Morton’s Steakhouse Creamed Spinach (Copycat)

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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.

Creamy, Rich Classic 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.

The easiest and cheesiest creamed spinach recipe that tastes like Morton's Steakhouse!

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?

The perfect holiday side dish, creamy, cheesy creamed spinach recipe.

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

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Morton's Steakhouse Creamed Spinach Recipe

4.99 from 58 votes
  • Yield: 8 Servings
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Course: Side Dish
  • Cuisine: American
  • Author: Sabrina Snyder
Creamy, rich Morton's Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.

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.

  1. Bring a large pot of water to a boil with two teaspoons of salt.
  2. Add the spinach and cook just until wilted, about 1 minute.
  3. Drain the spinach in a strainer or colander.
  4. Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
  5. Chop the spinach bundles into a 3/4 inch width.
  6. In a large skillet melt the butter with the garlic and onions.

  7. Cook on medium low for 8-10 minutes or until the onions are translucent.

  8. Add in the remaining kosher salt, black pepper and nutmeg.
  9. 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.

  10. Add the half an half and cook until boiling.
  11. Add in the mozarella cheese and cream cheese
  12. Cook for 6-8 minutes or until the mixture has thickened.

  13. 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.

Keyword: Classic Steakhouse Creamed Spinach
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Some of the original photos when the recipe was published in 2015:

Best Steakhouse Creamed Spinach Recipe

Creamy, rich Classic Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.Creamy, rich Classic Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.

Creamy, rich Classic Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.
Creamy, rich Classic Steakhouse Creamed Spinach that takes just a few minutes and is the perfect side for a holiday roast or prime rib.
Creamy, Rich Classic Steakhouse Creamed Spinach Recipe That Takes Just A Few Minutes And Is The Perfect Side For A Holiday Roast Or Prime Rib. #creamedspinach #holidays #sidedish #spinach #cheesy
Creamy, Rich Classic Steakhouse Creamed Spinach Recipe That Takes Just A Few Minutes And Is The Perfect Side For A Holiday Roast Or Prime Rib. #creamedspinach #holidays #sidedish #spinach #cheesy
Creamy, Rich Classic Steakhouse Creamed Spinach Recipe That Takes Just A Few Minutes And Is The Perfect Side For A Holiday Roast Or Prime Rib. #creamedspinach #holidays #sidedish #spinach #cheesy

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Dinner Recipes Holiday Recipes Main Course Most Popular Recipe Sides Vegetarian

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Comments

  1. I halved the recipe cause I only had one bag of spinach. I had heavy whipping cream so I split it with 2% milk. Delicious!

  2. This creamed spinach is ridiculously delicious. And bonus for giving me a reasonto use up half the spinach growing in our garden right now. You can only take spinach salad for so long. We paired with thick, juicy Prime Ribeye and a nice red wine and I was literally in heaven. The recipe is also very easy, and pretty quick prep time. I am a fan!!

  3. I didn’t rate it because I have not made it yet but it sounds really good. My question is can this be made with canned spinach? That is all I have right now. Seems like if I treated it like the frozen, drain it, then it would work as well. What do you think??

  4. My husband adores this recipe and gets creamed spinach at Morton’s every time we go. I cook it in a cast iron skillet because it turns out so well.

    My husband hemorrhaged after surgery once and needed to increase his iron levels but was having a hard time getting enough. So I cooked all his meals in cast iron. The doctor was amazed at how quickly his levels came back to normal. So we’re big fans of cast iron cooking. I also love how cast iron sears meat, so I wind up roasting more steaks in the oven and then searing them in a rocket hot cast iron pan than I do grilling them. I love basting with the pan fond and some butter and thyme then serving with roasted shallots, sauteed mushrooms, and the creamed spinach.

  5. This is the best creamed spinach I’ve ever had. I made it for a dinner party with friends, and it was the hit. I will be making this one for years to come. Followed the recipe exactly, wouldn’t change a thing.

  6. I made it for dinner yesterday and it was delicious! Would definitely make it again. As another reviewer mentioned it does make a lot of sauce, so what I did was take about half of the sauce out of the pot and saved it for the next day.

  7. I made this last night for Valentine’s Day dinner with a few modifications since I did not have all the ingredients at home. I chopped up some bacon and added it when sautéing the onions, decreased the salt to 1/2 tsp. total, used 1 C. whipping cream and 1 C. milk and omitted the mozzarella cheese because I did not have any. I used fresh “steamed” spinach (no salt) only using the water from the spinach leaves in a large pot , draining it a colander and pressing out excess water with a flexible silicone spatula and did squeeze out as much water as with boiling it. It came out beautiful and delicious and will be a regular in my cooking menu now.