20 Easy and Delicious Spinach Recipes To Try Today | Spinach: A Complete Guide

What is Spinach

Spinach is one of those leafy greens that’s really good for you and super easy to add to almost anything. I always have a bunch in my fridge because it’s so versatile. It’s got these deep green leaves that are packed with nutrients, and they’re really easy to cook with or even eat raw in salads.

Spinach is a bit of a powerhouse when it comes to vitamins and minerals. It’s loaded with vitamin A, which is great for your eyes, and vitamin K, which helps with blood clotting. Plus, it’s got iron, which is super important, especially if you’re trying to boost your energy levels. My kids used to turn their noses up at it, but once they tried it in a smoothie or mixed into their pasta, they didn’t even notice it was there!

It’s also really easy to cook with. You can throw it into a pan with a little bit of garlic, and it wilts down really quickly. I love adding it to soups or omelets. It’s like a little green secret that makes your dishes healthier without changing the flavor too much.

Benefits of Spinach

Spinach offers numerous health benefits due to its rich nutritional profile. Here’s why spinach is such a superstar veggie:

1. Packed with Nutrients: Spinach is like a treasure chest of vitamins and minerals. It’s got loads of vitamin A, vitamin C, and iron. My kids always ask for spinach in their smoothies, and I love knowing they’re getting a good boost of nutrients.
2. Good for Your Eyes: It’s amazing for eye health. Spinach is loaded with lutein and zeaxanthin, which help protect your eyes from harmful light and can even help with vision as you get older.
3. Supports Strong Bones: It’s got vitamin K, which is super important for bone health. I always add spinach to our salads or omelets because it’s an easy way to make sure everyone’s bones are getting a little extra love.
4. Boosts Immunity: With its high vitamin C content, spinach helps keep your immune system strong. I swear, it seems like the kids are less likely to catch colds when we eat a lot of spinach!
5. Helps with Digestion: Spinach is high in fiber, which is great for digestion. If anyone’s having tummy troubles, a bit of spinach can help keep things moving smoothly.
6. Low in Calories: It’s really low in calories, so you can eat a lot of it without worrying about packing on extra pounds. We use spinach in so many dishes—it’s like a free pass to eat more greens!
7. Good for Heart Health: Spinach helps with blood pressure and has antioxidants that support heart health. We add it to our meals to keep everyone’s hearts happy and healthy.

So, whether you’re throwing it into a smoothie, a salad, or just sautéing it up, spinach is a veggie you can feel really good about serving!

20 Spinach Recipes

1. Creamed Spinach

Creamed spinach is that cozy side dish you never knew you needed. It’s rich, creamy, and the perfect way to get the kids to eat their greens (yes, even the picky ones!). This dish reminds me of family dinners where everyone’s plates were wiped clean. It’s super easy to make and pairs beautifully with any main dish like roasted chicken or grilled fish.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 1 lb fresh spinach (washed and chopped)
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• A pinch of nutmeg (optional, but adds a cozy flavor!)

Instructions:

1. Heat a large skillet over medium heat and melt the butter. Add the chopped onion and sauté until translucent (about 3 minutes).
2. Toss in the minced garlic and cook for another minute until fragrant.
3. Add the spinach in batches, stirring as it wilts. It might look like a mountain of spinach at first, but trust me, it shrinks down a lot!
4. Once all the spinach has wilted, pour in the heavy cream and stir to combine. Let it simmer gently for 5 minutes.
5. Sprinkle in the Parmesan cheese and stir until it melts into the sauce. Season with salt, pepper, and a pinch of nutmeg if you’re feeling fancy.
6. Let the creamed spinach cook for another minute or two until it thickens to your liking.
7. Serve warm as a side dish and watch it disappear in minutes!

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2. Spinach and Ricotta Stuffed Shells

This is comfort food at its finest. Spinach and ricotta stuffed shells are creamy, cheesy, and bursting with flavor. I love making these for family dinners because they look fancy but are surprisingly easy to put together. Plus, they’re a fun way to sneak in some spinach without anyone complaining!

