What foods can I cook that involve spinach?

Answer 1

BEST SPINACH AND ARTICHOKE DIP

1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste

Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.

Serve hot with chips or bread.

Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.

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SPINACH QUICHE

1 pkg (8 oz.) cream cheese, softened
4 eggs
1 cup pet evaporated milk
1/4 to 1/2 tsp. ground red pepper
1 pkg (10 oz.) frozen, chopped spinach, thawed and thoroughly drained
1/2 cup diced ham and/or chopped onion
1 prepared deep-dish pie crust, frozen

In a medium bowl, beat cream cheese with electric mixer until creamy. Beat in eggs, evaporated milk and red pepper.
Squeeze spinach between paper towels until almost dry. Stir spinach and ham or onion into egg mixture.

Pour into frozen pie crust. Sprinkle with salt and pepper to taste.

Bake in a preheated 350 degree F. oven on a preheated baking sheet for 55 to 65 minutes, or until a knife inserted in center comes out clean.

Makes 6 servings.

Variation: Top quiche with tomatoes for added color.

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SPINACH CRAB DIP

1 1/2 packages Knorr vegetable soup
1 1/16 cups (250 ml) light sour cream
7/8 cup (125 ml) light cream cheese
1/2 cup (125 ml) Miracle Whip
1/4 tsp garlic powder
2 tbsp liquid honey
1 tbsp lemon juice
3/4 pound (330 g) shredded real or imitation crab meat
1/2 cup chopped green onions
1 small can of water chestnuts
2 packages frozen chopped spinach
assorted crackers or bread

Mix first 7 ingredients together until smooth.
Add crab meat, chopped green onions, and chopped water chestnuts.

Cook frozen spinach with salt to taste. Drain well.

Mix all ingredients together.

Refrigerate 3 hours before serving with bread or crackers.

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SPINACH LASAGNA

16 oz ricotta or cottage cheese
16 oz bag shredded Mozzarella
1 jar tomato sauce (any kind)
1 package lasagna noodles
10 oz frozen chopped spinach
1 tsp. dry minced garlic
1 tsp. dry minced onion

Preheat Oven to 350.
Thaw spinach under warm water and strain thoroughly. In mixing bowl, combine ricotta or cottage cheese, half of the shredded Mozzarella, garlic, onion and spinach. Spread a small amount of sauce on the bottom of a 13 x 9 pan; put a layer of dry (Uncooked) lasagna noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce and rest of shredded cheese. Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes.

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BEEF, SPINACH AND CHEESE CASSATA

2 lbs. ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
8 oz. tomato sauce
6 oz. tomato paste
1/3 c. white wine
2 tsp. dried oregano
1 c. shredded Mozzarella cheese
1/4 tsp. ground pepper
1/4 c. dried bread crumbs
1/2 c. plus 2 tbsp. Parmesan cheese
1/3 c. butter, melted
10 oz. frozen chopped spinach, drained
2 eggs, beaten
1 c. Ricotta cheese
Box of phyllo pastry leaves

Brown ground beef with onion, green pepper and 1 garlic clove and drain. Sprinkle salt over beef. Add tomato sauce and paste, wine, oregano and pepper, stirring to combine; simmer 5 minutes. Stir in bread crumbs and 1/4 cup of Parmesan cheese. Set beef mixture aside. Brown remaining garlic clove in 1 tbsp. of butter. Add drained spinach; cover and simmer 5 minutes. Remove from heat. Add eggs, ricotta and mozzarella and 1/2 cup of Parmesan cheese; mix well. Line a 9 inch springform pan with 6 phyllo leaves, overlapping edges. Spoon in beef mixture, press lightly. Top with spinach mixture. Fold phyllo edges over top and brush with melted butter. Cut 4 (9 inch) circles from remaining phyllo leaves. Place one circle on top and brush with melted butter. Repeat for other 3. Cut through leaves to form 8 wedges (like a pie). Bake at 350 degrees for 30 minutes. sprinkle remaining Parmesan on top and bake until golden brown (approximately 10 minutes). Remove from oven and let stand for 20 minutes. Remove side of pan to serve wedges. Serves 8.
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BROCCOLI OR SPINACH CASSEROLE

2 (8 oz.) pkgs. frozen broccoli or spinach
4 Tbsps. butter
2 Tbsps. flour
1/2 cup evaporated milk
1/2 cup vegetable liquid
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt
1/2 tsp. salt
6 oz. roll jalapeno cheese
1 tsp. Worcestershire sauce
Bread crumbs

