23 Delicious Spinach Recipes Healthy

Great news for spinach lovers and health-conscious cooks alike! Whether you’re whipping up a quick weeknight dinner or looking for nutritious meal ideas, our roundup of 23 delicious spinach recipes has something for everyone. From creamy dips to hearty mains, these dishes prove that healthy eating doesn’t have to be boring. Dive in and discover your next favorite way to enjoy this versatile leafy green!

Spinach and Feta Stuffed Chicken

Yesterday, I found myself staring at a bunch of fresh spinach and a block of feta cheese in my fridge, wondering how to turn them into something spectacular. That’s when the idea of Spinach and Feta Stuffed Chicken came to mind—a dish that’s as fun to make as it is to eat.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 cups fresh spinach leaves, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the roughly chopped fresh spinach, crumbled feta cheese, minced garlic, and dried oregano. Mix gently to avoid breaking the feta too much.
3. Carefully slice a pocket into the side of each chicken breast, being sure not to cut all the way through. This creates space for the stuffing.
4. Evenly divide the spinach and feta mixture among the chicken breasts, stuffing each pocket securely. Tip: Use toothpicks to seal the openings if needed.
5. Brush each stuffed chicken breast with rich extra virgin olive oil, then season both sides with sea salt and finely ground black pepper.
6. Place the chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Tip: For a golden finish, broil for the last 2 minutes.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: This step ensures your chicken stays moist and flavorful.

Moist, flavorful, and with a delightful contrast between the creamy feta and the tender spinach, this dish is a surefire way to impress. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Creamy Spinach and Mushroom Pasta

Unbelievable how a simple dish can bring so much comfort on a busy weeknight! Just last Tuesday, after a long day, I whipped up this Creamy Spinach and Mushroom Pasta, and it was the hug in a bowl I needed. The creamy sauce clinging to every noodle, the earthy mushrooms, and the fresh spinach make it a dish that’s as nutritious as it is indulgent.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

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 the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they’re golden and have released their moisture. Tip: Don’t overcrowd the pan to ensure the mushrooms brown nicely.
4. Stir in the baby spinach and cook just until wilted, about 2 minutes.
5. Pour in the heavy cream, Parmesan cheese, black pepper, and sea salt. Stir to combine and let the sauce simmer for 2-3 minutes until slightly thickened. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Add the drained pasta to the skillet and toss to coat evenly with the sauce.

Just like that, you’ve got a dish that’s creamy, dreamy, and packed with flavor. The pasta is perfectly coated in a velvety sauce, with the mushrooms adding a meaty texture and the spinach a pop of color. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Spinach Artichoke Dip

Yesterday, I found myself craving something creamy, cheesy, and utterly comforting, and that’s when I decided to whip up my favorite Spinach Artichoke Dip. It’s the perfect blend of flavors and textures, and it always reminds me of those cozy gatherings with friends where we just can’t stop dipping.

Ingredients

• 1 cup of creamy mayonnaise
• 1 cup of sour cream, rich and tangy
• 1 cup of shredded Parmesan cheese, freshly grated
• 1 cup of shredded mozzarella cheese, melty and stretchy
• 1 can (14 oz) of artichoke hearts, drained and finely chopped
• 1 package (10 oz) of frozen chopped spinach, thawed and squeezed dry
• 2 cloves of garlic, minced to aromatic perfection
• 1/2 teaspoon of crushed red pepper flakes, for a subtle kick
• 1/4 teaspoon of salt, to enhance all the flavors

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, combine the creamy mayonnaise and rich sour cream until smooth.
3. Stir in the freshly grated Parmesan and melty mozzarella cheeses until well incorporated.
4. Add the finely chopped artichoke hearts and squeezed dry spinach to the bowl, mixing thoroughly.
5. Mix in the minced garlic, crushed red pepper flakes, and salt, ensuring the flavors are evenly distributed.
6. Transfer the mixture to a baking dish, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
8. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Every bite of this Spinach Artichoke Dip is a delightful mix of creamy, cheesy goodness with just the right amount of texture from the artichokes and spinach. Serve it warm with a side of crispy tortilla chips or fresh, crunchy vegetables for dipping, and watch it disappear in no time.

