This Morton’s Steakhouse Creamed Spinach recipe is THE BEST way to make spinach! A creamy, cheesy veggie side dish perfect for holidays!
Whether you need a recipe to use up a big bunch of spinach, you have picky eaters, or want a crowd-pleasing Side during the holidays, this Creamed Spinach is a winning choice! For more tasty spinach recipes, try my Spinach Gratin and Spinach Parmesan Casserole.
Table of contents
Sabrina’s Steakhouse Creamed Spinach Recipe
Creamed Spinach is the cheesiest, creamiest way to enjoy your vegetables! My easy copycat recipe of this classic side dish is made with simple ingredients but tastes so indulgent, like you’re dining at a five-star steakhouse. This delicious side is a great way to elevate your regular home cooked meal and is fancy enough to add to your holiday spread!
What could be better than fresh baby spinach leaves smothered in a rich, creamy and cheesy sauce? The sauce isn’t all cheese and cream though, it’s garlicky and buttery plus a hint of warm, woody nutmeg. Even your pickiest eaters are going to love this amazing delicious spinach dish.
Ingredients
- 4 tablespoons Unsalted Butter and 3 ½ cups Half-and-Half are used as the beginning of the creamy sauce.
- 1 cup Mozzarella Cheese, 4 ounces Cream Cheese, and ½ cup Parmesan Cheese are also added to the dish to give sharpness, nuttiness, and creaminess to the dish.
- 1 medium Yellow Onion and 3 cloves Garlic are the aromatics that are going to add a flavorful base you won’t want to skip. White onion is find to use too.
- ½ teaspoon Nutmeg, freshly grated: Ground nutmeg is the secret ingredient that adds a spicy depth that blends really nicely with the spinach.
- ¼ cup Flour: This will be used to thicken the sauce and give it a better creaminess. All-purpose flour is fine.
- 2 ¼ pounds Fresh Leaf Spinach (or 1 pound frozen): I like to use fresh baby spinach in my recipe but you can use mature spinach too. Frozen spinach needs to be thawed and drained completely.
How to Make
Time needed: 35 minutes
- Blanch Spinach
Boil salted water on medium-high heat and quickly cook spinach until wilted, about a minute. Drain, rinse with cold water, and squeeze out as much excess liquid as possible. Chop into bite-sized pieces.
- Saute Aromatics
Melt the four tablespoons butter in a skillet and cook minced onion and garlic on medium-low until soft and fragrant. Stir occasionally to avoid browning.
- Season and Thicken
Add the salt, pepper, and nutmeg to the skillet. Sprinkle in flour and stir continuously until the mixture smells slightly nutty and forms a nice roux.
- Make Cream Sauce
Slowly whisk in half-and-half and cook until the mixture thickens and begins to bubble gently.
- Add Cheeses
Stir in the mozzarella and cream cheese and let them melt completely into the sauce.
- Add Spinach
Finally, add the prepared spinach and Parmesan cheese to the creamy sauce and stir. Serve immediately topped with fresh Parmesan shavings.
Recipe Card
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 mozzarella 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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Chef’s Note: On Using Whole Milk or Heavy Cream
While yes, you can use whole milk instead of half-and-half for this particular spinach recipe, I don’t recommend it. It will still be pretty tasty but it won’t taste as creamy and rich as the Morton’s Steakhouse version. Trust me, your taste buds and guests will love it, and hey, it is the holidays!
Can This Be Made Ahead?
Yes, creamed spinach is a make-ahead dream. Prep it the day before, store it in the fridge, and reheat gently on the stovetop with a splash of milk or cream to loosen it up. It tastes even better as the flavors meld overnight which makes it a perfect no-stress side dish for busy holiday meals or parties.
Nutritional Facts
Serving Ideas
This spinach 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. You could also serve it with freshly sliced carrot sticks or celery sticks as a fun veggie dip, or even put a teaspoon’s worth on some butter crackers along with a garnish of cherry tomato halves or fresh sprouts for a fancy appetizer.
Recipe Tips and Tricks
- Serve Hot or Cold: This can actually be served either hot or cold! If it’s hot, serve with a juicy steak meal. If it’s cold, use it as a tasty appetizer!
- Frozen Spinach Option: If you’d prefer to use frozen spinach, just defrost and squeeze out as much excess water as you can from 1 pound of frozen spinach.
- Don’t Skip the Squeezing: Whether you’re using fresh or frozen spinach, squeezing out as much liquid as possible is crucial, as extra water will thin the sauce and dilute the flavor.
- Nutmeg’s Role: Nutmeg may seem like a dessert spice, but you’ll love its flavor in this recipe. Its warmth and spiced favor pairs well with the dish’s creaminess.
- Extra Cheesy Upgrade: Aside from the classic Morton’s recipe, this recipe also adds cream cheese and Parmesan cheese for extra flavor. Removing them gives the original recipe!
- Add a Crunchy Topping: If you want a texture contrast, sprinkle the finished dish with breadcrumbs or crunchy fried onions and pop it under the broiler for a minute or two to give it a nice toast.
