Ruth’s Chris Spinach Rockefeller

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly butter a small baking dish.
2. If using fresh spinach, sauté briefly until wilted, then drain and squeeze out all excess moisture.
3. In a skillet over medium heat, melt the butter with the olive oil.
4. Add the onion or shallot and cook until soft and translucent, about 3 minutes.
5. Stir in the garlic and cook for about 30 seconds, until fragrant.
6. Add the cream cheese and heavy cream, stirring until smooth and fully combined.
7. Season with nutmeg, salt, and black pepper.
8. Fold in the spinach until evenly coated with the creamy mixture.
9. Transfer the spinach mixture to the prepared baking dish.
10. Sprinkle mozzarella and Parmesan evenly over the top.
11. Bake for 20 to 25 minutes, until bubbly and lightly golden.
12. Let rest for 5 minutes before serving hot.

Variations

• Add finely chopped mushrooms for extra depth and earthiness.
• Substitute Gruyère for mozzarella for a nuttier, steakhouse-style flavor.
• Stir in a spoonful of sour cream for added tang.
• Finish under the broiler for a deeper golden crust.

Tips

• Squeeze spinach extremely dry to prevent a watery texture.
• Use freshly grated cheese for the smoothest melt.
• Do not skip the nutmeg; it provides signature Rockefeller depth.
• Let the dish rest briefly after baking so it sets beautifully before serving.