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The 2017 Farmers Almanac
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5 Best Spinach Recipes

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5 Best Spinach Recipes

There’s no arguing that spinach is a true superfood. It’s an excellent source of vitamins A, C, K, folic acid, and many other important nutrients, especially iron. The best part is that spinach is low in calories and high in fiber: a one-cup serving of raw spinach has only about 30 calories and 4 grams of fiber.

Even if you weren’t a fan of spinach as a kid, you probably had a taste-bud turnaround as an adult, with all the delicious ways to prepare it. Here are 5 of our best recipes that incorporate this healthy, versatile leafy green.

Crabmeat Spinach Quiche
This quiche is easy to throw together for a nice meal. Greek yogurt is a healthier substitute for the traditional heavy cream.

Ingredients:

1 (10 oz.) package frozen chopped spinach
, thawed and squeezed of excess water (no need to cook)
3 eggs
1 (8 oz.) container plain Greek yogurt
1 tablespoon all-purpose flour
1 teaspoon salt
1⁄4 teaspoon pepper
1 can lump crabmeat, drained and cartilage removed
1 can (4 1/2 oz.) sliced mushrooms, drained
1 cup cheddar cheese, shredded
1 small onion, chopped
1 9″ prepared pie crust – par baked

Directions:

Preheat oven to 350º F. Beat eggs with yogurt, flour, salt, and pepper. Stir in spinach and crabmeat. Sprinkle mushrooms, cheese, and onions over crust. Pour in spinach mixture. Bake at 350º F. for 40 minutes (watch the crust edges). Remove from oven and let cool on a wire rack. Serve at room temperature.

Slow Cooker Chicken, Spinach & Artichoke White Lasagna
This recipe uses short-cut rotisserie chicken and jarred Alfredo sauce, making it even easier to prep.

Ingredients:
Non-stick cooking spray
1 10 oz. package frozen chopped spinach, thawed and squeezed of water (no need to cook)
1 lb. shredded rotisserie chicken meat
1 8 oz jar prepared pesto sauce, or make your own (use 1 cup)
1 cup chopped yellow onion
1 egg, beaten
1 15 oz. container ricotta cheese
1 cup grated Parmesan or Romano cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 6 oz. can artichoke hearts, drained and chopped
2 15-oz. jars Four Cheese Alfredo Sauce
2 cups mozzarella cheese
1 box lasagna noodles (no need to cook ahead; and you may not use them all)

Directions:
Spray slow cooker with cooking spray or lightly coat with olive oil. In a bowl, combine shredded chicken with pesto sauce and onion. Set aside. In another bowl mix egg, ricotta, spinach, artichokes, salt and pepper, and Parmesan cheese. Set aside.

Pour 1/2 cup of sauce into the bottom of the slow cooker. Place noodles over sauce, breaking them to fit. They don’t have to be perfect.

Dollop 1/3 of the ricotta mixture over the noodles and spread with spatula to evenly distribute.

Sprinkle 1/3 of the chicken mixture and layer on top of ricotta mixture.
Top with 1 cup of Mozzarella cheese and 1/2 of a jar of sauce.
Repeat with 2 more layers. The final top layer should be a layer of noodles, remaining sauce and cheese only.

Cover and cook on High heat setting for 4 hours, until noodles are tender.
Turn your cooker OFF (not “warm”) and let lasagna stand for ten minutes (or more if you can, the longer it sits, the better), then cut and serve. Serves 6-8.

Note: If you already have leftover chicken, feel free to use that, and if you prefer to make your own Alfredo sauce from scratch, you’ll need a total of 3.5 cups.

Spinach and Strawberry Salad
No need to wait for summer to enjoy this light and refreshing salad now that strawberries are available year-round in most supermarkets. Two ingredients makes it easy to throw together, and pairing spinach with vitamin C boosts the absorption of spinach’s iron.

Ingredients:

1 package fresh spinach
1 pint strawberries, washed, hulled and sliced

Dressing:
1⁄2 cup sugar
 or honey
2 teaspoons sesame seeds
1 tablespoon poppy seeds
1 1⁄2 teaspoons chopped red onion
1⁄4 teaspoon Worcestershire sauce
1⁄2 teaspoon paprika
1⁄2 cup vegetable oil
1⁄4 cup cider vinegar

Directions:

Wash and dry spinach and tear into bite-sized pieces. Place spinach and sliced strawberries in a large salad bowl. Combine dressing ingredients in a jar and toss with spinach and strawberries, then serve immediately.

Spinach and Artichoke Dip

This tasty dip whips up in no time and makes a perfect hors d’oeuvre for guests or a tasty snack (bring some to work – it reheats well in the microwave!).

Ingredients:
1 8-oz. package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 14-oz. can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained (no need to cook)
1/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 350° F. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to a lightly greased baking dish or oven-proof crock. Top with mozzarella. Bake about 25 minutes, until lightly browned. Serve hot with pita crisps, crackers, or toasted baguette slices.

Spinach Lentil Soup
A hearty, delicious and nutritious soup that warms you up on a cold winter’s night.

Ingredients:
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chopped celery
1 cup finely chopped carrots
1 1/2 cups chopped onions
1 (10 ounce) package frozen chopped spinach, thawed (no need to cook), or 1 large bag fresh spinach, rinsed, drained and chopped
8 cups water
24 ounces low-sodium vegetable stock or broth
2 cups dry lentils, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1 1/2 teaspoons chopped mint (optional)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions:
In a large stockpot, heat the oil and sauté garlic, celery, onions, and carrot until veggies are tender. Add the water, stock, and the rinsed lentils. Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally. Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper. Stir in the spinach and simmer uncovered for 15-20 minutes more. Season to taste.

These are our 5 favorites, do you have a spinach recipe you’re proud of? Be sure to enter it in our 2017 Spinach Recipe contest, where you can win cash prizes! Winning recipes will appear in the 2018 edition!

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1 comment

1 Danyel Vallas { 02.10.17 at 10:52 am }

Usually I don’t read post on blogs, but I wish to say that this write-up very forced me to try and do so! Your writing style has been surprised me. Thanks, quite nice article.

http://wj-virtual.org/index.php/profile/view/211

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