Spinach Recipes



1.            Baked Creamed Spinach

2.            Bay Scallops with Spinach

3.            Cheese Spinach Bake

4.            Chicken and Spinach Soup

5.            Cold Spinach Soup

6.            Creamed Spinach

7.            Creamy Spinach Salad

8.            Easy Hot Spinach Dip

9.            Lamb Roast with Spinach Stuffing

10.        Spinach and Basil Butter

11.        Spinach Artichoke Dip

12.        Spinach Dip

13.        Spinach Lasagna

14.        Spinach Mousse

15.        Spinach Quiche

16.        Turkey and Spinach Wraps

17.        Low-Fat Spinach Dip



Baked Creamed Spinach


2 pound fresh spinach.
1 cups hot milk.
1 cup cheddar cheese, grated.
2 Tablespoons butter.
2 Tablespoons flour.
1 teaspoon salt.
1 pinch pepper.
1 pinch nutmeg.

Preparation Instructions:

  • Trim and wash 2 pound of fresh spinach.
  • Place in a suitably-sized pot with water still on the leaves.
  • Cover; then cook only until wilted.
  • Allow to cool, then squeeze out the excess water.
  • In a saucepan, melt the butter; then add the flour.
  • Whisk and gently cook for 3-4 minutes.
  • Add the milk; then bring to a boil.
  • Add the salt and a pinch of pepper and nutmeg.
  • Cook for about 5-6 minutes.
  • Combine the sauce with the spinach and cup of grated cheese.
  • Spoon into a baking dish, then top with the other cup of grated cheddar.
  • Bake at 375F (190C) for 20 minutes.
  • Serve as desired.



Bay Scallops with Spinach


2 pounds fresh spinach, stemmed and washed, not dried.
1 pound bay scallops.
3 large cloves of garlic, peeled.
cup white wine.
2 Tablespoons fresh lemon juice.
2 teaspoons olive oil.
2 teaspoons salt.
1 teaspoon grated lemon zest.
freshly ground pepper, to taste.

Preparation Instructions:

  • Heat 1 teaspoon of olive oil in a large pot over medium heat.
  • Add the garlic and lemon zest and cook for 20 seconds, stirring continuously.
  • Add the spinach and toss occasionally until wilted.
  • Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
  • Heat the remaining 1 teaspoon of oil in a large skillet over medium heat.
  • Add the scallops and saut for 1 minute or until just cooked through.
  • Remove the scallops from the pan and add the lemon juice and wine.
  • Cook, scraping the bottom of the pan, for 15 seconds.
  • Remove from the heat, then toss in the scallops and season with the remaining salt and pepper to taste.
  • On serving plates, place a mound of spinach in the middle and surround with scallops.



Cheese Spinach Bake


3 medium eggs, beaten.
20 oz frozen chopped spinach.
4 oz cheddar cheese, grated.
1 cup cottage cheese.
cup butter, softened.
2 teaspoons flour.
salt and pepper.

Preparation Instructions:

  • Cook the spinach as directed on its packaging, then drain.
  • Mix the spinach, cottage cheese, cheddar, butter, eggs, flour, salt and pepper in a bowl and mix throughly.
  • Spoon into a greased baking dish and Bake at 350F (175C) for 50-60 minutes.



Chicken and Spinach Soup


6 oz chicken breasts.
6 oz fresh spinach.
4 cups chicken stock.
2 Tablespoons soy sauce.
2 Tablespoons spring onions, chopped finely.
2 teaspoons sugar.

Preparation Instructions:

  • Remove the spinach stems and wash the spinach.
  • Blanch the leaves for a few seconds in boiling water, until they are just wilted.
  • Pour cold water over the spinach leaves.
  • Slice the breasts chicken fairly thinly.
  • In another pot of boiling water, cook the chicken slices for about 2 minutes, until they are white and have gone slightly firm.
  • Drain both the spinach and the chicken.
  • Bring the chicken stock to a simmer. then add the the soy sauce and the sugar.
  • Add the cooked spinach and chicken.
  • Bring the soup back to a simmer; then add the spring onions.
  • Serve hot.



Cold Spinach Soup


16 ounces plain yogurt.
9 cups fresh spinach.
2 cups milk.
1 cup diced cooked chicken.
cup chopped onion.
2 Tablespoons fresh dill, chopped.

