What I really love to test in my kitchen is the astonishing versatility of spinach, and these recipes really show it off. They take the raw ingredient—and its wonderful ability to transform in the presence of heat and other elements—to the next level.

The recipes span the spectrum from comforting dishes like Spinach and Ricotta Stuffed Shells to the refreshing Spinach and Apple Smoothie Bowl. They run the gamut of flavors and techniques to really show off how delicious and versatile spinach can be.

The 25 Best spinach recipes

1. Spinach and Ricotta Stuffed Shells

Stuffed Shells with Spinach and Ricotta is a divine baked pasta dish. Jumbo pasta shells are quite the showstopper when it comes to stuffed pasta.

They’re easy to fill, large enough to make an impressive serving, and when they bake in a bubbly sauce, they’re just about the most comforting thing I can imagine. Sure, I’ve used small pasta in various served-in-a-bowl forms before, but they’ve never come across as the spanakopita-like experience I get with these mega shells.

Ingredients

12 ounces jumbo pasta shells
15 ounces ricotta cheese
10 ounces frozen spinach, thawed and drained
1 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 cup shredded mozzarella cheese

Instructions

1. Heat the oven to 375°F (190°C). Follow the package instructions to cook the jumbo pasta shells until they are al dente. Drain and set aside.

2. In a bowl, blend the ricotta cheese, spinach, Parmesan cheese, and egg. Beat well to make the filling.

3.

1. Spread 1 cup of marinara sauce on the bottom of a baking dish.

2. Stuff each cooked shell with the spinach and ricotta filling, and place them in the dish.

4. Enrobe the shells with the remaining marinara and dipe them in Mozzarella sauce and sprinkle them with cheese. Under the watchful gaze of an oh-so-preheated oven, allow them to bake for 25-30 minutes, undisturbed, until the aforementioned cheese bubbles, browns, and looks so good you could take a picture for Instagram.

2. Spinach and Artichoke Dip

Spinach and Artichoke Dip is a warm, creamy appetizer that includes chopped spinach, artichoke hearts, mayonnaise, cream cheese, Parmesan cheese, mozzarella cheese, and garlic. Its dip-ability makes it a perfect starter for any get-together.

Ingredients

• 1 cup chopped spinach, cooked and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced

Instructions

1. Set your oven to an initial temperature of 350°F (175°C).

2. In a mixing bowl, combine chopped spinach, artichoke hearts, mayonnaise, cream cheese, Parmesan cheese, mozzarella cheese, and minced garlic. Mix until well combined.

3. Pour the amalgam into a baking dish, spreading it evenly.

4. Bake for 20 to 25 minutes, or until the top is golden brown and the dip is bubbling. Serve warm with chips or bread for dipping.

3. Spinach Smoothie

A nutrient-rich drink, a spinach smoothie, derives its base from bellies full of fresh spinach, and then uses almond milk (or a similar dairy-free alternative), ripe banana, Greek yogurt and/or amino-acid-rich protein powder, sweetener, and ice to craft a cold, creamy, health-boosting, (almost) fast food.

Ingredients

Spinach (fresh)
2 cups
Banana
1, ripe
Almond milk
1 cup
Greek yogurt
½ cup
Honey or maple syrup
1 tablespoon
Chia seeds
1 tablespoon
Ice cubes
½ cup

Instructions

1. Add the fresh spinach to a blender.

2. Banana, peeled and sliced, along with almond milk and Greek yogurt are to be added to the blender.

3. Include the honey, chia seeds, and ice cubes in the blend.

4. Combine at a high rate of speed until the mixture reaches a smooth, creamy state. It is best to serve this dish right away.

4. Spinach and Feta Stuffed Chicken

Boneless chicken breasts are filled with a mixture of chopped spinach, crumbled feta cheese, and minced garlic to make a dish called Spinach and Feta Stuffed Chicken. The mixture is seasoned with oregano, salt, and pepper.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach leaves, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano

Instructions

1. Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take a very sharp knife and use it to cut a pocket in each chicken breast. To do this, grip the thicker side of the breast in your hand and use the knife to cut along that side. Be sure not to cut all the way through.

