Spinach Recipes: 16 Easy and Delicious Ways to Cook Spinach

Spinach is a mild leafy green that works equally well in raw and cooked preparations. Fresh spinach is at its peak in early spring, but frozen spinach is available year-round. This nutrient-rich vegetable is high in potassium, dietary fiber, vitamin A, vitamin C, and calcium. The easiest thing to do with spinach is to sautée it in a little olive oil or sesame oil and salt. Serve sautéed spinach as a simple side dish with chicken thighs or tofu, or incorporate it into a more complicated entrée, such as spinach and pork dumplings, spinach lasagna, or spinach and ricotta ravioli. One of the simplest ways to cook spinach is by sautéing fresh spinach leaves in a bit of oil or fat on medium heat or high heat until the leaves wilt, becoming tender and moist. 1. __Prep the spinach leaves__. Sautéed spinach is best made with fresh spinach leaves. Frozen spinach tends to break apart, which is great for artichoke dip or saag paneer, but not for sautéed spinach. Rinse fresh spinach leaves under cold water and drain excess water, leaving a little water clinging to the leaves. Baby spinach does not need to be chopped, but for larger spinach leaves, cut off the woody, dry tip of the stem and roughly chop the leaves. The leaves will shrink during cooking. 2. __Warm the pan__. Heat the oil on a stovetop in a sauté pan, large skillet, Dutch oven, or another vessel large enough to hold all of the spinach. A sauté pan is a large, flat-bottomed pan with straight sides that allows for maximum surface area and minimum spillage, and it is ideal for sautéing spinach. 3. __Add the spinach__. When the oil just starts to shimmer, add the spinach, kosher salt, black pepper, or other seasonings. Cook spinach over medium-high heat, stirring occasionally. Cook until the leaves have wilted, about five minutes. Add dimension to basic sautéed spinach with one of these methods. 1. __Oil__: Sautée spinach in an oil that complements the flavors of the meal. Try olive oil for Mediterranean cuisine, sesame oil for East Asian dishes, and coconut oil for Southeast Asian food. 2. __Acid__: After removing it from the heat, try squeezing a little fresh lemon juice over sautéed spinach. No lemons? Use a splash of balsamic vinegar, red wine vinegar, apple cider vinegar, or rice wine vinegar. 3. __Greens__: Try mixing spinach with other tender greens like Swiss chard, baby kale, or tatsoi for a more nuanced flavor. 4. __Alliums__: Garlic is a popular addition to sautéed spinach. Add whole peeled or thinly sliced garlic cloves to the pan at the same time as the spinach. You can also sauté thinly sliced shallots or onions, then add the spinach to the pan when the onions are translucent. 5. __Nuts__: Garnish sautéed spinach with toasted nuts. Try pine nuts, cashew nuts, or walnuts, and toast the nuts in a separate pan to avoid burning. 6. __Dairy__: For extra richness, add a sprinkle of parmesan or a pat of butter after you’ve taken the spinach off the heat. 7. __Spices__: If you like your spinach a little spicy, try adding red pepper flakes or even thinly sliced fresh chiles to the pan with the spinach. You can make some of the best spinach recipes at home and you may discover some incredibly yummy weeknight meals and comfort foods to add to your list. Make them according to these recipes, or discover variations to find your favorite ways to make them. 1. __Spinach frittata__: Frittata is an Italian open-faced omelet that features a mixture of eggs and dairy and highlights a variety of other ingredients like meat, cheese, and vegetables. Think of [frittata](https://www.masterclass.com/articles/how-to-make-frittata-easy-recipe-and-tips) as a crustless, low-carb quiche. Unlike a traditional French omelet, a frittata typically feeds multiple people, and can be served room temperature. The name *frittata* roughly translates to *fried* in Italian, due to the dish’s preparation in a skillet. 2. __Spinach artichoke dip__: [Spinach artichoke dip](https://www.masterclass.com/articles/artichoke-dip-recipe) is a savory dip consisting of chopped artichoke hearts mixed with spinach, mayonnaise, and dairy products, such as cream cheese, shredded mozzarella cheese, grated Parmesan cheese, sour cream , or yogurt. The classic appetizer is often served in a casserole dish or hollowed-out bread bowl alongside tortilla chips, slices of toasted bread, pita chips, or a veggie platter featuring carrots, celery, radishes, and halved florets of broccoli. 3. __Spinach artichoke pasta__: [Spinach artichoke pasta](https://www.masterclass.com/articles/spinach-artichoke-pasta-recipe) is the pasta version of spinach artichoke dip, combining a creamy sauce with veggies and pasta for a comforting weeknight meal or dinner party entrée. Recipes for this dish often follow many of the same steps involved in making the classic dip. 4. __Creamed spinach__: [Creamed spinach](https://www.masterclass.com/articles/chef-wolfgang-pucks-creamed-spinach-recipe-how-to-make-easy-creamed-spinach) consists of spinach cooked in a cream-based sauce. Contrary to popular belief, this side dish is rarely composed of solely spinach and heavy cream, but has a more elegant base like béchamel, or a blend of half-and-half, umami-rich Parmesan cheese, and all-purpose flour. The result is a creamy spinach dish you can pair with fried eggs or a baguette. 5. __Palak paneer__: [Palak paneer](https://www.masterclass.com/articles/how-to-make-palak-paneer-tips-and-easy-recipe) (aka saag paneer) is a northern Indian vegetarian curry with origins in the Punjab region. The dish consists of a spinach purée (*palak* is the Hindi word for spinach) and fresh-pressed cheese, with an aromatic blend of spices, including ginger, garlic, and <a href='https://masterclass.com/articles/what-is-garam-masala-homemade-garam-masala-spice-blend-recipe-and-how-to-cook-with-garam-masala' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/what-is-garam-masala-homemade-garam-masala-spice-blend-recipe-and-how-to-cook-with-garam-masala","linkCopy":"garam masala","category":"automated-link"}' automatic='true'>garam masala . It is often served with basmati rice, naan bread, or both. 6. __ Spanakopita __: Spanakopita, or [Greek spinach pie](https://www.masterclass.com/articles/how-to-make-spanakopita-at-home), is a savory pie consisting of layers of cooked spinach and salty feta cheese, sandwiched between crackly sheets of phyllo, a dough composed of many paper-thin, buttery layers. This cheesy spinach treat has been a central part of Greek cuisine for centuries and is typically eaten as a side dish or appetizer. 7. __Spinach salad__: A [spinach salad](https://www.masterclass.com/articles/spinach-salad-recipes) is any salad made with raw fresh spinach leaves. Baby spinach is a popular salad green that’s more delicate than full-grown spinach, but heftier than lettuce. The slight bitterness of spinach pairs well with strong flavors like cheese, berries, nuts, and a punchy vinaigrette. Spinach won’t wilt immediately, which makes it an excellent choice for potlucks and make-ahead lunches. 8. __Quiche__: A [quiche](https://www.masterclass.com/articles/spinach-quiche-recipe) is a timeless breakfast and brunch dish made with savory egg custard cooked in a flaky pie crust. Sautéed spinach and cheese is one of the most popular quiche combinations. Try Gruyère cheese, ricotta cheese, cheddar cheese, goat cheese, Swiss cheese, or mozzarella cheese. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more. If you have a fridge full of spinach, don’t panic. Not only does spinach shrink down during cooking (it’s over 90 percent water by weight), but these eight spinach recipes are both easy and delicious.