Ingredient Spotlight: Spinach

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It’s probably good for us to come down off our Nutella high from yesterday and concentrate on spinach recipes.

My favorite way to eat spinach is in salad.  I’ve been packing a lunch of salad with spinach, mandarin oranges, sometimes blueberries, dried cranberries, almonds, turkey and a simple berry vinaigrette dressing.  Mmmm…

Here are a few other recipes that use spinach:

I can’t wait to see your spinach recipes!  Link up any recipe on your blog that uses spinach.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.


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  1. Great ingredient! i don’t use it enough but I love it in this meatloaf! I’m the only one in the family who will eat it so I often have to sneak it in!

  2. oh i love love LOVE fresh spinach! way better than the frozen stuff for me. i don’t have a spinach recipe to share but i will check back later to see what everyone else has! 🙂 and i wanted to say thanks – i have been coming to your site forever for recipes (chicken & brocolli stuffed shells is a favorite so far) and i just love it here. such great, simple recipes and most of them are pretty budget friendly! any time a friend needs a recipe i always send them here 🙂 have a great day!

  3. I LOVE spinach — we’ve found a great deal on buying organic spinach in bulk and freezing it ourself if we don’t have a chance to use it all before it goes bad. We have 36 spinach recipes on our blog and counting! It’s a delicious veggie and we greatly enjoy it. Can’t wait to find more yummy recipes today.

    • didn’t know it was possible to freeze spinach. Frozen spinach (in bags, not blocks) is one of my best go-to ingredients. Thanks for pointing it out.

    • I didn’t know you could freeze fresh spinach. It makes sense, since you can buy it frozen. Do you do anything to it before freezing or just freeze in a zip top bag?

  4. This quiche is AWESOME!

    This is also a crowd pleaser hints: use a little less milk, and I couldn’t ever find cream of onion, I just used cream of celery and it turned out fine. Don’t forget the s & p.

  5. We love fresh spinach. Every tossed salad I make has it in it. I also throw a couple handfuls into the fresh fruit smoothies I make. Other than a slight change to the color, you cannot tell it is in there and it adds loads of nutrition. Not one of my four kids complains about it.

  6. I have to confess, I am not a big spinach fan. However, here are two great recipes that can be made ahead, frozen, and used either as appetizers or side dishes and will be eaten by most people who are not spinach fans. These are great to have in the freezer for unexpected company. Hot appetizers in about 20 minutes. Both of these recipes came from internet e-mail lists. (How quaint does that seem now?)

    SPINACH SQUARES – Contributed by Lynn
    It takes only a moment to make a mountain of these appetizers, which
    can be frozen.

    4 tablespoons butter
    3 eggs
    1 cup flour
    1 cup milk
    1 teaspoon salt
    1/4 teaspoon white pepper
    1 teaspoon baking powder
    1 lb. mild Cheddar cheese, grated
    2 10 oz. pkgs. frozen, chopped spinach,
    thawed and drained (squeeze well)
    1 tablespoon chopped onion

    Heat oven to 350°F. Place butter in a 9x13x2″ baking dish and melt in
    oven. Remove. In a large bowl, beat eggs well. Blend in flour,
    milk, salt, white pepper, and baking powder. Add cheese, spinach and
    onion and mix well. Spoon mixture into baking dish and level off.
    Bake at 350°F for 35 minutes. or until golden brown and set. Remove
    and cool 45 minutes. Cut into bite-sized squares, about 1″ each.

    Note: Squares freeze well. If frozen, reheat at 325°F for 12
    minutes. Yield: 60-90 squares

    Spinach Balls

    2 packages (10 ounces each) frozen chopped spinach
    1-2 large onions, finely chopped (optional)
    1 package (6 ounces) chicken-flavored Stove Top Stuffing
    1/2 to 1 Cup grated Parmesan cheese
    6 Eggs, lightly beaten
    3/4 cup melted butter
    Salt and pepper to taste

    Cook spinach according to package directions and drain in sieve,
    pressing out as much moisture as possible with back of spoon.

    In medium bowl, combine spinach, stuffing mix, Parmesan cheese,
    eggs, butter and salt and pepper to taste. Mix thoroughly and roll
    into balls about 1-1/2 inches in diameter. Place on cookie sheet
    and freeze. After balls are completely frozen, remove and store
    in plastic bag in freezer.

    To serve: replace frozen balls on cookie sheet and bake in a
    350° oven for 10 – 15 minutes (or 7-10 minutes at 350° for
    unfrozen balls) until lightly browned. Serve hot. Makes about 80.
    Arlene in Tucson, Arizona

    Note a similar recipe includes 1 T. garlic salt and 1/2 t. each thyme and black pepper.

    I am going to make the Spinach Squares and the Italian Sausage and Spinach Stuffed Shells from above.

  7. My recipe isn’t all that healthy but it is the only one I have that has spinach in it.

  8. I just love a good spinach salad! Our go-to salad has a base of baby spinach leaves, topped with a small can of mandarin oranges (drained!), craisins, and toasted sliced almonds. Dress it with some good old Ken’s Vidalia Onion dressing (low fat!) and it’s a great side with just about any dish.

    I’ve also found that chopped fresh spinach adds a great taste to many soups.Our favorite is this minestrone:


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