this creamed spinach side dish for?
We eat Spinach Madeline for most holiday meals that we celebrate by ourselves.
Valentine’s Day? Heck yes.
Birthdays? Oh yeah.
This dish is basically perfect anytime the weather is cool enough to turn on your oven, and it has never disappointed.
Tips and Tricks to making the BEST Spinach Madeline
How do I drain the spinach after I’ve cooked it on the stovetop or in the microwave?
Honestly, the part of Spinach Madeline that takes the longest is cooking the frozen spinach and draining it.
Pro tip: Cook the frozen spinach well in advance if you have the time to spare. Why? It gives the spinach some time to cool off so you don’t burn the heck out of your hands.
I like to drain the spinach by using a fine mesh strainer (affiliate link) over a large bowl. Let it cool like this for a bit before pressing down on it using a large spoon or even your hand.
The key is squeezing enough liquid out of the spinach. (And this liquid will be needed in the recipe itself, so don’t toss it once it’s been strained!)
Another thing I’ve done in the past is microwaving the frozen spinach according to the packaging, then dumping it into a fine mesh strainer over a large bowl. Then I place some paper towels or a kitchen towel over it and set a 28 oz. can of tomatoes on top of it and pop it in the fridge and let the water seep out as it chills.
What is the spinach cooking liquid mentioned in the recipe?
It’s the liquid you strain out of the spinach after it cooks.
Why is this important? Because some of it goes back into the dish.
I’ve made the mistake of throwing it away in the past without thinking.
Unsurprisingly, the dish is a lot less flavorful without the spinach cooking liquid.
How can I make Spinach Madeline more quickly?
Measure out and line up all the ingredients needed before you start cooking because this dish comes together fast on the stovetop.
Why? I’ve burned a whole mess of the onion before because I didn’t have my ducks in a row, and it was super sad.
How can I make Spinach Madeline in advance?
Follow the instructions of the recipe up to the point where you bake it.
Instead of baking it, pour the cooked Spinach Madeline in your prepared baking dish, cover and refrigerate for up to 1-2 days in advance.
When the time comes to bake the dish, simply preheat the oven and bake until gooey and delicious.
Do I have to bake Spinach Madeline for it to be ready to eat?
Nope! Not at all.
You don’t necessarily have to bake the Spinach Madeline after it comes together on the stovetop, but that bubbly cheese on top is TOTALLY worth the extra time!
- No onion? Use shallot! This will have a milder flavor, but it’s still delicious. I normally opt for onion because I always have those on hand, but if you’re into shallots, those work nicely… and I believe they’re actually what the original recipe calls for.
- Don’t keep garlic salt in the house? Use granulated garlic instead. Be prepared to add a pinch or two of salt to the final dish before it bakes, but taste before you do this. It might be salty enough for your tastebuds! (And the salt content will change, depending on the cheese brand you use.)
- Pepperjack cheese too spicy? Use half pepperjack and half monterrey jack. If you don’t like heat at all, you can use all monterrey jack. We love the kick pepperjack adds, but I know it can be too much for some folks and that some brands are spicier than others.
What are some dishes that this creamy spinach casserole recipe pairs well with?
- Mediterranean Herb Crusted Beef Tenderloin
- Whole Roasted Chicken
- Honey Ham
- Chicken Cordon Bleu
- Leigh’s Everything-but-the-Kitchen-Sink Pork Tenderloin
Ready to learn how to make this creamed spinach goodness?
Scroll on down…
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped finely (about ½ cup)
- 2 tablespoons unbleached all-purpose flour
- ½ cup milk
- ¼ cup spinach cooking liquid
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon celery salt
- ¾ teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- Kosher salt, to taste
- ¾ cup pepperjack cheese
- 12 oz. frozen chopped spinach, thawed and drained (with drained liquid reserved)
- ¼ cup pepperjack cheese, for topping
- Preheat the oven to 425°F. Spray a 1.5 qt. baking dish with nonstick cooking spray, and set aside.
- In a large skillet over medium-high heat, heat the olive oil.
- When the olive oil is simmering, add the onion, stirring in the pan until it has softened.
- Measure in the flour, and stir until the onions are coated. Cook for a few minutes until the flour begins to turn golden brown.
- Slowly pour in the milk and spinach liquid, stirring constantly until the sauce thickens. Add the Worcestershire, celery salt, garlic salt and black pepper. Taste and add kosher salt if necessary.
- Remove from the heat, and add the ¾ cup of pepperjack cheese and the cooked, drained spinach. Stir until the ingredients have melted together, then transfer to the prepared baking dish.
- Once the mixture is in the baking dish, sprinkle the additional pepperjack on top of the casserole, and transfer to the oven, baking for 30-40 minutes, or until the cheese is browned.
- Serve warm, and enjoy!
Adapted from River Road Recipes from the Junior League of Baton Rouge.
This recipe is easily doubled or tripled if you're feeding a crowd, so just double/triple/quadruple the ingredients as necessary!
Easy Entertaining Tip: Make the Spinach Madeline ahead of time, but instead of baking, simply transfer the dish to the prepared baking dish. Cover and refrigerate for 1-2 days beforehand, then preheat the oven and bake as instructed when you're ready to make it.
What is this spinach cooking liquid listed above? It's the liquid you strain out of the spinach after it cooks. It's important because some of it goes back into the dish. Don't make the same mistake of me and throw it away without thinking because the dish won't be as flavorful.
- Don't gave onion? You can use shallot!
- Don't have garlic salt? Use granulated garlic instead. (And add a pinch of salt to the dish after you taste it if it needs a little more salt.)
- Pepperjack cheese too spicy? Use half pepperjack and half monterrey jack.
- Chosen Foods 100% Pure Avocado Oil Spray
- Calphalon Saute Pan with Lid (3-quart)
- Cuisinart Fine Mesh Strainers (Set of 3)
- Duralex Glass Bowl Set
- Emile Henry Ceramic Oval Baking Dish
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Amount Per Serving:Calories: 236 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 30mg Sodium: 955mg Carbohydrates: 11g Fiber: 3g Sugar: 1g Protein: 12g
Have you ever eaten Spinach Madeline?
Have you tried our rendition of Spinach Madeline? Leave a comment and star rating below to let us know what you thought!
The photos and recipe for this Spinach Madeline recipe were originally published on February 19, 2016. The photographs, along with the text of this blog post, were updated on May 24, 2019.