Morton’s Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses.
This special Side Dish is perfect for a special occasion meal like Christmas, Easter, or even a romantic date night at home. Serve it alongside a perfectly cooked Steak with other cheesy sides like Skillet Creamy Mac & Cheese or Potatoes Au Gratin.
MORTON’S STEAKHOUSE CREAMED SPINACH (COPYCAT)
Creamed Spinach is the cheesiest way to enjoy your vegetables! This side dish will elevate any home cooked meal to make you and your guests feel like you’re dining at a five star steakhouse.
Using fresh spinach instead of frozen gives this dish a slight crunch to balance the rest of the creamy, cheesy texture. Butter, onions, and garlic add a ton of flavor, and the combination of cream cheese, mozzarella, and parmesan cheeses cheeses take it to the next level.
This recipe 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.
TIPS FOR MAKING 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 from 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.
Video
Notes
Nutrition
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Photos used in a previous version of this post.
made this last night, but used some of the caramelized onions that I had already been cooking for three hours and some of the garlic cloves I roasted to go with the steaks…teenager had a huge helping and told me not to be sure there was some for after school! thank you, i too found it to be exactly what I was looking for as a great base recipe!
VERY EASY…TASTE IS GOOD…YUMMY…
Delicious, and easy. My go to creamed spinach recipe. I used frozen spinach, but needed much more than the recipe called for. Just kept adding more from the bag of frozen spinach I had until it looked more balanced.
Excellent dish with blistered cherry tomatoes to add some acidity and color. Made exactly.
Looking forward to trying this..Is there a sub for the flour to make it gluten free? I usually use cornstarch as a thickener, but not sure of the ratio or if there is a better flavored GF flour to compliment this recipe.
Yikes, your question got buried over the holidays. I have never tested this recipe with gluten free ingredients. Let us know if you used cornstarch and how it turned out!