Name: Morton’s Steakhouse Creamed Spinach Copycat Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 pounds fresh spinach, or 1 pound frozen; 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; 1 cup mozzarella cheese, shredded; 4 ounces cream cheese; 1/2 cup Parmesan cheese, grated

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I absolutely love recreating restaurant favorites at home, and this Morton’s Steakhouse Creamed Spinach Copycat Recipe is one of those dishes that never fails to impress. It’s that perfect warm, silky side that feels indulgent yet wholesome with every bite. The tender spinach entwined in a rich cream and cheese sauce reminds me of special dinners and cozy nights alike, making it a favorite I’m excited to share with you.

Why You'll Love This Morton’s Steakhouse Creamed Spinach Copycat Recipe

What makes this Morton’s Steakhouse Creamed Spinach Copycat Recipe truly stand out to me is the incredible balance of flavors. The creaminess from the blend of cheeses combined with the subtle warmth of nutmeg creates a decadent sauce that perfectly coats the tender spinach. It’s rich without being overwhelming, and the hint of garlic and onion adds a gentle savory depth that keeps you coming back for more.

One of my favorite reasons to make this creamed spinach is how manageable it is to prepare. The ingredients are straightforward, and the steps don’t require complicated techniques—yet the result feels absolutely restaurant-worthy. It’s a dish that works beautifully for a casual weeknight dinner but also shines at holiday meals, dinner parties, or whenever you want to elevate steak night. I’m confident it’ll become a staple you turn to whenever you want a little comforting luxury on your plate.

Ingredients You'll Need

A white plate holds four sections of food placed side by side: on the left, several slices of cooked steak with brown outer edges and pink centers; next to the steak, a soft mound of white mashed potatoes; behind the potatoes, a small heap of round, roasted cherry tomatoes with a shiny, reddish-orange appearance; and in front on the right, a creamy spinach dish with bright green leaves covered in a white sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Morton’s Steakhouse Creamed Spinach Copycat Recipe are wonderfully simple yet thoughtfully chosen to build layers of flavor, richness, and a lovely texture contrast. Each component plays a key role, from the fresh spinach that brings vibrant color and freshness, to the mix of cheeses that create the luscious, creamy base.

Quick Tip

All ingredient amounts are listed in the recipe card below

Unsalted butter: Adds richness and helps sauté the aromatics evenly without overpowering saltiness.
Yellow onion, minced: Offers sweetness and an earthy undertone that balances the creamy sauce.
Garlic, minced: Brings a subtle pungency and warmth that lifts the entire dish.
Kosher salt: Important for seasoning both the spinach water and the cream sauce layers perfectly.
Coarse ground black pepper: Adds a hint of spice and complexity.
Ground nutmeg: Introduces a gentle aromatic warmth distinctive in classic creamed spinach.
Flour: Acts as the thickening agent for the sauce, giving it that luscious texture.
Half and half: Creates the creamy base that envelops the spinach beautifully.
Fresh spinach (or frozen): The star ingredient, providing vibrant color and tender greens.
Mozzarella cheese, shredded: Melts into a smooth and mild cheesy element perfect for creaminess.
Cream cheese: Adds tanginess and richness that elevates the sauce’s texture.
Parmesan cheese, grated: Finishes with a nutty, salty depth that perfectly complements the creamy sauce.

Directions

Step 1: Bring a large pot of water to a boil and add two teaspoons of kosher salt. This salted water seasons the spinach gently as it cooks.

Step 2: Add the fresh spinach to the boiling water and cook it just until wilted, about one minute. This quick blanch keeps the spinach tender but still vibrant.

Step 3: Drain the spinach thoroughly in a colander or strainer, then rinse under cold water to stop the cooking process and cool the leaves. Be sure to squeeze out as much water as possible from each handful—this step is key to preventing watery creamed spinach.

Step 4: Chop the spinach into bundles roughly ¾-inch wide so it blends seamlessly with the creamy sauce.

Step 5: In a large skillet, melt the unsalted butter over medium-low heat, then add the minced garlic and onion. Cook gently for 8 to 10 minutes until the onions become translucent and fragrant but not browned.

Step 6: Stir in the remaining salt, black pepper, and ground nutmeg to season the aromatic base evenly.

Step 7: Sprinkle the flour over the mixture and stir constantly with a wooden spoon for 2 to 3 minutes. You want to cook out the raw flour taste until it smells slightly nutty – this creates a smooth roux that thickens the sauce.

Step 8: Gradually pour in the half and half while stirring. Increase the heat until the mixture just reaches a boil, allowing it to thicken and become creamy.

Step 9: Add the shredded mozzarella and cream cheese, stirring continuously to combine them into a rich, velvety sauce over 6 to 8 minutes. Be patient to let the cheeses melt completely for maximum creaminess.

