I swear this Morton’s Steakhouse Creamed Spinach steals the spotlight from the main dish every single time. Creamy, cheesy, and wildly irresistible, it’s the holiday side everyone will ask for again.
I’m obsessed with this Morton’s Steakhouse Creamed Spinach copycat because it turns a steakhouse side into the thing I keep sneaking by the spoonful. The spinach gets buried in a rich, cheesy sauce that tastes bold, salty, and ridiculously creamy without feeling like plain old vegetables.
I love how the Parmesan cheese brings that sharp bite, making every forkful feel a little over-the-top in the best way. And honestly, I’d serve this with steak, turkey, chicken, or just a crusty piece of bread.
But don’t expect leftovers. Not from my kitchen.
Not with this pan staring me down again.
Ingredients
- Fresh spinach shrinks like crazy, but it’s the cozy green heart here.
- Butter brings that steakhouse richness you’d absolutely notice if it was missing.
- Olive oil helps the aromatics soften without everything tasting too heavy.
- Shallot adds a mellow onion vibe, not sharp or bossy.
- Garlic makes it smell like something amazing is already happening.
- Flour quietly thickens the sauce so it clings to every bite.
- Heavy cream is the reason this feels fancy, creamy, and a little indulgent.
- Whole milk loosens things up so it’s rich, not gluey.
- Cream cheese gives it that smooth, tangy steakhouse-style body.
- Parmesan adds salty, nutty depth that makes spinach way more exciting.
- Romano is punchier, so you’ll get a little extra savory kick.
- Worcestershire sauce adds sneaky depth.
Basically, it makes things taste fuller.
- Nutmeg sounds odd, but it’s classic with creamy greens.
- Plus, salt and pepper pull everything together without making it complicated.
Ingredient Quantities
- 3 pounds fresh spinach, washed and stems removed (can substitute two 10 ounce bags baby spinach)
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 2 garlic cloves, minced
- 1 tablespoon all purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste (about 1/2 teaspoon)
How to Make this
1. If using whole spinach, discard stems and rinse thoroughly; if using baby spinach, use two 10 ounce bags and rinse if needed. Pat dry or spin in a salad spinner.
2. In a very large skillet or sauté pan, heat 4 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter is melted and foaming.
3. Add 1 small finely minced shallot and 2 minced garlic cloves and cook, stirring, until softened and fragrant, about 1 to 2 minutes.
4. Sprinkle 1 tablespoon all purpose flour over the shallot and garlic and cook, stirring constantly, for 1 minute to remove the raw flour taste.
5. Gradually stir in 1 cup heavy cream and 1/2 cup whole milk, whisking to smooth out any lumps, and simmer gently until the mixture begins to thicken, about 2 to 3 minutes.
6. Stir in 2 ounces softened cream cheese until melted and incorporated, then add 1/2 cup grated Parmesan cheese and 1/4 cup grated Romano cheese and stir until creamy and smooth.
7. Add 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon freshly grated nutmeg and season with kosher salt and freshly ground black pepper to taste, about 1 teaspoon salt and 1/2 teaspoon pepper as a starting point.
8. Add the spinach in batches, stirring and folding it into the cream sauce until wilted and heated through; if excess liquid accumulates, cook a little longer to reduce to your desired consistency.
9. Taste and adjust seasoning, then serve immediately as a rich, creamy side dish.
Equipment Needed
1. Very large skillet or sauté pan
2. Wooden spoon or heatproof spatula
3. Whisk
4. Chef knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Box grater or microplane for cheeses and nutmeg
8. Salad spinner or clean kitchen towels for drying spinach
9. Small bowl for softening cream cheese and holding minced aromatics
FAQ
Morton’s Steakhouse Creamed Spinach (Copycat) Recipe Substitutions and Variations
- Spinach: baby spinach (use two 10 oz bags), frozen chopped spinach thawed and well drained, or Swiss chard finely chopped
- Heavy cream: half and half for a lighter dish, whole milk plus 3 tablespoons melted butter per cup to mimic richness, or evaporated milk for a slightly denser texture
- Cream cheese: mascarpone for a smoother, milder finish, ricotta blended until silky, or full-fat Greek yogurt stirred in off heat for tang
- Parmesan cheese: Pecorino Romano for a saltier bite, Grana Padano as a milder substitute, or aged Asiago grated
Pro Tips
1. Squeeze and dry your spinach well before adding it to the sauce. Excess water dilutes the creaminess and forces you to simmer longer, which can break down the texture and mute the flavors. A salad spinner works best, or wrap handfuls tightly in a clean kitchen towel and wring.
