I perfected Morton’s Steakhouse creamed spinach into one of my Great Side Dishes, and it hides a single surprising ingredient that explains its legendary status.

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I finally nailed a Morton’s Steakhouse creamed spinach that makes me actually want to eat my greens, and yeah I’m kind of proud. I kept it rich but not cloying, with a hit of garlic and a blanket of Parmesan cheese that somehow makes spinach feel like a main event.

If you love scrolling Favorite Side Dishes For A Crowd lists you’ll get why this one shows up, and honestly it brings the same old wow of Ruth’s Chris Cream Spinach without the fuss. I’ll warn you now it’s dangerously easy to go back for seconds, so don’t say I didn’t tell you.

Ingredients

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baby spinach brings iron, fiber and vitamins A K, bright green, mild earthy taste
butter gives rich mouthfeel and satiety, high in saturated fat, buttery flavor
cream cheese makes it lusciously creamy, adds tang and some protein and fat
heavy cream amps silkiness, lots of fat, keeps dish luxurious and smooth
Parmesan packs umami, salty protein and calcium, sharp nutty edge
garlic and shallot give savory aroma, slight bite, they add depth and warmth
pinch of nutmeg adds warm floral spice, subtle sweet note balancing richness
Gruyere melts beautifully, nutty complex flavor, more depth and cheesy aroma

Ingredient Quantities

about 2 pounds fresh baby spinach stems removed

4 tablespoons unsalted butter

1 tablespoon olive oil

1 small shallot finely minced (about 2 Tbsp)

2 cloves garlic minced

4 ounces cream cheese softened

1/2 cup heavy cream

1/4 cup whole milk

1 tablespoon all purpose flour

1/2 cup freshly grated Parmesan cheese

1/4 cup grated Gruyere (optional)

pinch ground nutmeg

Salt and freshly ground black pepper to taste

How to Make this

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1. Remove stems from about 2 pounds fresh baby spinach, rinse well and blanch in batches: drop into boiling salted water for 30–60 seconds until wilted, then plunge into ice water to stop cooking; squeeze out as much liquid as you can by hand or wrap in a clean dish towel or cheesecloth and twist, then roughly chop.

2. In a large skillet melt 4 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat, don’t let it smoke.

3. Add 1 small shallot finely minced (about 2 Tbsp) and cook until soft and translucent about 2–3 minutes, then stir in 2 cloves garlic minced and cook another 30–45 seconds until fragrant.

4. Add 4 ounces softened cream cheese to the pan and stir until it melts into the shallots and garlic, making a creamy base.

5. Sprinkle in 1 tablespoon all purpose flour and cook, stirring, about 1 minute to get rid of the raw flour taste.

6. Slowly whisk in 1/2 cup heavy cream and 1/4 cup whole milk until smooth, bring to a gentle simmer and let it thicken slightly for 2–3 minutes.

7. Stir in 1/2 cup freshly grated Parmesan cheese and 1/4 cup grated Gruyere if using, then season with a pinch ground nutmeg and salt and freshly ground black pepper to taste; melt the cheeses into the sauce.

8. Add the squeezed, chopped spinach to the skillet and fold it into the cheesy cream sauce, cooking just until everything is heated through and well coated, about 1–2 minutes; if it’s too thin add a splash more milk, too thick let it simmer a minute.

9. Taste and adjust seasoning one last time, transfer to a serving dish and let sit for a minute so the sauce sets a little, then serve hot.

Equipment Needed

1. Large pot big enough to blanch about 2 pounds spinach (use lots of boiling salted water so it wilts fast)
2. Large bowl filled with ice water for shocking the spinach
3. Slotted spoon or a spider to lift the spinach out quick and drain well
4. Clean dish towel or cheesecloth to squeeze out the liquid, or a salad spinner if you got one (way faster)
5. Large skillet 10 to 12 inch, heavy bottom, nonstick or stainless for the creamy sauce
6. Chef’s knife and cutting board to chop the squeezed spinach and mince shallot and garlic
7. Whisk plus a wooden spoon or heatproof spatula to stir and smooth the sauce (whisk for the cream, spoon for folding in spinach)
8. Measuring cups and spoons and a microplane or fine grater for the Parmesan and Gruyere

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, you can. Thaw it completely, squeeze out as much water as you can, then use about 24 to 32 ounces frozen (roughly 2 to 3 10-ounce bags) to replace 2 pounds fresh. Frozen cooks faster but needs that extra squeezing or the dish will get watery.

Q: How do I keep the creamed spinach from being watery? A: The biggest trick is squeezing the spinach until it’s almost dry, for real. Also cook your cream mixture until it thickens, whisk the flour into the milk first so you dont get lumps, and add cheese or a bit more cream cheese if it’s thin. Chill briefly before serving if you can, it firms up.

Q: Can I make this ahead or freeze it? A: Make ahead yes, up to 2 days in the fridge. Reheat gently in a skillet with a splash of cream or in short microwave bursts, stirring. Freezing is possible but the texture can get grainy because of the dairy, so I dont recommend it unless you dont mind a small change.

Q: What can I use instead of Gruyere or Parmesan? A: Gruyere can be swapped for fontina, mozzarella, or a mild white cheddar. Parmesan can be replaced with Pecorino Romano but it is saltier so use less. If you need to avoid heavy cream, half-and-half plus an extra ounce of cream cheese will work ok.

Q: How do I keep the spinach bright green? A: Blanch the leaves for 30 to 60 seconds in boiling water then plunge into an ice bath, or sauté quickly just until wilted. Overcooking and high heat will dull the color, and add salt near the end not at the start.

