Best Spinach Recipes That Are Sure To Satisfy

Nikhil Goswami

Spinach is a soft and nutrient-rich leafy green, and it’s one of the many ingredients that most cooks love to keep nearby. Thanks to its versatility, you can use this ingredient to prepare a variety of dishes, including soups, appetizers, side dishes, and main courses.

From simple garlic sauté to a spicy shakshuka, there are practically no wrong ways to use this vegetable. In addition, spinach is one of the culinary world’s greatest green chameleons, as evidenced by the enormous range of healthy recipes available.

Even while salads may be where it is mostly used, there are a plethora of other ways to put your spinach to good use. Therefore, we’ve come up with our list of the nine best healthy recipes you can try out today. So, go through the recipes on our list. We guarantee that some of them will end up being your favorite vegetable recipes.

Breakfast And Lunch

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The first dish on our list is the spinach ricotta brunch bake. We love this spinach recipe because it is easy to put together and requires minimal cleanup after cooking. Additionally, this brunch is super versatile, meaning you can add pretty much any ingredient hanging in your fridge. 

You can also eat your spinach ricotta brunch bake for lunch and dinner. What ingredient do you need to make this dish, and how do you get it done? Let’s have a look:


  • Puff Pastry (frozen store-bought)
  • Large eggs
  • Ricotta cheese
  • Hot sauce
  • Fresh spinach leaves
  • Bacon
  • Cheddar cheese
  • Red bell pepper


  • The first step is to prepare your baking pan and oven. Use cooking spray to spray your baking pan, and then preheat your oven to 400F.
  • The next step is to prepare your puff pastry. Lay down the thawed puff pastry sheets and carefully unfold them. Also, you need to roll out two sheets for this dish; an 11″ square and a 12″ square sheet. Line the 12″ sheet at the bottom of your baking pan.
  • Now it’s time to make the filling. Crack your eggs into a large bowl and beat them lightly. Set 1 tbsp aside. Add the remaining eggs to your fresh spinach, ricotta, and hot sauce, and then mix. Also, place half of the ricotta mixture, half of the bacon, half of the cheese, and half of the peppers on the puff pastry in the pan. Repeat this step with your remaining ingredients.
  • Baking Time. Secure the filling by using the remaining puff pastry sheet to cover everything. Check the edges and ensure you fold them properly. Now grab your reserved tbsp of egg and use it to brush the pastry before placing it in the oven. Bake until the pastry is golden brown, and this should take about an hour.
  • Dig in! Once your pastry is ready, take it out of the oven and allow it to cool in the pan for 10-15 minutes. Use a butter knife to run around the pastry to loosen its edges. Cut into slices, and serve immediately!


  • You can use cream cheese as a substitute for ricotta cheese. However, note that cream cheese produces a stronger flavor and is a bit denser than ricotta.
  • Use frozen spinach instead of fresh spinach if you’d prefer, but be sure to squeeze out all the excess water first.
  • We highly recommend thawing your puff pastry sheets and using them straight out of the fridge. The secret to getting your pastry to puff up nicely is to keep them cold.
  • You can use a variety of fillings for your spinach ricotta bake, including chopped ham, broccoli, onion, parmesan, and pecorino. 

Sauteed Spinach Recipe

This easy sautéed spinach recipe is an excellent choice.. This dish is dairy free, vegan, gluten-free, and only takes five-ten minutes to prepare. However, ensure you don’t overcook this dish when preparing it.

Most people who prepare this dish tend to overcook it until it becomes limp and lifeless. Avoid making that mistake as well. As a tip, remove it from heat when it’s about to wilt. Additionally, note you’ll need some fresh lemon juice, garlic, and salt to prepare this dish.

Your sautéed spinach will come out so flavorful if everything is done right. Plus, you may find yourself sneaking more sautéed spinach onto your plate. Here are the ingredients you need and the steps to preparing sauteed spinach.


