20 Delicious Frozen Spinach Recipes for Busy Cooks

Busy weeknights call for quick, nutritious meals—and frozen spinach is here to save the day! Packed with flavor and ready in minutes, these 20 delicious recipes turn this freezer staple into everything from creamy pastas to savory bakes. Whether you’re craving comfort food or a light seasonal dish, we’ve got you covered. Let’s dive into these easy, tasty ideas that’ll make dinner a breeze!

Creamy Spinach and Artichoke Dip

This crowd-pleasing dip is the ultimate party starter—creamy, cheesy, and packed with savory flavor that keeps guests coming back for more.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (8 oz) block cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish.
2. In a large bowl, combine the spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, and red pepper flakes (if using). Mix until fully blended.
3. Spread the mixture evenly into the prepared baking dish. Bake for 20–25 minutes, until bubbly and lightly golden on top.
4. Let cool for 5 minutes before serving warm with chips, bread, or veggies.

The secret to this dip’s irresistible texture? A trio of cream cheese, sour cream, and mayo for richness that’s balanced by the tangy bite of artichokes.

Tip: For extra browning, broil for the last 2–3 minutes—just keep an eye on it!

Spinach and Feta Stuffed Chicken Breast

Juicy chicken breasts stuffed with creamy feta and garlicky spinach? Yes, please—this dish feels fancy but comes together in a flash.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions:

1. Preheat oven to 375°F. Butterfly the chicken breasts by slicing horizontally through the thickest part, leaving one edge intact to form a pocket.
2. In a bowl, mix the spinach, feta, garlic, 1/4 tsp salt, and oregano. Stuff each chicken breast evenly with the mixture, then secure with toothpicks.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear the chicken for 3 minutes per side until golden. Sprinkle with remaining 1/4 tsp salt and pepper.
4. Transfer the skillet to the oven and bake for 15–18 minutes, until the chicken reaches 165°F internally. Rest for 5 minutes before slicing.

The melted feta mingles with the spinach for a tangy, savory burst in every bite—no sauce needed!

Tip: For extra browning, broil the stuffed chicken for the last 2 minutes.

Garlic Parmesan Spinach Pasta

This creamy, garlicky pasta comes together in under 20 minutes, making it the perfect weeknight dinner that feels indulgent but requires minimal effort.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 3 cups fresh baby spinach, loosely packed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta according to package instructions in salted water. Reserve 1/2 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add minced garlic and 1/2 tsp red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Pour in 1/2 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup Parmesan until melted.
4. Add drained pasta and toss to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Turn off heat. Fold in spinach until just wilted, then season with 1/2 tsp salt and 1/4 tsp black pepper.

The magic here is how the starchy pasta water transforms the sauce into a silky glaze that clings to every noodle. Serve immediately with extra Parmesan.

Tip: For extra richness, swap half the butter for 1 tbsp olive oil when sautéing the garlic.

Spinach and Ricotta Stuffed Shells

These creamy, cheesy stuffed shells are a crowd-pleaser—perfect for cozy family dinners or impressing guests without the fuss.

Ingredients:

• 20 jumbo pasta shells
• 2 cups whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente, then drain and set aside.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, basil, 1/2 tsp salt, and 1/4 tsp pepper until combined.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with about 2 tbsp filling and arrange seam-side up in the dish.
4. Top with remaining 1 cup marinara sauce and 1/2 cup mozzarella. Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until bubbly.

The ricotta filling stays luxuriously creamy while the edges of the shells crisp up just slightly—a textural dream!

Tip: For extra flavor, stir 1/4 tsp red pepper flakes into the filling or sprinkle over the top before baking.

Spinach and Mushroom Quiche

This creamy, veggie-packed quiche is a brunch superstar, with earthy mushrooms and tender spinach nestled in a flaky crust.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping edges. Prick the bottom with a fork, then blind bake for 10 minutes. Set aside.
2. Heat olive oil in a skillet over medium. Add mushrooms and cook 5–6 minutes until golden. Stir in spinach and cook just until wilted, 1 minute. Remove from heat.
3. In a bowl, whisk eggs, heavy cream, salt, pepper, and nutmeg until smooth. Sprinkle half the Gruyère over the pre-baked crust, then top with the mushroom-spinach mixture. Pour egg mixture over everything and sprinkle remaining cheese on top.
4. Bake 35–40 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth that makes this quiche feel extra special—perfect for lazy Sundays or impressing guests.

Tip: For a crispier crust, brush the edges with egg wash before baking.

Spinach and Cheese Omelette

This fluffy, veggie-packed omelette is a foolproof way to start your day with a boost of protein and greens—no flipping required!