Garlic Butter Sauteed Spinach

Whenever I’m in need of a quick, nutritious side that doesn’t skimp on flavor, my go-to is this Garlic Butter Sauteed Spinach. It’s a dish that reminds me of cozy family dinners, where the simplicity of ingredients belies the depth of flavor they bring to the table.

Ingredients

• 2 tbsp unsalted butter, creamy and rich
• 3 cloves garlic, minced to release their aromatic punch
• 8 cups fresh spinach leaves, vibrant and slightly crisp
• 1/4 tsp salt, finely ground to evenly season
• 1/8 tsp black pepper, freshly cracked for a sharp bite
• 1 tbsp lemon juice, freshly squeezed for a bright finish

Instructions

1. In a large skillet, melt the unsalted butter over medium heat until it’s frothy and just beginning to turn golden, about 1 minute.
2. Add the minced garlic to the skillet, sautéing until fragrant and lightly golden, roughly 30 seconds, being careful not to burn it.
3. Gradually add the fresh spinach leaves to the skillet, tossing gently with the garlic butter as they wilt down, about 2 minutes.
4. Sprinkle the salt and freshly cracked black pepper over the spinach, stirring to evenly distribute the seasoning.
5. Remove the skillet from heat and drizzle the freshly squeezed lemon juice over the spinach, giving it one final toss to combine.

Garlic Butter Sauteed Spinach turns out luxuriously tender with a slight bite, the garlic and butter melding into a rich backdrop for the spinach’s earthy tones. For a twist, top it with a sprinkle of grated Parmesan or serve alongside a perfectly seared steak for a meal that feels indulgent yet wholesome.

Spinach and Ricotta Stuffed Shells

Goodness, have I got a treat for you today! There’s something about the combination of creamy ricotta and vibrant spinach stuffed into tender pasta shells that just feels like a hug in a dish. It’s a recipe that’s saved me on more than one busy weeknight, and I’m thrilled to share it with you.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole milk ricotta cheese, creamy and smooth
• 10 oz frozen chopped spinach, thawed and thoroughly drained
• 1 large egg, farm-fresh and lightly beaten
• 1 cup shredded mozzarella cheese, melty and golden
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced and fragrant
• 1 tsp dried basil, aromatic and slightly sweet
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 24 oz marinara sauce, rich and tomatoey
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the shells cook, mix the ricotta cheese, drained spinach, egg, half the mozzarella, Parmesan, garlic, basil, salt, and pepper in a large bowl until well combined. Tip: Squeeze the spinach in a clean towel to remove excess moisture for a firmer filling.
4. Drain the cooked shells and rinse under cool water to stop the cooking process. Tip: Handle gently to avoid tearing.
5. Lightly grease a 9×13 inch baking dish with olive oil and spread half the marinara sauce on the bottom.
6. Carefully fill each shell with the ricotta mixture using a spoon and arrange them seam-side up in the dish.
7. Pour the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella cheese.
8. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden.

Marvel at how the shells come out of the oven with the cheese perfectly melted and the edges of the pasta slightly crispy. The filling is luxuriously creamy, with the spinach adding a fresh contrast. Serve these beauties with a crisp green salad and some crusty bread to soak up any extra sauce.

Spinach Salad with Warm Bacon Dressing

Remember those lazy Sunday afternoons when the only thing that could pull you out of your comfort zone was the irresistible aroma of bacon sizzling on the stove? That’s exactly the vibe I’m channeling with this Spinach Salad with Warm Bacon Dressing. It’s a dish that turns the simplest ingredients into a symphony of flavors, perfect for those days when you crave something hearty yet refreshing.

Ingredients

• 6 cups of fresh baby spinach leaves, crisp and vibrant
• 8 slices of thick-cut bacon, smoky and rich
• 1/2 cup of red onion, thinly sliced for a sharp bite
• 2 large eggs, farm-fresh and perfectly hard-boiled
• 1/4 cup of apple cider vinegar, tangy and bright
• 1 tablespoon of honey, sweet and floral
• 1 teaspoon of Dijon mustard, smooth with a slight kick
• 1/4 teaspoon of finely ground black pepper, for a subtle heat
• 1/4 cup of water, to balance the dressing

Instructions

1. In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
2. Reserve 2 tablespoons of the bacon fat in the skillet. Add the red onion and sauté until just softened, about 2 minutes, to mellow its sharpness.
3. Whisk in the apple cider vinegar, honey, Dijon mustard, black pepper, and water into the skillet. Simmer for 1 minute, stirring constantly, to create a glossy, emulsified dressing.
4. In a large bowl, toss the spinach with the warm dressing until evenly coated. The heat will slightly wilt the spinach, making it tender.
5. Top the salad with the crumbled bacon and sliced hard-boiled eggs. The yolks should be just set, adding a creamy texture to each bite.