Q: My sauce got grainy or separated, how do I avoid that? A: Use softened cream cheese so it blends smooth, dont add very hot liquid to cold dairy all at once, and keep the heat low once the cream is in. Whisk constantly while it thickens and avoid boiling hard, that can split the sauce.

Morton’s Steakhouse Creamed Spinach (Copycat) Recipe Substitutions and Variations

Fresh baby spinach: 10 oz frozen chopped spinach, thawed and very well squeezed (dont skip this), or baby chard, or thinly sliced kale with stems removed.
Cream cheese: mascarpone, full fat ricotta, or a few tablespoons of sour cream for a tangier finish.
Heavy cream / whole milk: half and half, evaporated milk, or whole milk plus 2 Tbsp melted butter per cup to mimic the richness.
Parmesan / Gruyere: Pecorino Romano for a saltier punch, Asiago, or Fontina for meltability, or sharp white cheddar in a pinch.

Pro Tips

1) Dry the spinach like your life depends on it. After blanching, squeeze it in a clean towel or use a salad spinner and press between plates to get out as much water as you can, otherwise the sauce will be thin and watery and you’ll end up simmering forever.

2) Soften the cream cheese ahead of time and melt it on low. Tossing cold cream cheese into a hot pan makes it clump and go grainy, so either leave it out to come to room temp or cut into small cubes so it melts gently. If it starts to break, whisk in a splash of milk to smooth it back out.

3) Taste before you salt. Parmesan brings a lot of salt so you might not need much more. And a little squeeze of lemon or a teaspoon of white wine vinegar at the end brightens the whole thing, just don’t overdo it.

4) Reheat gently and plan ahead. Warm leftovers slowly on the stove with a bit of milk, not blasted in the microwave, or the sauce can separate. Freezing will mess with the texture, so only freeze if you don’t mind a change.

Morton's Steakhouse Creamed Spinach (Copycat) Recipe

Recipe by James Level

0.0 from 0 votes

I perfected Morton's Steakhouse creamed spinach into one of my Great Side Dishes, and it hides a single surprising ingredient that explains its legendary status.

Servings

servings

Calories

324

kcal

Equipment: 1. Large pot big enough to blanch about 2 pounds spinach (use lots of boiling salted water so it wilts fast)
2. Large bowl filled with ice water for shocking the spinach
3. Slotted spoon or a spider to lift the spinach out quick and drain well
4. Clean dish towel or cheesecloth to squeeze out the liquid, or a salad spinner if you got one (way faster)
5. Large skillet 10 to 12 inch, heavy bottom, nonstick or stainless for the creamy sauce
6. Chef’s knife and cutting board to chop the squeezed spinach and mince shallot and garlic
7. Whisk plus a wooden spoon or heatproof spatula to stir and smooth the sauce (whisk for the cream, spoon for folding in spinach)
8. Measuring cups and spoons and a microplane or fine grater for the Parmesan and Gruyere

Ingredients

about 2 pounds fresh baby spinach stems removed
4 tablespoons unsalted butter
1 tablespoon olive oil
1 small shallot finely minced (about 2 Tbsp)
2 cloves garlic minced
4 ounces cream cheese softened
1/2 cup heavy cream
1/4 cup whole milk
1 tablespoon all purpose flour
1/2 cup freshly grated Parmesan cheese
1/4 cup grated Gruyere (optional)
pinch ground nutmeg
Salt and freshly ground black pepper to taste

Directions

Remove stems from about 2 pounds fresh baby spinach, rinse well and blanch in batches: drop into boiling salted water for 30–60 seconds until wilted, then plunge into ice water to stop cooking; squeeze out as much liquid as you can by hand or wrap in a clean dish towel or cheesecloth and twist, then roughly chop.
In a large skillet melt 4 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat, don't let it smoke.
Add 1 small shallot finely minced (about 2 Tbsp) and cook until soft and translucent about 2–3 minutes, then stir in 2 cloves garlic minced and cook another 30–45 seconds until fragrant.
Add 4 ounces softened cream cheese to the pan and stir until it melts into the shallots and garlic, making a creamy base.
Sprinkle in 1 tablespoon all purpose flour and cook, stirring, about 1 minute to get rid of the raw flour taste.
Slowly whisk in 1/2 cup heavy cream and 1/4 cup whole milk until smooth, bring to a gentle simmer and let it thicken slightly for 2–3 minutes.
Stir in 1/2 cup freshly grated Parmesan cheese and 1/4 cup grated Gruyere if using, then season with a pinch ground nutmeg and salt and freshly ground black pepper to taste; melt the cheeses into the sauce.
Add the squeezed, chopped spinach to the skillet and fold it into the cheesy cream sauce, cooking just until everything is heated through and well coated, about 1–2 minutes; if it's too thin add a splash more milk, too thick let it simmer a minute.
Taste and adjust seasoning one last time, transfer to a serving dish and let sit for a minute so the sauce sets a little, then serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 230g
Total number of serves: 6
Calories: 324kcal
Fat: 29.6g
Saturated Fat: 16.5g
Trans Fat: 0.08g
Polyunsaturated: 1.3g
Monounsaturated: 5g
Cholesterol: 73.5mg
Sodium: 372.5mg
Potassium: 929mg
Carbohydrates: 9g
Fiber: 3.6g
Sugar: 2g
Protein: 10.7g
Vitamin A: 7092IU
Vitamin C: 44mg
Calcium: 277mg
Iron: 4.4mg

Morton’s Steakhouse Creamed Spinach (Copycat) Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Morton’s Steakhouse Creamed Spinach (Copycat) Recipe Substitutions and Variations

Pro Tips