  • Spinach leaves (ten ounces of baby spinach or three bunches of spinach)
  • Olive oil (2 tbsp)
  • Three large garlic cloves 
  • Fresh lemon juice (1 ½ tbsp)
  • Salt (2 pinches and ¼ tsp)


  • If you’re using a spinach bunch, ensure you chop off the stem and then chop the leaves roughly. The next step is to peel and smash your garlic cloves.
  • Place olive oil in a large skillet and heat over medium-high heat. Next, add the entire garlic gloves for one to two minutes, stirring occasionally.
  • Carefully stir in the spinach leaves, cover the skillet immediately, and cook for one minute. Your oil may spit momentarily if your spinach still has any water. Also, the mound of leaves will first appear to have a large volume, but it will quickly shrink to a very small size.
  • After one minute, quickly remove the lid and stir quickly to integrate the raw spinach with the cooked. Cover and then cook for another one minute.
  • Remove the lid, stir, and cook the spinach for a further 30 seconds or until it is completely wilted but still bright green. Quickly stir in your lemon juice and kosher salt, and then turn off the heat. 
  • Taste and season with more salt, if necessary. Turn your spinach in a bowl right away to prevent it from becoming brown. Serve warm. 


  • Adding a hint of lemon juice helps to brighten the flavor. Ensure you use only real lemon juice. 
  • Use only tiny amounts of salt at once because spinach is very susceptible to it. Salt it just enough to bring out the flavor but not to the point where it tastes salty. 
  • Both spinach in bunches and baby spinach leaves works great for this dish.


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  • Spinach Artichoke Pizza

Don’t know what to do with your extra spinach artichoke dip, why not put it on a pizza. If you don’t include the dough, this recipe is much easier to make than a spinach artichoke dip.

Moreover, all you need to make your spinach topping is spinach leaves and minced garlic. However, before we begin, note that you need two things to make this recipe a success; great flour and pizza stone & peel.

Using great flour helps ensure that you get a supple, fluffy, and beautiful dough. Additionally, using a pizza stone will make the crust soft on the inside and crispy on the outside.

Lastly, you need a pizza peel to transfer the pizza dough directly to the hot stone. If you don’t have a pizza peel, don’t worry. The back of your baking sheet will work just fine. This recipe requires one hour of prep time and seven minutes of cook time. Let’s get started.


  • Spinach (3 cups)
  • Chopped artichokes (½ cup)
  • Salt (1 pinch)
  • Parmesan cheese or Pecorino Romano (2 tbsp)
  • Mozzarella (¾ cup)
  • One garlic clove
  • Olive oil (1 tbsp), plus more for brushing
  • Cornmeal or semolina flour, for dusting the pizza peel
  • One ball of pizza dough


  • Preheat your pizza stone in the oven to 500°F while you prepare the pizza dough. Alternatively, you can use a pizza oven instead of a pizza stone.
  • The next step is to prepare the toppings. Mince garlic into a serving bowl and set aside. Heat olive oil in a small skillet, add the minced garlic and then saute for 30-40 seconds. Add the spinach and cook until wilted. Also, add the chopped artichokes and turn off the heat after one minute.
  • Now it’s time to prepare the dough. Once your oven Is ready, prepare the pizza peel by dusting it with semolina flour or cornmeal. If you don’t have a pizza peel, grab the back of a rimmed baking sheet or a rimless baking sheet. However, note that a pizza peel is more suitable for this job. Stretch the dough into a circle and then carefully transfer it onto the pizza peel.
  • Brush up the dough. Apply a thin layer of olive oil and then brush the dough. Evenly spread the dough on the mozzarella cheese and then top it with the spinach and artichoke mixture. Next, place the Parmesan cheese on top and season with a few pinches of salt.
  • It’s baking time! Grab the pizza peel, use it to transfer the pizza onto the preheated pizza stone, and then bake for five to seven minutes. Bake the pizza until the crust and cheese are nicely browned. Slice the pizza into pieces and serve right away.