Ingredients:

• 3 large eggs
• 1 tbsp unsalted butter
• 1/4 cup shredded cheddar cheese
• 1/2 cup fresh baby spinach, roughly chopped
• 1 tbsp milk (or water)
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp garlic powder (optional)

Instructions:

1. In a bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using) until fully combined and slightly frothy.
2. Melt the butter in an 8-inch nonstick skillet over medium-low heat, swirling to coat the pan.
3. Pour in the egg mixture and let it cook undisturbed for 1 minute. Gently push cooked edges toward the center with a spatula, tilting the pan to let uncooked egg fill the gaps.
4. When the top is mostly set (about 2–3 minutes), sprinkle the cheese and spinach evenly over one half of the omelette. Fold the other half over the filling and cook for 30 seconds to melt the cheese.
5. Slide onto a plate and serve immediately.

The secret? Low heat ensures a tender, custardy texture—no rubbery eggs here! For extra flair, top with a dollop of salsa or hot sauce.

Tip: Let the eggs sit at room temperature for 10 minutes before cooking; they’ll fluff up even more.

Spinach and Lentil Soup

This hearty spinach and lentil soup is a cozy, nutrient-packed meal that comes together in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh baby spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 2 garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 30 seconds until fragrant.
2. Add the lentils, 4 cups vegetable broth, and 1 can diced tomatoes. Stir in 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
3. Stir in 4 cups spinach and 1 tbsp lemon juice until the spinach wilts, about 1–2 minutes. Taste and adjust seasoning if needed.

The smoky cumin and bright lemon balance beautifully with the earthy lentils and tender spinach—it’s a bowl of comfort with a fresh twist!

Tip: For extra creaminess, blend half the soup before adding the spinach.

Spinach and Goat Cheese Tart

This savory tart is a showstopper with its creamy goat cheese, garlicky spinach, and buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 5 oz fresh spinach
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 large egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet, trimming edges to form a neat rectangle. Prick the pastry all over with a fork.
2. Heat olive oil in a skillet over medium. Add garlic and cook for 30 seconds until fragrant. Add spinach, 1/4 tsp salt, and 1/4 tsp black pepper. Sauté for 2–3 minutes until wilted. Drain excess liquid.
3. Spread spinach evenly over the pastry, leaving a 1-inch border. Sprinkle goat cheese on top. Fold the edges inward to create a rustic crust. Brush edges with beaten egg.
4. Bake for 20–25 minutes until the crust is puffed and golden. Let cool slightly before slicing.

The tangy goat cheese melts into the spinach, while the flaky pastry adds the perfect crunch—no custard needed for this fuss-free tart!

Tip: For extra richness, drizzle with honey right before serving.

Spinach and Bacon Stuffed Potatoes

These loaded spuds are a hearty side or satisfying meal on their own, packed with creamy cheese, smoky bacon, and fresh spinach.

Ingredients:

• 4 large russet potatoes (about 10 oz each), scrubbed
• 6 slices bacon, chopped
• 2 cups fresh spinach, roughly chopped
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 2 tbsp unsalted butter
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, then bake directly on the rack for 50–60 minutes until tender when squeezed.
2. Meanwhile, cook chopped bacon in a skillet over medium heat for 5–6 minutes until crispy. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
3. Add spinach to the skillet and sauté in the bacon fat for 1–2 minutes until wilted. Remove from heat.
4. Slice baked potatoes lengthwise and scoop flesh into a bowl, leaving a 1/4-inch shell. Mash with sour cream, butter, garlic powder, salt, and black pepper until smooth.
5. Fold in cooked spinach, half the bacon, and half the cheddar cheese. Spoon filling back into shells, top with remaining cheese and bacon, and broil for 2–3 minutes until bubbly.

The contrast of crispy bacon against the velvety potato filling makes these twice-baked spuds irresistible. For extra crunch, try sprinkling the tops with panko before broiling!

Spinach and Chickpea Curry

This cozy, one-pot curry is packed with protein and greens—perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1 (13.5-oz) can coconut milk
• 5 oz fresh spinach (about 5 cups)
• 1 tsp salt
• 1/2 tsp sugar
• Cooked rice or naan, for serving

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Stir in garlic, ginger, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add chickpeas, diced tomatoes (with juices), coconut milk, 1 tsp salt, and 1/2 tsp sugar. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
3. Stir in spinach and cook for 2–3 minutes until wilted. Taste and adjust salt if needed.
4. Serve warm over rice or with naan.

The creamy coconut milk balances the earthy spices, while the spinach adds a fresh pop of color—no bland curries here!

Tip: For extra depth, toast whole cumin and coriander seeds in a dry pan before grinding.

Spinach and Sausage Lasagna

This hearty lasagna layers Italian sausage, creamy ricotta, and fresh spinach for a comforting twist on the classic—perfect for feeding a crowd or meal prepping ahead.

