Oh, the humble canned spinach—often overlooked but packed with nutrients and versatility! Whether you’re whipping up a quick weeknight dinner, seeking comfort in a creamy dip, or adding a green boost to your favorite dishes, these 18 delicious recipes will transform your pantry staple into mouthwatering meals. Dive in and discover how canned spinach can be the star of your next culinary creation!
Creamed Spinach with Garlic
Zesty and vibrant, this Creamed Spinach with Garlic recipe transforms simple ingredients into a luxurious side dish that’s perfect for any occasion. Let’s dive into the creamy, garlicky goodness with this easy-to-follow guide.
Ingredients
- 1 lb fresh spinach, stems removed – I find the stems can be a bit tough, so I always take a moment to remove them.
- 2 tbsp unsalted butter – It’s my secret to achieving that rich, velvety texture.
- 3 cloves garlic, minced – Freshly minced garlic makes all the difference here.
- 1/2 cup heavy cream – For that indulgent creaminess we’re after.
- 1/4 tsp nutmeg – Just a pinch adds a wonderful depth of flavor.
- Salt to taste – I like to start with 1/4 tsp and adjust from there.
Instructions
- In a large pot, bring 4 cups of water to a boil over high heat. Add the spinach and blanch for 30 seconds, then immediately transfer to an ice bath to stop the cooking process. Tip: This preserves the vibrant green color.
- Once cooled, squeeze the spinach to remove excess water, then roughly chop. Tip: Removing as much water as possible prevents the dish from becoming watery.
- In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Tip: Garlic burns easily, so keep an eye on it.
- Add the chopped spinach to the skillet, stirring to combine with the garlic and butter.
- Pour in the heavy cream and sprinkle the nutmeg and salt over the spinach. Stir well to combine.
- Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the cream has thickened slightly and coats the spinach evenly.
This Creamed Spinach with Garlic is luxuriously creamy with a punch of garlic flavor, making it a standout side dish. Serve it alongside a juicy steak or as part of a holiday feast for a touch of elegance.
Spinach and Cheese Stuffed Shells
On a cozy evening, nothing beats the comfort of a homemade pasta dish, and these Spinach and Cheese Stuffed Shells are a perfect choice. They’re a delightful blend of creamy cheese and fresh spinach, all nestled in tender pasta shells.
Ingredients
- 12 oz jumbo pasta shells (I like to have a few extra in case some break during cooking)
- 15 oz ricotta cheese (whole milk ricotta gives the creamiest texture)
- 2 cups shredded mozzarella cheese (divided, because a little extra on top never hurts)
- 1/2 cup grated Parmesan cheese (the real deal, please)
- 10 oz frozen chopped spinach, thawed and squeezed dry (trust me, squeezing out the water is key)
- 1 large egg (room temperature blends more smoothly)
- 1 tsp garlic powder (for that essential garlicky goodness)
- 1/2 tsp salt (to bring all the flavors together)
- 1/4 tsp black pepper (freshly ground is my preference)
- 24 oz marinara sauce (homemade or your favorite store-bought brand)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Cook the pasta shells according to the package instructions until al dente, then drain and set aside. Tip: Stir occasionally to prevent sticking.
- In a large bowl, mix together the ricotta, 1 1/2 cups mozzarella, Parmesan, spinach, egg, garlic powder, salt, and pepper until well combined. Tip: Use a fork to break up the ricotta for a smoother filling.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
- Fill each cooked shell with the cheese and spinach mixture and place them seam side up in the baking dish. Tip: A small spoon or piping bag can make filling the shells easier.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining 1/2 cup mozzarella cheese.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
Let these stuffed shells rest for a few minutes before serving to allow the filling to set. The result is a dish with a perfect balance of creamy, cheesy filling and tangy marinara sauce. For a colorful presentation, garnish with fresh basil leaves or a sprinkle of red pepper flakes for a bit of heat.
Spinach Dip with Artichokes
Now, let’s dive into creating a creamy, dreamy Spinach Dip with Artichokes that’s perfect for any gathering. This dish combines the earthy flavors of spinach with the tangy bite of artichokes, all enveloped in a rich, cheesy base.
