Type what you have

Ingredients

• ✓ spinach
• olive oil
• onion
• tomato
• salt
• pepper
• roquefort cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium high heat, and saute the onion until tender. Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and allow to melt slightly before serving.

By Elizabeth

Ingredients

• ✓ spinach
• vegetable broth
• quinoa
• olive oil
• garlic
• broccoli
• firm tofu
• vegetable broth
• mushroom

Instructions

1. 1 In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
2. 2 While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
3. 3 Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

By plaidpenguin

Ingredients

• ✓ spinach
• chicken broth
• cheese tortellini
• basil
• garlic powder
• salt
• pepper

Instructions

1. 1 Combine chicken broth and spinach in a large pot over high heat; bring to a boil.
2. 2 Reduce heat to medium-low and stir in tortellini; cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 to 5 minutes. Season with basil, garlic powder, salt, and pepper.

By Nicole

Ingredients

• ✓ spinach
• chicken broth
• ginger root
• garlic
• zucchini
• chicken
• cellophane noodle

Instructions

1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Ingredients

• ✓ spinach
• water
• butter
• cream cheese
• water chestnut
• garlic powder
• artichoke heart
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
3. 3 Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
4. 4 Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
5. 5 Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
6. 6 Bake in preheated oven until heated through, 20 to 25 minutes.

By MSLIB5

Ingredients

• ✓ spinach
• egg noodle
• butter
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
2. 2 While the noodles boil, melt butter in a skillet over medium-high heat. Sauté onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; sauté until the spinach is just barely wilted, about 2 minutes.
3. 3 Stir spinach mixture into the noodles; season with salt and pepper.

By Judy in Delaware

Ingredients

• ✓ spinach
• butter
• onion
• garlic
• heavy cream
• provolone cheese
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add spinach; cook and stir until wilted.
3. 3 Drain in a colander, squeezing out as much liquid as possible.
4. 4 Melt butter in the same skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
5. 5 Add spinach and stir in heavy cream.
6. 6 Tear provolone cheese into small pieces and lay on top of spinach mixture. Stir until cheese is melted and coats spinach.
7. 7 Stir in Parmesan cheese. Continue to cook and stir until thickened.
8. 8 Season with salt and pepper; serve hot.

By BREN3205

Ingredients

• ✓ spinach
• milk
• garlic
• butter
• all-purpose flour
• parmesan cheese
• nutmeg
• salt
• black pepper

Instructions

1. 1 Combine ½ cup spinach liquid, milk, and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer; microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand until garlic softened, 5 to 10 minutes.
2. 2 Melt butter in a Dutch oven over medium-high heat; whisk in flour. Add hot milk mixture all at once; whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in Parmesan cheese, nutmeg, salt, and black pepper. Serve hot.

By Allrecipes Member

Ingredients

• ✓ spinach
• cheese-filled tortellini
• cherry tomato
• parmesan cheese
• black olive
• salad dressing
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, until tortellini float to the top and the filling is hot, about 3 minutes. Rinse under cold water; drain.
2. 2 Combine tortellini, tomatoes, spinach, cheese, and olives; add enough salad dressing to coat. Toss; season with salt and black pepper.

By lvich

Ingredients

• ✓ spinach
• butter
• onion
• pancetta bacon
• potato
• salt
• pepper
• mexican cheese blend
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt butter in a large skillet over medium heat. Sauté onion and pancetta in hot butter until onion is tender and pancetta is cooked through. Remove from heat.
3. 3 Alternately layer potato slices, salt and pepper, onion-pancetta mixture, spinach, and cheese in the prepared baking dish. Pour heavy cream over all. Cover the dish.
4. 4 Bake in the preheated oven for 1 hour. Uncover and continue baking until bubbly and lightly browned, about 30 minutes more.