Just like that, you’ve got a salad that’s anything but ordinary. The warm dressing lightly wilts the spinach, while the bacon and eggs add a satisfying richness. Serve it with a slice of crusty bread to soak up every last drop of that delicious dressing.

Spinach and Cheese Quiche

Last weekend, I found myself staring at a bunch of fresh spinach in my fridge, wondering how to turn it into something delicious. That’s when I remembered my grandma’s Spinach and Cheese Quiche recipe—a dish that’s as comforting as it is versatile. Whether it’s brunch with friends or a quiet dinner, this quiche never fails to impress.

Ingredients

• 1 9-inch pie crust, store-bought or homemade, chilled
• 1 tablespoon rich extra virgin olive oil
• 1 small onion, finely chopped
• 2 cups fresh spinach, roughly chopped
• 4 large farm-fresh eggs
• 1 cup heavy cream
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and bake for 10 minutes, then set aside to cool slightly.
2. In a skillet over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 5 minutes. Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, heavy cream, black pepper, and nutmeg until well combined.
4. Spread the spinach and onion mixture evenly over the bottom of the pre-baked pie crust. Sprinkle the Gruyère and Parmesan cheeses on top.
5. Pour the egg mixture over the spinach and cheese, ensuring it’s evenly distributed.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 10 minutes before slicing.

Golden and bubbly straight out of the oven, this quiche is a masterpiece of textures—creamy, cheesy, with a slight crunch from the crust. Serve it warm with a side of mixed greens for a meal that feels both indulgent and wholesome.

Spinach Pesto Pasta

Yesterday, I found myself staring at a bunch of fresh spinach leaves in my fridge, wondering how to turn them into something magical. That’s when the idea of a vibrant Spinach Pesto Pasta hit me—a dish that’s as nutritious as it is comforting, perfect for those busy weeknights or lazy weekends.

Ingredients

• 2 cups of fresh, tender spinach leaves, thoroughly washed
• 1/2 cup of rich extra virgin olive oil
• 1/3 cup of freshly grated Parmesan cheese, with its nutty aroma
• 1/4 cup of toasted pine nuts, adding a subtle crunch
• 2 garlic cloves, minced for a pungent kick
• 1/2 teaspoon of sea salt, to enhance all the flavors
• 1 pound of al dente pasta, your choice of shape

Instructions

1. In a food processor, combine the fresh spinach leaves, extra virgin olive oil, Parmesan cheese, toasted pine nuts, minced garlic, and sea salt. Pulse until the mixture is smooth but still slightly textured.
2. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
3. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot.
4. Add the spinach pesto to the pasta, tossing gently to coat. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency.
5. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of pine nuts for extra texture.

Creating this dish is like painting with flavors—the vibrant green of the pesto against the pasta is a feast for the eyes before it even hits the palate. The texture is luxuriously creamy, with the pine nuts offering little surprises in every bite. For a twist, try serving it with grilled chicken or shrimp to turn this simple pasta into a hearty meal.

Spinach and Lentil Soup

Yesterday, as the first chill of fall whispered through the kitchen window, I found myself craving something hearty yet wholesome. That’s when I remembered my grandma’s Spinach and Lentil Soup, a bowl of comfort that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced into small cubes
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach leaves, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until the onion turns translucent, about 5 minutes.
3. Stir in the carrot, cumin, and smoked paprika, cooking for another 2 minutes to awaken the spices.
4. Pour in the lentils and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Add the spinach, stirring until wilted, about 2 minutes.
7. Season with salt and pepper, then remove from heat.

The soup emerges velvety with a smoky depth from the paprika, while the spinach adds a fresh contrast. Serve it with a dollop of Greek yogurt or a sprinkle of feta for an extra layer of flavor.

