An earlier article of mine covered how to grow spinach. Once you have gone managed to grow your own, why not take the time to prepare some delicious home-cooked spinach dishes? Most of the recipes are vegetarian, but I have added some non-vegan alternatives.
Spinach is densely packed with vitamins and nutrients, and adding more to your diet will certainly be beneficial to the health of you and your family. While it may not be the most pleasant vegetable to eat on its own, adding it to some of your favorite meals in clever ways will enhance the flavor and make is more palatable.
Instead of trying to force vegetables down your kids, why not try these delicious recipes and make their meal more enjoyable?
#1. Creamy Spinach and Toast Cheese
A simple breakfast recipe, and a healthy way to start the day. Low in calories but packed with vitamins, calcium and protein, this is an excellent breakfast!
Preparation time: 20 minutes
Servings: 4
You will need:
- 8 slices of bread (white or wheat)
- 3 Cups spinach palak
- ½ cup mozzarella cheese.
- ½ cup red onion (chopped)
- 1 tablespoon of corn flour
- ¾ cup low-fat milk
- Pinch of salt
- Pinch of soda bicarbonate
- Tabasco sauce (optional)
Preparation
- Fry your onions in a pan until brown. Add spinach and a pinch of soda and cook for 2 minutes until spinach is wilted.
- Dissolve 1 tablespoon of corn flour in ¾ cup of water, add to your pan and cook for 3 minutes while stirring continuously. Set aside and allow to cool
- Preheat your oven to 375F.
- Place an even amount of creamed spinach over each slice of toast. Sprinkle parmesan cheese over each slice of toast and place in the oven for 8 minutes.
Serve warm.
Here is a video below demonstrating how to make this
This recipe does need not be vegetarian. You can add different toppings to this recipe. Experiment with minced meats, or tuna. You may also want to try other kinds of cheese, like cheddar. I like to make this a complete breakfast meal by adding tuna, a slice of tomato, fried egg and sprinkle cheese on top of this before grilling.
#2. Agnolotti
Agnolotti is ravioli stuffed pasta dish made from, chicken, spinach, mushroom and garlic. It is a delicious pasta based meal originally from the Piedmont region of Italy. For this recipe, it is recommended to use baby spinach. Enjoy Agnolotti either as a light lunch or as tasty bites for a party or event.
Preparation time: 45 Minutes
Servings: 6-8
You will need:
- Dough
- 2 ½ cups of flour
- 1 cup of semolina
- 2 tablespoons of olive oil
- 16 egg yolks
- Pinch of salt
Filling
- 4 cups of baby spinach
- 1 large onion, chopped
- 1 lb. of ground chicken
- 1 Tablespoon of unsalted butter
- 4 chopped cloves of garlic
- ½ cup parmesan cheese (grated)
- 1 whole egg
- 9 mushrooms (button, chopped)
- Pinch of nutmeg
- Juice of 1 Lemon
- Basil leaves (Garnish)
- Tomato sauce
- Salt and pepper to taste
You first need to make the dough:
- Mix well semolina and flour in a food processor.
- Keep your processor on while you add egg yolks, olive oil, salt and water gradually. Watch for dough to form.
- Knead your dough until smooth, form into a ball and put it in plastic wrap to rest for 30 -40 minutes.
Make your filling while you wait for the dough to rise. You may want to place it in the refrigerator for this.
- Cook your spinach in a pan over medium heat by adding 3 tablespoons of water and covering it for 3 minutes. Use a colander to dip the spinach in ice-cold water and then squeeze dry.
- Cook your onion in melted butter in a skillet until soft, about 3 minutes.
- Add chicken to skillet and cook for another 6 to 8 minutes.
- Add garlic and mushroom to skillet and cook for another 3 minutes.
- Empty skillet in the food processor and blend. Add spinach, egg, parmesan cheese, lemon juice, nutmeg, salt, pepper and blend until thoroughly combined.
- Roll your contents in 15 to 20 balls and place them in the freezer for them to firm.
Instructions
- Roll your dough into a 4X3 inch sheet. Beat your remaining egg and brush on dough.
- Place your filling balls 2” apart and cover with the remaining dough so that you are able to press the balls. Cut out each ball with the open end of a glass or knife.
- Cook your Agnolotti in salt water for 6 minutes each. Serve with tomato sauce.
By placing your Agnolotti in a metal colander and then dipping that in boiling water, you can avoid damaging the dough.
#3. Fried Spinach
Preparation time: 15 minutes
Servings: 2
You will need:
- 10 oz. of finely chopped spinach
- 1 clove garlic
- 1 teaspoon of fresh crushed chili
- 2 tablespoons of olive oil
- ¼ cup onion, chopped
- Pinch of salt
Preparation
- Fry the spinach in one tablespoon of oil for no more than 2 minutes over medium heat.
- In another pan, fry garlic, onion and chili (optional) for 2 minutes, again in one tablespoon of oil. Add your spinach and fry for another 30 seconds.
