But when you buy a big bag of baby spinach or a bunch of English spinach, it’s hard to use up all in one go. If you’ve got leftover leaves sitting at the bottom of your crisper, these recipes with spinach will bring them back to life.
From cannelloni to a hearty pesto soup, make yourself a dish filled with immune-boosting nutrients like iron, vitamin C, potassium, and calcium. These recipes will help you bounce back after a cold, or combat the winter blues!
Whether you’re feeding the family on a weeknight or bringing something special to a shared table, this spinach feta pie is guaranteed to disappear fast. The best part? It’ll only set you back $3.20 per serve — just $19.20 for the whole pie.
Not only is it delicious the day you make it, but leftovers for lunch the next day are even better. As well as pumpkin, this slice is packed with spinach, feta and zucchini, all bound together by eggs for a colourful and filling meal. Serve with salad and crusty bread.
Julie Goodwin is a master cook, but also understands that being a home cook means knowing how to nail the classics. Julie shared her family’s favourite recipe: spinach and ricotta cannelloni, so you can try it at home.
Impress and your next get-together with an easy homemade dip! Spinach and ricotta is a fan-favourite combination, and with sticks of carrot and celery you can celebrate a healthier way.
There are few meals more hearty and satisfying than lasagne, and this vegetarian version featuring spinach and ricotta is no exception. With layers of molten tomato sauce complemented by creamy ricotta, this recipe is sure to delight the palate of even the fussiest eater.
A nutrient-rich medley combined with a crunchy, flavoursome salad, this is a satisfying, vegetarian-friendly dinner. Top with toasted pine nuts for extra flavour, and serve with your favourite crusty bread.
Featuring layers of fresh produce, like capsicum, zucchini, sage, parsley, rosemary, potato and spinach – this amazing one-pan green vegetable bake will thrill the table and make the whole house smell amazing.
Take crackers and dip to the next level. Turn a cob loaf into a bread bowl, fill it with creamy dip, and serve with cheesy crisps and vegie sticks. And the bread from the bowl? You use it for croutons, of course!
Topped with a generous layer of melted light shredded mozzarella cheese, this single-serve cheese and spinach cob loaf is delightfully warm and gooey.
Make a batch of pasta then stuff with a simple filling and top with basil, pine nuts and parmesan for tasty, pillowy parcels. This is the easy way to make homemade pasta.
Roll up for this delish feast! Use fresh ricotta from the deli for this luscious cannelloni. Serve with focaccia for a truly ‘that’s amore’ dinner.
A light flaky pastry wraps around a mixture of finely diced vegetables and spices to make this spectacular dish. With a golden exterior and a hearty filling, this tasty coiled-pastry isn’t just for the vegetarians.
There’s no need for pastry with these cheesy vegie wonders – the secret is the slices of eggplant holding everything together!
These flavour-packed Greek-inspired treats are sure to be a crowd-pleaser. Use low-fat ricotta and frozen spinach for a low-carb, healthy dinner.
A dollop of spinach pesto adds punch to this chicken soup made with slow-cooked swede, parsnip and other classic winter vegetables.
Here’s a one-pan powerhouse you’ll put on the table in under half an hour – even faster using leftover snags!
Colin’s made a delicious green pasta sauce with broccolini, Swiss chard, baby spinach and loads of herbs…but really, whatever green veggies you have wilting in the bottom of your fridge will work well.
This pasta bake uses fresh, delicious, and budget-friendly produce for a winning combo. Add it to your weeknight rotation or save it for a special occasion, it’s sure to impress.
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