20 Delicious Spinach Recipes Main Dish Ideas

Are you ready to transform your meals with the vibrant, nutrient-packed power of spinach? Whether you’re craving a quick weeknight dinner or a hearty comfort dish, our roundup of 20 Delicious Spinach Recipes Main Dish Ideas is here to inspire your next culinary adventure. From creamy pastas to savory pies, discover how this leafy green can elevate your cooking. Let’s dive into these mouthwatering recipes!

Spinach and Ricotta Stuffed Shells

Every home cook needs a reliable, comforting pasta dish in their repertoire, and this Spinach and Ricotta Stuffed Shells recipe is just that. It’s a delightful blend of creamy ricotta, vibrant spinach, and tender pasta shells, baked to perfection.

Ingredients

• 12 oz jumbo pasta shells (I find that Barilla holds its shape best during baking)
• 15 oz whole milk ricotta cheese (for that creamy texture we all love)
• 10 oz frozen chopped spinach, thawed and squeezed dry (trust me, squeezing out the water is key)
• 1 large egg, room temperature (it blends smoother with the ricotta)
• 1 cup shredded mozzarella cheese (plus a little extra for topping)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tsp garlic powder (for that subtle kick)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 24 oz marinara sauce (homemade or your favorite store-bought brand)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the shells and rinse under cold water to stop the cooking process. Drizzle with a bit of olive oil to prevent sticking.
4. In a mixing bowl, combine the ricotta, spinach, egg, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until well incorporated. Tip: Use a fork for easier mixing.
5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
6. Carefully stuff each shell with the ricotta mixture and place them seam side up in the dish. Tip: A small spoon or piping bag makes this step cleaner.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella.
8. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Serve these stuffed shells hot, straight from the oven. The contrast between the creamy filling and the tangy marinara sauce is simply irresistible. For a festive touch, garnish with fresh basil leaves or a sprinkle of red pepper flakes for those who like a bit of heat.

Creamy Spinach and Mushroom Pasta

Over the years, I’ve found that the key to a perfect pasta dish lies in the harmony of its ingredients. This Creamy Spinach and Mushroom Pasta is no exception, blending earthy mushrooms with vibrant spinach in a velvety sauce that clings to every strand of pasta.

Ingredients

• 8 oz fettuccine pasta (I love the way it holds onto the sauce)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup sliced cremini mushrooms (their meaty texture is unbeatable)
• 2 cups fresh spinach (packed, for that bright green color)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Stir in the spinach and cook until just wilted, about 2 minutes. Tip: Fresh spinach wilts quickly, so keep an eye on it.
5. Pour in the heavy cream and bring to a gentle simmer. Let it thicken slightly, about 3 minutes.
6. Add the cooked pasta to the skillet along with the Parmesan cheese. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Season with salt and pepper to taste, then serve immediately with extra Parmesan on top.

A creamy, comforting dish that’s as pleasing to the eye as it is to the palate. The spinach adds a fresh contrast to the rich sauce, while the mushrooms provide a satisfying bite. Try serving it with a sprinkle of red pepper flakes for a little heat.

Spinach and Feta Stuffed Chicken Breast

This Spinach and Feta Stuffed Chicken Breast is a delightful dish that combines the juiciness of chicken with the creamy tang of feta and the earthy tones of spinach. Perfect for a weeknight dinner or a special occasion, it’s surprisingly simple to make with a bit of guidance.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup fresh spinach, finely chopped (packed tightly for maximum flavor)
• 1/2 cup feta cheese, crumbled (the saltiness of feta brings the dish together)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that essential savory depth)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground is my preference)
• Kitchen twine (to secure the stuffed chicken neatly)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay each chicken breast flat and make a horizontal slit to create a pocket, being careful not to cut through the other side.
3. In a bowl, mix the chopped spinach, crumbled feta, garlic powder, salt, and black pepper until well combined.
4. Stuff each chicken breast pocket with the spinach and feta mixture, then secure the opening with kitchen twine.
5. Heat extra virgin olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts.
6. Sear the chicken for 2-3 minutes on each side until golden brown, which locks in the juices.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from the oven and let rest for 5 minutes before slicing. This allows the juices to redistribute.

Resting the chicken ensures each slice is moist and flavorful, with the feta slightly melted into the spinach. Serve alongside a crisp salad or roasted vegetables for a balanced meal.