  • Greek Spanakopita Recipe

Another versatile dish on our list is this Spanakopita recipe. You can serve this savory spinach pie as an appetizer, side dish, or main entree. This traditional Greek pastry is made of layers of phyllo dough filled with a blend of nutmeg, garlic, feta cheese, spinach, lemon, and fresh dill.That said, spinach is the best addition for fitness freaks since it fully packed with high fiber and keeps the calories in control.  Follow the steps below to make this Spanakopita recipe:


  • Frozen spinach
  • Feta cheese
  • Scallions (also known as green onions)
  • Plain Greek yogurt
  • Fresh dill
  • Fresh garlic
  • Large eggs
  • Frozen phyllo dough
  • Unsalted butter
  • Lemon (you need both the lemon zest and juice)
  • Ground nutmeg
  • Salt and ground black pepper (spices and seasonings)


  • Properly drain the spinach and place it in a large bowl. Add the eggs, nutmeg, dill, feta, yogurt, garlic, salt, ground pepper, scallions, lemon zest, and lemon juice. Mix the ingredients.
  • Rearrange the oven rack to the lower-middle position. Preheat it. Line a rimmed baking sheet with parchment paper. Brush it lightly with melted butter. Ensure you pay attention to your phyllo dough while working with the phyllo sheets. Cover the dough with a damp kitchen towel to prevent it from drying out. 
  • To make layer one, you need ten phyllo sheets to make the first layer. Neatly arrange one phyllo sheet on the buttered parchment, and then brush thoroughly with melted butter. Repeat this step with the remaining nine phyllo sheets. You should have ten brushed phyllo sheets once you are done.
  • Don’t bother about preparing phyllo sheets for layer two because we’ll be using our spinach mixture. Evenly spread the spinach mixture over the phyllo. Make sure to leave a border of about ¼ -an inch border on all sides.
  • Making layer three. We need eight phyllo sheets for this part. Put a piece of phyllo over the spinach mixture, brush it with butter, and then top it with about 2 tbsp of Parmesan. Repeat this step with five more phyllo sheets. Brush with butter and sprinkle with Parmesan. Lay the remaining two sheets and brush them.
  • Score top. Use your palms to work from the center outward, and then gently press the layers. Cut the spanakopita into 24 equal pieces by scoring through the top three layers of phyllo with a sharp knife.
  • Bake until the phyllo is crisp and golden. This should take about 20-25 minutes. Remove the phyllo from the oven and allow it to cool. Cut the phyllo into squares and serve.


  • You can prepare the spanakopita up to 12 hours ahead of time. Simply wrap the spanakopita and refrigerate it until ready to bake. However, note that the spinach mixture will be chilly when it comes out of the fridge. Therefore, you may need to extend the baking time by a few minutes.
  • Frozen spinach is more suitable for this recipe. Therefore, ensure you properly thaw out and drain out any excess water.
  • Use a quality block of feta for this recipe. Ensure you avoid crumbles.
  • Lastly, we recommend using frozen phyllo dough for this recipe. Ensure your dough is completely thawed out before use. Also, note that this recipe requires about 18 sheets, and that is about 1/2 pound of phyllo.
  • Ensure you buy and defrost extra sheets. If you mess up or use all of your sheets, those extra ones will come in handy.

Soups, Salads, And Sides

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  • Classic Fresh Spinach Salad

This classic spinach salad is one of those healthy recipes you can use to impress. It only takes about 20 minutes to make this recipe, and they may come out crunchy or soft.

Another thing we love about this classic spinach salad is that there are so many ways to pair it. You can pair it with salmon, shrimp, lasagna, pasta, pizza, and different kinds of soup. 


  • Whole pecans (½ cup)
  • Soy sauce or tamari (1 tbsp)
  • Sugar or maple syrup (1 ½ tbsp)
  • One shallot
  • Kosher salt (2 pinches)
  • Smoked paprika (1 tsp)
  • Two hard-boiled eggs
  • Feta cheese crumbles, optional (½ cup)
  • Baby spinach leaves (6 cups)
  • One recipe, “Best Balsamic Vinaigrette.”


  • Prepare the eggs. The first step is to prepare the hard-boiled eggs and then chop them into bite-sized pieces. 
  • The smoky pecans come next. Place a non-stick skillet over medium heat, and then add the pecans, smoked paprika, soy sauce, and maple syrup to it. Reduce the heat to low when the ingredients start to bubble and then simmer for seven to eight minutes, stirring occasionally. 

