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Oct 24, 2013 04:44 PM

using frozen spinach in place of fresh for spinach pie?

I'm making the America's Test Kitchen spanakopita which calls for 2-10 oz bags of curly spinach. I'd like to replace the fresh spinach with frozen chopped. Would I use 20 ounces of frozen?

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  1. Yes but make sure you thaw, drain well & squeeze out all of the excess water before using or else the spanakopita will be soggy

    1 Reply
    1. re: Cherylptw

      I was surprised when making Hazan's Green Lasagna when she called for frozen spinach. I figured, hey, if it's good enough for her...and it's a lot less work and a lot cheaper.

    2. I don't see why not as long as its well drained- but be sure to read all of the ATK notes on the recipe- since they do extensive testing there may be a note about the spinach

      1. i prefer the texture of frozen chopped spinach when i make any kind of spinach pie. you need to SQUEEZE the hell out of it before adding it to the other stuff.

        don't know why people have a bias against frozen veggies. they are most often "fresher" than whatever is in your supermarket.

        5 Replies
        1. re: hotoynoodle

          Yep. I put the spinach in an already trashed dish towel, wrap it up and squeeze it REALLY hard. That towel then goes into the next bleach load of laundry.

          1. re: c oliver

            I use a potato ricer to drain spinach.

            1. re: Philly Ray

              Great idea! And, yes, it needs to be squeezed to death.

              1. re: Chefpaulo

                And when you finsh squeezing the life out of it, you'll end up with this little ball of spinach and wonder, where'd it all go? :) But frizen us so good and so convenient. I've used it in many a spinach pie.

                1. re: Miri1

                  it's amazing how much water you wring out! and that is KEY to making a good filling.

                  i've tried using fresh spinach and it makes for a different result that i don't prefer.

        2. Frozen spinach has a certain flavor that I can't quite describe, but I prefer fresh in most applications. If you're using 20 oz, I'd recommend frozen as it's cheaper and more convenient. Hopefully the recipe will come together well, as most ATK recipes tend to do.

          I recommend that you chop the mixture well after thawing and wringing out as much fluid as you possibly can. Then add it to the recipe. Spinach can get stringy.