Garlic Butter Spinach and Shrimp Skillet

Every home cook needs a quick, flavorful dish that feels gourmet without the fuss, and this Garlic Butter Spinach and Shrimp Skillet is just that. Easy to whip up with minimal prep, it’s a weeknight hero that doesn’t skimp on taste.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 3 cups fresh spinach (baby spinach works best for its tenderness)
• 4 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• 1/4 cup chicken broth (low sodium preferred to keep the dish balanced)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add shrimp in a single layer, seasoning with salt. Cook for 2 minutes per side until pink, then remove from skillet.
3. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
5. Add spinach, stirring gently until wilted, about 2 minutes.
6. Return shrimp to the skillet, tossing to coat in the garlic butter sauce. Cook for an additional minute to heat through.

You’ll love how the shrimp are perfectly tender, enveloped in a rich, garlicky butter sauce with just a hint of heat. Serve this skillet over a bed of fluffy rice or with crusty bread to soak up every last drop of that delicious sauce.

Spinach and Artichoke Dip Stuffed Bread

Ever find yourself craving something cheesy, creamy, and utterly comforting? This Spinach and Artichoke Dip Stuffed Bread is your answer, combining the beloved flavors of the classic dip with the satisfying crunch of bread. Perfect for sharing, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 1 loaf French bread (I like to use a day-old loaf for better texture)
• 1 cup frozen spinach, thawed and squeezed dry (trust me, you don’t want the extra moisture)
• 1 cup canned artichoke hearts, drained and chopped (go for the ones in water for a lighter taste)
• 8 oz cream cheese, softened (room temp blends smoother)
• 1/2 cup sour cream (full fat for the best richness)
• 1/2 cup mayonnaise (this is my secret for extra creaminess)
• 1 cup shredded mozzarella cheese (plus a little extra for topping)
• 1/2 cup grated Parmesan cheese (the real stuff makes a difference)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 tsp salt (adjust to your liking, but this is a good start)
• 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the French bread in half lengthwise and hollow out the center of each half, leaving about a 1/2-inch border. Save the removed bread for another use.
3. In a large bowl, combine the cream cheese, sour cream, and mayonnaise until smooth. A hand mixer works great here for a lump-free mixture.
4. Fold in the spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper until everything is evenly distributed.
5. Spoon the mixture into the hollowed-out bread halves, spreading it evenly. Sprinkle a little extra mozzarella on top for that golden finish.
6. Bake for 20-25 minutes, or until the filling is bubbly and the top is lightly golden. Let it cool for 5 minutes before slicing to allow the filling to set.

Combining the creamy, tangy filling with the crisp bread creates a delightful contrast in every bite. Serve it warm with a side of marinara sauce for dipping, or enjoy it as is for a satisfying snack.

Spinach and Cheese Stuffed Portobello Mushrooms

Here’s a dish that’s as nutritious as it is delicious, perfect for those looking to add a gourmet touch to their meal without spending hours in the kitchen. Spinach and Cheese Stuffed Portobello Mushrooms are a fantastic way to enjoy the earthy flavors of mushrooms paired with the creamy richness of cheese and the freshness of spinach.

Ingredients

• 4 large Portobello mushrooms (look for ones with deep caps for maximum stuffing)
• 1 cup fresh spinach, tightly packed (I love using baby spinach for its tenderness)
• 1/2 cup ricotta cheese (whole milk ricotta gives the best texture)
• 1/4 cup grated Parmesan cheese (freshly grated makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 clove garlic, minced (for that essential punch of flavor)
• Salt and pepper to taste (I prefer sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Gently clean the Portobello mushrooms with a damp paper towel and remove the stems. Tip: Avoid washing them under water to prevent sogginess.
3. Brush both sides of the mushrooms with extra virgin olive oil and place them cap-side down on a baking sheet.
4. In a mixing bowl, combine the spinach, ricotta cheese, Parmesan cheese, and minced garlic. Season with salt and pepper. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld.
5. Evenly divide the spinach and cheese mixture among the mushroom caps, pressing gently to fill.
6. Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the filling is lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably, these stuffed mushrooms come out with a perfect balance of textures—creamy filling meets meaty mushroom. Serve them as a standout appetizer or alongside a crisp salad for a light yet satisfying meal.

Spinach and Bacon Quiche

Ready to dive into the world of savory pies with a classic that never fails to impress? This Spinach and Bacon Quiche combines the richness of bacon with the freshness of spinach, all nestled in a flaky crust—perfect for any meal of the day.