- Double It for a Crowd: This recipe doubles (or even triples) easily, making it perfect for holiday gatherings or potlucks.
How to Store
- Store: Serve warm, but don’t leave it at room temperature for more than 2 hours. Cover the Creamed Spinach in an airtight container, and it will keep up to 4 days in the refrigerator.
- Reheat: Reheat Creamed Spinach on medium heat, stirring often. If it’s too thick just add a splash of milk or cream. The microwave works too in 30-second bursts; stir in between bursts. Keep the heat on medium to avoid causing the sauce to separate.
- Freeze: You can keep Creamed Spinach in the freezer for up to four months. Just defrost in the refrigerator overnight before reheating and serving.
Frequent Questions
Yes, just defrost it and squeeze out as much water as possible before adding it to the dish. One pound of frozen spinach works perfectly.
Whole milk can be used, but the sauce will be less creamy. Avoid skim or low-fat milk, as it will result in a thinner sauce.
This can happen if the flour isn’t cooked long enough to fully develop its thickening power or if too much liquid is added. Let the sauce simmer a bit longer to thicken.
Yes, it’s a subtle flavor, but it is a very specific taste that adds a layer of flavor that makes the dish a winner. If you’re out, you can skip it, but the final result might feel less rounded.
Variations
- 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.
- Kale: Swap out half the fresh spinach with kale leaves to balance all that richness extra nutrients. You’ll want to remove the kale stems because they are very bitter. You’ll also need to cook the kale for a few extra minutes to get them to wilt and soften.
Related Recipes
More Delicious Spinach Recipes
Photos used in a previous version of this post.
I made this recipe with a pint of whipping cream and the rest milk instead of half and half to use up left over cream. It worked out extremely well. The creamed spinach was delish with all the cheeses and a little extra onion and garlic. It makes quite a lot for the two of us. After our dinner side, we’re bringing some to a New Year’s Eve party for a dip, saved some for another dinner and put some in the freezer! Thanks for a great copycat recipe!
You’re welcome Nancy and thanks for the five star review!
Can this recipe be made ahead and warmed uo?
Yes, creamed spinach is a make-ahead dream. Prep it the day before, store it in the fridge, and reheat gently on the stovetop with a splash of milk or cream to loosen it up. It tastes even better as the flavors meld overnight which makes it a perfect no-stress side dish for busy holiday meals or parties.
Love this recipe, but I made 2 changes I think make it better:
1) I use twice as much spinach as the recipe calls for (frozen). In the original recipe, it’s too much sauce. This is the only reason I gave it 4 stars (really it’s like 4 3/4).
2) I put it in a Pyrex dish, sprinkle Mozzarella cheese on top and broil until melted before serving.
Your recipes never dissapoint! Best creamed spinach I’ve ever had!
Thanks Ann, and thanks for the five star review!
Made this according to the recipe, but did not add all the sauce to the spinach. We used frozen spinach, it was delicious. It was the best dish on the table!
Glad you enjoyed the Creamed Spinach Joe and thanks for the 5 star review!
I have been making this recipe for years and it never disappoints. It’s so good!
My favorite ways to use the leftovers (if there are any) is:
* Mix it with Cooked Pasta ~ Stuff into Pasta Shells w/Creamy Bechamel
*Stuffed Roasted Portobello Mushrooms
*Top Thick Sliced Roasted Tomatoes with Creamed Spinach, Top with grated Parmesan ~ Blast under the Broiler.
Made this for Saint Patrick’s Day dinner. It was warm, cheesy, and a hit with the children as well as those who said they didn’t like spinach! Absolutely will add this to our holiday meals. It’s too rich to eat on a regular basis, but too good not have for a special meal.
Children eating spinach is always a “win”! Thank you for the 5 stars Karen.
Omg!!!! It was so good..my husband couldn’t stop eating it. It’s just like Mortons. They’re one of our favorite restaurants around.
Thanks for sharing
You’re welcome and thank you for the 5 stars!
Absolutely fabulous and so easy! I even added some other sauteed veggies-red pepper, mushrooms, etc.
Wow!!! It was a dreary winter day and I made this fab side dish. It was perfect and I can’t wait to make it for company. Comfort food at its finest. Thank you for sharing !!!!
You’re welcome and thank you Elena for the 5 star review!
Makes a lot of servings. Need a recipe for the leftovers. I think I’m gonna try to do a pasta baked dish with it!
But was awesome, even my boyfriend ate it and he doesn’t eat greens!
I made this for Christmas Day 2023 and it was EXCELLENT!!! I didn’t add the mozzarella or cream cheese. Plus I didn’t have half and half, so I did the “whole milk + 1 tbs butter hack”. It worked beautifully!!! The recipe turned out perfectly!!! The leftovers were just as tasty!!! I’ll make this when I have company or want to make a meal feel special. Thank you for a recipe that’s a keeper!!!
I made this on Christmas it was delicious.