By ERINSANDERS

Ingredients

• ✓ spinach
• butter
• onion
• ricotta cheese
• parmesan cheese
• egg
• nutmeg
• salt
• black pepper
• butter
• phyllo dough
• egg yolk

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ spinach
• olive oil
• baby bella mushroom
• shallot
• garlic
• coconut milk
• white wine vinegar
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Ingredients

• ✓ spinach
• water
• long grain white rice
• cream of chicken soup
• milk
• jalapeno pepper
• salt
• black pepper
• butter
• onion
• processed cheese food

Instructions

1. 1 Bring water and rice to a boil in a medium saucepan. Cover, reduce heat to low, and simmer, about 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Combine soup, milk, jalapeños, salt, and black pepper in a bowl; set aside.
4. 4 Melt butter in a large skillet over medium-low heat. Add onion; cook until tender. Add rice and spinach; stir in soup mixture and cook until heated through. Stir in processed cheese. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

By Marites

Ingredients

• ✓ spinach
• butter
• bread crumb
• water
• evaporated milk
• butter
• flour
• onion
• garlic
• jalapeno jack cheese
• worcestershire sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
2. 2 Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
3. 3 Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

By Yoly

Ingredients

• ✓ spinach
• potato
• olive oil
• red bell pepper
• yellow bell pepper
• all-purpose flour
• chicken broth
• black pepper
• parmesan cheese
• bacon bit
• garlic
• butter
• cream
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
3. 3 Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

By Aslan

Ingredients

• ✓ spinach
• pineapple
• stevia sugar substitute
• water

Instructions

1. 1 Combine pineapple, spinach, and sweetener in a blender. Add 2 cups water and blend until smooth.
2. 2 Pour into a pitcher and add the remaining 4 cups water.

By Yoly

Ingredients

• ✓ spinach
• water
• strawberry
• sugar

Instructions

1. 1 Combine 2 cups water, strawberries, spinach, and sugar in a blender; blend until smooth. Pour into a pitcher; stir in remaining 4 cups water.

By Yoly

Ingredients

• ✓ spinach
• salsa
• cream cheese
• cheddar cheese
• mexican-style seasoning blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine salsa, spinach, cream cheese, 1 cup Cheddar cheese, and Mexican seasoning in a large bowl. Spread into an oven-safe dish. Sprinkle with remaining Cheddar cheese.
3. 3 Bake, uncovered, in the preheated oven until heated through and cheese is melted, 20 to 25 minutes.

By The Pynns

Ingredients

• ✓ spinach
• sour cream
• green salsa
• monterey jack cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

By NICEGIRL512

Ingredients

• ✓ spinach
• whole wheat tortilla
• cheddar cheese
• green onion
• garlic powder
• chili powder

Instructions

1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Ingredients

• ✓ spinach
• cheddar cheese
• butter
• garlic
• portobello mushroom
• flour tortilla
• vegetable oil

Instructions

1. 1 Prepare spinach according to package directions. Drain and pat dry.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
3. 3 Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
4. 4 Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

By MSREGALE23

Ingredients

• ✓ spinach
• salsa
• monterey jack cheese
• cream cheese
• evaporated milk
• black olive
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
3. 3 Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

By Linda

Ingredients

• ✓ spinach
• coconut oil
• zucchini
• tomato
• onion
• green chile
• chipotle pepper
• yellow corn tortilla

Instructions

1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

Ingredients

• ✓ spinach
• oil
• portobello mushroom
• onion
• black bean
• tomato
• chorizo sausage spice seasoning
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
2. 2 Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.

By thedailygourmet

Ingredients

• ✓ spinach
• chipotle pepper
• adobo sauce
• sour cream
• chicken breast
• sour cream
• chicken broth
• salt

Instructions

1. 1 Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
2. 2 Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
3. 3 Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

By Bethany Gorski

Ingredients

• ✓ spinach
• butter
• green onion
• garlic
• monterey jack cheese
• ricotta cheese
• sour cream
• corn tortilla
• enchilada sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
3. 3 Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
4. 4 Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
5. 5 Serve and enjoy!

By SADONIA2

Ingredients

• ✓ spinach
• chicken breast
• tomato sauce
• water
• taco seasoning
• black bean
• sour cream
• mexican cheese blend
• salsa

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Ingredients

• ✓ spinach
• avocado
• sour cream
• red onion
• lime juice
• jalapeno pepper
• garlic
• salt
• black pepper
• hot sauce

Instructions

1. 1 Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
2. 2 Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

By Sunny Hart

Ingredients

• ✓ spinach
• cooking spray
• corn tortilla
• black bean
• cilantro
• black bean salsa
• corn salsa
• cumin
• monterey jack cheese
• greek yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
3. 3 Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.

By KIMBERMARIE

Ingredients

• ✓ spinach
• corn oil
• tempeh
• soy sauce
• lime juice
• green bell pepper
• mushroom
• green chile pepper
• cilantro
• onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

By KALISA