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Diverse spinach side dish options featuring fresh spinach and seasonings.

Ruth's Chris Spinach Rockefeller

A rich and creamy spinach casserole topped with crunchy panko, perfect for holiday gatherings or weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds fresh spinach, chopped Use baby spinach for convenience.
  • 4 tablespoons unsalted butter Helps control salt.
  • 1 small onion, finely diced
  • 3 cloves garlic, minced Fresh garlic = bigger flavor.
  • 4 ounces cream cheese, softened
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese Use whole milk mozzarella for meltiness.
  • ¼ teaspoon nutmeg
  • Salt and black pepper, to taste Taste before adding salt.
Topping ingredients
  • ½ cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, melt 4 tablespoons butter over medium heat then add the diced onion.
  3. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
  4. Toss in the chopped spinach in batches, stirring until it wilts and cooks down.
  5. Transfer the cooked spinach-onion mixture to a bowl.
  6. Stir in the cream cheese, heavy cream, grated Parmesan, mozzarella, nutmeg, and black pepper until smooth.
  7. Spoon the mixture into a baking dish and spread it evenly.
Topping
  1. Mix the panko with melted butter and 2 tablespoons grated Parmesan; sprinkle evenly over the top.
Baking
  1. Bake for about 25 minutes, or until the top is golden and crunchy.
  2. Let it rest for 5 minutes before serving.

Notes

For best results, taste and adjust seasoning after adding cheeses. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 2 months.