Morton's Steakhouse Creamed Spinach Recipe

Morton’s Steakhouse Creamed Spinach

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When it comes to the art of creating luxurious side dishes, Morton’s Steakhouse Creamed Spinach stands out as a creamy, indulgent masterpiece. This dish always takes me back to a memorable evening with family at a cozy steakhouse in Chicago. It was one of those rare times when everyone was together, sharing laughter and stories over a table brimming with delicious food. The creamed spinach that night was a revelation—velvety, rich, and perfectly balanced with hints of garlic and nutmeg.

Recreating this dish at home has become a beloved ritual, especially during the holiday season. There’s something deeply comforting about its creamy texture and savory flavors, making it a perfect accompaniment to any main course. I love how this recipe combines simple, fresh ingredients to create a dish that feels both decadent and wholesome.

One of the great things about Morton’s Steakhouse Creamed Spinach is its versatility. If you’re looking to switch things up, consider adding a pinch of red pepper flakes for a bit of heat, or swap out the mozzarella for Gruyère to introduce a deeper, nuttier flavor. For those who prefer a lighter version, using reduced-fat cream cheese and half-and-half can help cut down on calories without sacrificing too much richness.

Another delightful variation is to top the creamed spinach with crispy breadcrumbs mixed with a touch of garlic and Parmesan, then broil it until golden brown. This adds a delightful crunch that contrasts beautifully with the creamy spinach. Whether you stick to the classic recipe or experiment with these tweaks, this dish is sure to become a favorite at your table, just as it has at mine.

Making Morton’s Steakhouse Creamed Spinach


  • 1 medium yellow onion, finely minced
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup Parmesan cheese, grated
  • 4 teaspoons divided Kosher salt
  • 4 ounces cream cheese
  • 1 teaspoon coarsely ground black pepper
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, finely minced
  • 2 1/4 pounds fresh spinach leaves or 1 pound frozen spinach
  • 1 cup shredded mozzarella cheese
  • 1/4 cup all-purpose flour
  • 3 1/2 cups half-and-half


  1. Fill a large pot with water, add two teaspoons of salt, and bring it to a boil.
  2. Place the spinach in the boiling water and cook for about 1 minute, just until it wilts.
  3. Drain the spinach using a strainer or colander, then rinse with cold water until it cools down. Squeeze out excess water from the spinach with your hands.
  4. Cut the squeezed spinach into 3/4-inch pieces.
  5. In a large skillet, melt the butter over medium-low heat, then add the minced garlic and onions. Cook until the onions become translucent, approximately 8-10 minutes.
  6. Mix in the remaining kosher salt, black pepper, and grated nutmeg.
  7. Stir in the flour and cook over low heat for 2-3 minutes, stirring with a wooden spoon, until the mixture has a slightly nutty aroma.
  8. Pour in the half-and-half and bring the mixture to a boil.
  9. Add the shredded mozzarella and cream cheese, cooking for 6-8 minutes until the sauce thickens.
  10. Fold in the chopped spinach and grated Parmesan cheese, stirring until well combined.

Making Morton's Steakhouse Creamed Spinach


Can I use frozen spinach instead of fresh spinach for Morton’s Steakhouse Creamed Spinach?

Yes, you can use frozen spinach instead of fresh spinach. If using frozen spinach, ensure it’s thawed completely and excess water is squeezed out before adding it to the dish. This helps maintain the correct consistency.

What can I substitute for half-and-half in this creamed spinach recipe?

If you don’t have half-and-half, you can use equal parts of whole milk and heavy cream as a substitute. This will provide a similar richness and texture to the dish.

How do I prevent the creamed spinach from becoming too watery?

To prevent the dish from becoming watery, make sure to thoroughly drain and squeeze the spinach after cooking. Additionally, cooking the flour in the butter mixture until it smells nutty helps thicken the sauce properly.

Can I make Morton’s Steakhouse Creamed Spinach ahead of time?

Yes, you can make this dish ahead of time. Prepare it as directed, then store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop, adding a little extra half-and-half if needed to reach the desired consistency.

What type of mozzarella cheese should I use for this recipe?

Using low-moisture, part-skim mozzarella cheese is recommended for this recipe. It melts smoothly into the sauce, providing a creamy texture without making the dish too oily.

How can I enhance the flavor of this creamed spinach dish?

To enhance the flavor, consider adding a pinch of cayenne pepper for some heat or a bit of grated lemon zest for brightness. You can also top the finished dish with a sprinkle of extra Parmesan cheese or some crispy bacon bits for added texture and taste.

Morton's Steakhouse Creamed Spinach Recipe

Morton's Steakhouse Creamed Spinach

Learn how to make Morton's Steakhouse Creamed Spinach with our simple recipe. A perfect blend of fresh spinach, cheeses, and spices for a luxurious side dish.
Prep Time 20 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 8


  • 4 ounces cream cheese
  • 1/2 teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter
  • 2 1/4 pounds fresh leaf spinach or one pound frozen
  • 3 cloves garlic minced
  • 4 teaspoons Kosher salt divided
  • 1 cup mozzarella cheese
  • 1 medium yellow onion minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup flour
  • 3 1/2 cups half-and-half
  • 1 teaspoon coarse ground black pepper


  • 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 3/4 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 the flour and mix with a wooden spoon over low heat, cooking for 2-3 minutes until the aroma is a bit nutty.
  • Add the half-and-half and cook until boiling.
  • Add the mozzarella cheese and cream cheese.
  • Cook for 6-8 minutes or until the mixture has thickened.
  • Add the spinach and Parmesan cheese, stirring to combine.
Keyword Spinach

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