- Add salt to taste and serve while hot.
The video below demonstrates this recipe. You may want to follow our own oil recommendations for a healthier meal.
If you don’t mind the extra calories from the oil, you can deep-fry your spinach. This has the added advantage of giving it a better texture. I for one prefer pan frying it because it’s healthier.
You can also replace the chili with spring onion. I have also seen people adding peanut butter to this recipe after the spinach is cooked. Simply add a tablespoon of peanut butter and a few tablespoons of water and stir until well mixed.
#4. Spinach and Potato Soup
A warm, hearty meal that is packed with vitamins and carbs. It can also be used as baby food.
Preparation time: 25 minutes
Servings: 4
You will need:
- ½-pound spinach leaves, stem removed and dried.
- 3 crushed garlic cloves
- 2 tablespoon butter or olive oil
- 1 large onion chopped
- 1 ½ pounds of potatoes cut into ½ inch pieces
- ¼ cup white wine
- 2 cans chicken broth (15 oz. each)
- Salt and pepper to taste.
Preparation
- Fry onion and garlic in butter in a skillet for 2 minutes. Add potatoes and fry for an additional 2 minutes.
- Pour white wine, 2 cups of water and chicken broth and simmer until potatoes are soft.
- Add spinach to skillet and cook for 3 minutes until wilted.
- Add contents to a food processor, blend until smooth and return to your skillet.
- Let it simmer for 2 minutes to cook and season with salt and pepper. Serve while warm
Do not forget to remove the wine from this recipe if you are using it as baby food! You may also want to go easy on the garlic to make it easier for your baby to eat. Replacing the wine with 1 cup of milk is also a good substitution. This soup is great with warm bread and butter.
#5. Spinach and Corn Pokodas
If you love sweet corn and fritters, then this recipe is definitely for you. These tasty bites can be enjoyed at any time, great for when you have friends over or as an appetizer.
Preparation time: 30 minutes
Servings: 4
You will need:
To make Pokoda Butter
- 1 ½ cup of gram flour
- One cup water
- 1 teaspoon of turmeric
- 1 teaspoon of chili (optional)
- 1 pinch of chaat masala
- Pinch of salt
Pokoda Ingredients
- 10 oz. spinach, chopped
- One cup boiled corn kernels
- 1 medium onion, chopped
- Olive oil
- Green chili, optional
Preparation
- Make a batter paste by mixing gram flour, turmeric, chilli (optional), sodium, and chat masala with one cup of water. Ensure your batter holds together, but is not too thick. The batter needs to be thick enough to hold a ball shape.
- Add spinach and onion, mix thoroughly.
- Make balls from the batter and spinach mix and fry in oil until golden brown.
Serve with chutney and sprinkle a little more chaat masala to taste.
Here is a video showing how it’s done:
Experiment with different types of flour if you cannot get gram flour. Adding beef, chicken or ground beef is also an option here if you would like a little protein in your pokodas. You can also remove the onion and chilli from this recipe. Add a few tablespoons of sugar in the flour for a sweeter version.
#6. Spinach and broccoli quiche
If you love eggs and quiche then this is a perfect recipe for you. Quiche is simple to make and with the addition of spinach and broccoli, you can get all your nutrients in one yummy, cheesy serving!
Preparation Time: 45 minutes
Servings: 4
You will need:
- 3 cups of finely chopped spinach
- 1 bunch spinach florets
- ¼ cup of olive oil
- Pie crust
- 2 crushed garlic cloves
- 1 medium onion, chopped
- 4 Large eggs
- 1 cup milk
- ½ cup cheddar cheese (separated in 2 cups)
- ½ cup grated Swiss cheese (separated in 2 cups)
- Pinch of salt
- ½ teaspoon of pepper
- 1 teaspoon of crushed rosemary
Preparation
- Fry the broccoli and onion until crisp over medium heat. Add spinach and garlic, then cook for 4 more minutes.
- Place your pie crust in a pan and fill with your spinach and broccoli mix.
- Whisk your eggs, adding ½ your cheddar and Swiss cheese to it gradually as you mix. Add salt, milk and rosemary, then pour over your spinach and broccoli mix.
- Top with the remaining Swiss and cheddar cheese and bake for 30 minutes.
Let cool a little bit, and serve warm.
Here is a video showing how it’s done:
I like to add the onion without frying it and then letting it bake. I prefer the sharper flavor of the raw onions. Some people add tomatoes and green pepper in the same manner. Try different types of cheese, or even add your favorite type of meat if you want.
#7. Strangolapreti
Strangolapreti is a spinach and cheese dumpling. It is an awesome party food and these tasty, bursting bites will get your guests coming back for more!
Preparation time: 1 Hour
Servings: 4
You will need:
- 8 ounces of baby spinach
- 1 ½ cups of breadcrumbs
- 1 cup of parmesan cheese, grated
- 1-teaspoon salt
- ¼ cup of olive oil
- ½ cup of ricotta cheese
- 1 egg, beaten
- Flour, all-purpose
- 3 tablespoons butter
- 10 fresh sage leaves
- 6 oz. Tellegio cheese
- 1 tablespoon balsamic vinegar
Preparation
You will first need to make your dough by following the steps below:
- Mix your semolina and flour in a food processor until well combined.