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

• 20 jumbo pasta shells
• 1 ½ cups ricotta cheese
• 1 cup fresh spinach, finely chopped
• ½ cup grated mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and let them cool slightly.
3. In a bowl, mix ricotta cheese, spinach, ¼ cup mozzarella, ¼ cup Parmesan, egg, Italian seasoning, salt, and pepper. Stir until smooth and combined.
4. Spread 1 cup of marinara sauce evenly across the bottom of a baking dish.
5. Stuff each shell with about 2 tablespoons of the ricotta-spinach mixture and place them in the baking dish.
6. Once all the shells are filled, pour the remaining marinara sauce over them and sprinkle with the remaining mozzarella and Parmesan cheese.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
8. Let cool for a few minutes before serving. These are delicious with garlic bread on the side!

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3. Spinach Paneer Curry

Spinach paneer curry, or palak paneer, is a classic Indian dish that’s both nutritious and satisfying. The vibrant green color and creamy texture make it irresistible. I make this whenever I’m craving something comforting but healthy-ish. It’s also a great way to introduce your family to Indian flavors if they haven’t tried them before.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients:

• 2 cups fresh spinach leaves
• 200g paneer (Indian cottage cheese), cubed
• 1 medium onion, chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili (optional)
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 2 tablespoons heavy cream
• 2 tablespoons oil
• Salt to taste

Instructions:

1. Blanch the spinach by boiling it in water for 2 minutes, then transferring it to an ice bath. Blend it into a smooth puree.
2. Heat oil in a pan and add cumin seeds. Once they sizzle, add the chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for another minute. Add the tomato puree, turmeric, coriander powder, and garam masala. Cook until the oil separates from the mixture.
4. Pour in the spinach puree and mix well. Let it simmer for 5 minutes.
5. Add the paneer cubes and cook for another 3–4 minutes, ensuring they’re well-coated with the sauce.
6. Stir in the cream and season with salt. Adjust the consistency with a splash of water if needed.
7. Serve hot with naan, roti, or steamed rice.

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4. Spinach and Egg Breakfast Muffins

Spinach and egg breakfast muffins are such a great way to start the day! They’re easy to make, super healthy, and you can pack them with protein and veggies. I love how you can make a batch ahead of time, and they’re ready to grab and go when you’re in a rush. These little muffins are not only delicious but also a great way to sneak some spinach into your kids’ breakfast without them even noticing!

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 4 large eggs
• 1 cup fresh spinach, chopped
• ½ cup shredded cheese (cheddar or mozzarella)
• 1 small onion, finely chopped
• 1/4 cup milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ teaspoon garlic powder (optional)
• ½ teaspoon paprika (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a muffin tin with a bit of oil or cooking spray, or line it with paper liners.
2. In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes until soft and translucent.
3. Add the chopped spinach to the skillet and cook for another 2–3 minutes until the spinach is wilted. Take the skillet off the heat and set it aside to cool slightly.
4. In a mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika (if using).
5. Stir the cooled spinach and onions into the egg mixture, then add the shredded cheese and mix until everything is well combined.
6. Spoon the mixture evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18–20 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.
8. Let them cool for a few minutes, then pop them out of the muffin tin and enjoy warm!

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5. Spinach and Chickpea Curry

Spinach and chickpea curry is one of those hearty meals that makes you feel good after eating it. It’s rich in protein and packed with nutrients, making it a perfect weeknight dinner. I love how quickly it comes together, and it’s even better the next day as leftovers. Pair it with rice or flatbread for a complete meal.

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 tomatoes, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 cup coconut milk
• 1 tablespoon oil
• Salt to taste

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add chopped onion and sauté until golden. Stir in garlic and ginger, cooking for another minute.
3. Toss in the tomatoes, turmeric, ground coriander, and garam masala. Cook until the tomatoes break down and the mixture thickens.
4. Add the chickpeas and stir to coat them in the spices. Pour in the coconut milk and bring to a gentle simmer.
5. Stir in the chopped spinach and cook for 2–3 minutes until wilted.
6. Season with salt and serve hot with basmati rice or naan.

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6. Spinach Lasagna

Spinach lasagna is comfort food with a healthy twist. The layers of spinach, creamy ricotta, and gooey mozzarella make every bite delightful. It’s a dish I whip up when I’m hosting family, and it’s always a hit. You can even make it ahead of time and bake it when ready—perfect for busy moms!

Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups marinara sauce
• 2 cups fresh spinach, chopped
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix ricotta cheese, spinach, egg, Italian seasoning, salt, and pepper until smooth.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place 3 lasagna noodles over the sauce.
4. Spread half the ricotta-spinach mixture over the noodles, then sprinkle with mozzarella. Repeat the layers, ending with marinara sauce on top.
5. Sprinkle Parmesan cheese over the final layer. Cover with foil and bake for 30 minutes.
6. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
7. Let it cool for 10 minutes before slicing and serving.

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7. Spinach and Mushroom Quiche

This spinach and mushroom quiche is perfect for breakfast, brunch, or even a light dinner. The flaky crust and savory filling make it a family favorite in my house. It’s also a great way to use up leftover veggies. Serve it with a side salad, and you’ve got a complete meal.

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

• 1 pre-made pie crust
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 4 eggs
• 1 cup milk or cream
• 1 cup shredded cheese (cheddar or Swiss works great)
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet, melt butter and sauté mushrooms until they release their moisture and start to brown. Add spinach and cook until wilted.
3. In a bowl, whisk together eggs, milk, cheese, salt, and pepper. Stir in the spinach and mushrooms.
4. Pour the mixture into the pie crust and spread evenly.
5. Bake for 35–40 minutes, or until the filling is set and slightly golden on top.
6. Let it cool for 5–10 minutes before slicing and serving.

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8. Spinach Salad with Strawberries and Walnuts

This spinach salad with strawberries and walnuts is one of my absolute favorites, especially when the weather starts warming up. It’s super fresh, light, and sweet, but still has that crunchy goodness from the walnuts. The strawberries give it a nice fruity punch, while the spinach adds a healthy green vibe. I love making this salad when I need something quick but still fancy enough for a dinner party or just a nice lunch at home.

Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• ½ cup walnuts, toasted (you can toast them in a dry pan for a few minutes)
• ¼ cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. First, get your spinach ready by washing it and drying it well. I like to use a salad spinner for this—it makes things a lot easier.
2. Slice your strawberries into thin slices. You can make them as thick or thin as you like, but I prefer them thin so they mix well with the spinach.
3. Toast your walnuts in a dry pan on medium heat for about 3–4 minutes. Be careful not to burn them—they should just be lightly browned and fragrant.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Taste it and adjust if you like it a little sweeter or tangier.
5. Now, in a large bowl, toss together the spinach, strawberries, and toasted walnuts. If you’re using feta cheese, sprinkle it on top.
6. Drizzle the dressing over the salad and toss everything gently so the dressing coats all the ingredients.
7. Serve immediately, or you can refrigerate the salad for a bit if you want it colder, but I think it’s best served right after tossing.

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9. Creamy Spinach Soup

Spinach soup is warm, creamy, and just what you need on a chilly day. It’s packed with nutrients but tastes like comfort food in a bowl. I love making this for lunch because it’s quick and fills you up without being too heavy. Pair it with some crusty bread, and you’re good to go!

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 4 cups fresh spinach
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup milk or cream
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste
• Optional: A pinch of nutmeg

Instructions:

1. Heat butter in a large pot over medium heat. Add the onion and garlic and sauté until soft.
2. Stir in the flour and cook for 1–2 minutes to make a roux. Slowly whisk in the vegetable broth until smooth.
3. Add the spinach and let it wilt for about 5 minutes.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender carefully).
5. Return the soup to the pot and stir in the milk or cream. Add salt, pepper, and nutmeg (if using).
6. Simmer for another 5 minutes, then serve hot with bread or croutons.

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10. Spinach and Feta Pie (Spanakopita)

Spinach and feta pie, also known as Spanakopita, is one of those dishes that makes me feel like I’m eating something fancy, but it’s actually super easy to make! The crispy, flaky phyllo dough combined with the creamy spinach and feta filling is just amazing. It’s perfect for a cozy dinner, or even as an appetizer when you’re hosting friends. Every bite is full of flavor, and you can make it ahead of time, which is always a bonus when you have a busy day ahead.

