Morton’s Steakhouse Creamed Spinach Copycat Recipe
This Morton's Steakhouse Creamed Spinach Copycat recipe is a warm, silky side dish featuring tender spinach simmered in a rich, creamy sauce enhanced with a blend of cheeses and subtle spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Spinach
- 2 1/4 pounds fresh spinach, or 1 pound frozen
Sauce
- 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
Instructions
- Blanch Spinach: Bring a large pot of water to a boil with 2 teaspoons of kosher 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 approximately ¾-inch widths.
- Sauté Aromatics: 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 become translucent and fragrant.
- Season and Create Roux: Add the remaining 2 teaspoons kosher salt, black pepper, and ground nutmeg to the skillet, stirring to combine. Sprinkle in the flour and mix with a wooden spoon over low heat, cooking for 2-3 minutes until the mixture develops a slightly nutty aroma.
- Add Dairy: Gradually pour in the half and half while stirring, and cook until the mixture reaches a boiling point.
- Incorporate Cheeses: Add the shredded mozzarella cheese and cream cheese to the sauce and cook for 6-8 minutes, stirring occasionally, until the sauce thickens.
- Combine Spinach and Finish: Fold the chopped spinach and grated Parmesan cheese into the thickened sauce and stir thoroughly to combine and heat evenly. Remove from heat and serve warm.
Notes
- Be sure to squeeze out as much water as possible from the spinach to prevent the sauce from becoming watery.
- Fresh spinach provides a better texture and flavor, but frozen spinach is a convenient substitute; just be sure to thaw and drain it well.
- Adjust seasoning with additional salt or pepper to taste before serving.
- This dish pairs perfectly with steak or roasted meats as a classic steakhouse side.