- Keep your processor on and add egg yolks, olive oil, salt and water gradually. Watch for your dough to form.
- Knead your dough until smooth, roll into a ball and put in plastic wrap for 30 -40 minutes to rest.
- Place your dough in the fridge to rest.
Filling
- Cook your spinach in salted, boiling water for two minutes. Remove, drain and dip in ice-cold water. Remove and squeeze to dry.
- Divide your dough into 15 balls and roll flat to about ½ an inch thick. Mix your breadcrumbs, parmesan cheese, olive oil and salt. Add your spinach to this then add two tablespoons of Tellaggio cheese to each ball.
- Roll your dough into balls, wrap the cheese and breadcrumb mix inside, place everything on a baking sheet, and freeze for 50 minutes.
- Bring a pot of water to the boil and cook your dumplings until they float, about 5 minutes.
- Fry your dumplings in 3 tablespoons of oil until golden brown.
- Add butter and sage to your pan and baste your dumplings with this for a further 2 minutes.
Dumpling Sauce
- Use 1/3 of the water that remains from boiling your dumplings and add vinegar to this. Boil this for about 8 minutes to reduce sauce till it clings to a spoon.
- Sprinkle parmesan cheese over your dumplings and sauce. Serve warm.
Video on how to make a similar recipe:
I think it is pretty obvious to many that the choices for filling are endless. I particularly like to use chicken or beef strips. One needs to be careful about using a filling like cooked ground beef that has gravy or sauce because it will make it tricky for the dumplings to hold their shape. If you would like a chilli sauce simply add chilli powder to your soup.
#8. Spinach Falafel Bites
A tasty combination of chickpeas and spinach, these patties can be eaten alone with ketchup or chutney as well as on a bun as a vegetarian burger.
Preparation time: 1 Hour
Servings: 6-8
You will need:
- 7 oz. baby spinach
- 14 oz. chickpeas, drained
- 5 oz. Feta cheese
- 2 teaspoon cumin
- 5 Oz Flour
- Olive oil
Preparation
- Place your spinach in a pot of boiling water using a metal colander for two minutes. Remove, dip in ice-cold water, remove and squeeze dry.
- Put spinach, chickpeas, feta cheese, cumin and flour into your food processor and mix until thoroughly combined.
- Coat your hands well with flour and roll this mix into balls.
- Fry on medium heat for 3 minutes on each side. When cool put on a baking tray, cover with clear cling film and freeze.
Defrost your patties overnight and bake at 375°F for 5-10 minutes. Serve with ketchup, chutney or any other sauce of your preference.
Here is a video explaining how to make this:
Make these into real burger patties by adding raw ground beef in at step 2. You can also use any other meat of your choice. Remember that when you use raw meat you may want to deep-fry them or fry in a little more oil for a few minutes longer. Make sure you oil your pan before baking your patties in the oven.
Some people choose to leave the chickpeas out of this variation altogether.
#9. Spinach Mushroom Cannelloni
Tasty ricotta cheese, mushroom and spinach is a timeless combination and a perfect way to impress both guests and discerning palates. Cannelloni is a favorite for vegetarians and a perfect classy dinner meal. While you may need a little bit of time and practice to prepare this one the wait is definitely worth it.
Preparation time: 1h 15 mins
Servings: 4
You will need:
- 13 Cannelloni shells
- 1-cup parmesan cheese
- 1 Tablespoon of olive oil
- Basil leaves
- Salt and pepper to taste
Cannelloni filling ingredients
- 30 oz. Spinach
- Extra virgin olive oil
- 1 Cup finely chopped mushroom
- 4 Medium onions, cut into long strips
¼ cup parmesan cheese. - 1 tablespoon of butter
Sauce
- 2 ½ lb. Tomato puree
- 2 tablespoons of sugar
- 1 teaspoon dried chili flakes
- Salt and pepper to taste
- Basil leaves
Preparation
- Fry mushrooms and onion in one tablespoon of oil until soft and golden then season with salt.
- Fry spinach in 2 tablespoons of olive for 2 minutes, and place in ice-cold water to cool. Remove from cold water and squeeze dry.
- Add your spinach to the pan of mushrooms and onion and simmer for a few minutes. Remove from the stove and sprinkle Parmesan cheese over it.
Making the Pasatta Sauce
- Brown onions in olive oil and mix with tomato puree. Let it simmer for 1 minute then add salt, pepper, chili flakes and sugar. Sprinkle with basil and cook for 10 -15 minutes on medium heat.
- Preheat your oven to 375F.
- Fill your cannelloni shells with spinach filling and place on a baking tray.
- Pour your Pasatta sauce to cover the cannelloni shells and sprinkle parmesan cheese and basil leaves over them.