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients:

• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 large eggs
• ¼ cup fresh parsley, chopped
• 1 teaspoon dried dill
• ½ teaspoon salt
• ½ teaspoon black pepper
• 12 sheets of phyllo dough (store-bought)
• ½ cup melted butter or olive oil (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. If you’re using fresh spinach, sauté it in a pan over medium heat for 2-3 minutes until it wilts. If using frozen spinach, make sure it’s fully thawed and squeezed dry. Set the spinach aside to cool a little.
3. In a large bowl, mix the cooked spinach, crumbled feta cheese, chopped onion, minced garlic, eggs, parsley, dill, salt, and pepper. Stir until everything is combined well.
4. Take your phyllo dough and place one sheet in a greased baking dish. Brush it lightly with melted butter or olive oil. Repeat this process with 6 more sheets, layering and brushing each one.
5. Spread the spinach and feta mixture evenly over the layered phyllo dough.
6. Now, layer the remaining phyllo sheets on top of the filling, just like you did earlier—brushing each sheet with butter. Fold in any extra phyllo dough at the edges of the dish to make a crust.
7. Bake in the preheated oven for about 35 minutes, or until the phyllo crust is golden and crispy.
8. Let the pie cool for a few minutes before slicing it into squares. Serve warm, and enjoy!

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11. Spinach Smoothie

I love making spinach smoothies in the morning because they’re so quick and healthy! Even my kids don’t mind drinking their greens when it’s mixed into a smoothie. You won’t even taste the spinach, I promise! It’s sweet, creamy, and packed with nutrients to start your day off right. Plus, you can mix in other fruits to make it taste even better.

Servings: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:

• 1 cup fresh spinach (you can use frozen spinach too)
• 1 banana, sliced
• ½ cup frozen berries (like strawberries, blueberries, or a mix)
• 1 cup almond milk (or any milk of your choice)
• 1 tablespoon honey or maple syrup (optional, for extra sweetness)
• 1 tablespoon chia seeds or flax seeds (optional, for added nutrients)

Instructions:

1. Start by adding the almond milk into the blender.
2. Toss in the spinach, banana, and frozen berries. If you want a little extra sweetness, add honey or maple syrup.
3. Blend everything on high until smooth. You might need to stop once or twice and stir it a bit to make sure everything is blended well.
4. If you want to add chia seeds or flax seeds, throw them in now and blend for a few more seconds.
5. Pour your spinach smoothie into glasses, and enjoy!

Tip: If you like your smoothie colder, you can use frozen banana or add a couple of ice cubes while blending.

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12. Spinach and Tomato Pasta

Spinach and tomato pasta is one of my family’s favorite dinners, and I make it at least once a week. It’s simple, tasty, and healthy—everything you need in a meal. The best part? The tomatoes burst with flavor while the spinach wilts perfectly into the sauce. It’s a dish I can throw together in under 30 minutes, which is a lifesaver when you’re busy with the kids (or just life in general!). Plus, it’s one of those meals that everyone loves, no matter their age.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 2 cups fresh spinach, chopped
• 2 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• 12 oz pasta (penne, spaghetti, or your favorite type)
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. First, cook the pasta according to the package instructions. Make sure to salt the water so the pasta has flavor. Once it’s done, drain it, but save about a cup of pasta water for later.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
3. Add the cherry tomatoes to the pan, along with a pinch of salt and pepper. Let them cook for 5–6 minutes, stirring occasionally, until they start to soften and release their juices.
4. Now, toss in the spinach. Cook for another 2–3 minutes until the spinach wilts down and becomes a part of the sauce. You might need to add a bit of the reserved pasta water if it’s getting too thick.
5. Once the spinach is ready, add the cooked pasta to the pan and stir everything together. You can add more pasta water if it looks dry.
6. Sprinkle in the Parmesan cheese, dried oregano, and red pepper flakes (if you like a little spice). Stir to combine, and taste for seasoning. Adjust with more salt and pepper if needed.
7. Serve hot, and garnish with fresh basil and extra Parmesan cheese on top if you want.

Pro Tips:

• You can switch up the pasta type to whatever you have on hand, like whole wheat or gluten-free pasta.
• If you want to add protein, grilled chicken or shrimp would go great with this!
• Leftovers are amazing the next day. The flavors just get better!

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13. Spinach and Lentil Soup

Spinach and lentil soup is wholesome, filling, and so easy to make. It’s perfect for a cozy dinner, especially when served with crusty bread. The lentils provide protein, while the spinach adds freshness and nutrients. It’s a simple recipe, but the flavors are just amazing!

