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Ruth's Chris Spinach Rockefeller

A creamy and cheesy spinach dish that brings cozy, buttery comfort to every meal, inspired by Ruth’s Chris Steak House.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Spinach and Base Ingredients
  • 1 lb fresh spinach, or 2 packages frozen spinach, thawed and well-drained Frozen saves time and money.
  • 2 tablespoons butter Unsalted to control salt.
  • 1 tablespoon olive oil Prevents butter burning.
  • 1 small onion or shallot, finely minced Shallot is milder, nice warmth.
  • 2 cloves garlic, minced Fresh garlic = bigger flavor.
  • 3 tablespoons cream cheese, softened Brings silky body.
  • 1/2 cup heavy cream Use full fat for best texture.
  • 1/4 teaspoon nutmeg A little goes a long way.
  • Salt, to taste
  • Black pepper, to taste
Cheese Topping
  • 1 cup shredded mozzarella cheese Melts evenly.
  • 1/3 cup grated Parmesan cheese Sharpness balances cream.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Meanwhile, heat a large skillet so it’s ready.
  2. Add the olive oil and butter to the skillet over medium heat; listen for a soft sizzle.
  3. Add the minced onion or shallot and garlic; sauté until translucent and fragrant, about 3–4 minutes.
  4. Stir in the spinach; if fresh, cook until wilted and bright green, about 3 minutes, and if frozen, cook until heated through and any extra water has evaporated.
  5. Reduce heat, and mix in the cream cheese and heavy cream until the mixture becomes glossy and slightly thickened.
  6. Add nutmeg, salt, and black pepper to taste, adjusting for balance.
  7. Transfer the spinach blend to a baking dish, smoothing the top; then sprinkle evenly with mozzarella and Parmesan.
  8. Bake for 20–25 minutes, or until the top is bubbly and lightly golden.
  9. Let rest for 5 minutes before serving so it sets slightly and is easier to scoop.

Notes

Uses frozen spinach for convenience. Can be assembled ahead and stored in the fridge for up to 24 hours.