Step 10: Finally, fold in the chopped spinach and sprinkle the Parmesan cheese. Stir everything to combine, allowing the flavors to meld and the Parmesan to melt slightly before serving hot.

Servings and Timing

This recipe yields about 6 servings, making it perfect for a small gathering or family dinner. The prep time is around 15 minutes, and the cook time is approximately 20 minutes, bringing the total to 35 minutes. There’s no additional resting or cooling time required, so it’s ready to serve as soon as it’s done cooking.

How to Serve This Morton’s Steakhouse Creamed Spinach Copycat Recipe

A white bowl is full of creamy spinach dip, showing vibrant green spinach leaves mixed thoroughly into a thick, white, smooth sauce with small black pepper specks visible throughout. On the top right side, thin pale yellow slices of cheese rest lightly on the creamy mixture. The bowl has a subtle textured pattern around the rim and sits on a soft green cloth against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

I love serving this creamed spinach alongside a perfectly grilled steak or roasted chicken. The creamy, cheesy texture complements the char and savoriness of meats so well. It also pairs beautifully with roasted root vegetables or a simple baked potato for an extra comforting meal.

For presentation, I like to plate the creamed spinach in small ramekins or swirl it gently on the side of the dish to add a touch of elegance. A sprinkle of extra Parmesan or freshly cracked black pepper on top brings a lovely finishing look. It’s perfect served piping hot, so the creaminess feels indulgent and fresh.

When it comes to drinks, this dish pairs wonderfully with a robust red wine like Cabernet Sauvignon or a smooth Merlot, both of which cut through the richness nicely. If you prefer cocktails, a classic Old Fashioned or a well-balanced whiskey sour works well. For non-alcoholic options, a crisp sparkling water with lemon or iced tea brightens the plate beautifully.

Variations

One of the things I enjoy most about this Morton’s Steakhouse Creamed Spinach Copycat Recipe is how flexible it is. You can swap out fresh spinach for frozen if that’s what you have on hand—just be sure to thoroughly thaw and drain it to avoid excess moisture. For a different flavor twist, try adding a pinch of cayenne pepper or smoked paprika for a subtle kick.

If you’re looking to make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. For my vegan friends, swapping the dairy for coconut milk or almond cream with nutritional yeast and vegan cheeses can make it just as creamy and delicious.

Another fun variation I’ve tried is adding sautéed mushrooms or caramelized shallots into the mixture to bring an earthy complexity. Alternatively, cooking the spinach and sauce in the oven briefly at the end can help develop a golden crust for a delightful texture contrast.

Storage and Reheating

Storing Leftovers

I always store leftover creamed spinach in an airtight container and keep it in the refrigerator. It stays fresh for up to 3 to 4 days. Make sure the container seals tightly to maintain the dish’s creamy texture and keep out any fridge odors.

Freezing

This creamed spinach can be frozen, but I recommend doing so only if you want to store it for longer than a few days. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 2 months. Thaw it overnight in the fridge before reheating for best results.

Reheating

The best way to reheat creamed spinach is gently on the stovetop over low heat, stirring often to prevent sticking and to revive its creamy consistency. You might want to add a splash of milk or half and half while reheating to loosen the sauce if it feels too thick. Avoid microwaving aggressively as it can cause separation or change the texture.

FAQs

Can I use frozen spinach instead of fresh for this recipe?

Absolutely! Frozen spinach works just fine and can be a convenient alternative. Just thaw it completely and squeeze out as much water as possible before using to avoid watery creamed spinach.

What cheeses can I substitute if I don’t have mozzarella or cream cheese?

You can swap mozzarella with mild Monterey Jack or even a good melting white cheddar. For cream cheese, mascarpone or ricotta can work well, though the texture might be slightly different.

Is this dish suitable for a gluten-free diet?

Yes! Simply replace the flour with a gluten-free thickener like cornstarch or a gluten-free flour blend, and you’ll have a delicious gluten-free version that’s creamy and flavorful.

Can I prepare this dish ahead of time?

You can prepare this creamed spinach a few hours ahead and refrigerate it until ready to reheat. Just make sure to reheat gently and add a bit of cream if it thickens too much.

What is the best way to prevent the creamed spinach from becoming watery?

Thoroughly draining and squeezing the spinach after cooking is key. Excess water dilutes the sauce, so take your time to remove as much liquid as possible before combining with the cream sauce.

Conclusion

I truly hope you give this Morton’s Steakhouse Creamed Spinach Copycat Recipe a try soon because it delivers that perfect balance of indulgence and comfort I know we all crave sometimes. It’s one of those dishes that feels both fancy and approachable, and I love how it transforms simple ingredients into something so special. Once you make it, I’m sure it will become one of your go-to sides for any occasion where you want to add a little extra love to the table.

Morton’s Steakhouse Creamed Spinach Copycat Recipe

Why You'll Love This Morton’s Steakhouse Creamed Spinach Copycat Recipe