Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 18, 2005 11:23 AM

recipes with frozen chopped spinach needed

  • r

Somehow I have ended up with 5 packages of frozen chopped spinach. I am looking for a variety of recipes (but not dips) to use up the spinach. Please help!

Bonus points for recipes that 'hide' the fact that there is spinach in the dish as I have a toddler who doesn't eat a lot of vegetables.

  1. Click to Upload a photo (10 MB limit)
  1. This is a simple and delicious quiche. Thaw and drain (really well, with paper towels) a package of frozen chopped spinach. Toss 2 cups of shredded sharp cheddar with a tablespoon of flour. Add to that the spinach, two beaten eggs, one cup of milk, and a little salt. Mix well, pour into an unbaked 9 inch pie crust, and bake at 350 for 45 min to an hour (until it is set in the middle). You can use a milder cheddar if you prefer; when I do that, I add a dash of cayenne.

    I cheat and use frozen chopped spinach for a lot of oven recipes that call for chopped fresh spinach, like spinach lasagna (and lasagna rolls) or calzones.

    1. Similar to Zorra, I was going to suggest a Ricotta Spinach pie (from Epicurious). May I offer a killer stuffed chicken breast recipe that we just tried instead:

      Greek Style Stuffed Chicken Breasts

      1 - 10 ounce box frozen spinach, thawed & drained well
      1/4 pound feta, crumbled
      3 Tablespoons grated romano cheese (or parmesan)
      6 boneless skinless chicken breasts
      2 Tablespoons olive oil
      2 Tablespoons butter
      3 Tablespoons flour
      juice of 1 lemon
      1 cup chicken broth
      1 cup dry white wine
      1 Tablespoon oregano

      Mix the thawed/drained spinach with the 2 cheeses, adding a little salt & pepper. Lightly season the chicken breasts with S & P; make a slit horizonally in each chicken breast to form a pocket. Fill with spinach mixture and close with toothpicks. Heat the oil and butter in large skillet (if you use a nonstick skillet, you can decrease the butter & oil a bit); brown the chicken breasts on both sides and remove to warm platter.

      Sprinkle the flour into the same pan, mix with remaining oil to make a roux, cook for about 1 or 2 minutes. Slowly, add the wine and chicken broth and stir until smooth. Add the fresh lemon juice and oregano, check for salt & pepper. Bring to a boil and return chicken to pan. Cover the pan and reduce heat to a simmer. Simmer for about 30 minutes or til chicken is tender. Lovely with orzo.

      1. Spinach and Black Bean Burritos: Defrost the spinach (10 oz) and drain well. Mix w/a can of drained, lightly mashed black beans and a jar of salsa. Put in tortillas w/some shredded cheese and warm in oven for about 15 minutes. Sometime I add slices of browned chicken sausage. Makes 8 - 10 (10 w/sausage). Quick, healthy, easy and leftovers are yummy!

        1. Like Zorra, I too use a lot of frozen chopped spinach in recipes calling for fresh. I just defrost and squeeze the water out and proceed. One favorite is Cheese and Spinach Souffle which is a basic cheese souffle (swiss or gruyere is good) with the spinach folded in. It works beautifully when making fresh spinach pasta and in almost any asian recipe calling for spinach. I made chap chae with frozen spinach and no one ever guessed. One of the Koreans at the table who had given me the recipe called her mother after dinner and said it was the best chap chae she had ever had.

          1. Stuff crespelle or cannenloni or shells with the following mix: diced proscuitto, onions, garlic, fresh parsley, diced salami or crumbled sausage, sauteed together with thawed frozen chopped spinach, then mixed with drained supermarket ricotta, and stuffed into the shells. Cover with your favorite tomato sauce or bechamel recipe, top with grated cheese, and bake until bubbly. It's very sexy in crespelle with bechamel, but shells or canneloni with red sauce is maybe more toddler-friendly.

            1 Reply
            1. re: emdb

              My kids love the stuffed shells. I use minced italian sausage, ricotta cheese and chopped spinach as the filling. Put all the filling into a sturdy (Ziploc) bag with a cut-off corner as your "pastry bag"...makes filling the shells easier.