Type what you have

Ingredients

• ✓ spinach leaf
• olive oil
• arborio rice
• vegetable broth
• garlic
• leek
• red chile pepper
• shrimp
• scallop
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ spinach leaf
• olive oil
• garlic salt
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium heat; add spinach leaves, cover, and cook for 3 minutes. Stir in garlic salt; cover and cook until leaves are wilted and bright green, 1 or 2 minutes more.
3. 3 Remove from heat and sprinkle with Parmesan cheese.

By Denee

Ingredients

• ✓ spinach leaf
• butter
• canola oil
• garlic

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat until mixture stops bubbling. (This allows water in the butter to evaporate.) Add garlic; cook and stir until it begins to brown, about 2 minutes. Add spinach; cook and stir until leaves are dark and about 1/4 of their original size, about 5 minutes.

By roteir

Ingredients

• ✓ spinach leaf
• sour cream
• pepperjack cheese
• garlic
• chicken breast
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
3. 3 Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
4. 4 Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

By JERSEYGIRL_CHELL

Ingredients

• ✓ spinach leaf
• salmon fillet
• onion powder
• garlic powder
• seasoned salt
• puff pastry
• pesto

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season salmon fillets with onion powder, garlic powder, and seasoned salt.
3. 3 Divide 1/2 spinach between two sheets puff pastry; mound in the center. Place 1 salmon fillet on top of each spinach mound. Divide and spread pesto on salmon fillets; divide and top with remaining 1/2 spinach.
4. 4 Moisten edges of puff pastry with water; fold to the center and seal the seams.
5. 5 Bake in the preheated oven until pastry puffed and golden and salmon cooked through, 20 to 25 minutes.

By Danielle Harbold

Ingredients

• ✓ spinach leaf
• cooking spray
• multi-grain penne pasta
• chicken breast
• basil
• tomato
• spaghetti sauce
• neufchatel cheese
• milk
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
2. 2 Bring a large pot of unsalted water to a boil. Add penne. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
3. 3 Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through, stirring occasionally, about 3 minutes. Stir in Neufchâtel cheese until melted.
4. 4 Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted, about 3 minutes.

By Philadelphia

Ingredients

• ✓ spinach leaf
• leg of lamb
• salt
• black pepper
• goat cheese
• pine nut
• kitchen twine
• all-purpose flour
• salt
• black pepper
• thyme
• fennel seed
• sesame oil

Instructions

1. 1 Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
4. 4 Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
5. 5 In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
6. 6 Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Patrick

Ingredients

• ✓ spinach leaf
• sun-dried tomato
• portobello mushroom
• olive oil
• oregano
• sea salt
• black pepper
• red bell pepper
• garlic
• olive oil
• avocado
• parmesan cheese

Instructions

1. 1 Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Line a baking sheet with parchment paper.
4. 4 Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
5. 5 Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
6. 6 Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
8. 8 Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
9. 9 Spoon spinach mixture over baked mushroom caps.
10. 10 Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

By tamiru

Ingredients

• ✓ spinach leaf
• salmon
• olive oil cooking spray
• sea salt
• black pepper
• basil
• garlic
• heavy cream
• salt
• black pepper
• cayenne pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic.
3. 3 Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese.
4. 4 Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.

By Jmitch

Ingredients

• ✓ spinach leaf
• water
• egg
• salt
• all-purpose flour

Instructions

1. 1 Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
2. 2 Place spinach and liquid in a blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
3. 3 Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

By McKenzie Delling

Ingredients

• ✓ spinach leaf
• eggplant
• olive oil
• garlic powder
• tomato
• onion
• garlic
• mozzarella cheese
• parmesan cheese
• ricotta cheese
• tomato pasta sauce
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush both sides eggplant slices with oil. Place on a baking sheet; sprinkle with garlic powder. Bake until beginning to soften, about 10 minutes.
3. 3 Heat 2 tablespoons oil in a large skillet over medium heat. Add spinach, tomatoes, onion, and garlic; cook and stir until spinach wilts and tomatoes begin to release their juices, about 2 minutes. Combine ½ cup mozzarella, ½ cup Parmesan cheese, and ricotta in a medium bowl; set aside.
4. 4 Place eggplant slices in a greased 9x13-inch baking dish. Top with spinach mixture; spread cheese mixture in a thin layer over spinach. Top with sauce; sprinkle with remaining ¼ cup mozzarella, ¼ cup Parmesan cheese, and Italian seasoning.
5. 5 Bake in the preheated oven until eggplant is tender and easily pierced with a fork, about 30 minutes.

By Julie3333

Ingredients

• ✓ spinach leaf
• yeast roll
• roast turkey
• ham
• swiss cheese
• monterey jack cheese
• gruyere cheese
• red onion
• basil leaf
• salt
• black pepper
• butter
• mayonnaise
• sundried tomato
• salt
• black pepper

Instructions

1. 1 Preheat grill pan or panini machine to medium heat.
2. 2 Spread center of each roll with 1 tablespoon mayonnaise. Assemble sandwiches with remaining ingredients, except butter. Season with salt and pepper.
3. 3 Spread small amount of butter on top and bottom of each roll; place sandwich either in pan on onto panini machine and grill. Cook 5 to 7 minutes.
4. 4 (If using a pan, press sandwich down with a pan lid. Cook sandwiches about 3 to 4 minutes on each side or until bread is toasted.)
5. 5 For mayonnaise: whisk all ingredients together in small bowl. Refrigerate until ready to use.