Spinach and Goat Cheese Pizza

Perfect for those evenings when you’re craving something gourmet but don’t want to spend hours in the kitchen, this Spinach and Goat Cheese Pizza is a game-changer. I remember the first time I tried this combo at a small pizzeria in Portland; it was love at first bite, and I’ve been recreating it at home ever since.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 2 tablespoons rich extra virgin olive oil
• 1 cup fresh baby spinach leaves, thoroughly washed and dried
• 4 ounces creamy goat cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt
• 1 teaspoon minced garlic

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle. Tip: Letting the dough rest for 5 minutes makes it easier to stretch.
3. Brush the dough evenly with olive oil, leaving a 1-inch border for the crust.
4. Sprinkle minced garlic over the oiled dough, followed by a layer of fresh spinach leaves.
5. Distribute crumbled goat cheese and shredded mozzarella evenly over the spinach. Tip: Freezing the goat cheese for 10 minutes makes it easier to crumble.
6. Season with sea salt and finely ground black pepper.
7. Carefully transfer the pizza onto the preheated stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
8. Remove from the oven and let it cool for 2 minutes before slicing.

The first bite delivers a crispy crust with a creamy, tangy goat cheese and the slight bitterness of spinach perfectly balanced. Try drizzling a bit of honey over the top before serving for a sweet contrast that’ll wow your guests.

Spinach and Sun-Dried Tomato Orzo

Many evenings, I find myself craving something that’s both comforting and a bit fancy, without spending hours in the kitchen. That’s when this Spinach and Sun-Dried Tomato Orzo comes to the rescue, blending the earthy tones of spinach with the tangy sweetness of sun-dried tomatoes for a dish that’s as vibrant as it is delicious.

Ingredients

• 1 cup orzo pasta
• 2 tablespoons rich extra virgin olive oil
• 1/2 cup julienned sun-dried tomatoes, packed in oil
• 2 cups fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the sun-dried tomatoes, garlic, and red pepper flakes, sautéing for 2 minutes until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Drain the orzo, reserving 1/4 cup of the pasta water. Add the orzo to the skillet with the sun-dried tomato mixture.
4. Stir in the chopped spinach and cook for another 2 minutes until the spinach is just wilted. Tip: The residual heat will continue to cook the spinach, so remove from heat when it’s slightly underdone.
5. Add the reserved pasta water, Parmesan cheese, salt, and pepper, stirring until the cheese is melted and the orzo is creamy.

Unbelievably creamy with a slight bite from the al dente orzo, this dish is a harmony of flavors and textures. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up all the deliciousness.

Spinach and Berry Smoothie

Craving something refreshing yet nutritious to kickstart your morning? I stumbled upon this vibrant Spinach and Berry Smoothie during one of those hectic weeks when I needed a quick, healthy fix, and it’s been a game-changer ever since.

Ingredients

• 1 cup of fresh, crisp spinach leaves
• 1/2 cup of frozen mixed berries (strawberries, blueberries, and raspberries)
• 1 ripe banana, peeled and sliced
• 1 tablespoon of creamy almond butter
• 1 cup of chilled almond milk, unsweetened
• 1 teaspoon of golden flaxseeds
• A handful of ice cubes

Instructions

1. Wash the spinach leaves thoroughly under cold water to ensure they’re clean and ready to blend.
2. In a high-powered blender, combine the spinach, frozen mixed berries, sliced banana, almond butter, almond milk, and flaxseeds.
3. Blend on high speed for 30 seconds, then pause to scrape down the sides with a spatula to ensure everything is incorporated evenly.
4. Add a handful of ice cubes to the blender for an extra frosty texture.
5. Blend again on high speed for another 30-45 seconds, or until the smoothie is completely smooth and no chunks remain.
6. Pour the smoothie into a tall glass and serve immediately for the best flavor and texture.

Fresh out of the blender, this smoothie boasts a beautifully vibrant purple hue with a creamy consistency that’s both satisfying and light. The almond butter adds a subtle richness, while the flaxseeds give it a slight crunch. For an extra touch of elegance, garnish with a few whole berries on top.

Spinach and Corn Quesadillas

Perfect for those busy weeknights or when you’re craving something cheesy and comforting, these Spinach and Corn Quesadillas have become my go-to. I remember the first time I whipped them up; it was a lazy Sunday, and I wanted something quick yet satisfying. The combination of crispy tortillas with the melty cheese and the slight sweetness from the corn was a game-changer for me.