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add the onion and garlic, sautéing until soft.
2. Stir in the cumin and turmeric, cooking for another minute.
3. Add the lentils and vegetable broth, bringing to a boil. Reduce heat and simmer for 20–25 minutes until the lentils are tender.
4. Stir in the spinach and cook for 2–3 minutes until wilted.
5. Season with salt and pepper. Serve hot, garnished with a drizzle of olive oil if desired.

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14. Spinach Artichoke Dip

Spinach artichoke dip is my all-time favorite for parties or potlucks. The combo of spinach, artichokes, and cheese is just magical. My kids love it with tortilla chips, while I enjoy spreading it on crusty bread. This dip is so warm and comforting, it’s hard not to go back for seconds (or thirds!).

Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
• 1 cup canned artichoke hearts, drained and chopped
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Tortilla chips, crackers, or bread for serving

Instructions:

1. Serve hot with your favorite dippers and enjoy every cheesy, savory bite!
2. Preheat your oven to 375°F (190°C).
3. In a large bowl, mix together the sour cream, mayonnaise, and cream cheese until smooth.
4. Add the spinach, artichoke hearts, garlic powder, mozzarella cheese, and Parmesan cheese. Stir until well combined.
5. Season with salt and pepper to taste.
6. Transfer the mixture to a greased baking dish and spread it out evenly.
7. Bake for 20 minutes, or until the top is golden and bubbly.

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15. Spinach Rice (Palak Rice)

Spinach rice, or palak rice, is an easy one-pot meal that’s healthy and delicious. It’s lightly spiced and so fragrant, making it a great option for lunchboxes or quick dinners. I usually serve it with a dollop of yogurt on the side—it’s always a hit!

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 2 cups cooked rice
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 green chili, finely chopped (optional)
• ½ teaspoon cumin seeds
• ½ teaspoon garam masala
• 2 tablespoons oil
• Salt to taste

Instructions:

1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add the onion, garlic, and chili, sautéing until golden.
3. Stir in the spinach and cook for 3–4 minutes until wilted.
4. Add the cooked rice, garam masala, and salt. Mix well and cook for 2 minutes.
5. Serve warm with yogurt or raita.

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16. Spinach Corn Quesadillas

Spinach corn quesadillas are a quick and cheesy snack perfect for busy afternoons. They’re crispy on the outside, gooey on the inside, and filled with healthy spinach and sweet corn. My kids love these with a dollop of sour cream or guacamole!

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 4 tortillas
• 2 cups fresh spinach, chopped
• 1 cup corn kernels (cooked)
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and melt half the butter. Add spinach and corn, and sauté for 2–3 minutes. Season with salt and pepper.
2. Place a tortilla on the skillet and sprinkle half with cheese. Top with the spinach and corn mixture, then more cheese.
3. Fold the tortilla in half and cook until golden and crispy on both sides.
4. Repeat with the remaining tortillas. Serve warm with sour cream or salsa.

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17. Spinach and Feta Wraps

These spinach and feta wraps are the ultimate grab-and-go meal! They’re light yet satisfying, making them perfect for lunch or a quick snack. The creamy feta pairs beautifully with the fresh spinach—it’s like a handheld salad with a cheesy twist.

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients:

• 4 whole wheat tortillas
• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 small tomato, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan and sauté the spinach until wilted. Season with salt and pepper.
2. Spread the cooked spinach evenly over each tortilla. Sprinkle with feta and diced tomato.
3. Roll the tortillas tightly to form wraps.
4. Heat a dry skillet over medium heat and lightly toast each wrap for 1–2 minutes per side. Serve warm.

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18. Spinach and Mushroom Stir-Fry

Spinach and mushroom stir-fry is one of my go-to side dishes when I need something quick, healthy, and delicious. The earthy mushrooms pair so beautifully with the spinach, and the garlic in the mix takes it to another level. You can enjoy this as a side dish or serve it over rice for a light meal.

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant.
2. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until tender.
3. Stir in the spinach and soy sauce. Cook for another 2–3 minutes until the spinach is wilted.
4. Drizzle with sesame oil if desired, and season with salt and pepper. Serve warm.

