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


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


  • 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!


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.



  • 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


  • 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


  • 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.



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


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

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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  1. This is SPOT ON! Our favorite side at our favorite steak house ,Three Oak in Easton PA! This also satisfies my craving for Oysters Rockefeller, and less work. Thank you?

  2. Oh my goodness!!!! As someone who HATES cooking, this recipe was restaurant quality even with me making it!!! It is PERFECT exactly the way the recipe states. I can’t wait to make this for my husband’s monthly Bible Men’s Group!! It’s a very elegant-looking dish and I will use this dish for formal get-togethers!! Thank you so much for sharing your recipe!!!

  3. Reading the comments …. Wow what a bunch of Karen’s. I made this recipe last thanksgiving and everyone loved it. They enjoyed it in dip form the most. Planning on making again this year.

  4. Sabrina,
    This creamed spinach sounds divine. I have recently had foot surgery, and I’m hoping to be able to make things in advance. I cannot stand on my foot long enough to create this beautiful dish as written. Can I make and reheat this? If so, how? Please help!

  5. I just want to add that I discovered by accident that baked sweet potato is the perfect 2nd side for creamed spinach

  6. I made this in about 15-30 min, halved the recipe and omitted the nutmeg because i didn’t have it. I’ll be honest i also adjusted the roux (flour and cream)
    doesn’t even matter because it was phenomenal!

  7. I took a little shortcut and did not steam the spinach separately. I threw it in at the end and let it wilt in the thickened cream. It turned out great. I also used a gluten free flour with no affect on taste or texture.

    1. I halved the recipe and followed the suggestion of adding the spinach directly into the roux/cheese mixture. I used an entire 1.5 lb package of Power Greens from Costco. It was delicious and a lot less work than boiling and squeezing the the moisture out of the spinach.

  8. Wow. First time eating creamed spinach and I think I started with the best. Easy to prepare and completely delicious. Thank you for sharing. This is a keeper.

  9. Inaccurate prep and cook times. If you look at the recipe, just the times written on there to wait for the onions to be translucent and for the cheese to melt and thicken take 18 minutes(not 15 minutes); not including all the other steps.
    Also, you’ll be an industrial size pot and pan if you go by the recipe’s instructions. I own a wok and not even that could hold the full mixture at the end.

  10. I don’t even like creamed spinach and I could eat the whole pot of this!!! This is so good it’s crazy!!

  11. I made this today. I did not follow the instructions, But I did put all the ingredients plus a little cayenne pepper. Put it in the oven baked it for probably about 20 minutes.This was fabulous. If you are looking for a great recipe this is it. I paired it with short ribs and it was wonderful thank you thank you thank you.

    1. This dish is easy and amazing. I would not change a thing! I’m an American living in Italy and I’m having an “American dinner “ this was a hit!! Thank you ??

  12. I’m gonna make this tomorrow. Based on what most are saying I think I’m gonna freeze half of the sauce and save and add spinach for next time and use the recommended amount of spinach using the other half of the sauce. Will let you know how it turns out.

  13. Incredible recipe!!! I have made this twice. The second time was Easter with a Rib Roast, it was the perfect side dish. I was out of nutmeg so I used all-spice, it had a better taste than with the nutmeg. Thanks for the recipe, it really is a crowd pleaser!

  14. You can’t go wrong with this recipe, it is delicious, but you’ll have to force yourself not to eat the whole thing yourself! Hard to eat just one small portion of this.

  15. I love fresh spinach.. but not typically cooked spinach..this recipe however was wonderful…reminded me of Ruth Chiris recipe?

  16. This was hands down absolutely amazing!!
    I did not have cream so used 1% milk, lite cream cheese was also used. Did not have the mozzarella cheese but truly did not miss it.
    Will definitely make this again and again!!

  17. This recipe is a keeper! I substituted shallot for onions because that is what I had on hand an omitted the flour because we’re keto. Will def make this again!!!

  18. Made this for the first time tonight as I’ve had this at a friends house. I omitted the mozzarella and cream cheese to make the traditional Morton’s recipe. Served with a ribeye steak and mashed garlic potatoes. It was a huge success and will keep this in my recipes for future use.

  19. What a delicious dish this is. I used all the fattening stuff. I want the true taste of this Beautiful Creamed Spinach. It was out of this world delicious . Thank you for this lovely recipe. I will be making this one all the time, not just for the Holidays.

  20. This is comfort food! I tried it first with spinach then with asparagus. Delicious! A wonderful side with meatloaf!

  21. Really flavorful! Next time I make it though I’ll leave out the cream cheese. That made it somewhat heavy. I used gruyere instead of mozzarella. It complimented the nutty flavors. I thought it was going to be a lot of half and half, but it was perfect! Thank you for the recipe!

  22. I don’t understand some of the complaints on here because this is freaking delicious! My whole family LOVED this! A new holiday must have! Thank you!

  23. Delicious. After reading comments I subbed corn starch for flour and doubled the spinach. In lieu of cream cheese I used most of a block of Boursin. Everyone raved.

  24. Overall this recipe is fabulous. I omitted the salt and mozzarella cheese and doubled the Parmesan as that has plenty of salt. I cut down on the flour and half and half to 4 tablespoons of floor and only a cup and a half of the half and half. I doubled the fresh spinach. I used a little white pepper instead of black pepper. Every time I make this, they are licking the dish and there is no leftovers even when I double it. This is our family tradition. Thank you for the wonderful recipe.

  25. Why are you calling it Morton’s recipe when you also clearly state that you’ve adulterated it? I’m not suggesting your recipe is bad, but it’s certainly not Morton’s.

    1. What a stupid comment. Did you not read where it says to omit a couple ingredients for the copycat recipe? Pull the stick out of your ass.

  26. I eat Keto so I substitute the flour for xanthem gum (1/4 tsp).
    I half all ingredients and double the spinach because I like it thick. Ingredients are spot on and best combo I’ve found.

  27. This is the best and taste exactly like theirs. I love Morton’s but their Creamed Spinach side is $12. I have included this recipe in the last 3 Thanksgiving sides. It’s an official tradition now. Thank you so much. I have made many of your delicious recipes. KUDOS.

  28. 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!

  29. 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

    1. Hi Mike. I was reading comments for the creamed spinach recipe. You commented how 4 tsp of salt was a lot. Did you see that 2 tsp of it was for use in cooking the spinach (and then rinsing off?) and then the other 2 tsp was used in the cream/cheese sauce? Wasn’t sure if you did that or used all of it in the sauce. ??

  30. 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.

  31. Made this recipe but with slightly more spinach. It was excellent! The flavor is spot-on “steak house”. 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.

  32. 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.

  33. 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.

    1. Second time making this & it’s delicious. I definitely think it needs more spinach. The first time I made it, I used 1lb of frozen. This time, I used 30oz… IMO, still not enough spinach, but I am huge on texture. I’m going to make again & add more spinach to my liking. I still gave it 5 starts because flavor-wise, amazing! I also did add garlic powder to amp of the garlic flavor, but those are the only 2 things I changed.

  34. 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.

  35. 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.

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

  37. 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!!!!

  38. 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.