Ingredients
- 1 cup mayonnaise (I swear by Duke’s for its tangy flavor)
- 1 cup sour cream (full-fat gives the best texture)
- 1 cup grated Parmesan cheese (freshly grated melts smoother)
- 1 (14 oz) can artichoke hearts, drained and chopped (look for ones packed in water for a cleaner taste)
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry (this step is crucial to avoid a watery dip)
- 1 tsp garlic powder (for that essential kick)
- 1 tsp onion powder (adds a subtle depth)
- 1/2 tsp salt (I like sea salt for its clean taste)
- 1/4 tsp black pepper (freshly ground is my preference)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the mayonnaise and sour cream until smooth. Tip: Room temperature ingredients blend more easily.
- Stir in the Parmesan cheese, garlic powder, onion powder, salt, and black pepper until well incorporated.
- Fold in the chopped artichoke hearts and squeezed-dry spinach gently to maintain some texture. Tip: Squeezing the spinach in a clean kitchen towel removes excess moisture best.
- Transfer the mixture to a baking dish, spreading it evenly. Tip: A shallow dish promotes even heating and a golden top.
- Bake for 25 minutes, or until the edges are bubbly and the top is lightly golden.
This Spinach Dip with Artichokes emerges from the oven with a creamy interior and a slightly crispy top, offering a delightful contrast in textures. Serve it warm with toasted baguette slices or crisp veggies for dipping, and watch it disappear before your eyes.
Spinach and Feta Phyllo Pie
Preparing a Spinach and Feta Phyllo Pie is simpler than you might think, and the result is a deliciously flaky, savory dish that’s perfect for any meal. Let’s walk through the process together, ensuring you achieve that perfect golden crust and flavorful filling.
Ingredients
- 1 lb fresh spinach, roughly chopped (I find the texture much better than frozen)
- 1 cup feta cheese, crumbled (go for the good stuff—it makes a difference)
- 1/2 cup ricotta cheese (adds a lovely creaminess)
- 1/4 cup extra virgin olive oil (my go-to for its flavor)
- 2 large eggs, room temperature (they blend more smoothly)
- 1/2 tsp salt (just enough to enhance the flavors)
- 1/4 tsp black pepper (freshly ground is best)
- 8 sheets phyllo dough, thawed (handle with care to prevent tearing)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, combine the spinach, feta, ricotta, olive oil, eggs, salt, and pepper. Mix until well incorporated. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld.
- Carefully lay one sheet of phyllo dough on a clean surface. Brush lightly with olive oil. Repeat this process, layering 4 sheets total, brushing each with oil.
- Spread half of the spinach mixture evenly over the layered phyllo. Tip: Leave a small border around the edges to prevent spillage.
- Layer 2 more phyllo sheets on top of the spinach mixture, brushing each with oil. Add the remaining spinach mixture, then top with the last 2 phyllo sheets, brushing each with oil.
- Fold in the edges to seal the pie, then brush the top with a little more oil for a golden finish. Tip: Scoring the top lightly with a knife helps prevent puffing.
- Bake for 35-40 minutes, or until the top is golden and crispy. Let it cool for 10 minutes before slicing.
You’ll love the contrast between the crispy phyllo layers and the creamy, savory filling. Serve it warm with a side of tzatziki for an extra touch of Mediterranean flair.
Spinach and Ricotta Stuffed Chicken
Mastering the art of stuffing chicken can seem daunting, but with this Spinach and Ricotta Stuffed Chicken recipe, you’ll find it’s surprisingly straightforward and utterly delicious.
Ingredients
- 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
- 1 cup fresh spinach, finely chopped (packed tightly for maximum flavor)
- 1/2 cup ricotta cheese (whole milk ricotta gives the creamiest texture)
- 1/4 cup grated Parmesan cheese (the real deal, not the powdered kind)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 tsp garlic powder (for that quick garlicky punch without the chopping)
- 1/2 tsp salt (I prefer sea salt for its clean taste)
- 1/4 tsp black pepper (freshly ground makes all the difference)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a mixing bowl, combine the chopped spinach, ricotta, Parmesan, garlic powder, salt, and pepper. Mix until well blended. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld.
- Carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through. Tip: Using a sharp knife makes this step easier and safer.
- Divide the spinach and ricotta mixture evenly between the chicken breasts, stuffing it into the pockets. Tip: A small spoon or your fingers work best for this messy but fun step.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts. Sear for 2-3 minutes on each side, or until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Out of the oven, the chicken is juicy and tender, with a creamy, flavorful filling that oozes slightly when cut. Serve it atop a bed of garlic mashed potatoes or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.
