Spinach might be the most useful green in your kitchen. It wilts down into pasta, sneaks into smoothies, crisps up in quesadillas, and turns a block of phyllo into something downright impressive. Whether you have a fresh bunch going limp in the crisper or a frozen brick in the freezer, there’s a recipe here that puts it to good use.
This collection pulls together dips, soups, salads, stuffed vegetables, and a few breakfast ideas, so spinach shows up at every meal, not just dinner. If you want one dish to start with, Spinach Artichoke Dip delivers the biggest crowd-pleasing payoff for the least effort. From there, you’ll find pasta bakes, a curry, a smoothie, and plenty of ways to use up that last handful of greens before it turns.
Quick picks:
- Best party starter: Spinach Artichoke Dip
- Best weeknight dinner: Spinach and Feta Pasta
- Best make-ahead breakfast: Spinach and Feta Egg Muffins
- Best for picky eaters: Spinach and Mushroom Quesadillas
1. Spinach Artichoke Dip
Creamy, briny, and bubbling with melted cheese, this dip disappears fast at any gathering. Chopped spinach and marinated artichoke hearts fold into a base of cream cheese, sour cream, and mozzarella, then bake until golden on top.
Ingredients: 10 oz frozen spinach (thawed, drained), 14 oz canned artichoke hearts (chopped), 8 oz cream cheese (softened), 1/2 cup sour cream, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 cloves garlic (minced).
Steps: Preheat oven to 375°F. Mix all ingredients in a bowl. Spread in a baking dish and bake 20-25 minutes until bubbly. Serves 6-8. For more party-friendly options, browse our best dip recipes for every occasion.
2. Spanakopita
This Greek spinach pie wraps a savory, herby filling in layers of crisp, buttery phyllo. The filling leans on feta and fresh dill, which gives it that tangy, unmistakably Greek flavor.
Ingredients: 1 lb fresh spinach (chopped), 1 cup crumbled feta, 2 eggs, 1/4 cup chopped dill, 1 small onion (diced), 1/2 cup melted butter, 16 sheets phyllo dough.
Steps: Preheat oven to 375°F. Sauté onion, wilt spinach, cool, then mix with feta, eggs, and dill. Layer buttered phyllo in a pan, add filling, top with more phyllo. Bake 35-40 minutes. Serves 8. See our best Greek recipes for more.
3. Steakhouse Creamed Spinach
Rich, velvety, and a little indulgent, this is the side that makes people ask for the recipe. Fresh spinach wilts into a cream sauce built on butter, garlic, and a touch of nutmeg for warmth.
Ingredients: 2 lbs fresh spinach, 2 tbsp butter, 2 cloves garlic (minced), 1 cup heavy cream, 1/4 cup grated Parmesan, 1/4 tsp nutmeg, salt and pepper to taste.
Steps: Wilt spinach in batches, drain well, chop. In the same pan, cook garlic in butter, add cream and Parmesan, simmer until thickened. Stir in spinach and nutmeg. Serves 4.
4. Spinach and Ricotta Lasagna
Layers of tender noodles, creamy ricotta, and wilted spinach make this a cozy, meat-free take on classic lasagna. The ricotta mixture gets a boost from egg and Parmesan, so every bite holds together instead of sliding apart.
Ingredients: 12 lasagna noodles, 15 oz ricotta, 10 oz spinach (wilted, chopped), 1 egg, 2 cups marinara, 2 cups shredded mozzarella, 1/2 cup Parmesan.
Steps: Preheat oven to 375°F. Mix ricotta, spinach, egg, Parmesan. Layer noodles, ricotta mix, sauce, and mozzarella three times. Bake covered 45 minutes, uncovered 15 more. Serves 8. Pair it with ideas from our best sides for lasagna.
5. Spinach and Feta Pasta
Tangy feta melts into a light, garlicky sauce that clings to every strand of pasta in this quick dinner. Fresh spinach wilts right in the pan, so there’s barely any cleanup involved.
Ingredients: 12 oz pasta, 5 oz baby spinach, 6 oz feta (crumbled), 3 cloves garlic, 2 tbsp olive oil, 1/2 cup pasta water, zest of 1 lemon.
Steps: Cook pasta, reserve water. Sauté garlic in oil, add spinach to wilt. Toss with pasta, feta, pasta water, and lemon zest until creamy. Serves 4. Explore more ideas in our 40 pasta recipes.
6. Spinach and Cheese Stuffed Chicken Breasts
Juicy chicken breasts get sliced open and packed with a creamy, garlicky spinach and cheese filling in this dinner that looks fancier than it actually is. A quick sear locks in the filling before the oven finishes the job.
Ingredients: 4 chicken breasts, 1 cup chopped spinach (wilted), 4 oz cream cheese, 1/2 cup shredded mozzarella, 2 cloves garlic, salt and pepper.
Steps: Preheat oven to 375°F. Mix filling, cut pockets in chicken, stuff. Sear 3 minutes per side, bake 20 minutes. Serves 4. Find more in our best chicken breast recipes.
