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May 16, 2011 05:00 PM

Your favorite thing to do with frozen spinach?

I swear--the frozen box of spinach has got to be one of the best baragains in any grocery: cheap, healthy, economical and can go in a million dishes.

What do you make with your frozen spinach?

My favorite is bisque and quiche.

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  1. I'm sure if you search, you'll come up with a gazillion recs (goodhealthgourmet, where are you when you are needed??).

    But, anyhow, my most recent use for frozen spinach is to make ice cream with it.

    5 Replies
    1. re: ipsedixit
      If you've never tried spinach ice cream, it's unique in taste & texture.

      1. re: HillJ

        Spinach ice cream is actually quite addictive. It's sort of like cold creamed spinach. At least the way I make it.

        That linked recipe for "Mint Chocolate Chip" ice cream using spinach looks intriguing but seems to waste the whole point of using spinach in ice cream. It is much more than just a food coloring ...

        1. re: ipsedixit

          ips, could you post your version/recipe for spinach ice cream so we could see how you utilize the full flavor of spinach.

          1. re: HillJ


            Recipe below.


            1.5 cups whole milk

            1 cup of spinach juice (from frozen spinach that’s run through a blender and strained)

            Reserve the strained spinach leaves

            A pinch or two of salt

            1 cup sugar

            1 vanilla bean

            2.5 cups heavy cream

            6 large egg yolks

            1 teaspoon pure vanilla extract

            Heat and combine the whole milk, salt, and sugar in a saucepan. Then incorporate the vanilla bean seeds into the milk, as well as the pod (optional). Stirring gently, then add the spinach juice. Stir to incorporate. Cover and remove from heat, and let it rest for 1-2 hours. Remove the pod.

            Whisk the egg yolks and then incorporate your spinach-vanilla milk – slowly and gradually – into the yolks. Warm gradually and stir until you make a nice thick custard. Thick enough that it coats your spatula like cold molasses.

            Then strain the custard into the heavy cream, incorporate the reserved spinach leaves and vanilla extract, and stir over a bowl of ice until the mixture is cool (not cold, but cool).

            Add to your ice cream maker and follow directions and voila, after a night in the freezer you should have “Creamed Spinach” Ice Cream.

      2. Frankly, except for salads, I use frozen spinach for pretty much any & every recipe that calls for spinach. The quality is excellent, it's easy to portion/measure, & it cuts out a few steps.

        I use it as a bed for Chicken Francese, tossed with feta cheese as a bed for Greek-style shrimp, as a nest for poached eggs coated with a silken cheese sauce - you name it. If a recipe calls for cooked spinach, I reach for the frozen.

        1. I made a spinach, artichoke and blue cheese quiche this weekend with frozen spinach. It was delicious.

          1. I like to add some to vegetable curry. I may have to try using it for a poached egg, too. That sounds like a good combination!

            1. I've been using the food processor to mix a box of cooked spinach with ricotta cheese. I then bake it as a casserole, topped with salted sunflower seeds. I still haven't got quite the taste I want, but I'm getting closer.

              4 Replies
              1. re: sueatmo

                Have you tried a little ground nutmeg in it? Or isn't that the direction you're going?

                1. re: sueatmo

                  nemo gave you a great suggestion - a pinch of freshly grated nutmeg always gives spinach that little something extra. you can also amp up the flavor with sauteed garlic and onion, and maybe a bit of flavorful cheese like good Parm or Pecorino. not sure if you've seen cheesecake17's "spinach jibin" - it's her take on the crustless spinach quiche/casserole, and popular with many fellow CHers:

                    1. re: eclecticsynergy

                      Hey thanks guys! Yes, I add ground nutmeg. For me the flavor is too sweet. I just had a brainstorm today as i was preparing spaghetti squash for baking with some grated cheese and other stuff. I should add some sour cottage cheese. It is the wonderful ricotta that I get at WF that makes the dish so sweet. (It isn't really sugary sweet, more of a bland sweet.) I think the sourness of the cottage cheese added to the ricotta might help the flavor. My great discovery is the use of salted sunflower seeds as a topping.