Spinach and Mushroom Quiche
Creating a delicious Spinach and Mushroom Quiche is simpler than you might think, and it’s perfect for any meal of the day. Let’s walk through the process together, ensuring you end up with a dish that’s as nutritious as it is flavorful.
Ingredients
- 1 9-inch pie crust (homemade or store-bought, I find the flakier, the better)
- 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
- 8 ounces mushrooms, sliced (cremini add a nice earthiness)
- 2 cups fresh spinach, roughly chopped (packed tightly for maximum green)
- 4 large eggs (I prefer room temperature for even mixing)
- 1 cup heavy cream (for that luxurious texture)
- 1/2 teaspoon salt (fine sea salt dissolves beautifully)
- 1/4 teaspoon black pepper (freshly ground, if possible)
- 1 cup shredded Gruyère cheese (its nutty flavor is unbeatable here)
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly cooked quiche without overbrowning.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms, cooking until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
- Add the spinach to the skillet, stirring just until wilted, about 1 minute. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Tip: Whisk vigorously to incorporate air for a lighter quiche.
- Spread the mushroom and spinach mixture evenly over the bottom of the pie crust. Sprinkle the Gruyère cheese on top.
- Pour the egg mixture over the vegetables and cheese. Tip: Pour slowly to prevent displacing the fillings.
- Bake for 35-40 minutes, until the center is set and the top is lightly golden. A knife inserted should come out clean.
Perfectly baked, this quiche emerges with a creamy interior and a crisp, buttery crust. Serve it warm with a side of mixed greens for a balanced meal, or enjoy a slice cold for a quick breakfast on the go.
Spinach and Lentil Soup
Spinach and Lentil Soup is a hearty, nutritious dish that’s perfect for any season. Starting with fresh spinach and lentils, this soup combines simplicity with depth of flavor, making it a favorite among home cooks.
Ingredients
- 1 cup dried green lentils (I find they hold their shape better than red lentils)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 medium onion, diced (yellow onions are sweeter, perfect here)
- 2 cloves garlic, minced (freshly minced makes all the difference)
- 4 cups vegetable broth (homemade or low-sodium store-bought)
- 4 cups fresh spinach, roughly chopped (packed cups, it wilts down a lot)
- 1 tsp ground cumin (toasted and ground yourself if possible)
- Salt and pepper (I start with 1/2 tsp salt and adjust later)
Instructions
- Rinse the lentils under cold water until the water runs clear, then drain well.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring occasionally.
- Add the garlic and cumin to the pot, cooking for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, or until lentils are tender.
- Stir in the spinach and cook for another 2 minutes, just until wilted. Tip: Adding the spinach at the end preserves its vibrant color and nutrients.
- Season with salt and pepper to taste. Tip: Lentils absorb salt, so it’s better to under-season and adjust after cooking.
Once ready, this soup boasts a comforting texture with the lentils providing a slight bite against the silky spinach. The cumin adds a warm, earthy note that complements the freshness of the greens. Serve it with a drizzle of olive oil and a side of crusty bread for a complete meal.
Spinach and Bacon Salad
Every great meal starts with fresh ingredients, and this Spinach and Bacon Salad is no exception. Let’s walk through the process together, ensuring every step is clear and manageable, even for those just starting their culinary journey.
Ingredients
- 6 cups fresh spinach leaves – I love the vibrant green color and how they crisp up just right.
- 8 slices thick-cut bacon – The smoky flavor is key here; I always go for applewood smoked.
- 1/2 cup red onion, thinly sliced – They add a nice bite and a pop of color.
- 1/4 cup extra virgin olive oil – My go-to for dressings; it’s fruity and rich.
- 2 tbsp apple cider vinegar – Adds a tangy brightness that balances the bacon.
- 1 tbsp honey – Just a touch to sweeten the deal.
- 1/2 tsp Dijon mustard – For a little depth and emulsification magic.
- Salt and freshly ground black pepper – To season; I’m generous with the pepper for a bit of heat.
Instructions
- Preheat your oven to 400°F (204°C) to get ready for the bacon.
- Lay the bacon slices on a baking sheet lined with parchment paper, ensuring they don’t overlap for even cooking.
- Bake the bacon for 15-20 minutes until crispy and golden brown. Tip: Keep an eye on it after 15 minutes to prevent burning.