At the last minute, stir continuously after the liquid has mostly evaporated and the nuts have begun to clump together. Then, quickly turn off the heat and spread the pecans out on a piece of parchment paper in a single layer. Season with two pinches of salt and allow to cool for eight to ten minutes

  • Preparing to serve. Next, make your balsamic vinaigrette dressing, and then quickly move on to prep the fresh ingredients. Thinly slice the shallot, and then place the spinach in bowls or plates. Lastly, top the spinach with the sliced shallot, feta, and hard-boiled eggs. 


  • Creamed Spinach Recipe With Baked Eggs

If you have some spinach and eggs lying around in your refrigerator, why not put them to good use? This dish pairs well with toasted bread or rice, allowing you to savor the creamy spinach.

Plus, this dish is easy to make and will only take about 30 minutes of your time and can be taken as your pre-workout meal. Follow the steps below to make a tasty creamed spinach recipe with items in your pantry.


  • Butter (2 tbsp)
  • Four large eggs 
  • Freshly cracked pepper
  • Two minced cloves of garlic
  • Salt (1/4)
  • Whole milk (1.5 cups)
  • Freshly grated Parmesan (1/4 cup)
  • Ground nutmeg (1/8 tsp)
  • All-purpose flour (2 tbsp)
  • Crumbled feta (2 oz)
  • Frozen chopped spinach (3/4 lb)


  • Begin by preheating your oven to 400ºF. Set your stove to medium heat, place your garlic and butter in a skillet, and then sauté for one to two minutes. Whisk the flour into the mixture and cook further for two minutes, stirring occasionally. As the mixture cooks, the butter and flour will form a foamy and bubbling paste.
  • Next, whisk the milk into the flour and butter mixture. Mix until there are no lumps. Stir in the nutmeg, salt, and about ten cranks of freshly cracked pepper.
  • Allow the milk to simmer until it thickens to a consistency similar to gravy. Add the grated Parmesan to the mixture and whisk until it has melted. Next, add the spinach to the mixture. There is no need to thaw this ingredient. Simply keep stirring when you add it and simmer until it is well-cooked. This should take about five to six minutes.
  • Taste the creamed spinach and season it with more salt, if necessary.
  • Next, grab a large spoon, use it to create four wells, and then crack the eggs into the holes. One egg goes into each well, and you don’t have to worry about the egg white being outside the wall. Sprinkle the crumbled feta over the entire skillet.
  • Place the spinach and egg in your preheated oven and then bake until the whites are mostly set. This should take nothing more than 15 minutes. Lastly, pour the creamed spinach and egg into a bowl, and then either serve as it is or dip some toast in it.

Main Courses

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  • Chicken & Sausage Pasta

Combining sausage, chicken, and spinach will give you the perfect family-friendly meal. Plus, you can serve this up with a variety of dishes, including Caprese salad, Italian green salad, and tossed green side salad.

Like spinach, sausage is also so versatile. You can cook it, bake it, and drill it. Also, this creamy spinach recipe is easy to make and won’t take you more than 30 minutes to complete. Another benefit of choosing this recipe is that you can microwave your chicken and sausage.

However, this may cause it to lose its moisture and taste. We recommend placing a tablespoon of butter in a skillet and simmering it at medium-high heat. However, ensure you add some whole milk and chicken stock to revive the flavors.


  • Baby Spinach (3 cups)
  • Olive oil (3 tbsp)
  • Salt (½ teaspoon)
  • Minced garlic (3 tsp)
  • Grated parmesan cheese, optional (3 tbsp)
  • Cooked and drained penne pasta (8 ounces)
  • Cracked black pepper (¼ teaspoon)
  • Heavy cream or half for a lighter option (½ cup)
  • Boneless skinless chicken breasts (2 medium)
  • Kielbasa sausage (1 pound)


  • First, ensure that your chicken breasts are thinly sliced into strips and your kielbasa sausage into rounds.
  • Get a large skillet (about 2-inch deep), drizzle olive oil, and add spinach, garlic, chicken, and sausage to the pan.
  • Set your stove to medium-high heat and sauté until the chicken is well cooked and the edges of the sausage begin to brown. This should take about six to eight minutes.
  • Add cream to the pan, stir until thickened, and then stir in the pasta.
  • Season with parmesan, pepper, and salt. Also, garnish with fresh herbs and cracked black pepper, if necessary.