Wow! Soooo good! I can this barely make a bowl of cereal correctly, but this was pretty easy. I’m definitely saving this recipe to make again and I’m also going to try to make it as a dip by adding a little extra cheese because it was that good.
LOL. Your comment made me smile. Glad you enjoyed it Anthony!
Hi, what is best way to reheat the creamed spinach so I can make day before and reheat on holiday?
Thanks a lot,
Elisa
Reheat creamed spinach on the stove. Take your creamed spinach directly from the fridge and scoop into a cold pan. Reheat the spinach slowly on a low heat, stirring frequently until hot. Feel free to add a few tablespoons of milk or cream as needed to help it regain its smooth, silky texture.
THANK YOU for this staple recipe! I’ve made this a bunch of times for the holidays and again today for Thanksgiving. My family LOVES this! This is better than any steakhouse we’ve tried!
Over the years I have found the easier and faster way to cook fresh spinach has been to simply wilt it in the same pan with the onions and garlic instead of blanching it. The spinach breaks up nicely with just the use of a spatula after a few minutes of cooking it. I take out any extra water from the pan. I also only use one teaspoon of salt as all the cheeses add plenty of salt.
Happy Thanksgiving!
Great feedback Olexa and delighted your Thanksgiving was a tasty success! Appreciate the 5 star rating!
Can I use heavy whipping cream instead of half and half?
Sounds amazing! Go for it!
I wouldn’t because the cream sauce will be too thick. Used 50% heavy cream and 50% milk and you have half n half
Can you make this ahead of time and reheat the following day?
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.
Does anybody know if I can reheat in a crockpot? Oven space tight in thanksgiving and I’d like to double recipe and put in fridge to bring to family a few hours before dinner… thanks in advance!
This was just delicious! I cannot compare it to Morton’s creamed spinach (haven’t been there for years) but it is definitely full of flavor! I underestimated how much the spinach was going to wilt/shrink so yes, get the amount mentioned in the recipe; maybe even a little more. Very creamy, and flavorful! I was a little scared to use the nutmeg but I went for it and while it was cooking, it smelt delicious and there’s no “sweet” taste. Definitely keeping this recipe! Thank you so much!
So glad you enjoyed the spinach Mina. Thank you for the 5 star vote of confidence.
Absolutely delicious
Delicious! Can it be frozen for later use?
Freeze: You can keep Creamed Spinach in the freezer for up to four months. Just defrost in the refrigerator overnight before reheating and serving.
do you know how much is one serving?
Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.
hi there made it today Saturday for Christmas on Monday. What is the best way to reheat. Its absolutley delicious. Will have to thin out a bit. thank you!
Reheat the spinach slowly on a low heat, stirring frequently until hot. Optionally add a few tablespoons of milk or cream as needed. Happy Holidays!
Edee, just wanted to let you know that you said it was delicious, yet you only gave it a 1 star. If you can it would be nice of you to update your stars because it hurts her rating, just saying ?
So amazing! I am making again, this time putting in stuffed shells! And baking with some mozz and little bit of Alfredo on top.
Great dish. We have an over-abundance of collard greens which I used instead of spinach. We boiled them for 6 minutes since they are thicker than spinach then ran under cold water. Maybe more nutmeg next time since we did not have fresh. We will make this again. Thank you.
The absolute best Creamed spinach I’ve ever eaten or made
Yummy! Turned out perfect, even though I did some minor substitutions (pepper Jack cheese because I didn’t have Mozzarella).
Could this be made ahead of time for company and reheated just before serving?
Yes!
To make ahead, cover Creamed Spinach in an airtight bag or container, and it will keep up to 4 days in the refrigerator.
If you would like to have the recipe on hand, freeze it the Creamed Spinach in the freezer for up to four months. Just defrost in the refrigerator overnight before reheating and serving.
2 1/4 pounds fresh leaf spinach , or one pound frozen-?
If you want a slight crunch, use fresh spinach. If you’re in a hurry and only have frozen, just defrost and squeeze out as much water as you can from 1 pound of frozen spinach.
I added a can of water chestnuts which almost n my axe it a spinach dip. We enjoyed the extra crunch
This is my all-time favorite creamed spinach. I’ve always been a fan of creamed spinach, but this takes it to a whole new level. Since I’m only cooking for one, I end up with leftovers…. And I can’t wait to try the pasta bake this weekend!
Glad you enjoyed it.
What leftovers? My family that HATES spinach just loves this dish, even after I told them what it was.
OMG. This was so so so good. I have never tried to make creamed spinach before but am very glad I tried this recipe. I used one 8oz package of frozen spinach and 1.5 bags of fresh baby spinach which I didn’t blanch. It was over the top delicious! Absolutely can see this being a staple on a holiday menu. Thank you for the delicious copycat recipe!!
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.
If you added other things then that is not making a recipe exactly as states.
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!
Cindy, if you can find Cup4Cup flour it’s an excellent flour for gluten free. Use in same measurements as regular flour.