Spinach Recipes


Availability: October-November

Storage tips: Refrigerate in a plastic bag for at least a week.

How to eat: Spinach can be eaten raw in salads or as a cooking green. Simple steaming is accomplished by rinsing the spinach well and placing into a pan. Do not add additional water and steam until tender; there will be enough water on the spinach from rinsing to accomplish this without the greens getting too soggy. Top with butter, salt, and pepper.

How to presereve:  FREEZE:  Blanch 2 minutes and freeze in bags for 6 months.  Easy and still as delicious!

½ lb. spinach, washed
1/2 cup heavy cream
2 tbls cream cheese
Pinch of ground nutmeg
Salt and pepper
¼ cup grated cheese (parmesan or cheddar, etc.)

Preheat oven to 350 degrees. Steam spinach in pot with no added water other than what’s on the wet leaves after washing, about 10 min. Drain and squeeze out water and add salt, pepper, and nutmeg. Place spinach in small greased casserole. Heat cream and cream cheese to boil. Pour over spinach. Top with grated cheese. Bake in oven for 20 min. Serves 2-4.

I have put this recipe under spinach though you can use any cooked green or a combination based on what you have on hand including mustard greens, turnip greens, kale, swiss chard, etc.  Get creative!

3-4 TBLS cooking oil
½ cup minced leeks (cleaned) or onions
Optional herbs/spices like minced garlic, rosemary, thyme, etc.
1 cup of cooked greens (spinach or kale)
1-2 cups chopped boiled or roasted root veggies (carrots, potatoes, turnips, etc)
Salt and pepper to taste

Heat oil in large skillet or pan over medium-high heat. Sauté leek or onion for several minutes until well softened. Add cooked greens and roots and optional herbs, and sauté another several minutes until everything is hot and beginning to brown slightly. Season to taste and serve hot. A great accompaniment to eggs on a Sunday morning with ketchup or salsa!

  • 1 ¼ cup milk
  • 1 ½ cup flour* (See gluten free variation below)
  • 2 eggs
  • Salt and pepper to taste
  • 1 bunch chives, chopped
  • 1-2 cloves garlic, chopped
  • Parsley/other herb, chopped (optional, to taste)
  • ½ lb spinach/other greens, chopped
  • Cooking oil
  • For yogurt sauce, combine:
  • Plain yogurt, to taste
  • Lemon juice, to taste
  • Salt, to taste

Add all pancake ingredients except greens and oil to food processor or blender and mix well. Add greens. Process until desired consistency. Heat oil in large skillet. Drop 3 TBLS batter into skillet. Cook until browned, flip, repeat and serve hot with yogurt sauce.

Here's a gluten free flour mix that CSA member Susan uses to make this recipe gluten free:

Instead of 1 1/2 cups flour use:

  • 1/3 cup millet flour
  • 1/3 cup garbanzo bean flour
  • 1/3 cup flax meal
  • 1/2 cup tapioca flour

I love this dish!  But, the paneer (Indian cheese that can be cubed and cooked) is hard to come by so I ususally make it without it and it's just as good. 

1/2 pound spinach, washed
1 tablespoon oil
4 oz paneer cheese, cubed (optional)
1 small onion, minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon turmeric
1/4 teaspoon cumin powder
1/8 teaspoon corriander powder
pinch mustard powder
pinch red pepper flakes
pinch cardamom
1 clove
salt and pepper to taste
1/2-3/4 cup buttermilk or cream
pinch of ground nutmeg

Heat oil in large skillet on medium.  Sautee paneer until lightly browned, about 3-5 minutes.  Remove paneer from heat and add onion, sauteeing until softened, about 5 minutes.  Add garlic, ginger, spices and salt.  Cook for a couple more minutes, stirring constantly.  Turn up the heat and add spinach, stirring until wilted down.  Stir in buttermilk/cream and simmer until thickened, about 5 minutes.  You might need to add more cream if necessary.  Check seasonings, adding more if needed, and add the nutmeg.  Remove from heat, stir in the paneer, and serve hot.

1/2 pound spinach, rinsed well and chopped
1 tablespoon cooking oil
3/4 cup thinly sliced onion
1 clove garlic, minced
8 eggs
2 tablespoons milk
1/4 cup parmesan cheese
2 tablespoons sun dried tomatoes or roasted red peppers (optional)
3-4 oz soft cheese like goat cheese or homemade kefir or yogurt cheese
salt and pepper to taste

Saute onion in oil over medium heat until translucent, about 10 minutes.  Add spinach to wilt down.  Remove from heat and set aside until cooled.  Meanwhile mix together garlic, eggs, milk, cheeses, and optional tomatoes or peppers.  When cool enough to touch with your hand add onion and spinach mixture, salt and pepper.  In a clean skillet, heat to medium and then pour egg mixture in.  Cook on medium-low until the top is set, shaking the pan and running a spatula around the sides frequently to prevent sticking.  When the top is set, place under broiler for a minute or two to brown.  Watch carefully as to not burn!  Serve hot or cold.  Great leftover as well!

This is one of Gene's Mom's favorite recipes!

1 package frozen spinach
1 tsp nutmeg
5 oz. feta crumbled
1 ½ cups red kidney beans cooked
½ cup finely chopped onions
2 cloves garlic minced
¼ cup canola oil (I use olive oil)
5 eggs lightly beaten
¾ cup self rising flour (I use spelt or whole wheat)
Salt and pepper


Preheat oven to 350 degrees and lightly oil 8 muffin tins

Combine spinach with nutmeg, feta, beans, onions and garlic (I sautee the onions and garlic first)

Stir in oil, eggs, salt and pepper, flour

Fill muffin tins and bake immediately for 35-40 minutes til golden brown and puffy.

Serve hot or cold

I usually increase most ingredients by about half (8 oz feta, a generous 2 cups of beans, extra greens--- I have used beet greens, chard and even well-chopped kale in place of spinach--- a generous cup of flour, etc.) so that I make an even dozen of these.

  • 3 TBLS cooking oil
  • 8 oz mushrooms, sliced
  • 1 ½ cups onions, sliced
  • 1 large clove garlic, minced
  • 4-6 cups spinach, coarsely chopped
  • 6 eggs
  • ¼ cup milk
  • ¼ cup cream
  • 1 TBLS Dijon mustard
  • 1 TBLS fresh thyme, minced
  • ½ tsp salt
  • 1 ½ cups grated cheese of choice

Preheat oven to 375. Heat oil in skillet and sauté mushrooms until soft. Add onions and garlic and sauté until soft. Add spinach and cook until wilted. Remove from heat. In large bowl whisk remaining ingredients, except cheese. Fold in cheese and veggie mixture. Pour into greased 9” pie plate and bake until set and golden, about 40 min. Let sit 10 min. before serving.

When we make this and serve it, I feel like I'm eating at a fancy restuarant!  Treat yourself because it's actually super easy! 

  • 1 pound beets, peeled and chopped into 1/2” cubes
  • 1.5 pounds parsnips, peeled and chopped into 1/2” cubes
  • 1/2 pound spinach, chopped
  • 4-6 oz feta cheese or goat cheese, crumbled
  • 1/2 cup olive oil + additional for roasting
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste

Preheat oven to 400. Toss beets and parsnips with olive oil, salt, and pepper on a roasting tray. Roast until tender, about 45 min, stirring once halfway through. Meanwhile whisk together olive oil, balsamic vinegar, salt, and pepper. Put spinach in a bowl and top with roasted vegetables and cheese. Pour over the dressing and serve.