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recipes with frozen chopped spinach needed

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RKN Jun 18, 2005 11:23 AM

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.

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  1. z
    Zorra RE: RKN Jun 18, 2005 11:53 AM

    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. v
      Val RE: RKN Jun 18, 2005 12:43 PM

      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. m
        melissa RE: RKN Jun 18, 2005 01:50 PM

        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. c
          Candy RE: RKN Jun 18, 2005 06:31 PM

          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. e
            emdb RE: RKN Jun 18, 2005 08:27 PM

            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
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              baby_tran RE: emdb Jun 20, 2005 09:46 AM

              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.

            2. n
              Nora Tocus RE: RKN Jun 19, 2005 12:29 AM

              Spanakorizo (Greek spinach-and-rice): Cook frozen chopped spinach. Drain well (put in seive and press with back of spoon). Mix half-and-half with cooked rice. Season generously with lemon juice and cinnamon, also salt to taste. You can freeze this in plastic sandwich bags for individual portions.

              1. d
                Doreen RE: RKN Jun 19, 2005 08:30 AM

                You could always make a veg lagsagna using the spinach.

                1 Reply
                1. re: Doreen
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                  susancinsf RE: Doreen Jun 19, 2005 08:02 PM

                  agreed, I often used frozed chopped spinach in my lasagna....would typically thaw the spinach in its package in the microwave before layering with sauteed mushrooms, home made tomato sauce, ricotta and mozarella, and lasagna noodles, top with parmesan and sauce, then bake. It was always a *big* hit with my kids!

                2. c
                  Catherine RE: RKN Jun 19, 2005 03:05 PM

                  I like to throw together a quick pasta with frozen spinach. I usually season and saute a couple chicken breasts in a little olive oil, then deglaze with a little chicken stock, stirring up the browned bits, then adding the frozen pack of spinach and some finely minced garlic, then cover to cook the spinach. Just before it's cooked, I add some diced tomatoes and a bunch of seasonings, cook a bit more, then add some drained pasta, and toss with the sliced chicken breasts and feta or goat cheese. Yum.

                  Spinach Madeline, a creole creamed dish, has convinced a couple friends who didn't like spinach that it's not so evil. You can google the recipe, originally from the River Road cookbook. Jalapeno rolls are no longer available, so I substitute a garlic roll and a 1 1/2 finely minced jalapeno.

                  1. k
                    kristen RE: RKN Jun 20, 2005 05:29 AM

                    there are two recipes that i've had great success with, even when i've served them to people who "hate" spinach...

                    1. Indian tomato, eggplant, chickpeas and spinach: ingredients: 1 medium eggplant, cubed, 1T grated ginger, a green chili, chopped, 1T cumin seeds, 1 chopped onion, 1 or 2 minced garlic cloves, 2 cups chopped tomatoes, 1t turmeric, 1T ground coriander, paprika to taste, cayenne to taste, a cup of cooked dry or canned chickpeas, 1lb chopped spinach (defrosted), 1t garam masala powder, 1/2 cup chopped fresh cilantro

                    - i use a large enamel-coated dutch oven...

                    -saute the eggplant cubes in hot oil till browned and tender. remove from pot.

                    -heat oil in pot, add ginger, cumin, chili, onion. saute 3 minutes or so, then add garlic, turmeric, coriander, paprika, cayenne. saute till the spices smell really aromatic, about 2 minutes or so. add tomatoes. cook down to a thick paste, maybe 15 minutes or so. then add chickpeas, half the cilantro, about 1/3 to 1/2 cup of water, the spinach, and the eggplant. cook about 35 to 45 minutes, stirring occasionally, till you like the consistency. salt to taste. add garam masala and the rest of the cilantro just before serving.

                    Obviously, you can leave out or reduce the chili and the cayenne for more sensitive palates. And I usually don't measure the ingredients too carefully; sometimes i just happen to have more of some things and less of others, and it's fine.

                    2. Spinach/Feta pie: ingredients: puff pastry dough for pie shell, 1lb chopped spinach, 1 onion, dried oregano, 100-150g feta cheese, 2 eggs, 1 cup milk (lowfat is fine).

                    line a pie plate with the puff pastry (i usually use an 8" dish). saute the onion in butter with a bit of oil till translucent. add oregano, about a tablespoon. add spinach and salt and pepper to taste (go easy on salt as feta is salty). cook till well heated through and limp. remove to a large bowl. let cool a little.

                    preheat oven to 375. beat eggs into milk. crumble feta into spinach mixture (but save a bit for the top of the pie), stir in milk/egg. pour into shell, sprinkle feta on top, bake for 50 min- 1hr (center tends to rise, crust turns golden). let cool a bit, serve warm.

                    sometimes i add parmesan to this as well, and sprinkle on top before baking.

                    sorry for the lengthy post, good luck!