7. Spinach and Mushroom Quiche
Earthy mushrooms and tender spinach fill a flaky crust in this quiche, which works just as well for brunch as it does for a light dinner with a salad. Eggs and cream set into a custard that’s soft, not rubbery.
Ingredients: 1 pie crust, 1 cup sliced mushrooms, 1 cup spinach (wilted), 4 eggs, 1 cup heavy cream, 1 cup shredded Gruyère, salt and pepper.
Steps: Preheat oven to 375°F. Sauté mushrooms and spinach. Whisk eggs and cream, add veggies and cheese, pour into crust. Bake 35-40 minutes until set. Serves 6. More ideas live in our best mushroom recipes.
8. Strawberry Spinach Salad with Poppy Seed Dressing
Sweet strawberries and crisp spinach leaves make a salad that feels fresh and a little bit special. A tangy poppy seed dressing ties the fruit and greens together, with toasted almonds for crunch.
Ingredients: 6 cups baby spinach, 2 cups sliced strawberries, 1/4 cup sliced almonds (toasted), 1/4 cup red onion (thinly sliced), 1/3 cup olive oil, 3 tbsp white vinegar, 2 tbsp honey, 1 tbsp poppy seeds.
Steps: Whisk dressing ingredients together. Toss spinach, strawberries, almonds, and onion with dressing just before serving. Serves 4.
9. Garlic Sautéed Spinach
Simple and fast, this side dish turns a mountain of fresh spinach into just a few tender bites in under ten minutes. Garlic and olive oil do all the flavor work, so good spinach is all you really need.
Ingredients: 1 lb fresh spinach, 3 tbsp olive oil, 4 cloves garlic (sliced), pinch of red pepper flakes, salt to taste, squeeze of lemon.
Steps: Heat oil, add garlic and pepper flakes until fragrant. Add spinach in batches, toss until wilted, about 3 minutes. Season with salt and lemon. Serves 4.
10. Spinach and Chickpea Curry
Warm spices and creamy coconut milk turn chickpeas and spinach into a satisfying curry that’s ready in about 30 minutes. Serve it over rice or with warm naan to soak up the sauce.
Ingredients: 2 cans chickpeas (drained), 5 oz spinach, 1 can coconut milk, 1 onion (diced), 2 tbsp curry powder, 1 tbsp grated ginger, 2 cloves garlic, 1 tbsp oil.
Steps: Sauté onion, garlic, ginger in oil. Add curry powder, chickpeas, coconut milk, simmer 15 minutes. Stir in spinach until wilted. Serves 4. Full recipe in our spicy chickpea and spinach curry recipe.
11. Chicken Sausage and Spinach Gnocchi
Pillowy gnocchi, savory chicken sausage, and wilted spinach come together in one skillet for a dinner that feels indulgent but comes together fast. A splash of cream and Parmesan pulls the sauce together.
Ingredients: 1 lb gnocchi, 12 oz chicken sausage (sliced), 4 oz spinach, 1/2 cup heavy cream, 1/4 cup Parmesan, 2 cloves garlic, 1 tbsp olive oil.
Steps: Cook gnocchi, drain. Brown sausage in oil, add garlic, cream, and Parmesan, simmer. Stir in spinach and gnocchi until coated. Serves 4.
12. Spinach and White Bean Soup
Hearty white beans and tender spinach make this soup filling enough for a full meal, especially with crusty bread on the side. A Parmesan rind simmered in the broth adds a deep, savory note.
Ingredients: 2 cans white beans, 5 oz spinach, 4 cups chicken broth, 1 onion (diced), 2 carrots (diced), 2 cloves garlic, 1 tbsp olive oil, Parmesan rind (optional).
Steps: Sauté onion, carrots, garlic in oil. Add broth, beans, Parmesan rind, simmer 20 minutes. Stir in spinach until wilted. Serves 6.
13. Spinach Pesto
Swapping half the basil for spinach gives this pesto a milder, slightly sweeter flavor and a gorgeous deep green color. It’s an easy way to stretch a small basil plant further.
Ingredients: 2 cups spinach, 1 cup basil, 1/2 cup Parmesan, 1/3 cup pine nuts (toasted), 2 cloves garlic, 1/2 cup olive oil, salt to taste.
Steps: Blend spinach, basil, Parmesan, pine nuts, garlic in a food processor. Stream in olive oil until smooth. Season with salt. Makes about 1.5 cups. Try it on the delicious pesto chicken flatbreads recipe.
14. Spinach and Feta Egg Muffins
Fluffy, protein-packed, and easy to grab on the way out the door, these egg muffins keep well in the fridge for busy mornings. Spinach and feta add briny flavor without weighing the eggs down.
Ingredients: 8 eggs, 1 cup spinach (chopped), 1/2 cup crumbled feta, 1/4 cup milk, salt and pepper.