- Sprinkle olive oil, salt and pepper and bake for 20 to 25 minutes.
- Add extra parmesan cheese and olive oil if necessary.
Here is a video demonstrating how to make it:
As with most Italian recipes, you will never go wrong if you are a little liberal with your cheese and add seasoned ground beef in with the rest of the filling ingredients. Other pasta sauces can be used with this dish, too. I would also suggest using mozzarella cheese as a topping.
#10. Spinach Peste Pasta
Spinach and pesto pasta is delicious and best served at dinner. It is simple and quick to make, and an excellent choice for a busy weekday dinner when you do not have time or energy to cook anything too complicated.
Preparation time: 30 minutes
Servings: 3
You will need:
- 10 oz. frozen chopped spinach, thawed
- 8 oz. Pasta
- 2 crushed garlic cloves
- ½ Teaspoon red pepper flakes
- 1 large onion, chopped
- ¼ cup of olive oil
- ½ Cup Grated Parmesan cheese (divided into two cups)
- ¼ teaspoon ground mustard
- ¼ cup Greek yogurt
- Cooking spray
Preparation
- Cook your pasta and reserve 1 cup of pasta water for later use.
- Spray your skillet with cooking spray and heat 1 tablespoon of olive oil. Fry onions and garlic until brown, about 4 minutes. Add your spinach and cook for another 2-3 minutes.
- In your food processor, add a tablespoon of olive oil, Greek yogurt, ¼ cup of Parmesan cheese and ground mustard and mix until smooth. Add your spinach mix and process for a further 2 minutes until mix is smooth.
- While still hot, put cooked pasta in a bowl and pour spinach mixture over it.
Sprinkle your red pepper flakes and Parmesan cheese and mix well. Serve warm.
Here is a great video demonstrating how to make spinach pesto pasta:
As with any pasta dish, add meat of your choice. I like it with roast chicken strips. You can also experiment with other pasta sauces. This particular recipe is delicious with finely chopped fresh green chili added right at the end with the red pepper flakes and cheese.
#11. Spinach and Artichoke Dip
This combination of spinach and artichokes is excellent!
You will need:
- 8-10 ounces of baby spinach
- 5 Tablespoons of olive oil
- 1Lb frozen artichoke hearts, thawed
- 3 cloves of garlic, chopped
- 1 onion, chopped
- 1/3 cup cream cheese
- 2/3 Grated mozzarella
- ¼-cup mayonnaise
- ¼ sour cream
- ¼ Tabasco
- ¼-teaspoon mustard powder, dried
- Pinch of grated nutmeg
- Pita wedges, toasted
- ¼-teaspoon lemon zest, grated
- Salt and pepper to taste
Preparation
- Cook your spinach for 3 minutes in 1 tablespoon of butter and 1 tablespoon of oil. Cool your spinach in a colander by dipping it in ice-cold water.
- Squeeze your spinach dry, and chop roughly.
- Cook onions for 3 minutes in 1 tablespoon of butter and olive oil. Add garlic and cook for another 2 – 3 minutes.
- Cook the artichoke hearts for 10-12 minutes in 3 tablespoons of oil and add this to your spinach when done.
- In food processor add mayonnaise, sour cream, dried mustard, parmesan cheese, mozzarella, Tabasco and nutmeg. Blend until smooth.
- Add artichokes and spinach to greased baking dish and spread your cheese mixture over them.
- Add the remaining parmesan cheese to the top of your mixture and bake in an oven preheated to 375°F for 30 minutes until golden brown and bubbling.
Serve with toasted pita wedges.
I like to use a blend of lemon, orange and lime zest for extra flavor. You can replace Tabasco with any hot sauce you prefer. If you notice that your cheese begins to burn before the time is up reduce the heat a little.
#12. Cheesy Spinach Roulade
One of my favorite recipes is this delicious roulade with creamed spinach and cottage cheese. A roulade not only looks great, but if prepared correctly it will taste as good as it looks.
Preparation Time: 90 minutes
Servings: 4-6
You will need :
- Mashed paneer cheese
- 14 oz. Spinach Palak
- 2 Teaspoons of salt
- 1 egg, beaten
- 2 slices of bread
- ½ cup tomato puree
- ¼ cup grated cheese
- 1 Tablespoon of flour
- Pinch of oregano
- 1 Teaspoon of dried basil leaves
- ¼ teaspoon powdered black pepper
- Chopped greens for garnishing
Preparation
- Mix your bread, black pepper, salt and paneer cheese into a smooth mixture.
- Make a ¼-inch rectangle by dusting an aluminum sheet with flour and patting the mixture into a rectangular shape.
- Spread your spinach over the mixture leaving a ¼-inch border all around.
- Roll it all together using the foil to hold the shape and place in the fridge for 45 minutes to 1 hour.
- Unwrap your roll, place in a serving dish and pour tomato puree over it. Preheat your oven to 375F.
