Fresh Spinach Recipes: Meal Ideas

Spring begins, for many of us, with the simple taste of fresh spinach. After winter meals rich in meat, potatoes, pickles and hearty dishes, spinach is among the first greens to arrive on the plate. Most often, in the form of low spinach, watched over by a poached egg - that is, the fresh spinach recipe that clearly announces the change of season.

But spinach can be cooked in many other ways. You can use it in classic recipes, just as you know them, or you can integrate it into quick, modern dishes, suitable for everyday meals, brunches or festive meals. In this article, we collect recipes with fresh or frozen spinach, delicious and easy to prepare.

Why is fresh spinach the star of spring?

Essential vitamins and iron content.

For those who frequently cook with fresh spinach, the benefits are not just about the taste, but also about the fact that it is a nutrient-rich food without being heavy. That is why spinach is one of the natural choices when you start introducing more fresh fruits and vegetables to your menu.

Spinach provides a good supply of vitamins A, C, K and folic acid, and for many, iron is also important. Although in its raw state it contains oxalates, which can limit the absorption of iron and calcium, these are reduced by light cooking. Hence the logic of recipes with cooked spinach, often served with egg: a simple, filling dish and suitable for early-season meals.

Fresh vs. frozen spinach: when and which to choose

The choice between fresh spinach and frozen spinach depends, in practice, on what you want to cook.

Fresh spinach has firmer leaves, but it shrinks a lot when cooked and needs to be drained well. It is suitable for simple dishes, stewed spinach, and side dishes.

Frozen spinach is already chopped and blanched before freezing, which gives it a softer texture. It works well in soups, tarts, pies, sauces or egg recipes. After thawing, it needs to be squeezed, as it leaves a lot of water. A package of about 300 g of frozen spinach replaces a large bunch of fresh spinach.

Classic Romanian recipe

Spinach dish is made from simple ingredients, long considered staple foods in Romanian cuisine: onion, garlic, oil, and seasonal vegetables.

If you want it more substantial, you can add pieces of chicken or veal (approximately 500 g) over the onions when sautéing, and you will end up with a filling and very tasty dish.

Creamy spinach with garlic and poached egg: grandma's recipe, step by step

ingredients

• 1 kg fresh spinach
• 200g onion
• 100ml oil
• 50 g tomato broth
• 300 g tomatoes
• 30 g garlic
• salt, pepper
• a little vinegar
  

Preparation method

Clean and wash the spinach well in several waters, then boil it for 8–10 minutes in salted water. Drain, rinse quickly with cold water and leave to drain, then chop, not very finely.

Separately, fry the chopped onion in oil until lightly browned. Add the broth and garlic and cook for 2–3 minutes.

Deglaze with a little vinegar and a few tablespoons of spinach juice, then add the chopped spinach, peeled tomatoes, salt and pepper. Let it simmer briefly.

This spinach dish is best enjoyed warm, with fried eggs.

How do you achieve the perfect consistency?

To make spinach food bind, you need to add an ingredient that will thicken or thicken the sauce.

The flour is added to the onions at the beginning, giving them a thicker, classic consistency. The cream is added towards the end, making the dish creamier. Be careful, though, in both cases, because if you add too much or boil it too long, the spinach will become tough, not creamy.

Quick and savory recipes (with Romanian cheese)

Spinach and sheep's cheese pie: a quick alternative to traditional pie

ingredients

• 1 package of pie crusts
• 500 g frozen spinach
• 400 g sheep's cheese
• green onion
• garlic, to taste
• salt and pepper
• melted butter
  

Preparation method

You can make this recipe with frozen spinach any time of year, not just in spring, by substituting dried onions for the green onions. You can also use fresh spinach, but you'll need at least 1 kg, as it shrinks a lot when cooked.

Lightly sauté the chopped onion and garlic, then add the frozen spinach and cook for 10–15 minutes, until the liquid evaporates. Season with salt and pepper and leave to cool. Once cooled, add the shredded telemea and mix.

In a greased pan, place the first sheet of pastry and brush it with melted butter. Continue with the remaining sheets, one by one, brushing each one with butter so that they cover the edges of the pan and leave about a quarter of the sheet sticking out.

Add the filling and spread it evenly, then bring the edges of the sheets, one at a time, over the filling, brushing each layer with melted butter.

Bake the pie in a preheated oven at 180°C for about 30 minutes, until golden brown.

Baked polenta with spinach and goat cheese: Transylvanian-style comfort food

ingredients

For the polenta:

• 1 liter of water
• 250 g cornmeal
• 1 teaspoon salt
• 30–40 g butter
  

For the spinach layer:

• 400–500 g spinach (fresh or frozen, well drained)
• 1 small onion
• 1–2 cloves of garlic
• 2 tablespoons oil
• salt and pepper
  

For assembly:

• 150–200 g goat cheese

Preparation method

The first step is to prepare the polenta. Bring the water to a boil with salt, then add the cornmeal, stirring constantly. Simmer over low heat for 10–15 minutes, until well combined. Remove from heat, add the butter, and stir.

Pour the polenta into a greased pan, level it, and bake it in the oven at 180°C for 20–25 minutes, until a light crust forms on the surface.

Meanwhile, prepare the spinach. Gently sauté the onion and garlic in oil, add the well-drained spinach and leave for a few minutes to wilt. Season with salt and pepper.

When the polenta is slightly cooked, remove it from the oven, add the spinach layer and sprinkle with the shredded goat cheese. Bake for another 10–15 minutes, until the cheese softens and binds with the rest of the ingredients.

You serve it warm, cut into pieces, as a standalone dish or with a simple salad.

Modern ideas and quick appetizers (fusion)

Spinach, smoked salmon and quail egg tart: the weekend recipe

ingredients

• 100 g almond flour
• 250 g frozen spinach, thawed and well squeezed
• 8–10 quail eggs
• 200 ml cooking cream
• 100 g smoked salmon
• salt, to taste
• green salad, for serving
  

Preparation method

Preheat the oven to 200°C. Line the base of a round cake tin (approx. 24 cm) with baking paper; you can also line the edges, if you like.

Sprinkle the almond flour on the bottom of the pan, then add the well-drained spinach, evenly distributed.

In a bowl, beat the quail eggs with the cooking cream and a little salt, then pour the mixture over the spinach.

Bake the tart for about 25 minutes, until it sets and begins to puff up slightly.

After baking, add the smoked salmon, cut into strips, on top. Serve warm or slightly cooled, with a simple green salad.

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