2. In a medium bowl, combine the chopped spinach, feta cheese, minced garlic, salt, pepper, and oregano.

3. Fill each chicken breast with the spinach and feta mixture, and use toothpicks to hold the edges together if they won’t stay closed.

4. In an oven-proof skillet, over medium-high heat, heat the olive oil. Once the oil is hot, add the stuffed chicken breasts. Cook on both sides for about 4 minutes or until each side is golden brown. Transfer the skillet to the oven and bake for about 20-25 minutes. Ensure that the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius). Don’t forget to remove the toothpicks from the chicken before serving.

5. Creamed Spinach

Spinach that is creamed is a classic companion dish. It is made with fresh spinach that is very briefly cooked in a rich orchestration of (unsalted) butter; minced garlic; heavy cream; and shaved, rather than grated, Parmesan cheese, which is somewhat more flavorful, sandier in texture, and easier to melt.

It is of utmost importance to season the mixture with salt and ground black pepper.

Ingredients

Fresh spinach leaves (about 1 pound)
Unsalted butter (2 tablespoons)
Minced garlic (2 cloves)
Heavy cream (½ cup)
Grated Parmesan cheese (¼ cup)
Salt (to taste)
Ground black pepper (to taste)

Instructions

1. To begin, wash the spinach well. Then, put it in a pot of boiling water; let it stay there for about 1 minute. Don’t let it cook any longer, as it will lose nutrients. Drain the spinach in a colander. When it is cool enough to handle, squeeze it dry. Pour it onto a cutting board, and with a sharp knife, chop it into submission. Spinach cannot be too chopped.

2. In a big frying pan, melt the butter over medium heat. Stir in the minced garlic and cook it for 1 minute, or until it is so fragrant you can barely contain yourself.

3. Combine the chopped spinach with the garlic and butter in the skillet. Stir well, then cook for another 2 to 3 minutes.

4. Add the heavy cream and warm it up gently. Once the cream is warm, add the Parmesan cheese, salt, and black pepper. Stir continuously as the mixture heats up. Stop stirring and remove the pot from the fire once the mixture has thickened to your liking. Serve hot.

6. Spinach Lasagna

Spinach Lasagna is a satisfying, hearty dish. It combines layers of tender lasagna noodles, rich ricotta cheese, sautéed spinach, and onions, and envelopes all those goodies in marinara sauce.

And then it has the nerve to top it all off with mozzarella and Parmesan cheeses!

Ingredients

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and drained
• 15 ounces ricotta cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Prepare the oven at 375 degrees Fahrenheit, or 190 degrees Celsius. Accord the cooking of the lasagna noodles to the instructions on their package. Once finished, no longer on heat, the noodles should be left to cool in a place where it is not too warm, and where they are not likely to steam.

2. In a frying pan, heat olive oil over medium heat. Add the onion and garlic and cook until the onion becomes translucent. Add the spinach and cook until it is wilted. Remove from heat and mix with ricotta cheese. Season with salt and pepper to taste.

3. Place a scant amount of marinara sauce in the bottom of the baking dish. Lay three lasagna noodles on top, followed by half of the spinach and ricotta mixture. Spread it out so that it covers the noodles as much as possible. Then sprinkle half of the amount of mozzarella cheese on top.

4. Layer the ingredients in this order:

1. Marinara sauce

2. Mozzarella cheese

3. Parmesan cheese. Cover with foil and bake for 25 minutes; uncover and continue baking for an additional 10-15 minutes until the top layer of cheese starts to get brown and bubbly. Let cool a few minutes before serving.

7. Spinach Quiche

Spinach Quiche is a delightful dish with a flaky pie crust stuffed with a savory custard of eggs, milk, and shredded Gruyère or Swiss cheese. Fresh spinach and sautéed onions amp up the comforting flavors.