Ingredients:

• 12 lasagna noodles (uncooked)
• 1 lb Italian sausage (casings removed)
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach, roughly chopped
• 1 (24 oz) jar marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
2. In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles. Add minced garlic and cook for 1 minute until fragrant. Stir in marinara sauce and set aside.
3. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, spinach, oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Spread 1/2 cup meat sauce in a 9×13-inch baking dish. Layer 4 noodles, half the ricotta mixture, and 1/3 of the remaining sauce. Repeat layers, ending with noodles and sauce. Top with remaining 1 cup mozzarella.
5. Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.

The spinach keeps its vibrant color and adds a fresh contrast to the rich sausage and cheese—no one will guess how easy it was to assemble!

Tip: Let the lasagna rest for 10 minutes before slicing to keep layers tidy.

Spinach and Cheddar Muffins

These savory muffins pack a cheesy, veggie-loaded punch—perfect for breakfast on the go or a snack that feels indulgent but sneaks in greens!

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 large egg
• 1 cup whole milk
• 1/4 cup melted unsalted butter, cooled slightly
• 1 1/2 cups packed fresh spinach, finely chopped
• 1 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. In another bowl, beat 1 egg, then stir in 1 cup milk and 1/4 cup melted butter until combined.
4. Pour wet ingredients into dry ingredients, mixing just until no dry streaks remain. Fold in spinach and cheddar cheese.
5. Divide batter evenly among muffin cups (about 3/4 full). Bake for 20–22 minutes, until tops spring back when pressed.

The garlic powder and sharp cheddar create a savory depth that makes these muffins irresistible—plus, the spinach stays vibrantly green for a pretty pop!

Tip: For extra flavor, sprinkle a pinch of grated Parmesan on top before baking.

Spinach and Sweet Potato Hash

This hearty hash is a colorful, nutrient-packed breakfast (or dinner!) that comes together in one skillet for easy cleanup.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 3 tbsp olive oil, divided
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 small yellow onion, diced
• 2 cups fresh baby spinach
• 2 large eggs (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add sweet potatoes, smoked paprika, garlic powder, salt, and black pepper. Cook, stirring occasionally, for 12–15 minutes until potatoes are tender and lightly crisped.
2. Push potatoes to one side of the skillet. Add remaining 1 tbsp olive oil and diced onion. Sauté for 3–4 minutes until translucent.
3. Stir in spinach and cook just until wilted, about 1 minute. For a heartier meal, crack eggs directly into the skillet, cover, and cook 3–4 minutes for runny yolks.

The smoky paprika plays up the sweetness of the potatoes, while the wilted spinach adds a fresh contrast—no soggy greens here!

Tip: Swap sweet potatoes for butternut squash in winter months.

Spinach and Shrimp Scampi

This Spinach and Shrimp Scampi is a quick, garlicky one-pan wonder that feels fancy but comes together in under 20 minutes—perfect for busy weeknights.

• 8 oz linguine (or pasta of choice)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dry white wine (or chicken broth)
• 2 cups fresh baby spinach
• 2 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. In a large skillet, melt 3 tbsp butter over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant.
3. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2–3 minutes per side until pink. Transfer to a plate.
4. Pour 1/2 cup white wine into the skillet, scraping up browned bits. Simmer 2 minutes until reduced by half.
5. Stir in 2 cups spinach and cook 1 minute until wilted. Return shrimp and pasta to the skillet with 2 tbsp lemon juice and 1/4 cup reserved pasta water. Toss to coat.
6. Remove from heat. Sprinkle with 1/4 cup Parmesan and 2 tbsp parsley.

The bright lemon and garlic butter sauce clings perfectly to the pasta, while the spinach adds just enough freshness to balance the rich shrimp. Tip: For extra depth, add a splash of pasta water just before serving—the starch helps thicken the sauce.

Spinach and Tomato Frittata

This Spinach and Tomato Frittata is a fuss-free, protein-packed meal that’s as vibrant as it is satisfying—perfect for brunch or a quick weeknight dinner.

• 8 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup fresh spinach, roughly chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped fresh basil (optional)

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, salt, and black pepper until smooth.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spinach and sauté for 1–2 minutes until wilted. Scatter tomatoes evenly in the skillet.
3. Pour the egg mixture over the veggies, tilting the pan to distribute evenly. Cook undisturbed for 3–4 minutes until edges set.
4. Sprinkle cheddar cheese and basil (if using) on top, then transfer the skillet to the oven. Bake for 12–15 minutes until the center is just set.
5. Let cool for 2 minutes, then slice and serve warm.

The creamy eggs and juicy tomatoes create a sunny contrast, while the crisp edges add just the right crunch. Tip: For extra fluffiness, let the whisked eggs sit for 5 minutes before cooking.