- Sprinkle cheese over it and bake for 30 minutes. Serve while warm.
You can take improve on this recipe by adding tuna, salmon or any other fish. When I make it, I also squeeze some lemon juice to enhance the flavor of the fish. You may want to increase the cooking time slightly if you decide to add fish. Uniform slices will help the roulade maintain its shape.
#13. Chana Saag
A delicious lunchtime meal made with chickpeas and onion, perfect for vegetarians and served with rice or mashed potatoes.
Preparation time: 20 minutes
Servings: 4
You will need:
- 10 ounces of spinach
- 15 oz. chickpeas
- 1 tablespoon Olive oil
- 3 garlic cloves, crushed
- 1 large red onion, chopped
- 2 Tomatoes, chopped
- ½ teaspoon cumin seeds
- 1 teaspoon curry powder
- ¼ teaspoon cumin powder
- ¼ teaspoon cayenne pepper
- ¼ cup coconut milk
- ¼ teaspoon Garam masala powder
- Pinch of salt
Preparation
- Wilt your spinach in a pan by boiling with a little water for 2 minutes.
- Place your spinach in cold water, squeeze dry and chop finely.
- Fry your cumin seeds until they begin to crackle. Add garlic and brown for 2 minutes then add onions and fry for another 2 minutes until onion becomes soft and translucent. Add tomatoes and cook for 3 minutes
- Add curry, Garam masala powder, cumin power, salt and red chili powder and mix. Cook for another 4 minutes until it makes a smooth mixture.
- Add chickpeas and cook for no more than 2 minutes.
- Add your spinach and cook for another minute. Pour in the coconut milk, reduce heat and simmer for 3-4 minutes.
Serve with rice and sprinkle Garam masala if you want to.
I sometimes choose to fry my spinach rather than wilt it with water. I find that this enhances the flavor a little more. Being a dish that originated from Asia, Chana Saag is spicy! If you do not enjoy spicy food, then I would not recommend this one for you.
#14. Philippine Vinegar Braised Greens
This delicious meal with soy sauce this dish is that originates from the Philippines is an excellent way to prepare spinach.
Preparation time: 30 Minutes
Servings: 4
You will need:
- 1 bunch Spinach, cut into 1 inch pieces
- 2/3 Cup of coconut milk
- 1/3 coconut vinegar
- 1-teaspoon ground black pepper
- 1-Cup soy sauce
- ¼ Cup of canola oil
- 2 Tablespoons of sugar
- 2 Bay leaves, ground
- 4 cloves of garlic, 2 crushed; 2 sliced)
Preparation
- Bring to boil 2/3 cup of water. Add coconut milk, oil, sugar, black pepper, soy sauce, crushed garlic, coconut vinegar and cook on high for 2 minutes. Reduce heat and simmer for 20 minutes. Allow to cool.
- Fry your sliced garlic in the same canola oil until golden. Add soy sauce to the garlic and cook for 2 minutes. Pour this sauce over the cooked spinach.
Here is a video on how to prepare this dish:
Being a little more generous with the soy sauce won’t hurt. You can also try adding a few chilis to the recipe.
#15. Spanakopita
A delicious spinach pie that originated in Greece, Spanakopita is a delicious way to enjoy baked spinach prepared using filo dough.
Preparation time: 1 hour
Servings: 4-6
You will need:
Disclosure: if you visit an external link in this post and make a purchase, I may earn a commission. Read my full earnings disclosure here.
- Filo dough sheets
- 2 ½ lb. spinach
- 1 Chopped onion
- ½ cup chopped spring onion
- ½ cup chopped parsley
- 1 cup olive oil
- ½ cup dill
- 1 ½ cup crumbled Feta cheese
- 5 Eggs
- ½ cup unsweetened condensed milk
- ¾ cup soda water
- Pinch of salt
- Pepper
Preparation
Spinach mix
- Fry onion in a pan until golden. Add spring onion, chopped spinach parsley, dill, and fry for 3 more minutes. Wash and squeeze spinach dry before adding it to the pan.
- Remove pan from heat and add your unsweetened evaporated milk.
- Mix your eggs with cheese in a separate dish and add it to the spinach mixture. Mix well.
Making the Spanakopita
- Line your baking pan with filo sheets lightly basted with olive oil.
- Spread your spinach mix on top of the filo.
- Cover your spinach mix with another layer of filo sheets. Cut into desired serving sizes.
- Preheat your over to 375°F and bake for 40 minutes.
- After baking for about 12 minutes, pour soda water over it for a perfect rise.
The other name for evaporated milk is condensed milk, do not get confused with this. I would also try out this recipe with a pre-cooked meat filling of your choice. Adding different cheeses is also recommended.
#16. Spinach and Tofu Salad with Peanut Butter and Miso Dressing
If you enjoy tofu then this is certainly something you ought to try. The key is in proper Preparation. This scrumptious dish with spinach butter and tofu will have your mouth watering.