By Marzetti

Ingredients

• ✓ spinach leaf
• string cheese
• pretzel stick

Instructions

1. 1 Cut each string cheese stick into thirds. Snip the ends of each third into thin strings to look like a broom.
2. 2 Place a pretzel stick into each piece of string cheese to create the broom handle. Tie a spinach strip around the cheese.

By medoDIYstuffs

Ingredients

• ✓ spinach leaf
• mango
• avocado
• lemonade mix
• stevia sugar substitute
• water

Instructions

1. 1 Combine spinach, mango, avocado, powdered lemonade mix, sugar substitute, and water in a blender; blend until thick and frothy.

By Yoly

Ingredients

• ✓ spinach leaf
• black walnut
• romaine lettuce
• balsamic vinaigrette
• strawberry
• pear
• feta
• balsamic vinaigrette

Instructions

1. 1 Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
2. 2 Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

By Allie

Ingredients

• ✓ spinach leaf
• bacon
• orange
• red onion
• pine nut
• vegetable oil
• orange juice
• white vinegar
• salt

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
2. 2 Separate oranges into individual wedges. Cut each wedge into thirds.
3. 3 Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
4. 4 Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
5. 5 Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

By Allrecipes Member

Ingredients

• ✓ spinach leaf
• olive oil
• horseradish
• rice vinegar
• brown sugar
• boysenberry jam
• boysenberry
• almond

Instructions

1. 1 Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth.
2. 2 Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.

By PatiO

Ingredients

• ✓ spinach leaf
• cream cheese
• horseradish
• mustard
• flour tortilla
• roast beef
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese, horseradish, and Dijon mustard together in a bowl until combined.
3. 3 Spread a thin layer of cream cheese mixture over each tortilla; evenly arrange spinach leaves on top.
4. 4 Top with 2 slices roast beef, then divide and sprinkle Cheddar cheese on top.
5. 5 Gently roll up tortillas, starting at one end, into tight tubes. Wrap rolls with aluminum foil or plastic wrap to keep them tight. Refrigerate at least 4 hours.
6. 6 Unwrap rolls as needed; slice into 2 or 3 pieces (or diagonally into 1-inch sections for appetizer portions).

By Tinker802

Ingredients

• ✓ spinach leaf
• white wine vinegar
• vegetable oil
• red onion
• white sugar
• salt
• hot pepper sauce
• black pepper
• walnut
• romaine lettuce
• butter lettuce
• pear
• feta cheese

Instructions

1. 1 In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.
2. 2 In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.
3. 3 In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.

By MARIA GEE

Ingredients

• ✓ spinach leaf
• chicken broth
• orzo pasta
• butter
• olive oil
• garlic
• pine nut
• basil
• thyme
• red pepper flakes
• kalamata olive
• caper
• feta cheese
• lemon juice

Instructions

1. 1 Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.
2. 2 While pasta is cooking, heat olive oil in a skillet over medium heat. Stir in garlic and cook until garlic softens and the aroma mellows, about 2 minutes. Stir in pine nuts, basil, thyme, and red pepper flakes. Cook and stir until pine nuts have toasted to a light golden brown.
3. 3 Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.
4. 4 Serve either warm or cold, but it's better the next day.

By prell2k4

Ingredients

• ✓ spinach leaf
• cooking spray
• egg
• heavy cream
• mushroom
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Spray a 4 1/2-inch ramekin with nonstick spray.
2. 2 Whisk eggs and cream together in a bowl. Stir in spinach, mushrooms, Cheddar cheese, salt, and pepper until well combined. Pour into the prepared ramekin and cover tightly with foil.
3. 3 Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted into the center comes out clean, 4 to 8 more minutes.

By Yoly

Ingredients

• ✓ spinach leaf
• bow tie pasta
• basil
• olive oil
• garlic
• prosciutto
• salt
• black pepper
• parmesan cheese
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.
2. 2 Toss spinach and basil together in a large bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.
4. 4 Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

By _jennifer

Ingredients

• ✓ spinach leaf
• white sugar
• cinnamon
• walnut
• pear
• white wine vinegar
• vanilla yogurt
• honey
• kosher salt
• black pepper
• vanilla extract
• nutmeg
• mixed salad greens
• pear
• cherry
• feta cheese

Instructions

1. 1 Combine sugar, cinnamon and walnuts in a skillet over medium heat. Mix together until sugar and cinnamon are melted and walnuts are evenly coated. Remove from heat. Spread walnuts on a large plate to cool.
2. 2 In the container of a blender, combine the drained pears, 1/3 cup of the reserved syrup from the can, vinegar, yogurt, honey, salt, pepper, vanilla extract, and nutmeg; blend until smooth.
3. 3 Assemble the salad by tossing together the mixed greens, spinach, pear slices, dried cherries, feta cheese, and walnuts in a serving bowl. Serve with dressing on the side.

By Erin

Ingredients

• ✓ spinach leaf
• mayonnaise
• white sugar
• vinegar
• salt
• black pepper
• cabbage
• broccoli
• red onion
• red grape

Instructions

1. 1 Whisk mayonnaise, sugar, vinegar, salt, and black pepper in a large salad bowl; fold in cabbage, broccoli, red onion, spinach, and red grapes. Stir to coat with dressing.

By Kimberly