Ingredients

• 2 cups of fresh baby spinach, roughly chopped
• 1 cup of sweet corn kernels, drained if using canned
• 1.5 cups of shredded Monterey Jack cheese, for that perfect melt
• 4 large flour tortillas, preferably the burrito size for easy folding
• 2 tablespoons of unsalted butter, for a golden crisp
• 1 teaspoon of ground cumin, for a warm, earthy flavor
• 1/2 teaspoon of garlic powder, to add a subtle kick
• Salt, to season just right

Instructions

1. In a large mixing bowl, combine the roughly chopped fresh baby spinach, sweet corn kernels, shredded Monterey Jack cheese, ground cumin, garlic powder, and a pinch of salt. Mix well to ensure the spices are evenly distributed.
2. Heat a large skillet over medium heat (about 350°F) and melt 1/2 tablespoon of unsalted butter, swirling to coat the bottom of the pan.
3. Place one flour tortilla in the skillet, then evenly spread half of the spinach and corn mixture over one half of the tortilla. Fold the other half over to create a semi-circle. Press down gently with a spatula.
4. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Repeat with the remaining tortillas and filling, adding more butter to the skillet as needed.
5. Tip: For an extra crispy exterior, press down on the quesadilla with the spatula while it cooks. Tip: Let the quesadilla sit for a minute after cooking to allow the cheese to set slightly, making it easier to cut. Tip: Serve with a side of salsa or sour cream for dipping, enhancing the flavors even more.

Bite into these quesadillas, and you’ll love the contrast between the crispy exterior and the gooey, flavorful filling. They’re perfect for cutting into wedges and sharing, though I won’t judge if you keep them all to yourself.

Spinach and Parmesan Risotto

Kicking off the week with a dish that’s close to my heart, Spinach and Parmesan Risotto, reminds me of the cozy dinners I used to have at my grandma’s. There’s something incredibly comforting about stirring a pot of creamy risotto, watching as each grain of rice slowly absorbs the flavorful broth. It’s a labor of love, but oh, is it worth it.

Ingredients

• 1 cup Arborio rice, pearly and plump
• 4 cups chicken stock, simmering and fragrant
• 1 cup fresh spinach leaves, vibrant and tender
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, rich and creamy
• 1 small onion, finely diced and sweet
• 2 cloves garlic, minced and pungent
• 1/4 cup dry white wine, crisp and acidic
• Salt, to enhance all the flavors

Instructions

1. In a large saucepan, heat the chicken stock over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. In a separate large, heavy-bottomed pot, melt the butter over medium heat until it foams slightly.
3. Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 3 minutes.
4. Stir in the Arborio rice, coating each grain with the butter, onion, and garlic mixture, and toast for 2 minutes until the edges become slightly translucent.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. When the rice is al dente and the mixture is creamy, fold in the fresh spinach leaves and grated Parmesan cheese until the spinach wilts and the cheese melts.
8. Season with salt to taste, then remove from heat and let it sit for 2 minutes before serving.

Zesty and creamy, this Spinach and Parmesan Risotto is a dish that sings with flavor. The spinach adds a fresh, slightly earthy note, while the Parmesan brings a depth that makes each bite irresistible. Serve it with a sprinkle of extra Parmesan on top for that perfect finish.

Spinach and Chickpea Curry

Craving something hearty yet healthy for dinner last night, I whipped up a Spinach and Chickpea Curry that’s become a staple in my kitchen. It’s the perfect blend of comforting and nutritious, with a story behind it—my first attempt was a disaster, but now, it’s a dish I’m proud to share.

Ingredients

• 2 tablespoons of fragrant coconut oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to perfection
• 1 tablespoon of freshly grated ginger
• 1 teaspoon of ground cumin, for that earthy warmth
• 1 teaspoon of ground coriander, adding a citrusy note
• 1/2 teaspoon of turmeric, for color and health
• 1 can (15 oz) of plump, creamy chickpeas, drained and rinsed
• 1 can (14.5 oz) of diced tomatoes, with their tangy juice
• 1 cup of rich coconut milk, for creaminess
• 4 cups of fresh spinach leaves, roughly chopped
• Salt, to enhance all the flavors

Instructions

1. Heat the coconut oil in a large skillet over medium heat until it shimmers.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the cumin, coriander, and turmeric, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in the chickpeas and diced tomatoes with their juice, stirring to combine.
6. Simmer the mixture for 10 minutes, allowing the flavors to meld together beautifully.
7. Gently fold in the coconut milk and spinach, cooking just until the spinach wilts, about 2 minutes.
8. Season with salt, then taste and adjust the seasoning if necessary.