Preparation time: 45 Minutes
Servings: 4
You will need:
- 3 ounces of spinach, sliced thinly
- 12-14 ounces of tofu
- 2 tablespoons of Soy sauce
- 1 Tablespoon Red miso paste
- 2 Tablespoons of peanut butter
Preparation
- Open your tofu packet and drain the water.
- Press your tofu. Line a plate with paper towels, and place the tofu on the plate. Place more paper towels over the tofu and cover with another plate. Weight the tofu down with heavy books or cans. Drain your tofu every 30 minutes. If you do not want to go through all this trouble, you can simply get a tofu press from here.
- Break your tofu into small pieces and combine this with spinach in a bowl.
- Mix the remainder of your ingredients in a bowl. No need to use a food processor, simply mix your peanut butter, miso and soy sauce with 3 tablespoons of water. Pour this into the bowl containing your tofu and spinach. Mix.
- Serve as is or chill for 1 hour.
The key to success here is ensuring that your tofu is dry. Since this is best served cold, add any cold meat of your choice to this. I particularly like chicken or salmon.
#17. Spinach Lasagna
An excellent way to enjoy lasagna, this delightful dish is a lovely variation of the original recipe. It is vegetarian but still packed with delicious sauce and cheese. Feel free to try the non-vegan meat-filled alternative, too.
Preparation time: 1 hour
Servings: 6
You will need:
- 2 cups frozen spinach, thawed (Separate into 2 cups)
- 2 cups of mozzarella cheese (Separate into 2 cups)
- ½ cup of parmesan cheese (Separate into 2 cups)
- 12 No-Boil lasagna noodles
- 1 Jar of pasta sauce (15oz)
- 2 large eggs
- 1 Teaspoon of garlic salt
- Basil
Preparation
- Preheat your oven to 375°F
- Combine and mix 1 cup, Mozzarella cheese, 1-cup parmesan cheese, garlic salt, and eggs to make a cheese mix.
- Spread Alfredo sauce at the bottom of a pan.
- Place your lasagna noodles over the Alfredo sauce and spread a layer of cheese mixture over them. Add a layer of spinach over this.
- Add another layer of noodles and spread your Alfredo sauce over this. Spread the remaining cheese mix and spinach on new layer.
- Cover again with noodles and spread your remaining Alfredo sauce.
- Cover your pan with foil and bake for 45 minutes.
- Uncover your lasagna and sprinkle ¼ cup of Parmesan cheese and 1-cup mozzarella cheese and bake for another 10 minutes. Let it cool slightly before serving.
For an extra busy day, I like to make my lasagna in a slow cooker. I find that the flavor is enhanced and I can leave it cooking on low while I go to work and come back to a delightful comfort meal!. There is nothing more pleasant than coming home to the smell of perfectly cooked lasagna. I can guarantee you will smell it before you open your front door! Add cooked ground beef to this recipe for a non-vegetarian alternative.
#18. Brown Butter Spinach Spatzil and Pangatto
A classic German recipe, adding Pangatto makes this one of my favorite recipes. The Spatzil will have you licking your plate. It has just the right amount of sour from the jalapenos, ginger and zest.
Preparation time: 1 hour
Servings: 8
For the Pangatto you’ll need the following ingredients:
- Cubed bread equivalent of 1lb loaf
- 1/3 cup of olive oil
- ½ Teaspoon of ground black pepper
- 1 Jalapeno
- 1 teaspoon of salt
- 8 Garlic cloves, chopped
- 1 ginger, chopped
- Zest of ½ lemon
- Zest of ½ orange
- Zest of ½ lime
For the Spatzil you will need the following ingredients:
- 2Lb spinach
- 3 oz. Pancetta
- 5 eggs
- 4 tablespoons of butter
- 2 cups flour (All purpose)
- 2 tablespoons of olive oil
Preparation
Making Pangatto
- Add olive oil to a pan and cook your bread for 6 minutes on medium heat. Preheat your oven to 270°F and bake bread.
- After 20 minutes add your jalapenos, ginger and garlic and bake until crispy, about 20 minutes.
- Blend the mix in a food processor. Mix your lemon, orange, lime zest, and add to the breadcrumb mix.
To make Spatzil
- Cook your spinach for 2 minutes in salted, boiling water. Cool your spinach by dipping it in ice-cold water, then remove and squeeze dry.
- In a food processor, mix salt, eggs and nutmeg, then adding spinach in small amounts until you have an even mixture. Slowly incorporate flour and mix until smooth. Pour the mix into a bowl and cover with plastic wrap for 30 minutes.
You will need a Spatzil maker for the next step, but you can also use a colander.
Make your Spatzil by placing a Spatzil maker filled with your mix in boiling water. Cook until the Spatzil floats. Leave for another minute and place onto a parchment-lined baking sheet. Fry your Spatzil in butter over medium heat until crisp. Place on a plate lined with paper towels and sprinkle Pangatto over it.
I recommend you choose fresh, soft bread that can you can easily knead. You may want to reduce the amount of zest if so desired by omitting the orange and lime and only using lemon. A little practice may be needed before using a spatzil maker.
