Creamy, rich Morton’s Steakhouse Creamed Spinach Recipe that takes just a few minutes and is the perfect side for a holiday roast or prime rib.
Classic Steakhouse Creamed Spinach
Creamed Spinach, but I’ve made it cheesier! This one is a spot on copy for Morton’s Steakhouse . I serve it with my Cast Iron Ribeye, Roasted Garlic Cherry Tomatoes and Classic Easy Mashed Potatoes as our traditional Christmas Eve dinner.
Some tips for creamed spinach:
- Yes you can use whole milk instead of half and half (go any less fatty and you’re not going to like the results)
- You can also go the opposite way and use heavy cream. Your taste buds will love me, your jeans may not but hey it is the holidays!
- If you’d prefer to use frozen spinach, just defrost and squeeze out as much water as you can. – Use 1 pound of frozen spinach.
- Nutmeg may seem like a dessert spice but you’ll love the flavor in this recipe.
- Aside from the classic Morton’s recipe I’ve added cream cheese and Parmesan cheese.
Creamed Spinach Pasta Bake:
One of my favorite things to do with the leftovers if there are any is toss some cooked pasta in with it, add a bit of mozzarella and cream cheese for an easy spinach pasta bake. I usually just cook on 350 degrees for 15 to 20 minutes, no recipe here, it is usually just whatever is left over.
In the case of this specific dinner we had, I actually added pasta back into my cast iron skillet I made the spinach in and baked it off with pasta with the leftover grape tomatoes too. It was a HUGE hit in our house. I love when leftovers can actually morph into something new and not feel like a leftover.
Looking for more side dishes?
- Ultimate Slow Cooker Mashed Potatoes
- Slow Cooker Mushroom Rice
- Slow Cooker Creamed Corn
- Roasted Garlic Butter Mushrooms
- How To Cook Spaghetti Squash (The Ultimate Guide)
Tools Used in the making of this Morton’s Steakhouse Creamed Spinach Recipe:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Strainer: These hang next to the sink because I use them so much. No rusting and inexpensive!
Recipe
Morton's Steakhouse Creamed Spinach Recipe
- Yield: 8 Servings
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Course: Side Dish
- Cuisine: American
- Author: Sabrina Snyder
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion minced
- 3 cloves garlic minced
- 4 teaspoons Kosher salt divided
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 1/2 cups half-and-half
- 2 1/4 pounds fresh leaf spinach or one pound frozen
- 1 cup mozzarella cheese*
- 4 ounces cream cheese*
- 1/2 cup grated Parmesan cheese
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- Bring a large pot of water to a boil with two teaspoons of salt.
- Add the spinach and cook just until wilted, about 1 minute.
- Drain the spinach in a strainer or colander.
- Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
- Chop the spinach bundles into a 3/4 inch width.
In a large skillet melt the butter with the garlic and onions.
Cook on medium low for 8-10 minutes or until the onions are translucent.
- Add in the remaining kosher salt, black pepper and nutmeg.
Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
- Add the half an half and cook until boiling.
- Add in the mozarella cheese and cream cheese
Cook for 6-8 minutes or until the mixture has thickened.
- Add in the spinach and the Parmesan cheese and stir to combine.
Recipe Notes
Recipe adapted from?Morton's Steak Bible.
I also added cream cheese and mozzarella cheese. For a perfect copycat, omit these.
Nutrition Information
Yield: 8 Servings, Amount per serving: 230 calories, Calories: 230g, Carbohydrates: 8g, Protein: 6g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 59mg, Sodium: 1302mg, Potassium: 149mg, Vitamin A: 605g, Vitamin C: 1.3g, Calcium: 184g, Iron: 0.3g
All images and text © for Dinner, then Dessert.
Some of the original photos when the recipe was published in 2015:
I just discovered your site. Your recipe came out perfect for me. Forgot how good creamed spinach can be. I look forward cooking more of your recipes.
Thank you.
Welcome to the blog Sherry! Thank you!!
Ok. A lot of problems with this. The fat/flour/milk ratio for a sauce consistency roux was way off – I used 4 tbsp fat/4tbsp flour and 2 c milk. This is pretty standard. And even then it required 2 lb of frozen spinach to get the right consistency
I made this last night. I only put in half the cream cheese and instead of mozzarella, I made it a little more interesting by using Gruyere cheese…. Delicious!!!!
Think this could be done in a slow cooker?
I’ve not tested it so I’m not sure.
Thanks for the spinach souffle recipe. I’ve always used Stouffer’s, but can’t find it in any stores near me. I use it to ‘stuff’ acorn squash which becomes dinner (I’m a vegetarian : )
Such a great idea!
OMGosh! I love creamed spinach. I attempted to make it myself once or twice. I always order it if it’s on the menu, and especially at Morton’s. And the frozen versions are quite expensive for an okay version.
This recipe is amazing! I had to improvise a bit as I didn’t have all or low supplies of ingredients, but it was still delish.
I have so much leftover that I’ll use it in pasta with chicken sausage for dinner this week. If you haven’t tried it, do it.
Now if I can find a recipe for Marshall Fields meatloaf with red pepper gravy and LaBrea’s white chicken chili I’ll be a happy girl.
Ohh in a pasta sounds DELISH! Thanks for the tip!