Introduction

Morton’s Steakhouse Creamed Spinach is a rich and indulgent side dish that pairs beautifully with steak and other hearty mains. This creamy, cheesy spinach is packed with flavor and has just the right amount of seasoning to make it a classic favorite.

A top view of a white bowl filled with creamy spinach dip, showing two layers: a thick, creamy white base mixed evenly with bright green cooked spinach leaves creating a textured swirl, and on top, several thin pale yellow slices of cheese placed in the center. The bowl sits on a soft muted green cloth with fringed edges, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 ground nutmeg
1/4 cup flour
3 1/2 cups half and half
2 1/4 pounds fresh spinach, or 1 pound frozen
1 cup mozzarella cheese, shredded
4 ounces cream cheese
1/2 cup Parmesan cheese, grated

Instructions

Step 1: 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.
Step 2: Rinse the spinach with cold water until cool, then squeeze out the excess water from each handful. Chop the spinach bundles into roughly ¾-inch widths.
Step 3: In a large skillet, melt the butter over medium-low heat. Add the minced garlic and onions and cook for 8–10 minutes until the onions are translucent.
Step 4: Stir in the remaining kosher salt, black pepper, and ground nutmeg. Add the flour and cook over low heat for 2–3 minutes, stirring constantly, until the mixture smells slightly nutty.
Step 5: Gradually pour in the half and half and bring the mixture to a boil, stirring frequently to prevent lumps.
Step 6: Add the shredded mozzarella and cream cheese, and cook for 6–8 minutes until the sauce has thickened smoothly.
Step 7: Fold in the chopped spinach and grated Parmesan cheese. Stir well to combine and heat through before serving.

Tips & Variations

For an extra creamy texture, use heavy cream instead of half and half.
Try adding a pinch of cayenne pepper or smoked paprika for a subtle spicy twist.
If using frozen spinach, be sure to thaw and squeeze out all excess water before cooking to avoid a watery dish.
Grate your own Parmesan cheese for the best flavor and texture.

Storage

Store creamed spinach in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stove or in the microwave, stirring occasionally to maintain the creamy consistency. Add a splash of half and half if the dish has thickened too much.

How to Serve

A close-up view of a creamy spinach dish served in a white bowl, showing one main layer of cooked, bright green spinach leaves mixed with a thick, white, smooth sauce that has specks of black pepper. On top, there is a small garnish of pale yellow, thin, sliced butter pieces arranged near the center. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this creamed spinach ahead of time?

Yes, you can prepare this dish a day in advance and refrigerate it. Reheat it gently before serving to preserve its creamy texture.

Can I use frozen spinach instead of fresh?

Absolutely. Use about 1 pound of frozen spinach, thawed and well-drained, to replace 2 1/4 pounds of fresh spinach. Removing excess moisture is key to avoid watery creamed spinach.