2. Warm the cream and milk slightly before whisking them into the roux. This helps prevent lumps and reduces the time the sauce needs to thicken, keeping the dairy silky and smooth.
3. Finish the sauce off the heat and stir in the cream cheese and most of the hard cheeses slowly. Low residual heat melts them into a glossier sauce and prevents the cheese from separating into oily pockets. Reserve a tablespoon or two of Parmesan to sprinkle on top for brightness.
4. Brighten the finished dish with a tiny splash of acid if it tastes flat. A squeeze of lemon juice or a few drops of white wine vinegar will lift the richness without making the dish tangy. Add gradually and taste as you go.
Morton's Steakhouse Creamed Spinach (Copycat) Recipe
I swear this Morton's Steakhouse Creamed Spinach steals the spotlight from the main dish every single time. Creamy, cheesy, and wildly irresistible, it’s the holiday side everyone will ask for again.
6
servings
378
kcal
Equipment: 1. Very large skillet or sauté pan
2. Wooden spoon or heatproof spatula
3. Whisk
4. Chef knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Box grater or microplane for cheeses and nutmeg
8. Salad spinner or clean kitchen towels for drying spinach
9. Small bowl for softening cream cheese and holding minced aromatics
Ingredients
-
3 pounds fresh spinach, washed and stems removed (can substitute two 10 ounce bags baby spinach)
-
4 tablespoons unsalted butter
-
1 tablespoon olive oil
-
1 small shallot, finely minced
-
2 garlic cloves, minced
-
1 tablespoon all purpose flour
-
1 cup heavy cream
-
1/2 cup whole milk
-
2 ounces cream cheese, softened
-
1/2 cup grated Parmesan cheese
-
1/4 cup grated Romano cheese
-
1/2 teaspoon Worcestershire sauce
-
1/4 teaspoon freshly grated nutmeg
-
Kosher salt, to taste (about 1 teaspoon)
-
Freshly ground black pepper, to taste (about 1/2 teaspoon)
Directions
- If using whole spinach, discard stems and rinse thoroughly; if using baby spinach, use two 10 ounce bags and rinse if needed. Pat dry or spin in a salad spinner.
- In a very large skillet or sauté pan, heat 4 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter is melted and foaming.
- Add 1 small finely minced shallot and 2 minced garlic cloves and cook, stirring, until softened and fragrant, about 1 to 2 minutes.
- Sprinkle 1 tablespoon all purpose flour over the shallot and garlic and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- Gradually stir in 1 cup heavy cream and 1/2 cup whole milk, whisking to smooth out any lumps, and simmer gently until the mixture begins to thicken, about 2 to 3 minutes.
- Stir in 2 ounces softened cream cheese until melted and incorporated, then add 1/2 cup grated Parmesan cheese and 1/4 cup grated Romano cheese and stir until creamy and smooth.
- Add 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon freshly grated nutmeg and season with kosher salt and freshly ground black pepper to taste, about 1 teaspoon salt and 1/2 teaspoon pepper as a starting point.
- Add the spinach in batches, stirring and folding it into the cream sauce until wilted and heated through; if excess liquid accumulates, cook a little longer to reduce to your desired consistency.
- Taste and adjust seasoning, then serve immediately as a rich, creamy side dish.
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: 200g
- Total number of serves: 6
- Calories: 378kcal
- Fat: 33.9g
- Saturated Fat: 19.2g
- Trans Fat: 0.13g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 175mg
- Sodium: 656mg
- Potassium: 1397mg
- Carbohydrates: 13.5g
- Fiber: 5.3g
- Sugar: 2.8g
- Protein: 13.5g
- Vitamin A: 10833IU
- Vitamin C: 50mg
- Calcium: 414mg
- Iron: 6.7mg