Ingredients

• 1 pre-made pie crust (I find that a chilled crust works best for easy handling)
• 6 large eggs (room temperature eggs blend more smoothly)
• 1 cup heavy cream (for that irresistibly creamy texture)
• 1 cup whole milk (2% works in a pinch, but whole milk gives a richer flavor)
• 1/2 teaspoon salt (I like to use sea salt for its subtle crunch)
• 1/4 teaspoon black pepper (freshly ground, if possible)
• 1 cup cooked bacon, chopped (I prefer thick-cut for more substance)
• 1 cup fresh spinach, roughly chopped (packed tightly for maximum green goodness)
• 1/2 cup shredded Gruyere cheese (sharp cheddar is a great substitute)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the sides and bottom. Trim any excess dough for a neat edge.
3. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined. Tip: Whisk gently to avoid incorporating too much air.
4. Spread the chopped bacon and spinach evenly over the bottom of the pie crust.
5. Pour the egg mixture over the bacon and spinach, ensuring it’s distributed evenly. Tip: Leave a little space at the top to prevent overflow.
6. Sprinkle the shredded Gruyere cheese on top for a golden, cheesy crust.
7. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This resting time helps the layers set beautifully.

Perfectly balanced between creamy and crisp, this quiche offers a delightful contrast with every bite. Serve it warm with a side of fresh fruit or a light salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Spinach and Sausage Stuffed Peppers

Alright, let’s dive into making these Spinach and Sausage Stuffed Peppers, a dish that’s as nutritious as it is delicious. A perfect blend of savory sausage and fresh spinach stuffed into vibrant bell peppers, this recipe is a crowd-pleaser that’s surprisingly simple to prepare.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a colorful presentation)
• 1 lb Italian sausage (go for spicy if you like a kick)
• 1 cup cooked rice (white or brown, your choice)
• 2 cups fresh spinach, roughly chopped (packed tight for maximum greens)
• 1/2 cup shredded mozzarella cheese (plus extra for topping)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (fresh is best here)
• 1 tsp dried oregano (for that herby flavor)
• Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife works best for this.
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes.
5. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
6. Add the chopped spinach to the skillet, stirring until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
7. Remove the skillet from heat and mix in the cooked rice and shredded mozzarella. Season with salt and pepper.
8. Spoon the sausage and spinach mixture into the prepared bell peppers, packing it in tightly. Top with extra mozzarella if desired.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Tip: For an even crispier top, broil for the last 2 minutes.
10. Let the peppers cool for 5 minutes before serving. This allows the filling to set slightly, making them easier to handle.

Just out of the oven, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty, flavorful filling. Serve them with a side of crusty bread to soak up any juices, or slice them into rings for a fun, bite-sized appetizer.

Spinach and Goat Cheese Pizza

You’ll find that making a Spinach and Goat Cheese Pizza at home is not only rewarding but also simpler than you might think. Let’s walk through the process together, ensuring you end up with a deliciously crispy crust topped with creamy goat cheese and vibrant spinach.

Ingredients

• 1 pre-made pizza dough (I find that letting it sit at room temperature for 30 minutes makes it easier to stretch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup fresh spinach, tightly packed (the fresher, the better for that vibrant green color)
• 4 oz goat cheese, crumbled (I love the tanginess it adds)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• 1/4 tsp red pepper flakes (optional, but it adds a nice kick)
• 1 garlic clove, minced (freshly minced makes all the difference)

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to ensure a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. Tip: Let the dough rest for a minute if it resists stretching.
3. Brush the stretched dough with extra virgin olive oil, leaving a small border for the crust.
4. Evenly distribute the minced garlic over the oiled dough.
5. Layer the fresh spinach over the garlic, followed by the crumbled goat cheese and shredded mozzarella. Tip: Tear the spinach slightly to prevent it from sliding off when sliced.
6. Sprinkle red pepper flakes over the top if using.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.

Just out of the oven, this pizza boasts a delightful contrast between the crispy crust and the creamy, tangy goat cheese. Serve it with a side of balsamic glaze for dipping to elevate the flavors even further.

