Type what you have

Ingredients

• ✓ spinach
• olive oil
• feta cheese
• pine nut
• egg
• water
• pasta sheet

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add spinach; cook until fully wilted, about 2 minutes. Cool, then squeeze spinach to remove as much liquid as possible.
2. 2 Combine spinach, feta, and pine nuts in a blender or the bowl of a food processor; pulse until a fine paste consistency.
3. 3 Drop 30 teaspoonfuls of filling onto 1 pasta sheet, spaced about 1 inch apart. Beat egg and water together in a small bowl; brush over remaining pasta sheet. Gently lay egg washed pasta sheet, egg washed-side down, over filled bottom layer, matching up the 2 sheets evenly. Press out air around each filling portion. Cut into individual ravioli. Press ravioli edges with the tines of a fork to seal.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.

By Matthew Valleau

Ingredients

• ✓ spinach
• chicken breast
• chicken broth
• cheese tortellini
• cream of chicken soup
• half-and-half
• thyme
• black pepper

Instructions

1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Ingredients

• ✓ spinach
• chicken breast
• sun-dried tomato dressing
• sun-dried tomato
• water
• feta cheese
• whole wheat tortilla
• sun-dried tomato dressing

Instructions

1. 1 In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. 2 Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. 3 Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. 4 Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

By SMPETER

Ingredients

• ✓ spinach
• avocado
• mayonnaise
• ciabatta roll
• olive oil
• provolone cheese
• turkey breast
• red pepper

Instructions

1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
2. 2 Preheat a panini sandwich press.
3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Ingredients

• ✓ spinach
• mild sausage
• red pepper flakes
• bacon
• onion
• garlic
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
3. 3 Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
4. 4 Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
5. 5 Stir in chicken broth and bring to a boil over high heat.
6. 6 Add potatoes and simmer until fork tender, about 20 minutes.
7. 7 Reduce heat to medium; stir in cream, cooked sausage, and spinach.
8. 8 Cook and stir until spinach has wilted and sausage is warmed through; serve.

By souporsweets

Ingredients

• ✓ spinach
• vegetable broth
• sun-dried tomato
• penne pasta
• pine nut
• olive oil
• red pepper flakes
• garlic
• parmesan cheese

Instructions

1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

By madball911

Ingredients

• ✓ spinach
• basil
• flat-leaf parsley
• olive oil
• oregano
• pine nut
• parmesan cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, parsley, spinach, oil, oregano, pine nuts, Parmesan cheese, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until smooth.

By thislittlepiggy

Ingredients

• ✓ spinach
• chicken sausage
• onion
• yellow squash
• garlic
• chicken broth
• white bean
• tomato
• red wine
• italian seasoning
• pecorino romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ spinach
• olive oil
• carrot
• celery
• red onion
• parsley
• basil
• black pepper
• chicken broth
• meatball
• pastina pasta
• salt
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Pour in olive oil and heat until hot. Cook and stir carrots, celery, and onion in hot oil until tender, 4 to 5 minutes.
3. 3 Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in pasta. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in spinach. Let soup sit until spinach is wilted and pasta is fully cooked, about 5 minutes. Season with salt.
6. 6 Ladle into bowls and top with Parmesan cheese.

By Bren

Ingredients

• ✓ spinach
• olive oil
• onion
• carrot
• celery
• garlic
• zucchini
• vegetable stock
• cannellini bean
• tomato
• chicken stock
• pesto
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

By AJ Lombardi

Ingredients

• ✓ spinach
• garlic
• butter
• lemon juice

Instructions

1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Ingredients

• ✓ spinach
• cranberry
• walnut
• raspberry walnut vinaigrette
• romano cheese

Instructions

1. 1 Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

By Bethanie Rose

Ingredients

• ✓ spinach
• arugula
• red onion
• mandarin orange
• pomegranate

Instructions

1. 1 Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

By Shay

Ingredients

• ✓ spinach
• red grape
• blue cheese
• pumpkin seed
• blue cheese salad dressing

Instructions

1. 1 Toss together the spinach leaves, grapes, blue cheese, and pumpkin seeds. Serve with blue cheese salad dressing if desired.

