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Recipes Using Spinach

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Fava Bean Puree with Spinach Topping

Not only is spinach good for you, it is also a very versatile green that can be prepared in many delicious ways. This page contains recipes using spinach.

Recipes

Read and rate the best recipes below by giving them a "thumbs up".

Recipe: Spinach Cheddar Squares

Directions:

  • 2 eggs
  • 3/4 cup milk
  • 1 Tbsp. Parmesan cheese
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1/4 cup bread crumbs
  • 3/4 cup shredded cheddar cheese
  • 10 oz. fresh spinach, chopped

Directions:

In a medium bowl combine first six ingredients. In a lightly greased baking dish spread bread crumbs. Cover with 1/2 the cheddar, then 1/2 the spinach. Pour egg mixture on top and repeat cheddar and spinach. Bake at 350 degrees F for 40 minutes. Let stand 10 minutes. Best if served hot.

Source: Family recipe

By LRP from LWL, MA

Recipe: Sautéed Greens for Two

This is a 'put your hand on your tummy and rub to show it's yummy' recipe. ;-)

Ingredients:

  • 3/4 lb mustard greens and/or spinach, stems removed, rinsed and drained
  • 1/8 cup extra-virgin olive oil
  • 4 1/2 tsp. garlic, minced
  • Salt and pepper
  • Red wine vinegar

Directions:

Heat a large pot over high heat until hot. Add the olive oil. Add the garlic and cook for a few seconds until it is golden. Add half of the greens and toss well in the garlic oil with tongs.

Add the remaining greens and toss until the greens wilt evenly. When wilted, season with salt and pepper to taste. Continue cooking over high heat, tossing often, until the excess liquid evaporates.

Transfer greens to a bowl and allow to them cool to room temperature and season to taste with vinegar. Serve at room temperature. The greens are also tasty served cold and will keep well in the refrigerator for a couple of days.

By Deeli from Richland, WA

Tip: Use Your Potato Ricer to Remove Moisture from Spinach

If a recipe calls for frozen spinach with the water squeezed out, I have a great and easy way to do this. No more do you need to waste valuable paper towels and make a mess. I use my potato ricer. Just put the thawed spinach in the potato ricer and clamp down the top portion and squeeze. With one or two squeezes, the spinach is completely dry and ready for your recipe.

Source: I got this tip from a friend of mine a long time ago when we were both personal chefs.

By Kathy from Sylvania, OH

Recipe: Spinach Souffle

Serves: 4

Ingredients

  • 1-10 oz. box frozen chopped spinach
  • 1/4 cup parmesan cheese
  • 1 cup cottage cheese
  • 1 egg, beaten

Directions

Preheat oven to 325 degrees. Cook spinach according to directions. Drain. Combine all ingredients, mixing well. Bake in a 1 1/2 Qt. souffle dish or a round casserole dish for 30 minutes.

By Terri

Tip: Mixing in Some Spinach With Hamburger Helper

Did you know you can stir in a 10 oz. package of frozen creamed spinach into a box of hamburger helper, especially the cheese flavors and even the kids will eat it? I HATE spinach and it was wonderful!

By Sandra G.

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Questions

Here are questions related to Recipes Using Spinach.

Question: Recipes Using Canned Spinach

I have a case of canned spinach. Does anyone have any good recipes?

By Terri


Most Recent Answer

By RSBlain12/29/2010

There are wonderful recipes for canned spinach on the Popeye site: www.popeyespinach.com/recipes.php

Question: Spinach Square Recipes

I'm looking for a very simple and easy spinach squares recipe.

Thanks!
D. from Yellow Springs, Ohio


Most Recent Answer

By Wendy (Guest Post)11/09/2007

I found that frozen shinach is very stringy. The veins and stems are left in during cooking process. Much better if you use fresh spinach and remove the stems and large veins before cooking it. Takes more time but worth it in the end.

Question: Spinach - Tips and Recipes

Tips and recipes for using spinach. Post your ideas.


Most Recent Answer

By Susan Sanders-Kinzel [9]07/06/2005

When grocery shopping, purchase a bag of spinach leaves from the salad ready isle. Add to scramble eggs, sandwiches and more for a healthy delicious treat!

By Jennifer Russell