What I love most about this curry is its velvety texture and the way the spices dance together, creating a dish that’s both vibrant and comforting. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last bit of sauce.

Spinach and Bacon Stuffed Mushrooms

Absolutely nothing beats the combination of earthy mushrooms, crispy bacon, and vibrant spinach, especially when they come together in these irresistible stuffed mushrooms. I remember the first time I made these for a dinner party; they disappeared before I could even set them down on the table!

Ingredients

• 12 large white mushrooms, stems removed and caps cleaned
• 4 slices of thick-cut bacon, cooked until crispy and crumbled
• 1 cup of fresh spinach, finely chopped
• 1/2 cup of cream cheese, softened
• 1/4 cup of grated Parmesan cheese
• 1 clove of garlic, minced
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the crumbled bacon, chopped spinach, cream cheese, Parmesan cheese, minced garlic, black pepper, and sea salt until well combined.
3. Lightly brush each mushroom cap with olive oil, both inside and out, to prevent sticking and add flavor.
4. Generously fill each mushroom cap with the bacon and spinach mixture, pressing down slightly to ensure it’s packed in.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
6. Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Best enjoyed warm, these stuffed mushrooms offer a delightful contrast between the juicy mushroom caps and the creamy, savory filling. Try serving them atop a bed of arugula for an elegant appetizer or alongside a crisp white wine for a simple yet sophisticated snack.

Spinach and Avocado Wrap

Did you ever have one of those days where you’re craving something fresh, healthy, but also satisfying? That’s exactly how I felt this morning, and that’s when the idea of a Spinach and Avocado Wrap came to mind. It’s my go-to when I need a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 large, ripe avocado, creamy and slightly firm
• 2 cups fresh baby spinach leaves, crisp and vibrant green
• 1/4 cup crumbled feta cheese, tangy and moist
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, coarse and flaky
• 2 large whole wheat tortillas, soft and pliable

Instructions

1. In a medium bowl, mash the ripe avocado with a fork until smooth but slightly chunky.
2. Add the fresh baby spinach leaves to the bowl with the mashed avocado, gently folding them in to coat lightly without wilting the spinach.
3. Sprinkle the crumbled feta cheese over the avocado and spinach mixture, then drizzle with the extra virgin olive oil.
4. Season the mixture with finely ground black pepper and coarse sea salt, adjusting the amounts to your preference but starting with the recommended measurements.
5. Lay the whole wheat tortillas flat on a clean surface and evenly divide the avocado and spinach mixture between them, spreading it out in the center of each tortilla.
6. Fold the sides of the tortillas inwards, then roll them up tightly from the bottom to enclose the filling completely.
7. Heat a non-stick skillet over medium heat (about 350°F) and place the wraps seam-side down. Cook for 2-3 minutes on each side or until the tortillas are golden brown and crispy.

Just like that, you’ve got a wrap that’s bursting with creamy avocado, crisp spinach, and the salty tang of feta. The contrast of textures and flavors makes every bite interesting. Try serving it with a side of sweet potato fries for a meal that’s both wholesome and indulgent.

Spinach and Sweet Potato Lasagna

Over the years, I’ve tweaked my lasagna recipe to include more veggies, and this Spinach and Sweet Potato Lasagna is a crowd-pleaser. It’s a cozy dish that brings together the sweetness of potatoes with the earthiness of spinach, layered between sheets of pasta and creamy cheese. Perfect for those evenings when you want something hearty but not too heavy.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups of fresh spinach, roughly chopped
• 1 large sweet potato, peeled and thinly sliced
• 15 oz ricotta cheese, creamy and whole milk
• 1 egg, farm-fresh and lightly beaten
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large pot of boiling salted water, cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the noodles cook, heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the chopped spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat and set aside.
5. In a mixing bowl, combine the ricotta cheese, beaten egg, 1/2 tsp salt, and 1/2 tsp black pepper. Mix until well blended.
6. Layer 3 lasagna noodles at the bottom of the prepared baking dish. Spread half of the ricotta mixture over the noodles, followed by half of the spinach, half of the sweet potato slices, and 1/2 cup of mozzarella cheese.
7. Repeat the layers once more, starting with noodles and ending with mozzarella cheese. Top the final layer with the remaining noodles, ricotta mixture, and a generous sprinkle of Parmesan cheese.
8. Cover the dish with aluminum 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.
9. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier.

