Are you looking for a way to get your daily dose of greens without sacrificing flavor? Look no further than these 20 delicious and innovative spinach recipes. From classic comfort foods like lasagna and stuffed shells, to savory mains like chicken breast and pork tenderloin, there’s something on this list for everyone.
Spinach is an incredibly versatile ingredient that can add a boost of nutrition and flavor to any dish. Whether you’re a vegetarian or just looking for ways to incorporate more plants into your meals, these recipes are sure to inspire. In the following pages, we’ll explore everything from creamy pasta bakes to savory meatloaf and even some international twists on classic dishes.
So go ahead, get cooking, and discover the endless possibilities of spinach in the kitchen!
Creamy Spinach and Mushroom Lasagna
Creamy Spinach and Mushroom Lasagna Recipe
Transform your taste buds with this rich and satisfying lasagna recipe, packed with sautéed mushrooms and wilted spinach.
Ingredients:
– 8-10 lasagna noodles
– 2 cups fresh spinach leaves
– 1 cup sliced mushrooms (button or cremini work well)
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes. Add garlic and cook for an additional minute.
4. Wilt the spinach by adding it to the skillet with the mushrooms. Cook until leaves are reduced in size.
5. In a separate bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
6. Assemble lasagna by spreading a layer of the mushroom-spinach mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by half of the ricotta mixture. Repeat layers, ending with the remaining ricotta mixture and a sprinkle of Parmesan cheese.
7. Bake for 35-40 minutes or until golden brown.
Enjoy your creamy spinach and mushroom lasagna!
Garlic Butter Spinach Stuffed Chicken Breast
Elevate your dinner game with this flavorful and moist chicken breast recipe, packed with the savory goodness of garlic butter, fresh spinach, and creamy cheese.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together softened butter, minced garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision to create a pocket. Stuff each breast with spinach leaves and shredded cheese.
4. Spread the garlic butter mixture evenly over the chicken breasts, making sure to fill the cavity.
5. Place stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Spinach and Feta Stuffed Portobello Mushrooms
Elevate your dinner game with this savory and flavorful recipe that combines the earthiness of portobello mushrooms with the creaminess of feta cheese and the nutritional punch of spinach.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
3. Add the chopped spinach and cook until wilted, about 2 minutes.
4. Stuff each mushroom cap with the spinach mixture, followed by crumbled feta cheese.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Cheesy Spinach and Artichoke Pasta Bake
A comforting, indulgent pasta bake filled with spinach, artichoke hearts, and a rich three-cheese blend.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 2 cups fresh spinach leaves
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated mozzarella cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente; drain.
3. In a large skillet, wilt spinach with 1 tablespoon water over medium heat.
4. Combine cooked pasta, wilted spinach, and chopped artichoke hearts in a mixing bowl.
5. In a separate bowl, combine cheddar, Parmesan, and mozzarella cheese. Add heavy cream and stir until smooth.
6. Pour the cheesy mixture over the pasta mixture; mix well.
7. Transfer to a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spinach and Ricotta Stuffed Shells
A classic Italian-inspired dish that combines the flavors of spinach, ricotta cheese, and tender pasta shells.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper; mix well.
4. Stuff each cooked pasta shell with the spinach-ricotta mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Spinach and Goat Cheese Quiche
Elevate your brunch game with this creamy, savory quiche that combines the richness of goat cheese with the earthy flavor of spinach.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh spinach leaves
– 1/2 cup crumbled goat cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
4. Add crumbled goat cheese, grated Parmesan cheese, and spinach leaves to the egg mixture. Stir until well combined.
5. Pour the quiche filling into the pie crust.
6. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
Cooking Time: 35-40 minutes
Spinach and Sausage Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the savory flavors of sausage and spinach with the sweetness of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound sweet Italian sausage, casings removed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/2 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers, removing seeds and membranes.
3. Cook sausage in a skillet over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stir in spinach leaves; cook until wilted.
6. Stuff each bell pepper with the sausage mixture, filling to the top.
7. Place peppers on a baking sheet lined with parchment paper.
8. Drizzle with olive oil and season with salt and pepper.
9. Bake for 30-40 minutes or until bell peppers are tender.
Cooking Time: 30-40 minutes
Spinach and Shrimp Alfredo Pasta
A rich and creamy pasta dish packed with succulent shrimp and fresh spinach, perfect for a quick weeknight dinner.
