If you have a package of frozen spinach that’s been sitting in your freezer for a while, you may be wondering what to do with it. Luckily, there are plenty of delicious recipes that feature spinach as the main ingredient. From smoothies to omelettes, spinach is versatile and packed with nutrients, making it a perfect addition to any meal. So, thaw out that spinach and get cooking!
One of the best things about using frozen spinach in your smoothies is that you don’t have to worry about it wilting in your fridge. Plus, frozen spinach is a convenient way to add greens to your diet without having to deal with the hassle of washing and chopping fresh spinach. If you’re new to adding spinach to smoothies, try this recipe: Blend 1 cup of chopped frozen mango, 1/2 a cup of frozen spinach, 1 teaspoon of grated fresh ginger, 1 tablespoon of fresh mint, and 1 cup of coconut milk until smooth. This delicious smoothie is perfect for breakfast or as a refreshing post-workout snack.
This creamy, comforting risotto gets a healthy boost from the addition of spinach. Simply follow your favorite risotto recipe, stirring in 1 cup of drained, chopped frozen spinach when the dish is almost finished. The spinach will add a pop of color and flavor to the dish, as well as a healthy dose of vitamins and minerals.
This traditional Irish dish is typically made with cabbage or kale, but it’s just as delicious with spinach. Start by peeling 2-3 large russet potatoes and cutting them into 1-inch cubes. Add them to a saucepan, cover with water, add a bit of salt, and simmer over medium heat until they’re fork-tender. While the potatoes are cooking, drain a package of frozen spinach (about 2 cups) and chop it finely. Sauté the spinach in 2 tablespoons of butter over medium heat for a minute or two, then add 1/3 to 1/2 a cup of milk and continue simmering until the milk bubbles. Remove from heat and set aside. Drain the cooked potatoes, mash them thoroughly, then add the spinach mixture and combine well. Season with salt and pepper to taste and serve warm. Leftovers can be made into patties and fried for breakfast the next morning.
Vegetarian Crock Pot Lasagna
This easy-to-make lasagna is perfect for busy weeknights. Start by draining a package of frozen spinach and mixing it with a container of ricotta cheese. Season with salt and pepper to taste. Spoon enough pasta sauce into the bottom of your crock pot to cover it well, then add a double-layer of dry lasagna noodles, breaking them as needed to make them fit. Spread a layer of the spinach/ricotta mixture over the noodles, followed by a layer of sliced mushrooms, eggplant, or zucchini. Top with more sauce and another layer of noodles, followed by more spinach/ricotta, and finally, a layer of noodles. Top with a thick layer of sauce, grated mozzarella cheese, and cracked pepper. Cook on low for 5-6 hours and enjoy!
Artichoke and Spinach Dip
This classic party dip is always a crowd-pleaser. Preheat your oven to 350F. Drain 1 can of artichoke hearts and either pulse in a food processor until finely chopped or mince by hand. Transfer to a bowl and add 1 package of thawed, drained, and chopped frozen spinach, 1/2 a cup of sour cream or plain Greek yogurt, 2 tablespoons heavy cream, 1 cup of shredded mozzarella cheese, and half a cup of grated parmesan cheese. If you like garlic, add 1/2 a teaspoon of minced raw garlic. Season with salt and pepper to taste and pour the mixture into a greased baking dish. Bake for 20-25 minutes until bubbly and golden brown. Serve with tortilla chips or pita wedges.
This Greek snack sounds complicated, but it’s surprisingly easy to make. Cut phyllo pastry lengthwise into 2 or 3 long strips per sheet, then brush each strip with olive oil. Drain a container of frozen spinach, chop it finely, and mix it with a tablespoon of minced onions and about half a cup of crumbled feta cheese. Season with salt and pepper to taste. Place a heaping tablespoon of the spinach mixture in one corner of a phyllo sheet, then fold the bottom over to create a triangle. Keep folding back and forth in triangle formations until you have a multi-layered triangular pocket of pastry with the spinach mix in the center. Repeat until you have used up all the filling and pastry.
Stuffed Mushroom Caps
These appetizers are perfect for a potluck or party. Preheat your oven to 350F. Remove the stems from a dozen or so button mushrooms and wipe the tops clean. Place them on a lightly greased baking sheet. Drain a package of frozen spinach and mince it finely. Mix with 1 cup of breadcrumbs, 1/4 cup of grated Fontina cheese, a pinch of thyme, and salt/pepper to taste. Beat an egg and add it to the bowl, then stir all ingredients until well mixed. Fill each mushroom cap with this mixture, then bake for about 25 minutes until the mushrooms are tender and the filling is heated through. Serve warm with cracked pepper on top.
This breakfast dish is a classic for good reason. Thaw a few tablespoons of frozen spinach, drain them well, and chop very finely. Mix with 2-3 tablespoons of your favorite cheese, such as feta, chèvre, grated cheddar or gouda, or even brie. Season with salt and pepper to taste. For a single serving, crack 2 eggs into a bowl and beat well with a bit of salt and pepper. Heat a small dab of butter in a non-stick pan over medium heat, then pour in the eggs and let them cook for a couple of minutes, pushing slightly on the edges with your spatula. When the edges of your omelette are firm and a light golden color, sprinkle the spinach/cheese mixture over one side of the omelette. Use a spatula to gently fold the other side over the filling, then slide the omelette onto a plate and serve hot.
In conclusion, frozen spinach is a versatile ingredient that can be used in a variety of dishes, from smoothies to casseroles. It’s packed with nutrients, easy to prepare, and adds a healthy boost to any meal. So, the next time you’re staring at that package of spinach in your freezer, try out one of these recipes and see just how delicious it can be.