- Transfer the bacon to a paper towel-lined plate to drain and cool, then crumble into bite-sized pieces.
- In a large bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well combined. Tip: A small jar with a lid works great for shaking the dressing if you prefer.
- Add the spinach and red onion to the bowl, tossing gently to coat with the dressing. Tip: Use your hands to toss if you’re careful; it’s gentler on the leaves.
- Sprinkle the crumbled bacon over the top and give one final gentle toss to distribute.
- Season with salt and freshly ground black pepper to taste, then serve immediately.
Layers of crisp spinach, smoky bacon, and sweet-tangy dressing come together in this salad for a delightful contrast of textures and flavors. Try serving it with a soft-boiled egg on top for an extra protein boost and a creamy element that pairs beautifully with the crisp greens.
Spinach and Potato Curry
Begin by gathering your ingredients for a comforting and flavorful Spinach and Potato Curry, a dish that perfectly balances simplicity with depth of flavor. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- 2 cups diced potatoes (I like Yukon Gold for their buttery texture)
- 1 cup chopped spinach (fresh is best, but frozen works in a pinch)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 tsp cumin seeds (toasting them slightly releases their aroma)
- 1/2 tsp turmeric powder (for that golden hue and earthy flavor)
- 1/2 tsp garam masala (adds a warm, complex spice)
- 1/4 tsp red chili powder (adjust based on your heat preference)
- 1 cup water (room temperature blends better with the spices)
- Salt to taste (I start with 1/2 tsp and adjust)
Instructions
- Heat the olive oil in a large pan over medium heat (about 300°F) until shimmering.
- Add the cumin seeds and toast for 30 seconds, or until fragrant. Tip: Keep the seeds moving to prevent burning.
- Stir in the diced potatoes, coating them evenly with the oil and cumin. Cook for 5 minutes, stirring occasionally.
- Sprinkle the turmeric, garam masala, red chili powder, and salt over the potatoes. Mix well to ensure even seasoning.
- Pour in the water, bring to a simmer, then cover and cook for 10 minutes. Tip: The potatoes should be fork-tender but not mushy.
- Add the chopped spinach, stirring until wilted and combined with the potatoes. Cook uncovered for another 2 minutes. Tip: Fresh spinach wilts quickly, so keep an eye on it.
- Remove from heat and let sit for 2 minutes before serving. This allows the flavors to meld beautifully.
You’ll love the creamy texture of the potatoes against the slight bite of the spinach, all wrapped in a warmly spiced sauce. Serve this curry over steamed rice or with warm naan for a complete meal.
Spinach and Goat Cheese Omelette
Ready to elevate your breakfast game with a dish that’s as nutritious as it is delicious? This Spinach and Goat Cheese Omelette is a perfect blend of creamy, tangy, and fresh flavors, all wrapped up in a fluffy egg blanket. Follow these steps carefully, and you’ll master the art of omelette-making in no time.
Ingredients
- 3 large eggs (I prefer room temp eggs here for a fluffier texture)
- 1/4 cup fresh spinach, roughly chopped (packed tightly for maximum green goodness)
- 2 tbsp goat cheese, crumbled (the creamier, the better)
- 1 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds richness here)
- Salt and pepper (just a pinch of each to season)
Instructions
- In a medium bowl, crack the eggs and whisk them vigorously until fully blended and slightly frothy.
- Heat a non-stick skillet over medium-low heat (about 300°F) and add the butter, swirling to coat the pan evenly.
- Once the butter is melted and slightly bubbly, pour in the whisked eggs, tilting the pan to spread them out.
- Let the eggs cook undisturbed for about 20 seconds, then gently push the edges towards the center with a spatula, letting the uncooked eggs flow to the edges.
- When the eggs are mostly set but still slightly runny on top, sprinkle the chopped spinach and crumbled goat cheese evenly over one half of the omelette.
- Using the spatula, carefully fold the other half of the omelette over the filling, pressing lightly to seal.
- Cook for another 30 seconds to 1 minute, then slide the omelette onto a plate. The residual heat will finish cooking the inside perfectly.
Omelettes are all about texture and timing, and this one delivers with a soft, creamy interior and a slightly golden exterior. Serve it with a side of fresh fruit or a slice of whole-grain toast for a complete meal that’s sure to impress.
Spinach and Sausage Pasta
Let’s dive into making a comforting Spinach and Sausage Pasta, a dish that’s as nourishing as it is delicious, perfect for a weeknight dinner that feels special.
