Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• soy milk
• banana

Instructions

1. 1 Gather all ingredients.
2. 2 Blend soy milk and spinach together in a blender until smooth.
3. 3 Add banana and pulse until thoroughly blended.

By Erin Elisabeth

Ingredients

• ✓ spinach
• cream cheese
• cream of mushroom soup
• french-fried onion

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine spinach, cream cheese, mushroom soup, and 1/2 of fried onions; mix well.
3. 3 Transfer mixture to a 2-quart casserole dish and sprinkle with remaining fried onions.
4. 4 Bake for 20 minutes, or until heated through.

By JASON30

Ingredients

• ✓ spinach
• cream of mushroom soup
• butter
• garlic salt

Instructions

1. 1 Prepare spinach according to package directions; drain well.
2. 2 In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Bring to a low boil. Season with garlic salt to taste.

By Lori Schoettler

Ingredients

• ✓ spinach
• banana
• grape
• vanilla yogurt
• apple

Instructions

1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Ingredients

• ✓ spinach
• avocado
• watermelon
• balsamic vinaigrette salad dressing

Instructions

1. 1 In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.

By MAXMSF

Ingredients

• ✓ spinach
• peanut oil
• salt
• pepper

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

By LINDA MCLEAN

Ingredients

• ✓ spinach
• chicken breast
• zucchini
• red bell pepper
• black olive
• fontina cheese
• garlic salad dressing

Instructions

1. 1 Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

By JESSICAWILLIAMS

Ingredients

• ✓ spinach
• bread
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Brush lighter sides of toast with olive oil; place onto the prepared baking sheet, oiled-sides-down.
3. 3 Spoon creamed spinach on toast slices, spreading all the way to the edges; sprinkle with Parmigiano-Reggiano cheese.
4. 4 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is lightly browned, about 2 minutes more.

By John Mitzewich

Ingredients

• ✓ spinach
• egg
• olive oil
• kosher salt
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds.
3. 3 Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheesecloth.
4. 4 Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth.
5. 5 Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
6. 6 Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
7. 7 Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife.
8. 8 Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
9. 9 Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness.
10. 10 Change the pasta maker's attachment to the preferred noodle shape; cut pasta with the pasta maker.
11. 11 Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes.
12. 12 Remove from the water with tongs; transfer to a bowl.

By The Late Night Gourmet

Ingredients

• ✓ spinach
• olive oil
• pine nut
• garlic
• black pepper

Instructions

1. 1 Wash spinach, but allow the water to cling to the leaves. Cook spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
2. 2 Heat oil in a skillet over medium-high heat. Add spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

By Robyn Webb

Ingredients

• ✓ spinach
• garlic powder
• shrimp
• black pepper
• olive oil

Instructions

1. 1 Place spinach in a large bowl; sprinkle with garlic powder and toss to coat.
2. 2 Place shrimp in a second large bowl; sprinkle with black pepper and toss to coat.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add shrimp; cook and stir in hot oil until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach; cook and stir until just wilted, about 1 minute.

By adrian

Ingredients

• ✓ spinach
• olive oil
• red onion
• artichoke heart
• feta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
3. 3 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

By EMLUCIA

Ingredients

• ✓ spinach
• soy milk
• coffee ice cube
• banana
• chocolate protein powder

Instructions

1. 1 Place soy milk, coffee ice cubes, spinach, banana and protein powder in a blender cup and blend until smooth.

By Yoly

Ingredients

• ✓ spinach
• almond milk
• kale
• peanut butter
• chia seed
• banana

Instructions

1. 1 Combine spinach, almond milk, kale, peanut butter, and chia seeds in a blender; blend until smooth. Add banana and blend until smooth.

By Jamie Lynn Mehney

Ingredients

• ✓ spinach
• pineapple juice
• broccoli
• pear
• green apple
• avocado

Instructions

1. 1 Blend pineapple juice, spinach, broccoli florets, pear, apple, and avocado in a blender until smooth.

By Nadia