Cook broccoli or spinach according to directions. Drain and reserve liquid. Melt butter in saucepan over low heat, add flour stirring until blended and smooth, but not brown. Add onions and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick, always stirring. Add seasonings and cheese which has been cut into small pieces. Stir until it is melted. Combine with cooked broccoli or spinach. Place in casserole and top with buttered bread crumbs. Bake until set, about 45 minutes at 350 degrees. Can be kept in refrigerator overnight. Also freezes well.
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CHEESE AND SPINACH FETTUCCINE

1 (12 oz.) pkg. fettuccine noodles
1 (10 oz.) pkg. frozen chopped spinach
2 c. milk
1 tbsp. cornstarch
1 tbsp. butter
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/2 c. grated Parmesan cheese
2 oz. blue cheese, crumbled (1/2 c.)

In saucepot, prepare fettuccine as label directs, adding frozen spinach to pot during last 5 minutes of cooking; drain. Return fettuccine mixture to saucepot; keep warm.
Meanwhile, prepare sauce. In a 2 quart saucepan, mix milk and cornstarch until smooth. Add butter, salt and nutmeg. Cook over medium high heat, stirring constantly until mixture boils and thickens; cook 1 minute. Stir in grated Parmesan cheese and crumbled blue cheese. Add sauce to pasta in saucepot. Toss gently until well coated. Makes 4 servings.
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CHEESY SPINACH PARTY LOAF

1 - 1 1/2 lb. round sour dough bread, baked
1/3 c. butter
2/3 c. chopped green pepper
1/3 c. chopped celery
1/3 c. chopped onion
1 lb. Velveeta cheese, cubed
1 (10 oz.) pkg. frozen spinach
1/4 tsp. dried rosemary leaves, crushed

Cook and drain spinach. Cut top of bread off and remove center. Cut these into small pieces. Brush inside of shell with 3 tablespoons melted butter. Bake at 350 degrees for 20 minutes. Saute peppers, onions, celery in butter until tender. Add cheese and stir until melted. Add spinach and pour into bread shell. Serve hot with small bread pieces.
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CHICKEN, SPINACH, RICE & MINI MEATBALL
SOUP

1 chicken
2 qts. water
Garlic powder
Onion powder
Salt
Pepper
1 c. cooked rice
1 lb. ground beef
2 eggs
2 slices moist bread
1 pkg. frozen spinach, cooked & drained

In a large pot simmer the chicken in water flavored to taste with garlic powder, onion powder, salt and pepper. Simmer one hour. Remove bones from chicken. Mix beef, eggs and bread. Season to taste with spices. Make marble sized meatballs and drop into boiling chicken mixture. Cook 10 minutes. Add rice and spinach. Simmer 10 minutes.
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CRUSTLESS SPINACH QUICHE

1 lg. onion, chopped
1 tbsp. vegetable oil
1 pkg. frozen chopped spinach, thawed & pressed dry
5 eggs, beaten
3 c. shredded Muenster cheese
1/4 tsp. salt
1/8 tsp. pepper

Saute onion in oil and large skillet until tender. Add spinach and cook until moisture evaporates; cool. Combine eggs, cheese, salt and pepper. Stir into spinach mixture. Pour into greased 9-inch pie pan. Bake at 350 degrees for 30 minutes or until set.

Answer 2

I have several spinach recipes I make.

Take about a half a bag of frozen chopped spinach, mix with a can of cream of mushroom soup, season to take, then nuke. Makes a spiffy, mock creamed spinach.

Mix a half a bag of frozen spinach, a big can of tuna, rinsed and drained, about 2 cups of cooked brown rice. Nuke. Makes what I call spinach surprise. Works also with cooked cut up chicken. Can sub cooked noodles for rice.

I add frozen spinach to soup, mac and cheese and the like, for much needed greenery.

Answer 3

Spinach Soufflé

INGREDIENTS:
1 bag (16 oz) frozen chopped spinach
1/4 cup butter or margarine
1/4 cup flour (all-purpose)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon very finely chopped onion
1/2 teaspoon salt
1/8 teaspoon ground nutmeg, fresh is best
3 large eggs, separated
1/4 teaspoon cream of tartar

PREPARATION:
Thaw spinach in a colander; squeeze well to get as much moisture as possible out.
Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.
Heat butter in a saucepan over medium low heat.
When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.
Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.