                    1. s
                      snowflake RE: RKN Jun 20, 2005 09:57 AM

                      Hi, I make a great apetizer that is always a hit.
                      Spinach balls, they are like meatballs!
                      You add 2 boxes of spinach, drained and water squeezed out with a lot parm cheese, 1 med finely chopped onion, salt, pepper, garlic salt, butter and about the same amount of breadcrumbs as cheese.
                      Bake!
                      You can serve them warm or cold.

                      1. a
                        Alan408 RE: RKN Jun 20, 2005 11:09 AM

                        A dish with San Francisco roots is Joe's Special.

                        Usually made with ground beef, onions, mushrooms, cheese (?), and eggs.

                        The version I use, I call Geneveive's Special, named by me after the person who introduced the dish to me.
                        1/2 lb gd sirloin
                        1/2 lb mild italian sausage
                        1/2 lb sliced mushrooms
                        1/2 onion chopped
                        clove or two minced garlic
                        1/2 cup white wine
                        2-3 eggs
                        1/4 lb fontina cheese.
                        1-2 boxes spinach

                        Brown and drain the meat, remove add onions, garlic, mushrooms; cook until done. Add meat, spinach and wine, bring to a simmer, crack and mix eggs into mixture, cover until eggs are set and most of the liquid has evaporated, add grated cheese, cover remove from heat, serve when cheese is melted.

                        If desired, add some S&P.

                        1. d
                          doctor_mama RE: RKN Jun 20, 2005 12:38 PM

                          Add to soup (such as lentil or vegetable) at the end--cook just enough to warm through. You can throw it in straight from the bag, no need to defrost.

                          1. l
                            Linda W. RE: RKN Jun 20, 2005 05:28 PM

                            I've added sliced sauteed chicken to this dish as well, and used some Pepper Jack in place of all of the Monterey Jack (about 1/3 Pepper Jack). I usually sprinkle the top with about 1 tsp. garlic/herb seasoning and 1/4 cup seasoned bread crumbs (or panko). It's very good and not "spinachy" tasting. Easily cut in half for smaller portions.

                            SPINACH CABRINI

                            Recipe From: Crème de Colorado by The Junior League of Denver

                            9 oz spaghetti, broken into pieces, cooked al dente and drained
                            1/2 cup butter, melted
                            20 oz frozen spinach, cooked and drained (2 boxes cut-leaf spinach)
                            4 cups shredded Monterey jack cheese
                            1/4 lb mushrooms, sliced
                            2 cups sour cream
                            1/4 cup diced onion
                            1 dash dried oregano
                            1/4 tsp salt
                            1/4tsp freshly ground black pepper

                            In a large bowl, stir together all ingredients. Place in a 9x13" casserole dish. Bake uncovered at 350°F for 45 minutes. Makes 8-10 servings.

                            1. e
                              Emme RE: RKN Jun 21, 2005 03:31 AM

                              Great in omelettes with onions, ground turkey, and mushrooms (Joe's Special).

                              Add it to meatloaf (turkey or veggie), stuff it mixed with cheese inside burger patties.

                              Could also mix it into couscous, quinoa, or rice along with other colors, so it would just blend in.

                              Not healthy, but similar to the spinach ball recipe, mix up a tempura like batter and fry spinach.

                              1. t
                                twinmommy RE: RKN Jun 21, 2005 01:53 PM

                                Here's a recipe from Everyday Food that looks good. A spinach cheese mixture is stuffed under the skin of chicken breasts. I'm making it this week:
                                4 bone in chicken breasts about 12 oz. each
                                1 10 oz. box frozen spinach
                                1/2 c ricotta
                                2 cloves garlic minced
                                pepper and kosher salt

                                Squeeze water out of thawed spinach and place in bowl. Stir in cheese, garlic, 1 t salt and 1/4 t pepper. Place quarter of this mixture under loosened skin of each breast and press down to spread the mixture. Sprinkle s and p on chicken. Bake at 425 degrees for 25 to 30 minutes.

                                1. b
                                  bryan RE: RKN Jun 21, 2005 05:45 PM

                                  Spinach and mushroom crepes. Make a non-savory batter and let sit in the fridge over night. Defrost your spinach and wring quite dry. Saute a pound of chopped mushrooms in around 2 T. butter. Mix with spinach and a handfull of grated swiss cheese. Roll into cooked crepes and top with a mornay sauce. Run under the broiler until bubbly. Top with sliced toasted almonds. This should yield 4-6 crepes depending on how much you fill them.

                                  1 Reply
                                  1. re: bryan
                                    b
                                    bryan RE: bryan Jun 22, 2005 05:04 PM

                                    correction: non-sweet.

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