Ingredients:
– 8 oz fettuccine pasta
– 1 lb large shrimp, peeled and deveined
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/2 cup (1 stick) unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Add spinach leaves and cook until wilted.
6. Combine cooked pasta, shrimp mixture, and salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spinach and Sun-Dried Tomato Risotto
This creamy risotto dish combines the sweetness of sun-dried tomatoes with the earthiness of fresh spinach, perfect for a cozy evening meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Stir in the sun-dried tomatoes, spinach leaves, and Parmesan cheese.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 25-30 minutes
Spinach and Bacon Stuffed Pork Tenderloin
Elevate your dinner game with this flavorful and tender pork tenderloin, stuffed with a savory mixture of spinach, bacon, and cheese.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 6 slices of cooked bacon, crumbled
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup shredded cheddar cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine crumbled bacon, chopped spinach, shredded cheese, and minced garlic.
3. Season the pork tenderloin with salt and pepper.
4. Make a horizontal incision in the tenderloin, being careful not to cut all the way through.
5. Stuff the pork tenderloin with the spinach-bacon mixture.
6. Drizzle olive oil over the stuffed tenderloin.
7. Place the tenderloin on a baking sheet lined with parchment paper and roast for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Spinach and Chickpea Curry
Savor the flavors of India with this simple and nutritious Spinach and Chickpea Curry recipe, perfect for a quick weeknight dinner or lunch prep.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can coconut milk (14 oz)
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the curry powder, cumin, and turmeric. Cook for 1 minute.
5. Add the chickpeas and coconut milk. Bring to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
7. Stir in the fresh spinach leaves and season with salt and pepper to taste.
8. Serve hot over rice, naan, or with some crusty bread.
Cooking Time: 20-25 minutes
Spinach and Cheddar Stuffed Meatloaf
A twist on the classic meatloaf recipe, this Spinach and Cheddar Stuffed Meatloaf is a hearty and flavorful dish that’s perfect for a weeknight dinner or special occasion. The addition of wilted spinach and melted cheddar cheese adds moisture and richness to the juicy meat.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 1/4 cup grated cheddar cheese
– 2 cloves garlic, minced
– 1 cup wilted spinach (cooled)
– 1 egg
– Salt and pepper to taste
– Optional: 1/4 cup ketchup or BBQ sauce for glazing
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine ground beef, breadcrumbs, parsley, cheese, garlic, spinach, and egg. Mix until just combined.
3. Shape into a loaf and place on a baking sheet lined with parchment paper.
4. Bake for 45-50 minutes or until cooked through.
5. If desired, brush with ketchup or BBQ sauce during the last 10 minutes of cooking.
Cooking Time: 45-50 minutes
Spinach and Potato Gratin
Spinach and Potato Gratin Recipe
A delicious and creamy side dish that combines the natural sweetness of potatoes with the earthy flavor of spinach.
Ingredients:
– 2 large potatoes, thinly sliced
– 1 bunch fresh spinach, chopped
– 2 tablespoons unsalted butter
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped spinach with 1 tablespoon of butter until wilted.
3. In a separate pot, boil the sliced potatoes until slightly tender. Drain and set aside.
4. In a greased 9×13-inch baking dish, create a layer of potatoes, followed by a layer of spinach mixture, and repeat this process until all ingredients are used.
5. Top with grated cheddar cheese and dot with remaining butter.
6. Pour heavy cream over the top and season with salt and pepper to taste.
7. Bake for 30-40 minutes or until the top is golden brown and the potatoes are tender.
Cooking Time: 30-40 minutes
Spinach and Parmesan Crusted Salmon
A flavorful and elegant dish that combines the richness of salmon with the savory taste of spinach and parmesan cheese.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup grated parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together spinach, parmesan cheese, and garlic.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Divide the spinach mixture evenly among the salmon fillets, pressing it gently onto the fish.
5. Drizzle olive oil over the salmon and season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the salmon is cooked through.
Cooking Time: 12-15 minutes
Spinach and Caramelized Onion Tart
A savory tart that combines the sweetness of caramelized onions with the earthiness of spinach, perfect for a delightful brunch or dinner.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 bunch fresh spinach, chopped
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a large skillet, caramelize onions over medium-low heat for 20-25 minutes, stirring occasionally. Add garlic and cook for an additional minute.