  • Spinach Rice With Feta

Spinach rice with feta is another tasty and fun way to eat spinach. The main ingredients you need for this recipe are plain white rice, spinach, garlic, and feta cheese. The basic concept is to cook spinach, rice, and seasonings until the liquid is reduced. 

Also, this recipe only takes five minutes of prep time and 15 minutes of cook time. Let’s have a look at the ingredients and steps to making this recipe.


  • Long grain white rice (1 cup) 
  • Olive oil (1 tbsp)
  • Two minced garlic cloves
  • Garlic powder (½ tsp)
  • Onion powder (½ tsp)
  • Kosher salt (¾ tsp)
  • Baby spinach (5 ounces or 6 cups)
  • Juice of 1/2 lemon (2 tablespoons)
  • Feta cheese crumbles (¼ cup)
  • Chopped fresh dill, optional (2 tbsp)


  • Mince your garlic. Pour olive oil into a medium-sized saucepan and heat over medium heat. Add the garlic and sauté until fragrant, not brown. Pour in the spinach and cook until the leaves wilt. This should take about two minutes.
  • Next, boil two cups of water and then reduce the heat to a simmer. Add the white rice, onion powder, garlic powder, and salt. Make sure the temperature is at a simmer. Cover the pan and allow it to cook for 15 minutes. Uncover the pan from time to time to see if the heat is still at a simmer.
  • Check after 15 minutes and then turn off the heat if the water is completely cooked out. If not, cook for two minutes or longer. However, your ingredients ought to be ready by now. Turn off the heat and allow the pan to cool at room temperature for five minutes. Use a fork to uncover and fluff.
  • Stir in the chopped dill and lemon juice. Lastly, top the dish with feta crumbles and serve.
  • Massaman Sweet Potato Curry

The last recipe on our list is Massaman sweet potato curry. You can make this creamy curry recipe ahead of time and store it in the refrigerator for up to 3 days. Plus, it’ll only take you 25 minutes. Let’s get to work.


  • Peanut oil (1 tbsp)
  • Coconut milk (270ml can)
  • Baby spinach (60g)
  • One finely chopped brown onion
  • One sliced fresh red chili for serving
  • Chickpeas (400g)
  • Unsalted roasted peanuts (2 tbsp)
  • Sweet potato (800g)
  • Massaman curry paste (80g)
  • Massel Vegetable Liquid Stock, 250ml (1 cup) 
  • Four small warmed naan bread


  • Ensure that your roasted peanuts are coarsely chopped and that the chickpeas are well-rinsed and drained. Next, peel the sweet potato and cut it into 3-4cm pieces.
  • Pour peanut oil into a large frying pan and heat over medium heat. Add the onion, stir, and cook until soft. Add curry paste to the pan, and cook while occasionally stirring until aromatic. Set aside two tablespoons of coconut milk in a small bowl. Add the remaining coconut milk and the stock into the pan, and stir until thoroughly combined.
  • Next, pour in the chickpeas and sweet potato and the chickpeas. Cover the pan and bring to a simmer. Adjust the heat to medium-low and simmer until the sweet potato is tender. This should take about 15 minutes.
  • Pour in the spinach and stir until wilted. The next step is to divide curry among bowls and drizzle it with 2 tbsp of coconut milk. Finish by adding chili and peanuts, and then serve with naan bread.

Conclusion: Which Spinach Recipe Is Best For You?

So, you can see that there are a variety of ways you can put your spinach to good use. Spinach is one of the most versatile leafy greens used to prepare a variety of dishes. Additionally, this vegetable pairs well with a variety of foods and a delicious sauce to make extraordinary meals.

In this article, we’ve provided you with the nine best spinach recipes. You can start your day with some sautéed spinach or end it with some creamed spinach. Be sure to bookmark this page so you can easily access it later on when you need all of these lovely spinach recipes.


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