Steps: Preheat oven to 350°F. Whisk eggs and milk, stir in spinach, feta, salt, and pepper. Pour into greased muffin tin. Bake 18-20 minutes. Makes 12 muffins.
15. Spinach and Ricotta Stuffed Mushrooms
Mushroom caps become little vessels for a creamy spinach and ricotta filling in this appetizer that’s both elegant and simple. A sprinkle of breadcrumbs on top adds a bit of crunch after baking.
Ingredients: 16 large mushroom caps, 1 cup ricotta, 1/2 cup spinach (wilted, chopped), 1/4 cup Parmesan, 1/4 cup breadcrumbs, 1 clove garlic (minced).
Steps: Preheat oven to 375°F. Mix ricotta, spinach, Parmesan, garlic. Stuff mushroom caps, top with breadcrumbs. Bake 20 minutes. Serves 4-6. More in savory stuffed portobello mushrooms recipe.
16. Spinach and Mushroom Quesadillas
Melty cheese, earthy mushrooms, and wilted spinach get pressed between crisp tortillas for a lunch that’s ready in minutes. A hot skillet gives the outside a nice golden crunch.
Ingredients: 4 flour tortillas, 1 cup sliced mushrooms, 1 cup spinach, 1.5 cups shredded Monterey Jack, 1 tbsp olive oil.
Steps: Sauté mushrooms and spinach in oil until tender. Layer cheese and veggies on tortillas, fold, cook in a skillet 2-3 minutes per side until golden. Serves 2-4. Similar ideas: cheesy leftover rotisserie chicken quesadillas.
17. Spinach and Caramelized Onion Pizza
Sweet caramelized onions and wilted spinach make a pizza that feels more grown-up than your average pepperoni pie. A blend of mozzarella and a little goat cheese adds creaminess and tang.
Ingredients: 1 lb pizza dough, 2 large onions (sliced), 2 cups spinach, 1.5 cups shredded mozzarella, 2 oz goat cheese, 2 tbsp olive oil.
Steps: Preheat oven to 475°F. Caramelize onions in oil, about 25 minutes. Top stretched dough with mozzarella, onions, spinach, goat cheese. Bake 12-15 minutes. Serves 4.
18. Spinach and Banana Smoothie
Sweet banana hides the taste of spinach so well that even skeptics won’t notice the greens in this bright, creamy smoothie. It’s a quick way to start the day with something cold and refreshing.
Ingredients: 1 cup spinach, 1 banana, 1 cup milk (or almond milk), 1/2 cup Greek yogurt, 1 tbsp honey, 1/2 cup ice.
Steps: Blend all ingredients until smooth, adding more liquid if needed. Serves 1-2. More blends in our 27 fruit smoothie recipes.
19. Spinach and Feta Stuffed Sweet Potatoes
Roasted sweet potatoes get split open and piled high with a warm, tangy spinach and feta mixture for a dinner that feels both cozy and a little indulgent. The natural sweetness of the potato balances the briny feta.
Ingredients: 4 medium sweet potatoes, 2 cups spinach, 1/2 cup crumbled feta, 2 tbsp olive oil, 1 clove garlic, salt and pepper.
Steps: Bake potatoes at 400°F for 45 minutes. Sauté garlic and spinach in oil. Split potatoes, top with spinach and feta. Serves 4.
Fresh vs. Frozen Spinach: When to Use Each
Fresh spinach works best in salads, sandwiches, and any dish where you want the leaves to keep some shape and texture. It has a brighter flavor and a crisp bite that frozen spinach can’t match.
Frozen spinach is the better pick for dips, soups, quiches, and stuffed dishes where the spinach gets cooked down anyway. It’s already blanched and chopped, which saves a step, and it costs less per serving than fresh bags that wilt in the fridge within days.
One bag of frozen spinach (10 ounces) is roughly equal to two pounds of fresh spinach once cooked down, since fresh leaves lose most of their volume during cooking. Keep that ratio in mind when a recipe calls for one or the other and you only have the opposite on hand.
For recipes like Garlic Sautéed Spinach or the Strawberry Spinach Salad, fresh is worth seeking out. For the Spinach Artichoke Dip or Spinach and White Bean Soup, frozen works just as well and saves prep time.
How to Prep Spinach Without Watery Results
Squeeze out the liquid after cooking, and most watery spinach problems disappear. Wilted spinach holds a surprising amount of water, and skipping this step is the main reason dips, quiches, and stuffed dishes turn soggy.
After wilting fresh spinach or thawing frozen spinach, place it in a clean kitchen towel or cheesecloth and twist firmly over the sink. You’ll be surprised how much liquid comes out, sometimes close to half a cup from a single bag.
For raw spinach going into a salad, dry it completely after washing. A salad spinner works well, or pat the leaves dry with paper towels so the dressing clings instead of sliding off wet leaves.
When adding frozen spinach straight to soups or curries, thaw it first and drain it in a fine mesh strainer, pressing with the back of a spoon. Skipping this step waters down the broth and dulls the flavor of whatever you’re cooking.