#19. Turkey Spinach Meatballs
Super-tasty turkey spinach meatballs: easy to prepare and packed with delicious cheese. It is not often that I have the time to make meatballs, but when I do, I like to make them special by using turkey.
Preparation time: 45 Minutes
Servings: 4
You will need:
- 3 oz. baby spinach (3 ½ cups whole 1 ½ cups chopped)
- ¼ lb. Italian turkey sausage, casings removed
- ¼ lb. ground turkey
- 1 cup grated Mozzarella cheese
- ½ cup season bread crumbs
- 1/3 Cup Parmesan cheese
- 1 tablespoon olive oil
- 1 large egg
- 3 crushed garlic cloves
- 3 finely chopped scallions
- 24 oz. marinara sauce
Instructions:
- Preheat your oven to 375°F and line your baking sheet with heavy-duty aluminum Grease the foil with olive oil.
- Add your chopped spinach, scallions, garlic and egg in a bowl, and mix well.
- Add your ground turkey, turkey sausage, bread crumbs, mozzarella, and parmesan cheese to the mix. Use your hands to coarsely mix the ingredients.
- Roll mixture into 2 inch balls and place on your baking tray
- Bake until golden brown for 10 -15 minutes.
- Simmer your meatballs in marinara for 5 to 10 minutes.
- Serve with rice or pasta.
Here is a video explaining this recipe:
I do not know if I should apologize for the fact that I like this recipe deep-fried rather than baked. If you can stand the extra oil then I would recommend frying these. The texture is incomparable! Instead of making these into meatballs, try making them into patties and grilling them for a delicious Italian turkey burger.
#20. Spinach Polenta Bake
This warm, filling bake is made from ground polenta, mushrooms and cheese. Perfectly baked, you will love this delicious and tasty vegetarian meal.
Preparation Time: 1 hour
Servings: 3-4
You will need:
- 1 ½ Pounds spinach
- 4 Garlic Cloves
- 8 oz. Mozzarella cheese
- 2 Tablespoons of butter or olive oil.
For your mushroom filling, you will need
- 1lb baby Bella mushrooms
- ½ medium-size onion, chopped
- 1 Tablespoon balsamic vinegar
- 2 tablespoon of butter or olive oil
- 1 teaspoon chili flakes (Optional)
- Pinch of salt and pepper
For, polenta, you will need
- 1 cup ground grits
- 2 oz. Parmesan cheese, grated
- 3 Tablespoons butter
- Salt and pepper
Preparation
Polenta
- Soak your stone ground polenta in water overnight.
- Butter your pan or line with parchment paper. Add your polenta to the pan while pouring the remaining water into a pot. Bring the pot to the boil and stir occasionally.
- Reduce heat in the pot and allow your polenta water to thicken while stirring occasionally. This will usually take about 40 minutes.
- Add Parmesan cheese, butter and salt and stir until mixed well.
- Spread the polenta reduction over the polenta in the pan while still hot and cover with parchment sheet until cool.
While your polenta is cooling, cook your spinach and mushrooms. Preheat the oven to 375°F.
Spinach
- Heat the skillet over medium heat and fry your garlic in butter for 2 minutes.
- Add your spinach leaves and stir well with garlic and butter for about 2 minutes until wilted. Remove from heat and set aside.
Mushrooms
- Heat skillet over medium heat, add butter and fry thyme and onions until soft. Add mushrooms and cook for another 3 minutes until slightly brown.
- Add balsamic vinegar and cook for another 2 minutes until your mushrooms have absorbed the vinegar. Remove from heat and set aside.
Last but not least:
- When your polenta has fully cooled and set, cut into squares (6-8).
- Place these squares onto baking tray lined with fresh parchment paper.
- Place your spinach over each Polenta square.
- Spread your mushroom sauce over the spinach.
- Sprinkle on some grated cheese and salt and bake for 25-30 minutes until the cheese has melted.
Serve with dill or thyme. If you like, add a fried or poached egg over the polenta squares.
Ensuring that your polenta has soaked overnight is an important step in this recipe. Ensure that it is submerged fully in water. Add a layer of any precooked meat of your choice just above the layer of mushroom sauce and underneath the fried or poached egg.
#21. Spinach and Potato Garlic Patties
Spinach and potato garlic patties are both tasty and filling. Get all your carbs and veggies in one delicious bite.
Preparation time: 45 minutes
Servings: 6-8
You will need:
- 10 oz. baby spinach
- 1 Lb. medium sized potatoes
- 2 cups panko crumbs
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 Tablespoon of butter
- 3 garlic cloves, crushed
- 1 medium onion, chopped
- ¼ cup milk
- 1 cup parmesan cheese
- 1 egg beaten
- ¼ cup yogurt
- ¼ cup sour cream
- 2 tablespoon soy sauce
Preparation
- Boil your potatoes, peel and mash well with milk.
