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
Classic Steakhouse Creamed SpinachCreamed 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 put the spinach in ice water and hand squeezed in until not so watery .
It is a great recipe
Much too much liquid/cream for the amount of spinach. I put it in a blender, and turned it into spinach soup- added mint leaves. The taste was delicious. Next time I will double the amount of spinach and cut down the cream to 3 cups.
Absolutely delicious!
Way too much sauce for the amount of spinach. Absolutely delicious though!
Used 2 boxes of frozen spinach, and had about twice the sauce needed. No worries, saved the extra sauce to use for another dish, as it is delicious!
thank you for the recipe, what am I missing about frozen spinach? Why would you defrost and squeeze out excess water if you’re about to cook it until wilted? is frozen spinach usually precooked or something?
You don’t want the extra liquid in the dish.
Tried this recipe for the first time 2 weeks ago – it is a fabulous recipe! So easy, tasty and creamy… mmm,. Everyone loved it and we’re looking forward to making it again tomorrow for family. Thank you for sharing it with us!
You’re welcome, Helen.
I actually made this with broccoli rabe and it came out amazing. I did put the rabe through a food processor but that chopped a bit too much so I would hand chop it next time.
Very creamy and delicious. If you are buying bagged spinach, you’ll need 4 (6 oz) bags. Make sure you get as much water out of it after you cook it. This recipe would be great to make a spinach artichoke dip out of. To do this, I’d reduce the spinach to 12 oz and add a jar of heated, chopped artichoke hearts.
Thanks for the 5 stars, Diana.
I’m dying to make this for an event I’m having soon. I need 12 pounds of frozen spinach (I know seems excessive lol) but I can’t see multiplying every ingredient by 12, that seems like way to much of everything. Would 3x or 4x the recipe suffice or is that still to much? Looks absolutely delicious I can’t wait to make it!
You’ll be ok with multiplying as needed. If you’re afraid that it’ll be too creamy or cheesy, hold back a quarter when it comes to the half and half and mozzarella cheese. You can always add it in later if you still want it. Good luck!
It was good but something is wrong with the list of ingredients. I used 2 boxes of 10 oz frozen spinach. Your recipe calls for 3.5 cups of half and half. There was way to much liquid. After putting the spinach in the pan, I had to remove it and scooped up about 1/4 of the half and half and put it in a smaller saucepan. Maybe I did something wrong. It was delicious though. Thank you!
Did you defrost and squeeze out as much water as possible from the frozen spinach before using? That might have led to more liquid being produced. Hopefully this helps.
WAYYYYY too much Cream sauce and not nearly enough spinach. We doubled the frozen spinach to 2 lbs and still had so much cream sauce.
Tasted delish though!!!
I CAN NOT WAIT TO TRY YOUR CREAMED SPINACH. EVERY TIME WE EAT AT A CHINES BUFFET THEY HAVE CREAMED SPINACH, BUT I THINK THIS WILL BE BETTER WITH THE GARLIC.
Amazing!
Delicious thanks for sharing.. big hit for dinner.. I used heavy whipping cream. I didn’t use the mozzarella nor cream cheese
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!
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!!
DELICIOUS! Will be adding artichoke hearts next time for a dip, but it was perfect as a side dish.
Woohoo! Thanks for the 5 stars, Kristina.
I made this recipe tonight and it was absolutely delicious! Thank you for sharing!
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??
Yes, make sure to fully drain it and it should work fine. Enjoy!
Wow this was amazing!
Fabulous!
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.
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.
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.
Also I used heavy whipping cream instead of half & half.
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.