Ingredients

1 unbaked 9-inch pie crust
1 tablespoon olive oil
1 small onion, chopped
5 ounces fresh spinach, washed and chopped
3 large eggs
1 cup milk
1 cup shredded Gruyère or Swiss cheese
Salt and pepper to taste

Instructions

1. Heat the oven to 375 degrees F (190 degrees C). Prepare the pie crust in a 9-inch pie pan.

2. In a skillet, warm the olive oil over medium heat. Toss in the chopped onion and let it sauté until it’s become translucent. Add the spinach and let it cook until it’s wilted and ready to be put out of its kitchen misery. Remove it from the heat and allow it a moment of respite before you chop it roughly.

3. In a bowl, combine the eggs with the milk and whisk them together. Mix in the shredded cheese and season the dish with salt and pepper.

4. Distribute the onion and spinach mélange uniformly over the pie shell. Pour the egg blend over the spinach mixture. Bake in the preheated oven about 35 to 40 minutes, or until the quiche is set and the top is golden brown. Allow to cool slightly before serving.

8. Spinach Pesto Pasta

Spinach Pesto Pasta is a vibrant dish featuring fresh spinach, Parmesan cheese, pine nuts, and garlic blended with extra-virgin olive oil. Combine your preferred pasta with this sauce, which is packed with nutrients, and you will have, in seconds, a beautifully flavored meal.

Ingredients
2 cups fresh spinach leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic
1/2 cup extra-virgin olive oil
Salt and pepper to taste
12 oz pasta of your choice

Instructions

1. Prepare the pasta following the directives provided in the package until it reaches the state of being al dente. Drain it and place it to the side.

2. In a food processor, mix together the spinach, Parmesan cheese, pine nuts, and garlic. Process until finely chopped.

3. While the processor is running, add the olive oil in a slow, steady stream, mixing until smooth and well combined. Season with salt and pepper to taste.

4. Toss the spinach pesto with the cooked pasta until evenly coated, and serve immediately.

9. Spinach and Mushroom Risotto

Spinach and Mushroom Risotto
is an Italian dish of creamy Arborio rice with fresh spinach and sliced mushrooms. Made with olive oil and the savory taste of Parmesan cheese, this dish presents a comforting and wholesome meal.

Ingredients

1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup grated Parmesan cheese
4 cups vegetable broth

Instructions

1. Pour olive oil into a large skillet and heat over medium. Add chopped onion; sauté until translucent.

2. Add the mushrooms that have been sliced and softened, and cook until they are done, which should take about 5 minutes.

3. Add the Arborio rice and cook for 1-2 minutes, letting the rice soak up the flavors.

4. Slowly incorporate the vegetable broth, one cup at a time, and stir it in well. Let the rice absorb the broth before adding more.

5. After the rice is tender and creamy, fold in the chopped spinach and grated Parmesan. Stir until the spinach is wilted and the cheese is melted.

6. Serve piping hot, and if you like, add some more Parmesan on top as garnish.

10. Spinach and Cheese Pizza

A delightful combination of fresh spinach, mozzarella and ricotta cheeses makes for an easy yet toothsome meal that takes but a few minutes to prepare. Pizza dough, homemade in any quantity or form—whether frozen, fresh, or par-baked—serves as the base for this light and lovely pie.

Ingredients

Fresh pizza dough
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
2 cups fresh spinach, washed and chopped
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste

Instructions

1. Set your oven to an even 475°F (245°C) to get it ready for baking.

2. The dough for the pizza should be rolled on a surface that is floured, to a thickness that is desired, and the dough should be placed on either a pizza stone or a baking sheet.

3. In a skillet, medium heat, olive oil. Minced garlic, when fragrant, add it to the skillet. Then, chopped spinach. Salt and pepper to taste. Cook until the spinach is wilted.

4. Evenly spread the ricotta cheese over the pizza dough. Next, add the sautéed spinach, making sure to cover the pizza sufficiently. Finally, top the pizza generously with mozzarella cheese; it’s okay if some of the cheese falls onto the pizza stone.

5. Place in the oven that is heated to the temperature specified in step one. Allow to cook for around 10-12 minutes.

11. Spinach Stuffed Salmon

Salmon fillets filled with spinach, cream cheese, garlic, and lemon juice make this dish not just nutritious but also loaded with flavor. Stuffing fish is a cooking technique that has a long-rooted history in many cultures, especially when the fish is fresh and plentiful.