Preparation Instructions:

  • In a blender, combine 3 cups of fresh spinach, 1 cup of milk, the onion, dill and any additional seasoning.
  • Cover and process until almost smooth, then pour into a large serving bowl.
  • Again in the blender, mix the remaining milk and spinach with the yogurt; then cover and blend until smooth.
  • Stir the new mixture into the serving bowl, and then stir in the cooked chicken.
  • Refrigerate, then when serve when ready.



Creamed Spinach


20 ounces fresh spinach.
5 Tablespoons butter.
3 Tablespoons flour.
1 cup hot milk.
2 Tablespoons salt.
2 Tablespoons pepper.

Preparation Instructions:

  • Wash spinach and discard stems.
  • Chop the leaves.
  • Melt 2 Tablespoons butter in large saucepan, add spinach.
  • Cover pot until spinach becomes limp.
  • In a small saucepan melt 3 Tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour.
  • Whisk in 1 cup of hot milk.
  • Season with salt and pepper and simmer until thikened.
  • Pour the cream sauce into the spinach and blend together.
  • Simmer for about three more minutes.

    Serves six.



Creamy Spinach Salad


1 bunch spinach, stemmed.
1 small red onion, cut into rings.
pound bacon, cooked and drained.
cup mayonnaise.
2 Tablespoons white wine vinegar.
2 Tablespoons sugar.

Preparation Instructions:

  • Mix together the mayonnaise, white wine vinegar and sugar; then allow to stand for 90 minutes.
  • Clean and dry the spinach leaves, then tear into bite-size pieces and place in salad bowl.
  • Spread the onion rings over top of the spinach.
  • Crumble the bacon and put over top.
  • Toss with the dressing and serve.



Easy Hot Spinach Dip


9 ounces frozen spinach (1 package).
8 ounces cream cheese.
2 cloves garlic, minced.
1 teaspoon salt.

Preparation Instructions:

  • Cook the frozen spinach according to directions on its packaging, with the garlic.
  • Drain throughly.
  • Add the cream cheese and salt.
  • Cook over a low heat until heated through.

    Serve hot with crackers.



Lamb Roast with Spinach Stuffing


1 6-pound leg of lamb, boned and butterflied.
10 ounces chopped spinach.
3 cloves garlic, minced.
2 medium eggs, beaten.
6 cups plain croutons.
cup onion, chopped.
cup water.
cup celery, chopped.
cup parsley, snipped.
cup grated parmesan cheese.
cup olive oil.
3 Tablespoons basil, snipped.
1 teaspoon dried rosemary, crushed.
1 pinch dried marjoram, crushed.
1 pinch freshly ground black pepper.
mint sprigs for garnish.

Preparation Instructions:

  • Cook the onion, celery, and garlic in hot oil until tender.
  • In a suitably sized mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper.
  • Add onion/celery/garlic to the bowl.
  • Add the parmesan cheese and the plain croutons, then drizzle with water and toss gently. Set aside.
  • Pound the lamb to an even thickness, then sprinkle with the dried rosemary.
  • Spread the stuffing over top of the lamb roast.
  • Roll up the meat and tie.
  • Place the lamb seam side down on a rack in a shallow roasting pan.
  • Roast in an 350F (175C) oven for two hours.
  • Once cooked, allow to stand for twenty minutes before carving.
  • Garnish with mint sprigs and serve.



Spinach and Basil Butter


cup butter.
2 Tablespoons fresh basil, chopped finely.
2 Tablespoons fresh spinach, , chopped finely.
1 pinch ground black pepper.
1 pinch garlic powder.
1 pinch salt.

Preparation Instructions:

  • Mix all of the ingredients throughly to produce delicious spinach and basil butter.



Spinach Artichoke Dip


14 ounces artichoke heart.
1 clove garlic.
2 cups freshly chopped spinach.
cup parmesan cheese.
cup mayonnaise.
grated white cheese.
salt and pepper, to taste.

Preparation Instructions:

  • Mix everything except the grated cheese together.
  • Place the mixture in an oven-proof dish; then top with the cheese.
  • Bake at 350F (175C) for 10 minutes or until spinach is tender and the cheese nicely melted.
  • Serve with tortilla chips.



Spinach Dip


10 ounces frozen chopped spinach, thawed.
1 cup yogurt cheese.
cup green onions, chopped.
cup parsley, chopped.
3 Tablespoons freshly squeezed lemon juice.
1 teaspoon salt.
1 pinch dried dill.