- Fry chopped onion in 1 tablespoon of butter and olive oil in a large skillet until soft. Add spinach and garlic and cook until wilted for about 2-3 minutes.
- Add cooked spinach to mashed potato mix. Add cheese, egg, lemon juice and panko crumbs. Panko crumbs. Mix until smooth.
- Form patties with the mix and fry over medium heat until golden.
Serve with a sauce made of sour cream, soy sauce and yogurt.
I like to prepare my mashed potatoes a little different from the recipe above: I add a little butter while mashing my potatoes and instead of using milk, I use Greek yogurt.
#22. Spinach, Beef and Egg Hash
A tasty breakfast meal for two, this recipe is an excellent way to add a vegetable into a tasty breakfast meal.
Preparation time: 12 minutes
Servings: 2
You will need:
- 1 ½ Lb. spinach
- 1 Medium onion, chopped
- ½ Lb. Ground Chuck
- Olive oil
- 3 large eggs, beaten
- ½ cup Grated Parmesan cheese
- Salt and pepper to taste
Preparation
- Bring a pot of water and salt to the boil. Cook your spinach for 2 minutes and remove from water with a colander. Dip in ice-cold water and squeeze dry. Chop into fine pieces.
- Fry onion until brown in 4 tablespoons of olive oil. Add your ground chuck and break into small pieces as your fry. Brown your chuck and onion mix.
- Add spinach and salt to the pan and fry for a further 2 minutes. Pour your eggs and leave to cook for 30 seconds without stirring.
- Remove from heat and stir well to scramble. Sprinkle parmesan cheese.
Serve with toast.
I like to throw in a few roast potatoes with this recipe and bake with extra cheese and eggs for 15-20 minutes. The result will be quite similar to a “Sloppy Joe”.
#23. Spinach and Egg Drop Soup
Whoever said that you couldn’t have spinach in soup? This recipe is ideal for a late lunch. It is easy to prepare yet still remains classy and delicious.
Preparation time: 15 minutes
Servings: 4
You will need:
- 6 cups of chicken stock
- 2 oz. baby spinach
- 3 eggs, beaten
- 2 hardboiled eggs, halved
- 2 tablespoon corn starch
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Pinch of pepper and salt to taste.
Preparation
- Heat a saucepan over medium heat and bring chicken stock to a boil. Add salt and pepper and stir.
- Stir in cornstarch and soy sauce to the chicken broth. Stir regularly until it thickens.
- Mix some sesame soil into your beaten eggs and pour slowly to your chicken broth mixing slowly to spread the eggs well.
- Add spinach leaves and cook for another 2 minutes until wilted slightly.
Serve your soup and top with hard-boiled eggs, seasoning with salt and pepper.
Here is a video of how to make this soup:
A little bit of ground fresh chili is amazing in this recipe. Since you are using chicken stock, why not add a little chicken to make a delicious chicken and spinach soup? You can add additional vegetables to your soup also.
#24. Spinach Appam
Spinach Appam is a great way to combine both spinach and cabbage. It can also be made with thinly sliced carrots. You are sure to eat more vegetables by making them in this deliciously fried way using an Appam pan, or baking sheet.
Preparation time: 20 minutes
Servings: 4
You will need:
- 1 cup spinach puree
- 1 Cup thinly sliced cabbage
- 1 ½ semolina flour
- 1 carrot, grated
- 1 sachet Eno salt
- 2 tablespoon Curds
- ½ teaspoon chili powder
- 2 tablespoons olive oil
- Pinch of salt to taste
Preparation
- Mix the spinach paste, semolina flour, carrots, cabbage and curds in a bowl and add some salt to taste.
- Mix well slowly adding water to make a smooth batter. Add Eno salt to the mix and mix well.
- Grease an Appam pan and pour the contents into each hole.
- Fry for two minutes on each side until cooked.
Serve with ketchup or chutney.
Here is a video with a similar recipe:
Not every household has an Appam pan and I have found that using a regular baking sheet will work just fine as long as you allow enough space in each hole for turning and the pan is well greased. Bake as long as needed to reach desired brownness. Add ground beef or chicken to the recipe if so desired.
#25. Spinach and Banana Smoothie
For those super spinach enthusiasts, nothing is better than a nice spinach and banana smoothie to ensure you get a vitamin and nutrient-packed drink.
Preparation time: 5 minutes
Servings: 1
You will need:
- Very ripe banana
- cup of milk or yogurt
- 2 cups fresh baby spinach
Preparation
Simply pour the contents into a food processor or smoothie maker, and mix for 2 minutes or until smooth. Add water or ice cubes if the smoothie is too thick.
Here is a video below explaining this simple process:
I like to add a little ginger and a scoop of ice cream. If you use protein powder, you can blend it in at the same time. I have found adding peanuts or peanut butter an incredible delicious variation to this recipe. Add a little water if you feel the mixture is too thick. Experiment by adding other fruits.
Do share any other spinach recipes you’ve tried in the comments section below.