Answer 4

Spinach Pie Recipe
1 pound frozen chopped spinach
1/4 cup chopped onion
4 eggs
1 tsp lemon juice
1/4 tsp pepper
1/4 tsp salt
1 (8 ounces) package cream cheese
3/4 cup milk
8 ounces grated Cheddar cheese
1 unbaked pie shell
Cook and drain spinach (squeeze out water well). Blend in other ingredients except half of Cheddar cheese. Mix well with spinach and pour into pie shell. Bake at 375 degrees F. for 25 minutes. Sprinkle the rest of the cheese on top and bake until cheese melts, approximately 5 minutes. Yield: 6 to 8 slices
http://homecooking.about.com/library/archive/blv1.htm

Spinach Marie (copycat from Hometown Buffet)
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
2 3/4 cups heavy cream
2 cups shredded cheddar cheese
1 cup fine dry breadcrumbs
paprika
2 tablespoons butter
Preheat oven to 375 degrees F. Butter well a 9-inch glass pie plate or a 9-inch square dish. Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika. Dot the top with 2 tablespoons butter. Bake for 35 to 50 minutes (start checking at 35 minutes)Don't over-bake.
http://www.recipezaar.com/71580

Answer 5

Spanakopita - I hate spinach, but I love spanakopita.

1 Kilo spinach
1/2 Kilo leeks
1/4 Kilo feta
1 bunch scallions
2 white onions
dried dill
3 eggs
1 cup olive oil
salt
pepper
butter

Cook spinach. Remove ALL water - drain then squeeze with hands.

Cut leeks, scallions & onion (including the green parts of leeks and scallions) and cook in small amount of water about 20 minutes. Drain, if needed.

Put olive oil in large pot. Add spinach, leek/scallion/onion mixture, pinch of dill, salt and pepper. Heat until moisture is absorbed (takes 20 minutes or more). Mixture should be very thick.

Unwrap filo and place one sheet in shallow, rectangular baking pan. Layer filo with melted butter between each layer. Be sure to go all the way to the edge with the butter. When you have used half of the filo stop and finish preparing filling.

Separate eggs and beat whites until stiff. Mix yokes and feta. Fold in whites. Add to spinach mixture. Spread over the filo. Fold edges of filo over the spinach filling. Layer rest of filo over the mixture, buttering each sheet. When there is one sheet of filo left, cut it to the size of the pan. Fold edges of filo over other layers and butter well. place cut sheet on the top, Butter top and take a very sharp knife or razor and score the top several layers in a diamond patern. Do not cut through to the filling or it will ooze out when cooking!

Cook in 325 degree oven for about 35 minutes. Top layer should be brown and round toothpick should come out clean.

If made ahead, cover with damp cloth and refrigerate. Butter top layer before cooking.

If served with dinner, serve warm. As an hors d'oeuvre or as a leftover, it may be served warm or cold.

I realize this has a lot of butter, but i have tried margarine and other substitutes and it just doesn't seem to work as well. I also recomend fresh feta - not the packaged type. Feta should be very moist.

Answer 6

Stuffed Mushrooms
Ingredients

2 large closed cup mushrooms
spinach
tomato
vegan cheese
mushroom pate
salt and pepper

Clean the mushrooms and remove the stalks.

Cut the spinach into small pieces and gently heat in a pan with a tiny bit of water until soft (alternately you can microwave or steam it).
Place a small amount of the spinach in the bottom of the mushroom. Place a thinly sliced piece of tomato on top (if you are using smaller mushroom cherry tomatoes work better) and grate black pepper on top then add a generous amount of mushroom pate.
Finally top with grated soya cheese and add salt.

Grill the mushrooms on a medium heat until golden brown. Serve with mayonaisse and a salad garnish.

Answer 7

Spinach Salad and Spinach Lasagna are two excellent ways to enjoy your spinach!

Answer 8

Spanakopita, Spinach Soup, Spinach Quiche, Cream Spinach,
Spinach Omelet (one restuarant, where I live, has one called Popeye Omelet). There must be many possibilities

Answer 9

Lasagna is one of my favorites. Just look up spinach lasagna on the net. there are quite a few variations.

Also, any kind of stuffed chicken breast, porkchop, etc.

and I love creamed spinach like you get at Izzy's in San Francisco.

Answer 10

I love to make an omelete and put in spinach, tomato, onion and feta. Oh it is so good!! Also a nice spinach and artichoke dip is a really good way to eat spinach. It is also wicked good if you put spinach in your fettucine alfredo.

Answer 11

You can add spinach to anything and everything you want. You can put in your salad, soup or add to your meat/main dish. If you want detailed recipes try allrecipes.com and do an ingredient search. There you can input what ingredients you want in your dish, that is with spinach.