Morton’s Steakhouse Creamed Spinach Recipe

Morton’s Steakhouse Creamed Spinach Recipe

How To Make Morton’s Steakhouse Creamed Spinach

Make a restaurant worthy creamed spinach for your steak meals! It tastes just like how Morton’s Steakhouse makes it, but creamier and ten times better.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • 4tbspunsalted butter
  • 1medium yellow onionminced
  • 3garlic clovesminced
  • 4tspKosher saltdivided
  • 1tspblack pepperfreshly ground
  • ½tspnutmegfreshly grated
  • ¼cupall-purpose flour
  • cupshalf-and-half
  • lbsfresh leaf spinachor 1 lb frozen
  • 1cupmozzarella cheese
  • 4ozcream cheese
  • ½cupparmesan cheesegrated


  1. Bring a large pot of water to a boil with two teaspoons of salt.

  2. Add the spinach and cook just until wilted, for 1 minute.

  3. Drain the spinach in a strainer or colander.

  4. Rinse with cold water until cool and squeeze the water out of each fistful of spinach.

  5. Chop the spinach bundles into a ¾ inch width.

  6. In a large skillet melt the butter with the garlic and onions.

  7. Cook on medium low for 8 to 10 minutes or until the onions are translucent.

  8. Add in the remaining kosher salt, black pepper and nutmeg.

  9. Add in the flour and mix with a wooden spoon over low and cook for 2 to 3 minutes until the aroma is a bit nutty.

  10. Add the half an half and cook until boiling.

  11. Add in the mozarella cheese and cream cheese

  12. Cook for 6 to 8 minutes or until the mixture has thickened.

  13. Add in the spinach and the Parmesan cheese and stir to combine.

  14. Serve with steaks, and enjoy!


  • Calories: 1404.31kcal
  • Fat: 69.96g
  • Saturated Fat: 43.18g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 19.38g
  • Polyunsaturated Fat: 2.63g
  • Carbohydrates: 112.55g
  • Fiber: 6.68g
  • Sugar: 7.36g
  • Protein: 80.31g
  • Cholesterol: 194.47mg
  • Sodium: 2459.81mg
  • Calcium: 2200.22mg
  • Potassium: 1104.03mg
  • Iron: 10.43mg
  • Vitamin A: 1092.33µg
  • Vitamin C: 34.12mg
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