Spinach and Black Bean Enchiladas

These hearty enchiladas are packed with earthy black beans, fresh spinach, and melty cheese—perfect for a meatless meal that still feels indulgent.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 (10 oz) can red enchilada sauce
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add black beans, spinach, cumin, smoked paprika, and salt. Cook for 3–4 minutes, stirring, until spinach wilts. Remove from heat.
3. Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Warm tortillas briefly in a dry skillet or microwave to soften. Divide the bean-spinach mixture among tortillas, roll tightly, and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with cheese. Bake for 20 minutes until bubbly and golden. Garnish with cilantro.

The smoky cumin and paprika give these veggie-packed enchiladas a depth of flavor that’ll win over even the staunchest meat lovers.

Tip: For extra richness, stir 2 tbsp cream cheese into the filling before rolling.

Spinach and Walnut Pesto Pasta

This vibrant pesto pasta swaps traditional pine nuts for earthy walnuts and packs in fresh spinach for a nutrient-rich twist on a classic.

Ingredients:

• 12 oz dried pasta (fusilli or penne work well)
• 2 cups fresh baby spinach, tightly packed
• 1/2 cup walnuts, toasted
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup olive oil
• 2 garlic cloves, peeled
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, combine spinach, walnuts, Parmesan, olive oil, garlic, lemon juice, salt, and black pepper in a food processor. Blend until smooth, scraping down sides as needed.
3. Toss drained pasta with pesto in the warm pot, adding reserved pasta water 1 tbsp at a time until sauce clings evenly to noodles.
4. Serve immediately with extra Parmesan and a crack of black pepper.

The toasted walnuts add a cozy depth to this pesto, while the spinach keeps it bright and fresh—perfect for a quick weeknight dinner that feels special.

Tip: For extra richness, stir in a spoonful of mascarpone or cream cheese with the pesto.

Spinach and Blue Cheese Salad

This vibrant salad balances earthy spinach with tangy blue cheese and a sweet-tart dressing—perfect for a quick lunch or a standout side.

Ingredients:

• 6 cups fresh baby spinach (about 5 oz), washed and dried
• 1/2 cup crumbled blue cheese
• 1/3 cup chopped toasted walnuts
• 1/4 cup dried cranberries
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until smooth.
2. Add the spinach to the bowl and gently toss until evenly coated with the dressing.
3. Scatter the blue cheese, walnuts, and dried cranberries over the spinach. Toss lightly once more to combine.
4. Serve immediately, ensuring each portion gets a bit of every ingredient.

The creamy blue cheese and crunchy walnuts play off the tender spinach beautifully, while the honeyed dressing ties it all together. Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes to deepen their flavor before adding them to the salad.

Spinach and Corn Chowder

This creamy, veggie-packed chowder is comfort in a bowl—perfect for chilly nights when you want something hearty but still fresh.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups vegetable broth
• 2 cups fresh or frozen corn kernels
• 1 large russet potato, peeled and diced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 2 cups fresh baby spinach, roughly chopped

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Sprinkle the flour over the onions and stir to coat. Cook for 1 minute, then slowly whisk in the vegetable broth until smooth.
3. Add the corn, potato, smoked paprika, thyme, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally, until the potatoes are tender.
4. Stir in the heavy cream and spinach. Simmer uncovered for 3–4 minutes until the spinach wilts and the chowder thickens slightly.

The smoky paprika and sweet corn balance beautifully, while the spinach adds a pop of color and freshness. Serve with crusty bread for dunking!

Tip: For extra richness, swap half the broth with whole milk—just reduce the salt slightly.

Spinach and Tofu Stir-Fry

This vibrant stir-fry comes together in under 20 minutes, packing in protein and greens with a garlicky, slightly sweet sauce that clings perfectly to every bite.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 5 oz fresh spinach (about 5 cups)
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• ½ tsp red pepper flakes (optional)

Instructions:

1. Crisp the tofu: Toss tofu with cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook undisturbed for 3 minutes per side until golden. Transfer to a plate.
2. Sauté aromatics: Heat remaining 1 tbsp oil in the same skillet. Add garlic and ginger, stirring for 30 seconds until fragrant.
3. Wilt spinach: Add spinach in batches, stirring until just wilted (about 2 minutes total).
4. Finish: Return tofu to the skillet. Add soy sauce, maple syrup, sesame oil, and red pepper flakes (if using). Toss everything for 1 minute until glossy and heated through.

The magic here? The cornstarch coating gives the tofu a delicate crunch while keeping the inside pillowy—no deep-frying required!

Tip: For extra texture, sprinkle with toasted sesame seeds just before serving.

Conclusion

With 20 tasty and time-saving frozen spinach recipes, busy cooks can enjoy nutritious meals without the fuss! Whether you’re whipping up a quick pasta, a cozy casserole, or a vibrant smoothie, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!