Morton’s Steakhouse Creamed Spinach (Copycat)

8 Servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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 in bowl with parmesan garnish

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.

Morton's Steakhouse Creamed Spinach Collage of prep steps

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.

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.

Morton's Steakhouse Creamed Spinach in bowl with parmesan garnish

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Morton's Steakhouse Creamed Spinach Recipe

Morton's Steakhouse Creamed Spinach (Copycat) is a decadent side ready in minutes, with fresh spinach, butter, garlic, and three cheeses.
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.

Video

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

Morton's Steakhouse Creamed Spinach Collag

Photos used in a previous version of this post.

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

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 #cheesyMorton's Steakhouse Creamed Spinach Collag

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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. 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 !!!!

  2. 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!

  3. 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!!!

  4. 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.

  5. Hi, what is best way to reheat the creamed spinach so I can make day before and reheat on holiday?
    Thanks a lot,
    Elisa

    1. 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.

  6. 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!

    1. Great feedback Olexa and delighted your Thanksgiving was a tasty success! Appreciate the 5 star rating!

    1. I wouldn’t because the cream sauce will be too thick. Used 50% heavy cream and 50% milk and you have half n half

    1. 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.

  7. 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!

  8. 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!

    1. Freeze: You can keep Creamed Spinach in the freezer for up to four months. Just defrost in the refrigerator overnight before reheating and serving.

    1. 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.

      1. 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!

        1. 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!

  9. So amazing! I am making again, this time putting in stuffed shells! And baking with some mozz and little bit of Alfredo on top.

  10. 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.

  11. Yummy! Turned out perfect, even though I did some minor substitutions (pepper Jack cheese because I didn’t have Mozzarella).

    1. 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.

    1. 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.

  12. I added a can of water chestnuts which almost n my axe it a spinach dip. We enjoyed the extra crunch

  13. 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!

  14. What leftovers? My family that HATES spinach just loves this dish, even after I told them what it was.

  15. 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!!

  16. 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!

  17. 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.

  18. 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.

    1. 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!

    2. Cindy, if you can find Cup4Cup flour it’s an excellent flour for gluten free. Use in same measurements as regular flour.