Photo. Recipes with fresh spinach, good for weight loss, delicious vegetarian, PP dishes. Photo Vegan recipes with spinach

Bright, green, vitamin-rich spinach: recipes for preparing the sailor’s favorite food Papaya with photos step by step. Despite the fact that the cartoon character preferred the canned plant, our collection of recipes places greater emphasis on minimal cooking.

The sailor Popeye had limitations; he was on a ship on the high seas, where it was impossible to get natural greens. In our case, spinach is easy to find on store shelves, even in the cold season!

Remember how the cartoon character opened a tin can with one hand and emptied the contents in one second? Our ideas are a little more complicated, but the taste is completely different!

Vegetarian Spinach Recipes

Vegetarian dishes with fresh and frozen spinach are distinguished by their extremely simple ingredients and quick preparation. The taste is also excellent.

All kinds of healthy smoothies and fruit cocktails, vegetable pies and pies with juicy filling, stews, risotto. Spicy dishes of Korean cuisine (sigumchi), gentle dishes of Italian cuisine (lasagna, pasta, gnocchi), spicy dishes of Indian cuisine (masala, shak paneer).

Many recipes for cooking spinach with step-by-step photos. This makes cooking easy and fun.

Ingredients:

500 g spinach, 20 slices of toast bread, 1 onion, 2 tbsp. l. vegetable oil, 2 cloves of garlic, 250 g of feta cheese, 5 eggs, 1 glass of cream, 2 tsp. grated lemon zest, 70 g grated cheese, grated nutmeg, pepper, salt - to taste.

Preparation:

Simmer the spinach over medium heat. Squeeze and chop. Toast the bread slices, cut 10 diagonally, leave 10 whole. Chop the onion and sauté in oil. Pass the garlic through a press and add to the onion. Add spinach and simmer for 5 minutes. Season with salt, pepper and nutmeg. Add grated cheese. Grease the pan with vegetable oil and cover it with whole slices of bread.

Place spinach on top and cover with bread triangles. Beat eggs with cream, salt, pepper, zest and pour into dish. Sprinkle with cheese. Bake for 35 minutes in a well-heated oven.

Spinach porridge

Ingredients:

500 g spinach, 2 tbsp. l. flour, 2 tbsp. l. vegetable oil, 3 eggs, 1 glass of curdled milk, 100 g of feta cheese (cheese), parsley, salt - to taste.

Preparation:

Saute the flour in oil and add peeled, washed and finely chopped spinach to it, mix well, bring until half cooked, add salt, water and keep at a low boil for another 10-15 minutes.

Beat the eggs together with the yogurt and add finely chopped herbs to them. Pour the mixture into the spinach porridge, stirring continuously, bring to a boil and remove from heat.

Serve hot, sprinkled with grated cheese.

Spinach cutlets

Ingredients:

1 kg spinach, 7 pcs. potatoes, 50 g breadcrumbs (flour), 2 eggs, 1 onion, parsley, vegetable oil for frying, salt to taste.

Preparation:

Sort the spinach, rinse, chop coarsely, add salt and simmer for 7-8 minutes. Then squeeze out the spinach, combine with chopped boiled potatoes and add breadcrumbs, eggs, chopped onions, and herbs. Mix the mixture well, form it into cutlets, bread them in breadcrumbs and deep-fry them.

Spinach cutlets with rice

Ingredients:

1 kg of spinach, 0.5 cups of rice, 200 g of feta cheese, 2 eggs, 50 g of flour (breadcrumbs), vegetable oil for frying, parsley, pepper, salt - to taste.

Preparation:

Sort the spinach, rinse, add salt, simmer until soft, then squeeze and finely chop. Boil rice in salted water, combine with spinach. Add grated cheese, 1 egg and 1 yolk, herbs, salt and black pepper.

Mix the mixture well, let sit for 10–15 minutes, form it into cutlets, bread them in flour, dip in egg and deep-fry.

Spinach fritters with Adyghe cheese and tomatoes

Ingredients:

500 g spinach, 1 cup flour, 4 eggs, 1.5 cups milk, 2 tbsp. l. vegetable oil, 1 onion, 3 cloves of garlic, 2 tomatoes, 400 g of Adyghe cheese, 1 glass of cream, grated cheese, pepper, salt - to taste.