Spinach and Lentil Curry

Delving into the heart of vegetarian comfort food, this Spinach and Lentil Curry is a vibrant, nutrient-packed dish that’s as satisfying to make as it is to eat. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 cup dried green lentils (I love how these hold their shape and texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (the sweetness balances the spices beautifully)
• 3 garlic cloves, minced (fresh is best here for that pungent kick)
• 1 tbsp grated ginger (adds a warm, spicy depth)
• 1 tsp ground cumin (toast it lightly for an aromatic boost)
• 1 tsp ground coriander (its citrusy flavor is irreplaceable)
• 1/2 tsp turmeric (for color and its earthy tone)
• 1/4 tsp cayenne pepper (adjust to your heat preference)
• 4 cups fresh spinach, roughly chopped (packed with iron and wilts down perfectly)
• 1 can (14 oz) diced tomatoes (I prefer fire-roasted for a smoky hint)
• 2 cups vegetable broth (homemade or low-sodium store-bought)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain. This removes any debris and excess starch.
2. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until translucent and slightly golden.
3. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Keep stirring to prevent burning.
4. Add the cumin, coriander, turmeric, and cayenne pepper to the pot. Toast the spices with the onion mixture for 30 seconds to unlock their flavors.
5. Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well to combine.
6. Add the drained lentils to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the lentils are tender but not mushy. Tip: Check occasionally and add more broth if needed.
7. Once the lentils are cooked, stir in the spinach in batches, allowing each addition to wilt before adding more. This ensures even cooking.
8. Season with salt to taste, then let the curry sit for 5 minutes off the heat to allow the flavors to meld. Tip: A squeeze of lemon juice before serving brightens the dish.

This curry boasts a hearty texture with the lentils providing a satisfying bite, while the spinach adds a fresh, slightly earthy note. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up the rich, spiced sauce.

Spinach and Chickpea Stew

Alright, let’s dive into making a comforting and nutritious Spinach and Chickpea Stew that’s perfect for any day of the week. This dish is a hearty blend of flavors and textures that come together beautifully with minimal effort.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I like yellow for its sweetness)
• 3 garlic cloves, minced (fresh is best here for that punch of flavor)
• 1 teaspoon ground cumin (toast it lightly for extra aroma)
• 1/2 teaspoon smoked paprika (it adds a lovely depth)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 1 can (14.5 oz) diced tomatoes (I prefer fire-roasted for a smoky touch)
• 4 cups fresh spinach (packed, it wilts down a lot)
• 2 cups vegetable broth (homemade if you have it)
• Salt to taste (start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant. Tip: Keep the heat medium to prevent burning the spices.
4. Pour in the chickpeas and diced tomatoes, stirring to combine with the onion and spice mixture.
5. Add the vegetable broth and bring the mixture to a simmer. Let it cook uncovered for 15 minutes to meld the flavors. Tip: Simmering uncovered helps thicken the stew slightly.
6. Gradually add the spinach, stirring until wilted, about 2 minutes. Tip: Add the spinach in batches if your pot is small.
7. Season with salt, starting with 1/2 teaspoon and adjusting as needed. Cook for another 2 minutes to ensure everything is well combined.

Once ready, this stew boasts a velvety texture with the chickpeas adding a pleasant chewiness. The smokiness from the paprika and tomatoes pairs wonderfully with the earthiness of the spinach. Serve it over a bed of quinoa or with a slice of crusty bread for a complete meal.

Spinach and Potato Gratin

Unveiling the layers of comfort in every bite, this Spinach and Potato Gratin is a harmonious blend of creamy, cheesy, and earthy flavors, perfect for any season. Let’s dive into creating this cozy dish with precision and love.

Ingredients

• 2 cups heavy cream (for that irresistibly creamy texture)
• 1 lb potatoes, thinly sliced (Yukon Golds are my favorite for their buttery finish)
• 5 oz fresh spinach (I like to use baby spinach for its tenderness)
• 1 cup grated Gruyère cheese (a nutty flavor that’s unbeatable)
• 2 tbsp unsalted butter (extra virgin olive oil can be a lighter substitute)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 tsp nutmeg (a pinch adds a warm depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Butter a 9×13 inch baking dish with the unsalted butter, coating the bottom and sides evenly.
3. Layer half of the thinly sliced potatoes at the bottom of the dish, overlapping slightly for even cooking.
4. Season the potato layer with half of the salt, pepper, and nutmeg for balanced flavor.
5. Spread all the fresh spinach over the seasoned potatoes, creating a vibrant green layer.
6. Top the spinach with the remaining potato slices, seasoning again with the rest of the salt, pepper, and nutmeg.
7. Pour the heavy cream evenly over the top, allowing it to seep down through the layers.
8. Sprinkle the grated Gruyère cheese generously over the top for a golden, bubbly finish.
9. Bake in the preheated oven for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
10. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Here’s how it turns out: the gratin emerges with a crispy, cheesy top, giving way to soft, creamy layers beneath. Serve it alongside a crisp green salad or as a hearty side to roasted meats for a meal that comforts and satisfies.