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19. Spinach and Potato Patties

Spinach and potato patties are a crispy, flavorful treat that works great as an appetizer or snack. They’re packed with the goodness of spinach and the comforting creaminess of potatoes. Dip these in ketchup or yogurt sauce for a snack everyone will love!

Servings: 6 (12 patties)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 2 medium potatoes, boiled and mashed
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon cumin powder
• ½ teaspoon paprika or chili powder
• ½ cup breadcrumbs
• 1 egg (or 2 tablespoons flour for binding)
• Salt and pepper to taste
• 2 tablespoons oil for frying

Instructions:

1. In a bowl, mix the mashed potatoes, spinach, onion, garlic, cumin, paprika, breadcrumbs, and egg. Season with salt and pepper.
2. Shape the mixture into small patties.
3. Heat oil in a skillet over medium heat. Fry the patties for 2–3 minutes on each side until golden brown.
4. Serve hot with your favorite dipping sauce.

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20. Spinach Dip

Spinach dip is one of those dishes that always feels special but is surprisingly easy to make. I love making this for family game nights or when friends come over—it’s creamy, cheesy, and perfect for dipping! Plus, it’s a great way to sneak in some greens without anyone complaining. Serve it with veggies, crackers, or even warm bread, and watch it disappear in minutes.

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Crackers, breadsticks, or fresh veggies for serving

Instructions:

1. Preheat your oven to 350°F (175°C).
2. If using fresh spinach, sauté it in a skillet for 2–3 minutes until wilted, then set it aside to cool slightly.
3. In a mixing bowl, combine the sour cream, mayonnaise, cream cheese, and garlic powder. Mix until smooth.
4. Stir in the spinach and half of the mozzarella cheese. Season with salt and pepper to taste.
5. Transfer the mixture to an oven-safe dish and sprinkle the remaining mozzarella cheese on top.
6. Bake for 15 minutes, or until the top is golden and bubbly.
7. Serve warm with your favorite dippers, and enjoy the cheesy goodness!

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Now you’ve got a treasure trove of spinach recipes to try, from creamy soups to cheesy bakes, and quick stir-fries to crispy patties. Spinach truly is a versatile and healthy ingredient that can elevate so many dishes.

Enjoy cooking and don’t forget to share which recipe turned out to be your favorite!

Check out Spinach Quesadilla Recipe & Vegetable Frittata with Spinach and Cheese

How To Store Spinach

Proper storage is essential to keep spinach fresh and prevent it from wilting or spoiling prematurely. Here are some guidelines on how to store spinach:

1. Keep It Dry: Spinach tends to wilt and spoil faster if it’s stored wet. Before you put it away, make sure it’s completely dry. If you just washed it, gently pat the leaves dry with a paper towel or use a salad spinner to remove excess water. Moisture encourages mold and quick spoilage, so this step is really important.
2. Use the Right Storage Container: Place the dry spinach in a plastic bag or an airtight container. If you’re using a bag, squeeze out as much air as possible before sealing it. Less air means less chance of the spinach turning slimy. For containers, a plastic or glass container with a tight-fitting lid works best. Just make sure it’s not too crowded, as overcrowding can cause bruising.
3. Add a Paper Towel: To help keep your spinach fresh longer, place a paper towel in the bag or container with it. The towel acts like a sponge, absorbing any excess moisture that might make the spinach soggy. This is a simple trick that can make a big difference in keeping your spinach crisp and fresh.
4. Store in the Fridge: Place the bag or container in the crisper drawer of your refrigerator. This part of the fridge is designed to keep vegetables and fruits at an optimal humidity level, which helps maintain freshness. The cool temperature slows down the wilting process and helps preserve the spinach’s nutrients.
5. Check Regularly: Spinach is quite delicate, so it’s a good idea to check it every few days. Look for any leaves that are starting to wilt or become slimy. Remove and discard these bad leaves to prevent them from affecting the rest of the spinach. This helps extend the shelf life of the remaining leaves.
6. Use It Within a Week: Spinach doesn’t last as long as some other vegetables. For the best quality and taste, try to use it within a week of purchase. If you notice it starting to look tired before then, use it in soups, smoothies, or other dishes where it can still be enjoyed even if it’s a bit past its prime.

By following these steps, you’ll keep your spinach fresh and ready for your next meal!

Frequently Asked Questions (FAQs) About Spinach