Ingredients

Fresh salmon fillets
Fresh spinach
Cream cheese
Garlic, minced
Lemon juice
Olive oil
Salt and pepper

Instructions

1. Set your oven to 375°F (190°C) to preheat. Add olive oil to a skillet over medium heat, and sauté the minced garlic until it becomes fragrant. Add fresh spinach to the skillet and cook until it is wilted. Stir in the cream cheese and lemon juice, mixing until it is smooth and creamy. Season the mixture with salt and pepper.

2. Cut a pocket into each salmon fillet to create space for stuffing. Stuff the pocket with the spinach and cream cheese mixture.

3. Put the salmon, which has been stuffed, on a baking sheet. Drizzle it with olive oil, and season it with salt and pepper (might as well add a bit more of each for good measure; the salmon needs it). Bake in the preheated oven for 15 to 20 minutes, or until the salmon is thoroughly cooked and flakes easily with a fork. I would err on the side of caution and check it at 15 minutes.

12. Spinach Salad with Strawberries

Strawberry Spinach Salad is a glorious kaleidoscope of colors and flavors! Fresh spinach leaves are combined with sweet strawberries, tangy feta cheese, and the unusual but delicious addition of red onion.

The salad is topped with toasted sliced almonds and finished off with a light drizzle of balsamic vinaigrette. A perfect summer salad!

Ingredients

Fresh spinach leaves
Strawberries, hulled and sliced
Feta cheese, crumbled
Red onion, thinly sliced
Sliced almonds, toasted
Balsamic vinaigrette dressing

Instructions

1. In a big salad bowl, mix together the following:Fresh spinach leaves, Sliced strawberries, Crumpled feta cheese, and Thinly sliced red onion.

2. Spread the toasted, sliced almonds on top of the salad.

3. Pour the balsamic vinaigrette dressing over the salad and lightly mix to combine.

4. Enjoy your fresh spinach and strawberry salad right away.

13. Spinach and Sun-Dried Tomato Pasta

Pasta with spinach and sun-dried tomatoes is an easy, delightful meal, especially for those times when I want something quick but good. It features either linguine or penne, along with the dish’s foundation: olive oil, garlic, and sun-dried tomatoes.

Really, those ingredients alone could make a tasty, if simple, dish. But then I mix in fresh spinach and some grated Parmesan cheese, and I’m enthralled.

Ingredients

8 oz pasta of your choice (e.g., linguine or penne)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, sliced
5 oz fresh spinach leaves
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

1. Prepare the pasta per the package directions until it is firm to the bite. Drain and keep to the side.

2. In a big skillet, heat the olive oil on medium. Add the minced garlic and sauté for about 1 minute until it’s fragrant.

3. Put the sun-dried tomatoes in the skillet and give them a nice cooking for another 2 minutes.

4. Combine ingredients in a large bowl.

1. Stir in fresh spinach; cook until wilted.

2. Add cooked pasta; toss until well combined.

3. Season with salt and pepper; sprinkle with Parmesan before serving.

14. Spinach and Chickpea Curry

This respectable dish, chic in its own right, features canned chickpeas, fresh spinach, and detailed tomatoes. It struts its stuff, showcasing the warm, earthy tones of cumin and the sautéed harmony of onion and garlic.

Its wholesomeness barely conceals its delightful deliciousness.

Ingredients

1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
400g canned chickpeas, drained and rinsed
400g canned chopped tomatoes
200g fresh spinach

Instructions

1. In a large pan over medium heat, warm the oil. To the pan, add the onion and garlic; cook, stirring frequently, until the onion becomes translucent.

2. Combine the ground cumin while cooking, for another minute, until it gives off a smell that tickles the nose.

3. Combine the canned tomatoes and chickpeas. Bring the mixture to a simmer. Cook for about 10 minutes so that the melding of flavors may occur.

4. Mix in the spinach, allowing it to become tender and just limp with the heat of the pan. Season with salt and pepper, and serve immediately.