Spinach and Corn Quesadillas

Crafting the perfect Spinach and Corn Quesadillas is simpler than you might think, and today, I’ll guide you through each step to ensure delicious results every time. This dish is a fantastic way to incorporate veggies into your meal without compromising on flavor or texture.

Ingredients

– 2 cups fresh spinach, finely chopped (I love using baby spinach for its tenderness)
– 1 cup corn kernels, fresh or frozen (thawed if frozen)
– 1 cup shredded Monterey Jack cheese (sharp cheddar works great too)
– 4 large flour tortillas (homemade or store-bought, your choice)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1/2 tsp garlic powder (for that extra kick)
– Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of olive oil.
2. Sauté the spinach and corn for about 3 minutes, until the spinach wilts and the corn is slightly golden. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Sprinkle garlic powder and salt over the mixture, stir well, then remove from heat.
4. Lay out the tortillas on a clean surface and evenly distribute the spinach and corn mixture on one half of each tortilla.
5. Sprinkle cheese over the mixture, then fold the tortillas in half, pressing gently.
6. Heat the remaining olive oil in the skillet over medium heat and cook each quesadilla for 2-3 minutes per side, until golden and crispy. Tip: Use a spatula to press down lightly for even browning.
7. Transfer to a cutting board, let sit for a minute, then slice into wedges. Tip: Letting them rest ensures the cheese sets slightly, making them easier to cut.
Golden, crispy on the outside with a melty, flavorful filling, these quesadillas are a hit. Serve with a side of salsa or avocado slices for an extra layer of flavor.

Spinach and Avocado Salad with Grilled Chicken

Just when you thought salads couldn’t get any better, this Spinach and Avocado Salad with Grilled Chicken comes along to prove you wrong. It’s a perfect blend of nutritious greens, creamy avocado, and perfectly grilled chicken, making it a hearty meal that’s both satisfying and easy to prepare.

Ingredients

• 2 cups fresh spinach leaves – I love using baby spinach for its tenderness.
• 1 ripe avocado, sliced – Make sure it’s just ripe enough to slice but still firm.
• 1 chicken breast – About 6 oz, for that perfect protein punch.
• 1 tbsp extra virgin olive oil – My go-to for its rich flavor.
• 1/2 tsp salt – Enhances all the natural flavors.
• 1/4 tsp black pepper – Freshly ground, if possible.
• 1 tbsp lemon juice – Adds a bright, tangy note.

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s hot enough to sear the chicken.
2. Season the chicken breast evenly with salt and black pepper on both sides.
3. Drizzle the olive oil over the chicken, rubbing it in to coat thoroughly for even cooking.
4. Place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. While the chicken cooks, arrange the spinach leaves on a serving plate and top with avocado slices.
6. Once cooked, let the chicken rest for 5 minutes before slicing it into strips. This keeps it juicy.
7. Place the sliced chicken on top of the salad and drizzle with lemon juice just before serving.

With its creamy avocado, tender spinach, and juicy grilled chicken, this salad is a textural dream. Serve it with a slice of crusty bread to soak up the lemony dressing for an extra touch of comfort.

Spinach and Sun-Dried Tomato Pasta

Delightfully simple yet bursting with flavor, this Spinach and Sun-Dried Tomato Pasta is a weeknight savior that comes together in just about 30 minutes. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 8 oz pasta (I love using fusilli for its ability to hold onto the sauce, but any shape works)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (freshly minced makes all the difference)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones add extra flavor)
• 4 cups fresh spinach (lightly packed, it wilts down a lot)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the sun-dried tomatoes and cook for another 2 minutes to soften them slightly.
5. Add the spinach in batches, allowing each batch to wilt before adding more, about 2 minutes total. Tip: Use tongs to gently toss the spinach for even wilting.
6. Add the drained pasta to the skillet along with the reserved pasta water and Parmesan cheese. Toss everything together until the pasta is well coated and the cheese has melted into a creamy sauce, about 2 minutes.

Yield a dish that’s beautifully balanced with the sweetness of sun-dried tomatoes, the slight bitterness of spinach, and a kick of heat from the red pepper flakes. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up any remaining sauce.

