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Spinach ideas

I have gotten some beautiful spinach from my CSA and am expecting more this week. I am looking for some interesting ideas to use some beautiful spinach. What are your favorite uses? I have a LOT of it.

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  1. I like to make the Spinach Pie that I found in the NYTimes Cookbook (Craig Claiborne) years ago.. It is essentially spanakopita pie: Be sure to use fresh spinach!

    Greek Spinach Pie
    60g butter, melted
    24 sheets phyllo pastry
    60g butter
    1/2 cup thinly sliced spring onions
    2 cloves garlic, crushed
    500g frozen spinach, thawed and drained (or 1kg fresh spinach, chopped)
    4 eggs
    250g feta cheese, crumbled
    1/4 cup chopped parsley
    1/4 cup chopped dill
    salt and pepper to taste

    Put butter in a saucepan, add onions and garlic, cook for 2 minutes, until soft. Stir in the spinach. Remove from heat and allow to cool. Combine spinach mixture, eggs, feta, parsley and dill, add salt and pepper. Brush a baking dish with melted butter. Unfold pastry sheets and use half to line the dish, brushing each sheet with butter. Keep the other sheets covered with plastic wrap and a damp teatowel while working. Spoon the spinach mixture into the lined dish. Fold edges of the pastry over the filling. Layer remaining pastry over the filling; brush between each sheet with butter. Trim edges; score pastry into 6-8 portions. Brush top with remaining butter and bake for 45 minutes at 180C until golden.

    1. Spinach Cabrini - I use fresh spinach in this recipe - usually a big bag of store-bought washed, chopped and sauteed is what I use for the full recipe (this makes WAY more than can fit in a 9x13 pan, however! LOL)

      http://www.cookingcache.com/pasta/spi...

      4 Replies
      1. re: LindaWhit

        Hey, LW! Spinach Cabrini much like my converted (formerly trashy with condensed cr. of mush.) Spinach Noodle Casserole--except mine doesn't have the 1/2 cup of melted butter--just 1 tablespoon. The original recipe was a favorite from the newspaper years ago:
        http://www.chow.com/recipes/21440

        cassoulady:
        Another fresh spinach idea is just to cook it down with some garlic and a little Limoncello. Good luck with your ricotta making--there's nothing like spinach and ricotta. YUM!

        1. re: kattyeyes

          well tonight I am just using store bought ricotta.... but once i get the acid, i will make it from scratch.

          1. re: cassoulady

            Whole foods is carrying a new milk in the Cambridge stores from Highlawn Farm in Lee, MA. OMG!!! This milk makes even better cheese than Shaw Farms. Made fromage blanc with it last night. Will try a quart later this week for some ricotta.

            1. re: smtucker

              SMT, I have bought that milk at Russos as well in watertown.

      2. I had a bag I needed to use last night but was exhausted and didn't want to spend a lot of time in the kitchen.

        I crumbled about 3 slices of frozen bacon and heated in a saute pan. Started heating water to poach an egg. Removed the bacon from the pan, added a little bit of olive oil and tossed in some shallots and garlic. While those were cooking, I grated up a little parmesan cheese. Put the egg in the simmering water. Added the spinach to the pan and cooked it until just wilted, then splashed in some red wine vinegar. Topped the spinach with the bacon, parmesan and egg. Salt and lots of pepper.

        Didn't have any white wine chilled so had a Terrapin Rye Squared with it. Mmmm. Quick, easy, and really good.

          1. Spinach and basil pesto (I use it for pasta, barley and even rice): put 250grams of fresh, chopped spinach in a food processor, add chopped basil, lemon juice, olive oil, chopped walnuts, toasted almonds or pine nuts, garlic, grated parmesan or pecorino, salt and pepper. Blend well and add to cooked pasta, stirring well and cooking for a further 2-3 minutes. Delicious.

            1 Reply
            1. re: Paula76

              This was going to be my vote. It's awesome cold on sandwiches, as well. It's like bargain pesto, but SO good.