15. Spinach Parmesan Casserole

Spinach Parmesan Casserole is a delectable oven-baked dish that features fresh spinach, golden sautéed garlic, and a wallop of flavor from creamy ricotta and Parmesan cheeses, with optional breadcrumbs for a lovely golden crust.

Ingredients

Instructions

1. Set your oven to 375°F (190°C) to heat up.

2. In a big frying pan, heat up the olive oil and sauté the garlic in it until it is very aromatic. Then add the spinach and allow it to cook down until it is entirely limp, or wilted, if you prefer so. If you’re inclined to use more salt and pepper in your cooking than the average bear, this would be your opportune moment to season the dish. The Wilton Spinach Side is now rather impressive to look at and still holds some moisture. Add it to whatever you were planning to add it to this evening, or just eat it as is.

3. In a big mixing bowl, blend the spun cooked spinach, the nearly 10 oz. of freshly grated Parmigiano-Reggiano cheese, and the almost 15 oz. of ricotta cheese. Don’t skimp on this step; Mix well! This was a very intense filling, but it was very good.

4. Pour the mixture into a greased casserole dish. If you like, you can sprinkle breadcrumbs evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and the casserole is heated through.

16. Spinach and Apple Smoothie Bowl

Explore the vibrant nature of my Spinach and Apple Smoothie Bowl, composed of fresh spinach, sweet apple, banana, creamy Greek yogurt, and almond milk. It’s a nutritious, delicious way to kick off your day.

Ingredients

1 cup fresh spinach leaves
1 apple, cored and chopped
1 banana, peeled
1/2 cup Greek yogurt
1/2 cup almond milk
1 tablespoon honey or maple syrup
1 tablespoon chia seeds (optional)

Instructions

1. Put the spinach, apple, banana, Greek yogurt, almond milk, and honey or maple syrup into a blender.

2. Mix at the highest setting until you achieve a smooth consistency, making sure that all of the components are thoroughly united.

3. Put the blend in a basin and crown it with your selection of extra adornments—like slivered apples, bananas, nuts, or seeds, if you please. Deliver it straightaway.

17. Spinach and Goat Cheese Tart

A Tart of Spinach and Goat Cheese takes a light pie crust and fills it with fresh spinach, smooth goat cheese, and a custard of eggs and cream. This savory spring dish offers a delightful mix of flavors and textures that works in any meal slot.

Ingredients
1 pre-made pie crust or puff pastry
2 cups fresh spinach, washed and chopped
1 cup crumbled goat cheese
3 large eggs
1 cup heavy cream
Salt and pepper to taste

Instructions

1. Set the oven to a temperature of 375 degrees Fahrenheit, or 190 degrees Celsius.

2. Unroll the pie crust or puff pastry and fit it into a tart pan. Prick the bottom with a fork and pre-bake for 10 minutes.

3. In a bowl, combine eggs, heavy cream, salt, and pepper, and whisk until thoroughly mixed. Stir in the chopped spinach and the crumbled goat cheese.

4. Place the spinach blend into the pre-baked shell and bake for 30 to 35 minutes, until the filling has set and the top is a lovely golden brown. Allow to cool slightly before slicing.

18. Spinach and Pine Nut Pesto

The vibrant spread known as Spinach and Pine Nut Pesto is made with fresh spinach leaves, pine nuts that have been toasted, and a substantial amount of Parmesan cheese and garlic that have been minced. Then these ingredients are blended with good extra virgin olive oil, lemon juice, and a little salt.

The result is pesto that is quite different in appearance and flavor from the more commonly known variety made with basil.

Ingredients

Spinach leaves, fresh (2 cups, packed)
Pine nuts (1/4 cup)
Parmesan cheese, grated (1/4 cup)
Garlic cloves (2, minced)
Extra virgin olive oil (1/2 cup)
Lemon juice (1 tablespoon)
Salt (to taste)

Instructions

1. When preparing the pine nuts, a very small fraction of those available for cooking in the United States must first be blanched in water, then dried. This is obviously not a method you want to use on the toasting nuts for your pasta dish. Therefore, use raw pine nuts and toast them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Be careful not to burn them.