When you take your first bite, you’ll notice the creamy ricotta perfectly complements the slight crunch of the sweet potatoes, while the spinach adds a fresh contrast. Serve it with a crisp green salad and a glass of white wine for a complete meal that feels both indulgent and wholesome.

Spinach and Almond Stuffed Peppers

Remember those evenings when you crave something both nutritious and comforting, yet easy to whip up? That’s exactly how I stumbled upon this delightful recipe for spinach and almond stuffed peppers. It’s a dish that brings together the earthy tones of spinach with the crunchy goodness of almonds, all nestled inside sweet bell peppers.

Ingredients

• 4 large, vibrant bell peppers, any color
• 2 cups of fresh, leafy spinach, roughly chopped
• 1 cup of raw almonds, finely chopped
• 1/2 cup of creamy ricotta cheese
• 1/4 cup of rich extra virgin olive oil
• 2 cloves of garlic, minced
• 1 tsp of finely ground sea salt
• 1/2 tsp of freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the peppers.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the stuffing.
3. In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.
4. Add the chopped spinach to the skillet, cooking until just wilted, roughly 2 minutes. Tip: Don’t overcook the spinach to retain its vibrant color and nutrients.
5. Remove the skillet from heat and stir in the ricotta cheese, chopped almonds, sea salt, and black pepper, mixing until well combined.
6. Spoon the spinach and almond mixture into the hollowed-out bell peppers, packing it gently to fill completely.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes of baking.
8. Let the peppers cool for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This resting time also makes them easier to handle.

The stuffed peppers emerge from the oven with a tempting aroma, the peppers softened to perfection, and the filling creamy yet crunchy. Serve them atop a bed of quinoa for a complete meal, or slice them into rings for an elegant appetizer.

Spinach and Blue Cheese Salad

Believe it or not, the first time I tried a Spinach and Blue Cheese Salad was at a quaint little farmers’ market in Vermont. The combination of the crisp, earthy spinach with the bold, tangy blue cheese was a revelation. It’s been a staple in my kitchen ever since, especially during those warm summer evenings when I crave something light yet satisfying.

Ingredients

• 6 cups of fresh, baby spinach leaves, washed and thoroughly dried
• 1/2 cup of crumbled, high-quality blue cheese
• 1/4 cup of toasted, chopped walnuts for a crunchy texture
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of balsamic vinegar, aged for a deeper flavor
• 1 tsp of honey, for a subtle sweetness
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. In a large salad bowl, gently toss the baby spinach leaves to ensure they’re evenly distributed.
2. Evenly sprinkle the crumbled blue cheese over the spinach, aiming for a balanced distribution in every bite.
3. Scatter the toasted, chopped walnuts across the top for that essential crunch.
4. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, black pepper, and sea salt until the mixture is emulsified. Tip: For a smoother dressing, let it sit for 5 minutes before whisking again.
5. Drizzle the dressing over the salad just before serving to keep the spinach crisp. Tip: Start with half the dressing, toss, then add more to taste to avoid overdressing.
6. Toss the salad gently but thoroughly to ensure every leaf is lightly coated with the dressing. Tip: Use your hands or salad tongs to prevent bruising the delicate spinach leaves.

Great for those who love a salad with a bit of bite, the creamy blue cheese pairs beautifully with the crisp spinach and the sweet, tangy dressing. Serve it alongside a grilled steak or as a standalone dish with some crusty bread to soak up the extra dressing.

