Ruth’s Chris Spinach Rockefeller

Category: Appetizer/Side Dish
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serving Size: 4-6 as an appetizer
Cooking Intensity: Medium

The Legend, Perfected in Your Kitchen

Ruth’s Chris Steak House’s Creamed Spinach, often whimsically dubbed “Spinach Rockefeller,” is more than a side dish; it’s an icon. That impossibly rich, creamy, and deeply savory blend of spinach, cheese, and spices is the stuff of steakhouse dreams. This recipe deconstructs the legend, capturing its luxurious soul while guiding you to create a version that rivals—and perhaps even surpasses—the original. We use a blend of fresh and frozen spinach for the perfect texture, a classic béchamel base for authentic richness, and a careful hand with seasoning to achieve that signature, unforgettable flavor. This isn’t just creamed spinach; it’s a celebration on a spoon.

Ingredients

For the Spinach Base:

10 oz fresh spinach leaves, thoroughly washed
1 (10 oz) package frozen chopped spinach, thawed and squeezed completely dry
2 tablespoons unsalted butter

For the Cream Sauce (Béchamel):

4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
1 ½ cups whole milk, warmed
¾ cup heavy cream
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon cayenne pepper (optional, for a subtle warmth)

For the Aromatics & Cheese:

¼ cup finely minced yellow onion
3 cloves garlic, minced
¾ cup freshly grated Parmesan cheese
½ cup shredded Monterey Jack cheese (or mild white cheddar)
1 tablespoon dry white wine (like Sauvignon Blanc) or vermouth (optional, but highly recommended)

For the Topping (Optional but Traditional):

2 tablespoons unsalted butter, melted
¼ cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese

Equipment

Large pot or Dutch oven
Large skillet
Medium saucepan
Whisk
Fine mesh strainer or clean kitchen towel (for squeezing spinach)
Mixing bowls
Shallow baking dish (like a 9-inch pie dish or 1-quart gratin dish)

Step-by-Step Instructions

1. Prepare and Wilt the Spinach (10 minutes)

Fresh Spinach: In your large pot or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the fresh spinach in batches, wilting each addition before adding more. This will take about 3-4 minutes total. Once fully wilted, transfer the spinach to a colander. Let it cool slightly, then use your hands (protected with clean towels or paper towels) to squeeze out as much liquid as humanly possible. Chop the squeezed spinach finely.
Frozen Spinach: Ensure the thawed frozen spinach is also squeezed bone-dry using a strainer or a tight twist in a clean kitchen towel. Any residual moisture will water down your final sauce.
Combine: In a mixing bowl, combine the finely chopped, squeezed fresh spinach with the squeezed frozen spinach. Set aside.

2. Sauté the Aromatics (5 minutes)

In the same large skillet (no need to wash it), melt 1 tablespoon of the butter reserved for the sauce over medium heat.
Add the minced onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for just 1 minute more until fragrant. Do not let the garlic brown.
Add the optional white wine or vermouth to the skillet, scraping up any browned bits. Let it simmer for 30 seconds until the alcohol scent evaporates. Remove from heat and set aside.

3. Build the Cream Sauce (Béchamel) (10 minutes)

In your medium saucepan, melt the remaining 3 tablespoons of butter for the sauce over medium heat.
As soon as the butter is melted and foamy, add the flour all at once. Whisk constantly to form a smooth paste (a roux). Cook the roux, whisking, for 2 full minutes. This cooks out the raw flour taste and is essential for flavor.
Temper the Milk: Slowly begin to pour in the warmed whole milk, whisking vigorously and constantly to prevent lumps. Once the milk is fully incorporated and the mixture is smooth, whisk in the heavy cream.
Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. It should bubble gently.
Season: Remove from heat. Whisk in the kosher salt, black pepper, nutmeg, and optional cayenne. The base should taste well-seasoned.

4. Combine & Finalize (5 minutes)

To the warm béchamel sauce, add the sautéed onion/garlic mixture, the Parmesan cheese, and the Monterey Jack cheese. Whisk until the cheeses are fully melted and the sauce is smooth.
Fold in the prepared, dry spinach mixture with a rubber spatula until it is completely and evenly coated in the luxurious cheese sauce. Taste and adjust seasoning—this is your final chance to add a pinch more salt or pepper.

5. Assemble and Bake (10-15 minutes)

Preheat your oven’s broiler to HIGH. Position a rack 6-8 inches from the heat source.
Transfer the spinach mixture to your shallow baking dish, spreading it into an even layer.
Optional Panko Topping: In a small bowl, mix the melted butter, panko, and 2 tablespoons of Parmesan. Sprinkle this mixture evenly over the entire surface of the spinach.
Place the dish under the broiler. Watch it like a hawk! Broil for 3-5 minutes, rotating if needed, until the top is golden brown, bubbling, and beautifully crisped.

Chef’s Notes & Tips for Success

The Squeeze is Non-Negotiable: The single greatest secret to a thick, restaurant-quality creamed spinach is removing every drop of water from the greens. Be ruthless. Your effort will be rewarded with perfect texture.
Cheese Matters: Use a block of Parmesan and grate it yourself. Pre-grated Parmesan contains cellulose and won’t melt as seamlessly into the sauce. Monterey Jack provides a superb melt and mild flavor that doesn’t compete.
Make-Ahead Magic: You can prepare the spinach mixture completely (through Step 4) up to 2 days in advance. Store it covered in the refrigerator. Let it come to room temperature for 30 minutes, top with panko, and broil just before serving.
Serving Suggestion: This is the ultimate steakhouse companion. Serve it alongside a perfectly cooked ribeye, filet mignon, or roasted chicken. For a true Ruth’s Chris experience, serve it in a sizzling-hot small cast-iron skillet or individual ramekins.

Nutritional Information (Per Serving, based on 6 servings)

Calories: ~380 kcal
Total Fat: 31g
Saturated Fat: 19g
Cholesterol: 90mg
Sodium: ~750mg
Total Carbohydrates: 14g
Dietary Fiber: 3g
Sugars: 5g
Protein: 13g

Nutrition information is an estimate calculated using standard ingredients and may vary based on specific brands, measurements, and modifications. The optional breadcrumb topping is included in this calculation.