3. Arrange the spinach in a single layer on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Spoon the caramelized onions over the spinach, then sprinkle with cheddar cheese (if using).
5. Fold the other half of the pastry over the filling to form a triangle or square shape. Press edges to seal.
6. Brush the pastry with a little water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 40-50 minutes
Spinach and Lentil Shepherd’s Pie
A twist on the classic shepherd’s pie, this recipe combines the nutty flavor of lentils with the earthy taste of spinach for a nutritious and delicious main course.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups mashed potatoes
– Optional: grated cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add spinach to the skillet; cook until wilted. Stir in thyme, salt, and pepper.
5. Combine cooked lentils with spinach mixture.
6. Transfer mixture to a 9×13 inch baking dish.
7. Top with mashed potatoes.
8. Bake for 25-30 minutes or until potatoes are golden brown.
9. Optional: Sprinkle grated cheese on top of potatoes before baking.
Cooking Time: 45-50 minutes
Spinach and Mushroom Stuffed Acorn Squash
A flavorful fall recipe that combines the natural sweetness of acorn squash with the savory flavors of spinach, mushrooms, and cheese.
Ingredients:
– 1 medium acorn squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cups fresh spinach leaves, chopped
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Optional: 1/4 cup breadcrumbs for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out seeds.
3. In a large skillet, heat olive oil over medium-high. Add onion and mushrooms; cook until tender, about 5 minutes.
4. Add chopped spinach to the skillet; cook until wilted, about 1 minute.
5. Stuff each squash half with the mushroom-spinach mixture and top with grated cheese.
6. Place squash on a baking sheet, cover with aluminum foil, and bake for 30 minutes.
7. Remove foil and continue baking for an additional 15-20 minutes, or until squash is tender and filling is golden brown.
Cooking Time: Approximately 45-50 minutes.
Spinach and Pesto Stuffed Ravioli
Elevate your pasta game with this creamy and flavorful recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 package of fresh ravioli wrappers (about 20-24 sheets)
– 1 cup fresh spinach leaves
– 1/2 cup store-bought pesto
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten (for egg wash)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine spinach leaves, pesto, and Parmesan cheese.
3. Place a ravioli wrapper on a flat surface. Place about 1 tablespoon of the spinach-pesto mixture in the center of the wrapper.
4. Brush the edges of the wrapper with beaten egg for sealing purposes.
5. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point, and press gently to seal.
6. Repeat with the remaining wrappers and filling.
7. Cook ravioli in boiling salted water for 3-4 minutes or until they float to the surface.
8. Serve with your favorite sauce and enjoy!
Cooking Time: 20-25 minutes
Spinach and Sweet Potato Enchiladas
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of spinach, wrapped in a crispy tortilla and smothered in a creamy enchilada sauce.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 package frozen chopped spinach, thawed and drained
– 8-10 corn tortillas
– 1 can (14.5 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Roast the sweet potatoes in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a large skillet, heat the enchilada sauce over medium heat.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning roasted sweet potatoes and spinach onto a tortilla, rolling up, and placing seam-side down in a baking dish.
6. Top with enchilada sauce and shredded cheese. Bake at 375°F for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Spinach and Chorizo Stuffed Zucchini Boats
Transform zucchinis into flavorful boats filled with a delicious spinach and chorizo mixture.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup fresh spinach leaves
– 2 cups cooked chorizo, crumbled
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine spinach, chorizo, breadcrumbs, Parmesan cheese, garlic, salt, and pepper.
4. Stuff each zucchini boat with the spinach mixture, dividing it evenly among the four boats.
5. Brush the tops of the zucchinis with olive oil and place them on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a world of flavor with these 20 delicious spinach recipes! From classic lasagna and stuffed chicken breast to quiche and risotto, there’s something for everyone. Discover how spinach can elevate your favorite dishes, from creamy pasta bakes and savory sausages to rich curries and hearty shepherd’s pies. Whether you’re a fan of Italian comfort food or looking for healthy twists on old favorites, these recipes will inspire you to get cooking with the humble yet mighty leafy green. Dive in and explore the many faces of spinach!
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