Spinach and Beef Lasagna

Just when you thought lasagna couldn’t get any better, we’re introducing a hearty, flavorful twist with our Spinach and Beef Lasagna. Perfect for those who love a meaty, cheesy dish with a healthy green boost, this recipe is straightforward and satisfying.

Ingredients

• 1 lb ground beef (I find 85% lean gives the best flavor without being too greasy)
• 10 oz frozen spinach, thawed and squeezed dry (trust me, you don’t want soggy lasagna)
• 15 oz ricotta cheese (whole milk ricotta makes it extra creamy)
• 1 large egg (room temperature blends smoother into the ricotta)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 24 oz jar of marinara sauce (homemade is great, but a good quality jar works in a pinch)
• 12 lasagna noodles (no-boil noodles save time and hassle)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp salt (to season the beef perfectly)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Heat olive oil in a large skillet over medium heat, then add minced garlic, sautéing until fragrant, about 30 seconds.
3. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Season with salt and pepper.
4. Stir in the marinara sauce with the beef, then remove from heat. This combo is your rich, meaty base.
5. In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until well combined. This creamy layer will bind everything together.
6. Spread a thin layer of the beef sauce on the bottom of a 9×13 inch baking dish to prevent sticking.
7. Place 4 lasagna noodles over the sauce, then layer with half of the ricotta mixture, half of the spinach, and a third of the mozzarella cheese.
8. Repeat the layers once more, starting with the beef sauce, then noodles, ricotta, spinach, and mozzarella.
9. Top with the remaining noodles, beef sauce, mozzarella, and Parmesan cheese for a golden, cheesy finish.
10. Cover with foil and bake for 25 minutes, then uncover and bake for another 15 minutes until bubbly and slightly browned.
11. Let the lasagna stand for 10 minutes before slicing. This resting time lets the layers set for perfect slices.

Delight in the layers of tender noodles, savory beef, and creamy cheeses with a pop of spinach in every bite. Serve with a crisp green salad and garlic bread for a meal that’s sure to impress.

Spinach and Parmesan Risotto

For a creamy, comforting dish that’s both elegant and easy to master, spinach and Parmesan risotto is a perfect choice. This recipe walks you through each step, ensuring a delicious result every time.

Ingredients

• 1 1/2 cups Arborio rice – the star of the show, its high starch content is key for creaminess.
• 4 cups chicken or vegetable broth – I like to warm it up first for even cooking.
• 1 cup fresh spinach, chopped – adds a vibrant color and subtle flavor.
• 1/2 cup grated Parmesan cheese – freshly grated melts better and tastes richer.
• 1 small onion, finely diced – the foundation of flavor.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 cup dry white wine – optional, but it adds depth.
• 2 tbsp unsalted butter – for that luxurious finish.
• Salt to taste – though I’m specific in the steps, adjust as you like.

Instructions

1. Heat the broth in a saucepan over medium heat until it simmers, then reduce to low to keep warm.
2. In a large pan, heat olive oil over medium heat. Add the onion, cooking until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent browning, which can add unwanted bitterness.
4. Add the Arborio rice, stirring to coat each grain in oil, about 2 minutes.
5. Pour in the white wine, stirring constantly until fully absorbed.
6. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
7. Tip: This process should take about 18-20 minutes; the rice should be al dente.
8. Stir in the chopped spinach and cook until wilted, about 2 minutes.
9. Remove from heat. Stir in the Parmesan cheese and butter until melted and creamy.
10. Tip: Let it rest for 2 minutes off the heat before serving to thicken slightly.
11. Season with salt to taste, though the Parmesan adds saltiness, so taste first.

Lusciously creamy with a slight bite, this risotto pairs beautifully with a crisp white wine or as a side to grilled chicken. The spinach adds a fresh contrast to the rich Parmesan, making it a versatile dish for any occasion.

Spinach and Crab Stuffed Salmon

When you’re looking to impress at the dinner table or simply treat yourself to a gourmet meal at home, this Spinach and Crab Stuffed Salmon recipe is a game-changer. It combines the richness of salmon with the delicate flavors of crab and spinach, creating a dish that’s as nutritious as it is delicious.

