Five Easy Spinach Recipes

By Jillian Lewis

Instant hunger buster

There’s nothing better than a toasted sandwich for a satisfying lunch or snack. But while it’s great to include some greens, soggy lettuce isn’t so enticing. Spinach, on the other hand, can stand up to a little heat. Team baby spinach with tuna, olives, cherry tomatoes and feta for a fast, tasty fix.

The perfect party dip

Defrost 250g of frozen spinach in a sieve, then press gently to remove excess liquid. Combine with 1 cup of fresh ricotta and 1 cup of light sour cream. Add half a cup of snipped chives and a packet of vegetable soup mix, then stir until combined. Cut the top off a round cob loaf and hollow out the centre, leaving a 1cm-thick shell. Spoon the dip into the bread bowl and use the bread you cut out to dip with. You can also add crisp bacon bits or walnuts for extra flavour and crunch.

Green egg scramble

Prepare scrambled eggs as usual: whisk eggs in a bowl with a dash of water, salt and pepper, then melt a little butter in a saucepan over low heat, add egg mixture and cook, stirring often, until almost set. At the same time, melt a little butter in a frying pan and add some finely chopped onion and your spinach. Move it around the pan until it wilts. (You’ll need 1 cup fresh spinach per person, as it shrinks significantly.) Stir it through your eggs at the last minute, or layer it on toast. Smoked salmon is a great addition, too.

Bolognese rebooted

For most families, bolognese is a staple weeknight meal. Everyone loves it and it’s easy to make ahead of time. Baby spinach is the ideal green to pair with your bolognese. You can decide on the night if you want to add it to the meat sauce or serve it as a side salad with a sprinkling of balsamic vinegar and parmesan.

Easy Spinach pesto

This spinach pesto is ridiculously easy to make and can be frozen for a quick weeknight meal when you’re low on time. Put 4 cups of spinach (any kind, just be sure to discard any tough stems), chopped garlic (from 1 to 3 cloves, depending on how much bite you like), 1/2 cup of basil leaves, 1/4 cup of grated parmesan cheese, the juice of half a lemon and a dash of salt and pepper in a food processor. Blend until combined. With the motor running, gradually add extra virgin olive oil until the pesto reaches a creamy texture. Toss with hot, freshly cooked spaghetti, adding a little of the cooking water to loosen it up. Try adding 1/4 cup of pine nuts or some chilli flakes when you’re blending.