Spinach and Shrimp Stir Fry

Nothing beats the simplicity and flavor of a quick stir fry, especially when it’s packed with vibrant greens and succulent seafood like this Spinach and Shrimp Stir Fry. I remember the first time I whipped this up on a busy weeknight; it was a game-changer for my dinner routine, proving that healthy eating doesn’t have to be time-consuming or bland.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 4 cups fresh baby spinach, loosely packed
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1/2 cup thinly sliced red bell pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp to the skillet in a single layer, cooking for 2 minutes on each side until they turn pink and opaque. Remove and set aside.
3. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
4. Toss in the red bell pepper slices, stirring for 1 minute until slightly softened.
5. Return the shrimp to the skillet, adding the soy sauce, honey, and red pepper flakes, stirring to coat everything evenly.
6. Finally, add the baby spinach, stirring just until wilted, about 1 minute. Tip: Don’t overcook the spinach to keep its vibrant color and nutrients.
7. Serve immediately over a bed of steamed rice or quinoa for a complete meal. Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Delightfully, this dish comes together with a perfect balance of sweet, spicy, and savory flavors, with the shrimp remaining tender and the spinach adding a fresh, slightly crisp texture. It’s a versatile recipe that pairs beautifully with any grain, making it a staple in my kitchen for those nights when I crave something light yet satisfying.

Spinach and Potato Gratin

This morning, as I was rummaging through my fridge, I stumbled upon a bunch of fresh spinach and some potatoes that were begging to be used. That’s when I remembered this comforting Spinach and Potato Gratin recipe that never fails to impress. It’s the perfect dish for those days when you want something hearty yet simple to make.

Ingredients

• 2 cups of fresh, vibrant spinach leaves, roughly chopped
• 3 medium Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Gruyère cheese, sharp and nutty
• 2 tablespoons of unsalted butter, cold and cubed
• 1 teaspoon of sea salt, finely ground
• 1/2 teaspoon of black pepper, freshly cracked
• 1/4 teaspoon of nutmeg, freshly grated for warmth

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with some of the butter.
2. Layer the thinly sliced potatoes at the bottom of the dish, slightly overlapping them. Tip: Uniform slices ensure even cooking.
3. Sprinkle half of the salt, pepper, and nutmeg over the potatoes, then add a layer of chopped spinach.
4. Repeat the layers, finishing with a final layer of potatoes. Tip: Press down gently to compact the layers, which helps the gratin hold together when served.
5. Pour the heavy cream evenly over the top, then dot with the remaining butter and sprinkle the Gruyère cheese. Tip: Let the gratin sit for 10 minutes before baking to allow the cream to soak into the potatoes.
6. Bake for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Every bite of this gratin is a delightful mix of creamy, cheesy goodness with the earthy flavors of spinach and potatoes. Serve it alongside a crisp green salad or as a luxurious side to your favorite protein for a meal that feels both indulgent and comforting.

Spinach and Egg Breakfast Muffins

Kicking off the morning with something nutritious and delicious is my kind of routine, and these Spinach and Egg Breakfast Muffins have become a staple in my kitchen. They’re not just a meal; they’re a little morning hug, packed with greens and protein to start your day right. I remember the first time I whipped these up, thinking they’d be just another muffin, but the way the eggs fluff up around the spinach is nothing short of magical.

Ingredients

• 6 large farm-fresh eggs
• 1 cup fresh baby spinach, roughly chopped
• 1/4 cup whole milk
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F and lightly grease a muffin tin with the extra virgin olive oil.
2. In a large mixing bowl, whisk together the farm-fresh eggs and whole milk until fully combined and slightly frothy.
3. Fold in the roughly chopped baby spinach, shredded sharp cheddar cheese, finely ground black pepper, and sea salt into the egg mixture.
4. Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden. A tip: insert a toothpick into the center of a muffin; if it comes out clean, they’re done.
6. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This helps them set perfectly without sticking.
7. Serve warm. For an extra touch, drizzle with a bit more olive oil or sprinkle with additional cheese before serving.

Bursting with flavor, these muffins have a delightful contrast between the creamy eggs and the slight crunch of the spinach. I love serving them with a side of avocado or a dollop of salsa for an extra kick. They’re also perfect for meal prep—just reheat and go!

Conclusion

Lovingly curated, these 23 spinach recipes offer a treasure trove of healthy, delicious options for every meal. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next culinary adventure. 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 for fellow spinach enthusiasts to discover. Happy cooking!

Bella Bacinos