Ingredients

• 2 salmon fillets (about 6 oz each, skin-on for extra flavor)
• 1 cup lump crab meat (I always opt for fresh over canned for that sweet, tender texture)
• 1 cup fresh spinach, finely chopped (packed tightly for maximum flavor)
• 1/4 cup cream cheese (softened to room temperature for easier mixing)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (for that quick garlicky punch without the chopping)
• Salt and pepper (to season, but we’ll specify amounts in the steps)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a mixing bowl, combine the lump crab meat, chopped spinach, cream cheese, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently to avoid breaking up the crab meat too much.
3. Carefully slice a pocket into the side of each salmon fillet, being sure not to cut all the way through. This creates space for the stuffing.
4. Divide the crab and spinach mixture evenly between the two salmon fillets, stuffing it into the pockets you’ve created.
5. Brush the outside of each stuffed salmon fillet with extra virgin olive oil and season lightly with a pinch of salt and pepper.
6. Place the stuffed salmon on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until the salmon flakes easily with a fork.
7. Tip: For an extra golden top, broil the salmon for the last 2 minutes of cooking. Keep an eye on it to prevent burning.
8. Tip: Let the salmon rest for 5 minutes after baking. This allows the juices to redistribute, ensuring a moist bite every time.
9. Tip: Serve with a wedge of lemon on the side. A quick squeeze brightens up all the flavors beautifully.

The stuffed salmon emerges from the oven with a perfectly flaky texture, the richness of the crab and cream cheese balanced by the freshness of the spinach. For a stunning presentation, serve atop a bed of quinoa or alongside roasted asparagus.

Spinach and Sweet Potato Hash

Kitchens come alive with the simplest of dishes, and this Spinach and Sweet Potato Hash is no exception. It’s a vibrant, nutritious meal that’s as easy to make as it is delicious, perfect for beginners looking to expand their cooking repertoire.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (uniform size ensures even cooking)
• 2 tablespoons extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 small yellow onion, finely chopped (adds a sweet depth)
• 2 cups fresh spinach, roughly chopped (packed, because it wilts down)
• 2 large eggs (I prefer room temp eggs here for even cooking)
• 1/2 teaspoon smoked paprika (for a hint of warmth)
• Salt and freshly ground black pepper (to season layers of flavor)

Instructions

1. Preheat your skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
2. Add the diced sweet potatoes to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow them to develop a golden crust.
3. Stir in the chopped onion and smoked paprika, seasoning with salt and pepper. Cook for another 5 minutes, stirring occasionally, until the onions are translucent and the sweet potatoes are tender.
4. Add the fresh spinach to the skillet, stirring gently until it wilts down, about 2 minutes. Make a well in the center of the hash for the eggs.
5. Crack the eggs into the wells, cover the skillet with a lid, and cook for 3-4 minutes for runny yolks, or until your desired doneness.
6. Remove from heat and let sit for a minute before serving. The steam will continue to cook the eggs slightly.

Here’s the beauty of this dish: the sweet potatoes offer a creamy contrast to the crisp edges, while the runny egg yolks create a rich sauce. Serve it straight from the skillet for a rustic presentation, or plate it with a side of avocado for extra creaminess.

Spinach and Blue Cheese Stuffed Steak

Savory and rich, this Spinach and Blue Cheese Stuffed Steak is a showstopper that’s surprisingly simple to master. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 inches thick for the best results)
• 1 cup fresh spinach, tightly packed (I love using baby spinach for its tenderness)
• 1/2 cup crumbled blue cheese (the sharper, the better in my book)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper, freshly ground
• 2 garlic cloves, minced (because fresh garlic is non-negotiable)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steaks later.
2. In a medium bowl, combine the spinach, blue cheese, minced garlic, 1 tbsp of olive oil, salt, and pepper. Mix gently until well incorporated.
3. Using a sharp knife, carefully cut a pocket into the side of each steak, being sure not to cut through to the other side.
4. Stuff each steak with half of the spinach and blue cheese mixture, pressing gently to ensure it’s evenly distributed.
5. Heat the remaining 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the steaks and sear for 2 minutes on each side for a perfect crust.
6. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until your desired doneness is reached.
7. Remove the steaks from the oven and let them rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful bite.

Rich in flavor with a melt-in-your-mouth texture, this dish pairs beautifully with a crisp arugula salad or roasted vegetables for a complete meal. The contrast between the creamy blue cheese and the savory steak is nothing short of divine.

Conclusion

Magnificent! This roundup of 20 delicious spinach recipes offers a treasure trove of main dish ideas to spice up your meal planning. Whether you’re a spinach lover or just looking to add more greens to your diet, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos