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 is the cheesiest way to enjoy your vegetables! This one is a spot on copy for Morton’s Steakhouse. It goes well with Cast Iron Ribeye, Roasted Garlic Cherry Tomatoes and Classic Easy Mashed Potatoes as a 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 it, 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, this recipe also adds cream cheese and Parmesan cheese.
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Creamed Spinach Pasta Bake:
A great thing 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. Cook on 350 degrees for 15 to 20 minutes, no recipe here, it is usually just whatever is left over.
MORE VEGETABLE SIDE DISHES
Mexican Corn Salad
Crispy Roasted Cauliflower
Broccoli in Cheese Sauce
Glazed Carrots
HOW TO STORE CREAMED SPINACH
- Serve: Serve warm but don’t leave at room temperature for more than 2 hours.
- Store: Cover Creamed Spinach in an airtight bag or container, and it will keep up to 4 days in the refrigerator.
- Freeze: You can keep Creamed Spinach in the freezer for up to four months. Just defrost in the refrigerator overnight before reheating and serving.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion , minced
- 3 cloves garlic , minced
- 4 teaspoons Kosher salt , divided
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon nutmeg , freshly grated
- 1/4 cup 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 Parmesan cheese , grated
Instructions
- 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 ¾ 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.
Notes
Nutrition
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Some of the original photos when the recipe was published in 2015:
Dearest Sabrina,
You are a wizard! I followed your directions precisely and our dinner party was a fabulous success. Thank you very much! Couldn’t have done it without you!
Thank you, Rick! This is so sweet!
Very good recipe. The creamed spinach is exactly like a high end steakhouse (Ruth’s Chris, Morton’s, Capital Grill, etc.). My only critique is the 4 teaspoons of salt is WAY TOO MUCH. I would use 2 teaspoons of salt and can then add more if needed once the creamed spinach is cooked and ready to serve
Thank you Mike for your support and critique.
3.5 cups of half and half seems like way too much. I made this with one cup. Comes out very thick. If you like it thinner I think 1.5 or 2 cups would be more then enough. 3.5 cups seems like it would make spinach soup.
Made this recipe but with slightly more spinach. It was excellent! The flavor is spot-on “steak house”. The consistency was perfectly creamy and not gluey. It makes a TON of food – easily 8 servings. This will be my go-to creamed spinach recipe from now on.
Made this recipe exactly as stated. One lb. of frozen spinach was not nearly enough. Ended up using another lb. and it’s still very heavy on the sauce. Flavors are good but consistency not to my liking.
This recipe is a favorite in my house. Basically any time I make salmon I cook some up. It reheats really well. It makes quite a bit for a family of 3 so I usually halve it and still have leftovers. Works well with any meat.
I made the mozzarella/cream cheese version last night, adding 12oz. extra spinach to thicken things up and stretch out the calories a bit. It was SOOO good! Hubs offered to “clean up” and I caught him taking another big bite and licking the serving spoon clean before he put it in the sink! I’ll be keeping this one under Great and Easy, especially for holiday gatherings.
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!