By MAMAHENMISSY

Ingredients

• ✓ spinach
• bean sprout
• clementine
• mushroom
• vegetable oil
• soy sauce
• garlic powder

Instructions

1. 1 Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
2. 2 Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

By BLONDIEGIRLL69

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
• 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
• hot dog
• water
• ramen noodle
• cauliflower

Instructions

1. 1 Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs".
2. 2 Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain.
3. 3 Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes.
4. 4 Assemble bento box with ramen noodle mixture and octopus hot dog.

By Soup Loving Nicole

Ingredients

• ✓ spinach
• cranberry
• pecan
• apple
• red onion
• carrot
• avocado
• balsamic vinaigrette salad dressing

Instructions

1. 1 Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

By teenbeauty

Ingredients

• ✓ spinach
• cream cheese
• whole-wheat sandwich wrap
• cranberry
• turkey lunch meat

Instructions

1. 1 Spread 1/4 of the cream cheese onto the middle of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto cream cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of wrap. Spread 1/4 cup spinach atop turkey.
2. 2 Tightly roll wrap around fillings into a cylinder; cut into about twenty 1 1/4-inch slices; arrange on a serving platter.

By Kelly B

Ingredients

• ✓ spinach
• water
• carrot
• quinoa
• chicken bouillon granules
• broccoli

Instructions

1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

Ingredients

• ✓ spinach
• rhubarb stalk
• water
• white sugar
• red wine vinegar
• olive oil

Instructions

1. 1 Arrange the spinach leaves on a platter.
2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Ingredients

• ✓ spinach
• tomato
• mozzarella cheese
• basil
• balsamic vinegar
• olive oil

Instructions

1. 1 Arrange spinach on a serving plate; top with tomato slices. Top each tomato slice with 1 slice mozzarella cheese; sprinkle with basil. Drizzle salad with balsamic vinegar and olive oil.

By mcbeal

Ingredients

• ✓ spinach
• raspberry vinegar
• raspberry jam
• vegetable oil
• walnut
• strawberry
• kiwi

Instructions

1. 1 Mix together raspberry vinegar, raspberry jam, and vegetable oil in a small container.
2. 2 Combine spinach, nuts, strawberries, and kiwi in a salad bowl. Toss with raspberry dressing.

By Amy F

Ingredients

• ✓ spinach
• strawberry
• avocado
• quinoa
• pecan
• gorgonzola cheese
• olive oil
• balsamic vinegar
• garlic
• granulated sugar

Instructions

1. 1 Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside.
2. 2 To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.

By BelGioioso Cheese

Ingredients

• ✓ spinach
• balsamic vinegar
• white wine vinegar
• chardonnay wine
• white sugar
• beet
• red onion

Instructions

1. 1 Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours.
2. 2 When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

By Nicole Evans

Ingredients

• ✓ spinach
• strawberry
• feta cheese
• olive oil
• brown sugar
• white balsamic vinegar
• sesame seed
• poppy seed
• paprika

Instructions

1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Ingredients

• ✓ spinach
• red wine vinegar
• olive oil
• mustard
• sugar
• blueberry
• blue cheese
• pecan

Instructions

1. 1 Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
2. 2 Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

By Kathi Crawford

Ingredients

• ✓ spinach
• iceberg lettuce
• tomato
• red onion
• mushroom
• egg
• cucumber
• dressing
• melba toast

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
3. 3 Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

By mplauche

Ingredients

• ✓ spinach
• potato
• olive oil
• green onion
• all-purpose flour
• curry powder
• chicken broth
• lemon juice
• sour cream

Instructions

1. 1 Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
3. 3 Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
4. 4 Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

By NATDTAT