Ingredients
- 8 oz pasta (I love using fusilli for its spirals that hold onto the sauce)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 lb Italian sausage (casings removed for easier cooking)
- 3 cloves garlic (minced, because fresh is best)
- 1/2 tsp red pepper flakes (adjust based on your heat preference)
- 4 cups fresh spinach (packed, it wilts down a lot)
- 1/2 cup heavy cream (for a rich, velvety sauce)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Salt (to season the pasta water like the sea)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
- Add the minced garlic and red pepper flakes to the skillet, stirring for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Stir in the spinach, cooking just until wilted, about 2 minutes. It will reduce significantly in volume.
- Pour in the heavy cream, bringing the mixture to a simmer. Let it cook for 2 minutes to thicken slightly. Tip: Stir occasionally to prevent the cream from sticking.
- Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Remove the skillet from heat and stir in the Parmesan cheese until melted and the sauce is creamy. Tip: Adding cheese off the heat prevents clumping.
Perfectly al dente pasta coated in a creamy, slightly spicy sauce with bites of savory sausage and fresh spinach makes this dish a hearty meal. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.
Spinach and Corn Quesadillas
Ready to dive into making some delicious Spinach and Corn Quesadillas? This recipe is perfect for beginners and guarantees a flavorful, cheesy delight that’s both easy to make and satisfying.
Ingredients
- 2 cups shredded mozzarella cheese (I love how it melts perfectly)
- 1 cup fresh spinach, chopped (packed tightly for maximum flavor)
- 1 cup corn kernels (fresh or frozen, but I prefer the sweetness of fresh corn)
- 4 large flour tortillas (about 10 inches in diameter for the perfect fold)
- 2 tbsp extra virgin olive oil (my go-to for a healthier option)
- 1/2 tsp garlic powder (for that extra kick)
- 1/2 tsp salt (to enhance all the flavors)
Instructions
- Heat a large skillet over medium heat (about 350°F) and add 1 tbsp of olive oil, swirling to coat the pan evenly.
- Add the corn kernels to the skillet, sautéing for about 3 minutes until they start to get a slight char, which adds a smoky flavor.
- Stir in the chopped spinach and garlic powder, cooking for another 2 minutes until the spinach wilts slightly. Tip: Don’t overcook the spinach to keep its vibrant color.
- Remove the skillet from heat and transfer the spinach and corn mixture to a bowl, setting it aside.
- Wipe the skillet clean with a paper towel and return it to medium heat, adding the remaining 1 tbsp of olive oil.
- Place one tortilla in the skillet, sprinkle half of the mozzarella cheese evenly over it, then spread the spinach and corn mixture on top, followed by the remaining cheese.
- Top with another tortilla, pressing down gently. Cook for about 3 minutes until the bottom is golden brown and crispy. Tip: Use a spatula to peek underneath to check the color.
- Carefully flip the quesadilla and cook for another 3 minutes until the other side is equally golden and the cheese is fully melted.
- Transfer the quesadilla to a cutting board, let it sit for a minute (this makes it easier to cut), then slice into wedges. Tip: A pizza cutter works wonders here for clean cuts.
How delightful these quesadillas turn out with their crispy exterior and gooey, flavorful interior! Serve them with a side of sour cream or avocado slices for an extra touch of creaminess.
Spinach and Shrimp Stir Fry
Begin by gathering your ingredients for a quick and flavorful Spinach and Shrimp Stir Fry that’s perfect for a weeknight dinner. This dish combines the tender juiciness of shrimp with the fresh, earthy tones of spinach, all brought together with a savory sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
- 4 cups fresh spinach, loosely packed (baby spinach works great here)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 3 cloves garlic, minced (freshly minced makes all the difference)
- 1/2 tsp red pepper flakes (adjust based on your heat preference)
- 1 tbsp soy sauce (low sodium is my preference to control saltiness)
- 1 tsp honey (for a subtle sweetness that balances the dish)
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds to avoid burning.
- Increase the heat to high and add the shrimp in a single layer. Cook for 2 minutes per side until they turn pink and opaque.
- Reduce the heat to medium and add the soy sauce and honey, stirring to coat the shrimp evenly.
- Add the fresh spinach to the skillet, tossing gently until it just wilts, about 1 minute. Tip: Overcooking spinach can make it soggy, so keep an eye on it.
