what's your personal favorite dish to make with spinach besides salad?

Question

please include measurements, I would like recipes using fresh, frozen, or canned. I love spinach!!!!!!

Answer 1

Spinach & Feta Quesadillas:
INGREDIENTS:
3 tablespoons olive oil, divided
2 1/2 teaspoons dried Italian seasoning, divided
1 1/2 teaspoons Morton® Coarse Kosher Salt
4 (10 inch) flour tortillas
4 tablespoons prepared basil garlic pesto, divided
1 (10 ounce) bag baby spinach, coarsely chopped
1 cup chopped green onions
1 (4 ounce) package feta cheese crumbles
1/4 cup shredded Monterey Jack cheese, divided

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DIRECTIONS:
In small bowl, combine 2 tablespoons olive oil with 2 teaspoons Italian seasoning and Morton® Kosher Salt. Brush mixture on one side of each tortilla. Place tortillas, oil-side-down in single layer, on lightly greased large baking pans. Evenly spread basil pesto on top of tortillas.
In small bowl, combine chopped spinach, onions, feta cheese and remaining 1/2 teaspoon Italian seasoning and tablespoon of olive oil. Toss to coat spinach with oil. Top two tortillas evenly with spinach/green onion mixture, and then sprinkle each with 2 tablespoons Monterey Jack. Cover with second tortilla; press down firmly.
Bake quesadillas at 375 degrees F. 10 to 15 minutes or until tortillas are light golden brown along edges and cheese melts. Cut into wedges; serve immediately.

Answer 2

Buy Frozen pizza dough and thaw. Cook two 10 ounce boxes of spinach and drain. Saute 1/2 large diced onion with 2 cloves minced garlic in 1/4 cup good olive oil, add spinach. Cook until tender season with salt and pepper. Place a 1 pound piece of pizza dough on a grease baking tray using your hand make a large circle. Fill 1/2 with spinach and top with 1/2 pound 1/4 diced mozzarella cheese ( its works better than shredded for this recipe, Dampen the outer edge of the dough with egg or water, roll the dough over so you now have a long tube like bread. Brush top with egg yolk, and top with sesame seeds. Bake in a 375 degree oven for about 30-40 minutes until golden brown of the side splits and oozes out the filling. This is a staple at all party's we have it is called spinach bread. We also make the same bread using sausage, sausage bread.

Answer 3

Spinach is awesome in that spinach dip. Just buy the Knorr vegetable soup mix (it's freeze-dried and comes in a box) in the soup section of the grocery store. You also need green onion, water chestnuts, mayo, sour cream and a box of frozed, chopped spinach (measurements are on the box) and mix together with soup mix. Has to soak up the juice for a couple of hours and serve with crackers or pumpernickel bread. Yummy!

Answer 4

Spinach pizza. It is the best pizza, and can be made in lots of different ways-here is one:

1 ready made crust(I prefer whole wheat)
1-2 cups fresh(washed and dried) spinach
1 fresh cut tomato, cut into thin slices or diced
1 small can of black olives, drained and sliced
1/2 cup to 1 cup of mushrooms
1 to 2 cups of mozzarella cheese
1/2 cup of pizza sauce
1 clove of garlic, minced
1/4 teas. Basil
1/4teas. oregano
1/4 teas. Garlic powder or garlic salt
Feta cheese, as much as you would like!

Preheat oven to at least 350 degrees.
Smear both the garlic and the sauce on top.
Add mushrooms, tomatoes.
Sprinkle with the garlic powder or garlic salt.
Add spinach and mozzarella cheese.
Sprinkle with black olives and then feta cheese.
Add basil and oregano to top.
Bake in 350 degree oven for 15 to 20 minutes.
Enjoy!!!

Answer 5

I like to toss a handful of baby spinach leaves on top of a hot veggie dish right at the end...no cooking. It will wither and be just right by the time you eat it. It's especially good on top of a veggie saute or stir fry. I also sometimes toss some in the bottom of the roasting pan when I take it out of the oven...while the roast is resting before serving. Then it just scoops out with the roasted veggies...spuds, carrots etc....when served.