2. In a food processor, mix the spinach, toasted pine nuts, Parmesan cheese, and garlic until finely chopped.

3. While the food processor is running, drizzle in the olive oil and lemon juice—slowly, now—until the pesto is smooth and well-blended. Make sure to taste and season with salt as needed.

4. If necessary, adjust consistency with additional extra virgin olive oil. Serve immediately, or store in an airtight container in the refrigerator for up to one week.

19. Spinach and Mushroom Enchiladas

Enchiladas with Spinach and Mushrooms give you the option of using fresh or frozen spinach, sliced mushrooms, and chopped onion. All these ingredients get wrapped in corn tortillas and then covered in cheese (or not) and enchilada sauce (red, green, or even, heaven-forbid—but leave the door open for creativity if you must—white) to create a perfect, easy vegetarian dish.

Ingredients

Spinach (fresh or frozen), about 2 cups
Mushrooms, sliced, 1 cup
Corn tortillas, 8
Shredded cheese (e.g., Monterey Jack or Cheddar), 1 cup
Enchilada sauce, 1 cup
Olive oil, 1 tablespoon
Onion, diced, 1 small

Instructions

1. Set your oven to 350°F (175°C) to preheat.

2. Place a skillet on medium heat, then pour in the olive oil and add the onion. Cook, moving the onion around in the skillet, until it becomes translucent. Add the mushrooms and cook. When the mushrooms have mostly lost their moisture and softened, add the spinach.

3. Stuff each tortilla with the spinach and mushroom filling, then sprinkle a little cheese inside. Roll up the tortillas, and place them seam-side down in a baking dish.

4. Spread the enchilada sauce over the rolled tortillas, and then add the remaining cheese. Bake the rolled enchiladas for 20 to 25 minutes at 350°F (180°C) until they are hot throughout and the cheese is bubbly and golden. Serve warm.

20. Spinach and Coconut Milk Soup

Creamy and good for you, Spinach and Coconut Milk Soup is made with fresh spinach, coconut milk, and a fragrant base of onion and garlic. It’s cooked with vegetable or chicken broth to create a very comforting blend.

Ingredients

Fresh spinach leaves (approx. 4 cups)
Coconut milk (1 can, about 14 oz)
Onion, finely chopped (1 medium)
Garlic, minced (2 cloves)
Vegetable or chicken broth (2 cups)
Olive oil (1 tablespoon)
Salt and pepper to taste

Instructions

1. In a large pot, at medium heat, warm the olive oil. Then, in the pot, combine the onions (chopped) and the garlic (minced). Sauté these ingredients until the onions become see-through.

2. Stir the fresh spinach leaves into the pot until they start to wilt.

3. Add the broth and coconut milk to the pot, stirring to bring all the ingredients together. Once the pot’s contents reach a simmer, allow the mixture to cook for about 10-15 minutes.

4. Puree the soup with an immersion blender until smooth. Season to taste with salt and pepper, and serve hot.

21. Spinach Pancakes

Combine fresh spinach leaves, all-purpose flour, and milk to create a savory, nutritious meal in the form of pancakes. Add egg, baking powder, and salt, and these are breakfast- or snack-appropriate.

Ingredients

Fresh spinach leaves, 2 cups (washed and roughly chopped)
All-purpose flour, 1 cup
Milk, 3/4 cup
Large egg, 1
Baking powder, 1 teaspoon
Salt, 1/2 teaspoon
Olive oil or butter, for cooking

Instructions

1. Combine the spinach leaves, milk, and egg until smooth in a blender or food processor.

2. In another bowl, combine the all-purpose flour, baking powder, and salt.

3. Add the wet spinach mixture to the dry ingredients. Stir until just combined, being careful not to overmix.

4. Preheat a non-stick skillet on medium. Lightly oil or butter it. For each pancake, pour about 1/4 cup of batter onto the skillet; cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden, about 1-2 more minutes. Repeat with remaining batter.

22. Spinach and Tofu Stir Fry

Stir Fry with Spinach and Tofu mixes together firm tofu, fresh spinach leaves, and soy sauce for a simple and healthy dish. Garlic, ginger, and sesame oil boost the aromatic profile of this dish, which is ideal for quick and nutritious meals.