Preparation Instructions:

  • Drain the spinach until it is almost dry.
  • Combine with all other ingredients and mix thoroughly.
  • Cover and leave in refrigerator for at least 36 hours before serving.



Spinach Lasagna


2 egg whites.
26 oz prepared spaghetti sauce.
24 oz ricotta cheese.
10 oz lasagna noodles, cooked.
10 oz frozen spinach, thawed and chopped, then squeezed dry.
2 cups mozzarella cheese, grated, reserve cup.
cup Parmesan cheese, grated and divided (reserve 2 Tablespoons)
teaspoon salt.
teaspoon black pepper.
olive oil.

Preparation Instructions:

  • Preheat your oven to 350F (175C).
  • Prepare a 9-inch by 13-inch oven proof baking dish for lasagna.
  • Prepare lasagna noodles and directed on the package, then rinse and drain.
  • Drizzle a bit of olive oil over the noodles to prevent them from sticking together.
  • Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl.
  • Pour cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula.
  • Cover the sauce with a single layer of lasagna noodles.
  • Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese.
  • Finish this layer with half of the remaining spaghetti sauce.
  • Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese.
  • Top with the final layer of noodles and remaining spaghetti sauce.
  • Sprinkle the reserved Parmesan cheese over the top and bake for thirty minutes.
  • Remove from oven and allow to set for 10-12 minutes, then slice and serve.



Spinach Mousse


6 pounds fresh spinach.
4 ounces heavy cream.
6 egg whites.
teaspoon nutmeg.
teaspoon salt.
teaspoon pepper.

Preparation Instructions:

  • Blanch the spinach for about 30 seconds, then drain thoroughly.
  • Put into a blender or food processor with the egg whites, nutmeg, salt and pepper.
  • Blend for about a minute.
  • Drizzle in cream and blend again.
  • Chill until ready to serve.



Spinach Quiche


1 deep nine-inch pastry shell.
1 package frozen spinach, chopped (6 ounces).
2 medium eggs.
stick butter.
1 cup milk.
1 cup Swiss cheese, grated.
cup onions, chopped.
cup celery, chopped.
cup cottage cheese.
1 teaspoon salt.
teaspoon pepper.
teaspoon nutmeg.

Preparation Instructions:

  • Cook spinach in salted water as directed on its packaging; then drain.
  • Saute the onion and celery in butter until the onion is soft.
  • Spread cottage cheese over the bottom of the pastry shell.
  • Mix the spinach with the onion/celery mixture and spread over top of the cottage cheese.
  • Sprinkle Swiss cheese over top.
  • Combine the eggs, milk, salt, pepper and nutmeg, and pour over all.
  • Bake at 350F (175C) 45 minutes.



Turkey and Spinach Wraps


1 package cream cheese (8 ounces).
8 flour tortillas.
5 ounces spinach leaves trimmed.
1 pound deli turkey, thickly-sliced.
1 jar salsa.

Preparation Instructions:

  • Spread the cream cheese on the tortillas.
  • Put some spinach and then turkey on each tortilla.
  • Drizzle some salsa over the top.
  • Fold in one end and roll up the tortilla to form a wrap.



Low Fat Spinach Dip

This low fat spinach dip makes a terrific appetizer. Serve with a platter of fresh vegetables or with some baked chips or breadsticks. Use frozen chopped spinach if you prefer. You can spice it up a little by adding a dash of hot sauce.



10 ounces fresh baby spinach, steamed until wilted

1 cup fat-free plain yogurt, drained of excess water

4 ounces fat-free cream cheese, softened

1/4 cup grated Parmesan cheese

1/4 cup scallions, finely chopped

1 clove garlic, minced

1 Tablespoon fresh lemon juice

Preparation Instructions:

  • Place wilted spinach in a colander and squeeze out excess water.
  • Chop finely and place in a medium bowl.
  • Stir yogurt and cream cheese together until smooth. Add to spinach.
  • Stir in remaining ingredients and blend thoroughly.
  • Refrigerate until ready to serve.


Makes about 2 cups.


Per serving (1/4 cup): Calories 55, Calories from Fat 11, Total Fat 1.3g (sat 0.7g), Cholesterol 3mg, Sodium 186mg, Carbohydrate 4.7g, Fiber 1.1g, Protein 6.2g