Morton’s Steakhouse Creamed Spinach (Copycat)

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 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.

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

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

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.

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

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Morton's Steakhouse Creamed Spinach Recipe

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.
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 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

Recipe adapted from Morton's Steak Bible. This adaptation adds cream cheese and mozzarella cheese. For a perfect copycat, omit these.

Nutrition

Calories: 230kcal | Carbohydrates: 8g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 1302mg | Potassium: 149mg | Vitamin A: 605IU | Vitamin C: 1.3mg | Calcium: 184mg | Iron: 0.3mg
Keyword: Classic Steakhouse Creamed Spinach

Some of the original photos when the recipe was published in 2015:

Best Steakhouse Creamed Spinach RecipeCreamy, 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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.

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Comments

  1. 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!

  2. 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

  3. 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.

  4. Made this recipe but with slightly more spinach. It was excellent! The flavor is spot-on ‚Äústeak house‚ÄĚ. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Ok. A lot of problems with this. The fat/flour/milk ratio for a sauce consistency roux was way off ‚Äď 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

  10. 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!!!!

  11. 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 : )

      1. 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.

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