Ruth’s Chris Spinach Rockefeller – Cheesy, Crispy, Baked Perfection
Ruth’s Chris Spinach Rockefeller is one of those legendary steakhouse side dishes that quietly steals the show. Rich, creamy, and topped with a buttery crunch, it delivers bold flavor and indulgent texture in every bite. This baked version captures the essence of the restaurant classic while being completely achievable at home.
Fresh spinach forms the foundation of the dish, cooked down until tender and deeply savory. Cream cheese and heavy cream create a luscious base, while Parmesan and mozzarella add depth, saltiness, and irresistible melt. A hint of nutmeg enhances the richness without overpowering the spinach.
What truly sets Spinach Rockefeller apart is the contrast in textures. The creamy spinach mixture is finished with a golden panko topping that bakes up crisp and buttery, adding a satisfying crunch that balances the richness below.
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This dish pairs beautifully with steak, prime rib, or roasted chicken, making it ideal for holiday meals, dinner parties, or special weekend dinners. Despite its upscale feel, it comes together quickly and can even be prepared ahead of time.
If you are looking for a steakhouse-worthy side that feels indulgent, comforting, and memorable, this Spinach Rockefeller is a must-have on your table.
Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 pounds fresh spinach, chopped
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish.
- In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3 to 4 minutes, until softened.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the spinach and cook until fully wilted. Drain off excess liquid thoroughly, then chop the spinach finely.
- Return the spinach to the skillet and stir in the cream cheese and heavy cream until smooth and creamy.
- Add the Parmesan cheese, mozzarella cheese, nutmeg, salt, and black pepper. Mix until fully combined.
- Spread the spinach mixture evenly into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle the topping evenly over the spinach mixture.
- Bake uncovered for 20 to 25 minutes, until bubbly and golden on top.
- For extra crispiness, broil for 1 to 2 minutes at the end, watching closely.
Variations
- Add a pinch of cayenne pepper or red pepper flakes for subtle heat.
- Stir in a splash of white wine when cooking the spinach for added depth.
- Substitute Gruyère for mozzarella for a more pronounced, nutty flavor.
- Add finely chopped artichoke hearts for a Rockefeller-inspired twist.
Tips
- Drain the spinach extremely well to prevent a watery casserole.
- Finely chopping the spinach ensures a smooth, steakhouse-style texture.
- This dish can be assembled ahead of time and baked just before serving.
- Serve hot alongside steak, prime rib, or roasted meats for the full steakhouse experience.