Ingredients
Firm tofu, cubed
Fresh spinach leaves
Soy sauce
Garlic, minced
Ginger, minced
Sesame oil
Salt and pepper

Instructions

1. Tofu needs to be pressed and cubed, then pan-fried in sesame oil over medium-high heat until it is golden brown on all sides. It should then be removed from the heat and set aside.

2. In the same pan, add more sesame oil if needed, and sauté the minced garlic and ginger until they’re fragrant.

3. Place fresh spinach in the pan. Stir continuously until it is wilted.

4. Put the tofu back in the frying pan, then add soy sauce and season to taste with salt and pepper. Stir to combine and cook for another 1-2 minutes. Serve hot.

23. Spinach and Avocado Egg Rolls

Egg Rolls of Spinach and Avocado are a pleasured starter of fresh Spinach leaves, ripe Avocado, and red Onion enfolded in a crispy Egg Roll wrapper. These quick appetizers are a perfect prelude to any gathering.

Ingredients

Fresh spinach leaves
Ripe avocado
Egg roll wrappers
Red onion, finely chopped
Garlic, minced
Olive oil
Salt and pepper

Instructions

1. In a medium skillet, warm a little olive oil and sauté the fragrant red onion and garlic for about 2 minutes.

2. Put the spinach in the skillet and cook until wilted, seasoning with salt and pepper. Remove from heat.

3. In a bowl, mash the avocado and stir the sautéed spinach mixture into it.

4. Put each egg roll wrapper a spoonful of the avocado and spinach mixture onto. Then, according to the instructions on the package, roll them up, making sure that they are sealed along the edges.

5. Fry the egg rolls in olive oil. They should come out golden brown and crispy. If they don’t, you’ve got a problem on your hands. Anyway, serve with a side of paper towels. Now watch as Tim goes to work, cranking out these golden brown beauties. Drain on paper towels before serving.

24. Spinach and Lentil Dal

Dal of spinach and lentils melds the flavors of red lentils, spinach, ghee or oil, onions, garlic, and cumin to create a comforting and nourishing dish. It’s a protein-packed, hearty meal that could work for any occasion.

Ingredients

• 1 cup red lentils
• 4 cups spinach, washed and roughly chopped
• 1 tablespoon ghee or vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt to taste

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Instructions

1. Wash the red lentils well in cold water until they are clean. Put them in a pot with 3 cups of water. Heat to boiling, then reduce to a simmer for about 15 to 20 minutes, or until they are tender. The recipe calls for 1 cup of red lentils and 1 1/2 cups of water and 1/2 teaspoon of turmeric.

2. In another pan, warm the ghee or oil over medium heat. Toss in the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and ground cumin, and cook for 1 to 2 more minutes, or until fragrant.

3. Stir the roughly chopped spinach into the onion mixture. Cook until the spinach wilts, about 3 minutes.

4. Mix the lentils that have been cooked together with the spinach mixture and then season with salt until it tastes right. Let this simmer together for an additional 5 minutes, allowing the two main flavors—spinach and lentils—to meld together before serving.

25. Spinach and Basil Scones

By incorporating fresh spinach and basil, Scones take on a new delicious form. This recipe is for making savory scones, not sweet ones.

If you’re thinking about serving the scones for breakfast, think again. These scones work as lunch or dinner companions, served with a light salad or as a plate of dippable goodies.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup fresh spinach, chopped
1/2 cup fresh basil, chopped
3/4 cup milk

Instructions

1. Heat your oven to 400°F (200°C). Take a large bowl and mix it together with a whisk. The ingredients: flour, baking powder, and salt.

2. Add the cold butter, cut into cubes, and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

3. Add the chopped spinach and basil, then slowly stir in the milk. Mix until the dough just comes together like a nice, cohesive ball without overworking it.

4. Flip the dough onto a surface dusted with flour and pat it into a circle 1 inch thick. Cut the circle into either wedges or rounds, and place the pieces on a baking sheet. Bake them at 350 F for 15-18 minutes, until they are a lovely shade of golden brown. Allow them to cool for a few minutes. Serve warm.