Answer 6

Lasagna Chicken Florentine

11/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
cooking spray
6 no boil lasagna noodles
1 1/2 cups shredded cooked chicken breast
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon freshly ground black pepper, divided
3/4 cup preshredded reduced fat pizza blend cheese or cheddar cheese

Preheat oven to 450F. Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly about 3 minutes. Spread 1/2 cup sauce in bottom of an 8 inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450F for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.

Answer 7

Mediterranean Pizza. I make my pizza dough as usual but instead of a red sauce, I brush olive oil over the top, then add thinly sliced tomatoes, chopped fresh spinach, calamata olives (or some kind of black and/or green olives, NO pimentos), artichoke hearts, crumbles feta cheese, grated mozzarella and Parmesan and/or Asiago cheeses. My mother-in-law says it's the best pizza she has ever had.

Answer 8

quiche...or as my brothers insist on calling it...egg pie. great for breakfast or lunch with a salad on the side. for one pie shell, use three-four eggs (you can use two for thinner filling), about a cup of cream/half and half or milk, or any combination of those, mix these and the eggs together with some salt and pepper to taste. if you end up with two much, you can save it in the fridge for a few days to make scrambled eggs with, or another quiche. the good thing about quiche is, the fillings and amounts are really up to you. for a spinache quiche, i would use a cup of cooked, chopped, and drained spinach, or two cups of baby spinach leaves, raw. about a quarter or less of onin, diced small, two kinds of cheese, you pick your choice, diced or shredded...about 1/2 cup per pie. or more. how much do you like cheese? cooked cubed ham makes it more substantial for a meal, but you can make it without meat, or use chunks of chicken, or cooked, crumbled bacon, too, or turkey. mix the fillings, except for about a quarter of the cheese, and spread in bottom of pie shell, then pour the liquid over it to fill pie. sprinkle the rest of the cheese on top and bake at 375 degrees til eggs are set, and top is getting that golden brown look. tip to keep from having a soggy crust in any type of pie..before filling, put shells in oven (always make sure you stick your crust with fork holes all over for venting first), and leave in til shell just loses that raw look. enjoy!

Answer 9

An Omelet...

I make it with Spinach, Sharp Cheddar Cheese, and a little bacon....

Once the omelet is done, I wrap it in a spinach wrap with a bit of medium salsa on it.

I often have it for breakfast and dinner...

Answer 10

Chicken Gismonda

3 ounces bread crumbs
1-ounce grated Parmesan cheese
2 eggs
4 tablespoons salad oil
2 large whole boneless chicken breasts
3/4 cup flour
3 ounces clarified butter
6 ounces (1-inch diameter) mushrooms, sliced in 1/2
2 teaspoons lemon juice
Freshly ground salt, to taste
Freshly ground pepper, to taste
1/4 cup dry sherry
1/4 cup salted butter
1 pound trimmed leaf spinach, washed very well
1/2 teaspoon nutmeg

Combine bread crumbs and Parmesan; set aside. In small bowl, combine eggs and oil; beat well and set aside.

Cut diagonal slices through skin side of chicken breasts and pound lightly until meat is thin, careful not to tear skin. Flour chicken thoroughly and coat with egg/oil mixture, then with bread crumbs and cheese. Pat firmly and set aside on waxed paper.

Heat 1-ounce clarified butter in frying pan and add mushrooms, then add lemon juice, salt and pepper. Cook about 7 minutes, then drain off excess butter. Add sherry and shake to heat through.

In another saucepan, melt fresh, salted butter and add washed (but not dried) spinach, 1 layer at a time, seasoning each layer with salt, pepper and nutmeg. Cook on medium heat for about 6 minutes, then drain immediately and keep warm.

Meanwhile, heat remaining clarified butter in large pan and fry chicken breasts on medium heat, about 4 minutes each side, add mushroom sauce and shake to heat through.

To serve, place pile of spinach on plate, cover with chicken and sauce.