- Remove from heat immediately to prevent the shrimp from becoming tough. Tip: Letting the dish sit for a minute before serving allows the flavors to meld beautifully.
Combining the succulent shrimp with the slightly crisp spinach creates a delightful contrast in textures. The garlic and red pepper flakes add a punch of flavor that’s balanced by the honey’s sweetness. Serve this stir fry over a bed of steamed rice or quinoa for a complete meal that’s as nutritious as it is delicious.
Spinach and Chickpea Stew
Every home cook needs a hearty, nutritious stew in their repertoire, and this Spinach and Chickpea Stew is a perfect choice. Easy to make and packed with flavor, it’s a dish that welcomes customization while delivering comfort in every spoonful.
Ingredients
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 large onion, diced (yellow onions work best for sweetness)
- 3 garlic cloves, minced (freshly minced garlic makes all the difference)
- 1 tsp ground cumin (toast it lightly for extra aroma)
- 1/2 tsp smoked paprika (adds a subtle depth)
- 1 can (15 oz) chickpeas, drained and rinsed (I love the creamy texture they add)
- 1 can (14.5 oz) diced tomatoes (fire-roasted ones bring a nice smokiness)
- 4 cups fresh spinach (packed, it wilts down a lot)
- 2 cups vegetable broth (homemade is best, but store-bought works too)
- Salt to taste (start with 1/2 tsp and adjust)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the spices.
- Add the chickpeas and diced tomatoes to the pot, stirring to combine with the onion mixture.
- Pour in the vegetable broth, bring to a simmer, then reduce heat to low. Let it cook uncovered for 15 minutes to meld the flavors. Tip: Simmering gently prevents the chickpeas from becoming mushy.
- Stir in the fresh spinach in batches, allowing each addition to wilt before adding more, about 2 minutes total. Tip: Fresh spinach adds a vibrant color and retains more nutrients.
- Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
Just like that, you’ve got a stew that’s both hearty and healthy, with the chickpeas offering a satisfying bite and the spinach adding a fresh contrast. Serve it with a slice of crusty bread or over a bed of quinoa for an extra protein boost.
Spinach and Parmesan Risotto
Perfecting a creamy Spinach and Parmesan Risotto starts with patience and the right ingredients. This dish combines the earthy flavors of spinach with the rich, nutty taste of Parmesan, creating a comforting meal that’s both nutritious and indulgent.
Ingredients
- 1 cup Arborio rice – the short grain is key for that classic creamy texture.
- 4 cups chicken or vegetable broth – I always go for low-sodium to control the saltiness.
- 2 cups fresh spinach – roughly chopped, because it wilts down so much.
- 1/2 cup grated Parmesan cheese – freshly grated melts better and tastes richer.
- 1 small onion, finely diced – yellow onions are my preference for their sweetness.
- 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
- 2 cloves garlic, minced – because what’s a risotto without garlic?
- 1/2 cup dry white wine – a splash adds depth; choose one you’d drink.
- 2 tbsp unsalted butter – for that luxurious finish.
- Salt and freshly ground black pepper – to season as you go.
Instructions
- Heat the broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the Arborio rice, coating it in the oil and onion mixture, and toast for 2 minutes.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- When the rice is al dente and the mixture is creamy, stir in the spinach until wilted.
- Remove from heat and stir in the Parmesan cheese and butter until melted and fully incorporated. Season with salt and pepper to taste.
Great for a cozy dinner, this risotto boasts a velvety texture with pops of fresh spinach and a savory Parmesan finish. Serve it with a crisp white wine and a side of crusty bread for dipping into the creamy goodness.
Spinach and Tomato Pizza
Just imagine pulling a freshly baked pizza out of the oven, the aroma of melted cheese and roasted tomatoes filling your kitchen. This Spinach and Tomato Pizza is a delightful combination of flavors and textures, perfect for a cozy night in or a casual gathering with friends.
Ingredients
- 1 pre-made pizza dough (I find that letting it rest at room temperature for 30 minutes makes it easier to stretch.)
- 1/2 cup tomato sauce (Homemade or your favorite store-bought brand works here.)
- 1 cup shredded mozzarella cheese (For that perfect melt, I recommend whole milk mozzarella.)
- 1 cup fresh spinach leaves (Washed and thoroughly dried to prevent a soggy pizza.)
- 1/2 cup cherry tomatoes, halved (They add a sweet burst of flavor.)
- 2 tbsp extra virgin olive oil (My go-to for a rich, fruity note.)
- 1/4 tsp red pepper flakes (Optional, but adds a nice kick.)
- Salt to taste (I prefer sea salt for its subtle crunch.)
Instructions
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to get it hot.
- On a floured surface, stretch the pizza dough to a 12-inch circle. For an even crust, let the dough rest for a minute if it resists stretching.
- Brush the dough with 1 tbsp of olive oil, then spread the tomato sauce evenly, leaving a small border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce, ensuring even coverage.
- Distribute the spinach leaves and halved cherry tomatoes on top of the cheese. Tip: Place the tomatoes cut side up to prevent too much moisture from seeping into the pizza.
- Drizzle the remaining 1 tbsp of olive oil over the toppings and sprinkle with red pepper flakes and a pinch of salt.
- Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Let the pizza cool for a couple of minutes before slicing. Tip: This allows the cheese to set, making slicing easier.
Golden and crisp on the edges with a gooey, cheesy center, this pizza is a crowd-pleaser. Serve it with a side of arugula salad dressed lightly in lemon vinaigrette for a fresh contrast to the rich flavors.
Spinach and Almond Pesto Pasta
Perfect for a quick yet nutritious meal, this Spinach and Almond Pesto Pasta combines fresh flavors with a satisfying crunch. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.
Ingredients
- 8 oz pasta (I love using fusilli for its ability to hold onto the pesto)
- 2 cups fresh spinach, tightly packed (the fresher, the better for that vibrant green color)
- 1/2 cup raw almonds (toasted for an extra layer of flavor)
- 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
- 2 garlic cloves (because pesto isn’t pesto without it)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- Salt to taste (I start with 1/4 tsp and adjust from there)
Instructions
- Bring a large pot of salted water to a boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
- Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, toast the almonds in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly golden. Tip: Keep an eye on them to avoid burning.
- In a food processor, combine the spinach, toasted almonds, garlic, and Parmesan. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt.
- Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps the pesto cling to the pasta.
- Return the pasta to the pot and mix in the pesto, adding pasta water as needed to reach your desired consistency.
Lusciously creamy with a nutty crunch, this pesto pasta is a delight. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.
Spinach and Blue Cheese Stuffed Mushrooms
Kickstarting our culinary journey today, we’re diving into a dish that’s as delightful to make as it is to devour. Perfect for gatherings or a cozy night in, these stuffed mushrooms are a testament to the magic of simple ingredients coming together.
Ingredients
- 12 large white mushrooms – Look for ones with sturdy stems for easy stuffing.
- 2 cups fresh spinach, finely chopped – I love the vibrant color and slight bitterness it adds.
- 1/2 cup blue cheese, crumbled – The sharper, the better for a punch of flavor.
- 1/4 cup breadcrumbs – Panko works wonders for that extra crunch.
- 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
- 1 clove garlic, minced – Freshly minced makes all the difference.
- Salt and pepper – Just a pinch to balance the flavors.
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Clean the mushrooms with a damp cloth and carefully remove the stems, creating a cavity for the stuffing.
- Heat olive oil in a pan over medium heat, add garlic, and sauté until fragrant, about 30 seconds.
- Add the chopped spinach to the pan, cooking until wilted, roughly 2 minutes. Tip: Squeeze out excess moisture to prevent soggy mushrooms.
- In a bowl, mix the cooked spinach, blue cheese, and breadcrumbs. Season with salt and pepper.
- Stuff each mushroom cap with the mixture, pressing lightly to compact.
- Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the tops are golden. Tip: For extra crispiness, broil for the last 2 minutes.
- Let them cool for a few minutes before serving. Tip: They’re easier to handle when slightly cooled.
Gorgeously golden and bursting with flavors, these stuffed mushrooms offer a creamy interior with a satisfying crunch. Serve them atop a bed of arugula for an elegant presentation or as a standalone appetizer that’s sure to impress.
Conclusion
Whether you’re looking to add more greens to your diet or simply love the convenience of canned spinach, these 18 recipes are a treasure trove of nutritious and tasty ideas. We hope you’ll try them out, find new favorites, and maybe even share your culinary creations with us in the comments below. Don’t forget to pin this article on Pinterest to keep these delicious recipes handy for your next meal!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.