Preparation:

Knead the dough from flour, eggs, milk and salt and leave for 20 minutes. Bake pancakes in vegetable oil. Chop the onion and garlic. Peel the tomatoes and cut into cubes. Sauté onion and garlic in vegetable oil, add spinach and simmer again. Remove from stove.

Stir in Adyghe cheese, tomatoes and season with salt and pepper. Place the pancakes on a baking sheet and carefully spoon the spinach mixture onto them with a teaspoon.

Mix the cream and cheese, season with salt, and pour the mixture over the pancakes. Bake in the oven for 20 minutes.

Spinach fritters with melted cheese and garlic

Ingredients:

300 g frozen spinach, 2 onions, 200 g processed cheese with garlic, 9 pcs. potatoes, 1 large carrot, 1 egg, 3 tbsp. l. oatmeal, 5 tbsp. l. vegetable oil, white pepper, salt - to taste.

Preparation:

Thaw spinach. Cut 1 onion into small cubes and simmer it in vegetable oil. Add spinach and simmer over medium heat until liquid has evaporated.

Salt and pepper. Stir in cheese and let it melt. Peel the potatoes and carrots and grate them on a fine grater along with the remaining onion. Mix with egg, cereal and salt. Fry the pancakes in a well-heated frying pan in vegetable oil.

Spinach puree with croutons

Ingredients:

1 kg spinach, 2 tbsp. l. flour, 2 tbsp. l. vegetable oil, 1.5 glasses of milk, 3 eggs, 6 croutons, salt - to taste.

Preparation:

Sort the spinach, rinse and boil in salted water, then squeeze and finely chop.

Saute the flour in butter, dilute with milk, combine with spinach and bring to readiness at a low boil for 8-10 minutes.

Place the finished puree on a plate and sprinkle with finely chopped eggs. Place toasted croutons around the puree and place a fried egg on each of them.

Spinach roll

Ingredients:

450 g spinach leaves, 100 g vegetable oil, 3 tbsp. l. grated cheese, 3 tbsp. l. cream, 2 eggs, 1 small red bell pepper, 200 g soft garlic cheese, ground black pepper, salt to taste.

Preparation:

Boil the spinach in a small amount of boiling water, drain the water, squeeze the spinach well in a sieve. Finely chop the squeezed leaves. Mix spinach with butter, grated cheese and cream. Salt and pepper. Cool for 5 minutes, then add the egg yolks. Beat the egg whites until stiff and gently fold into the spinach mixture. Place a sheet of oiled paper on a baking sheet. Spread the resulting mixture on it in a thin layer and bake in the oven for 15–20 minutes at moderate temperature. After this, let the mixture cool.

Preparation of the filling: chop the bell pepper and simmer in two tablespoons of water, covering the pan with a lid. When the pepper begins to soften, remove from heat and puree. Mix with soft garlic cheese. When the spinach has cooled, remove the oiled paper and place the baked goods on a clean kitchen towel. If the spinach layer is slightly hardened at the edges, they need to be trimmed. Spread the pepper and cheese filling over the spinach layer and carefully roll it into a log, lifting the towel by the edge.

Serve the roll with vegetable salad and hot sauce.

Boiled spinach with vegetables

Ingredients:

300 g green spinach, 2-3 tbsp. l. vegetable oil, 2 tomatoes, 2 cucumbers, pepper, salt - to taste.

Preparation:

Wash the sorted spinach leaves and simmer in their own juice for 20–25 minutes (it is better to boil old spinach in a small amount of water).

Drain, finely chop, pepper, salt, add vegetable oil, place on a dish, place chopped vegetables and white bread croutons around. Serve hot.

Spinach with omelet

Ingredients:

400 g spinach, 4 eggs, 2 onions, 3 tbsp. l. vegetable oil, 1 glass of milk, pepper, salt - to taste.

Preparation:

Wash the spinach leaves, chop finely and simmer in a small amount of salted water.

Then add the fried onions, oil and stir.

Separate the eggs from the shell, add salt and pepper, beat them and, while stirring the mixture, pour in the milk in a thin stream.

Pour vegetable oil into a deep cast-iron frying pan, heat it, pour in the omelette and fry it on both sides.

Place stewed spinach in the middle of the omelette, fold the edges of the omelette towards the center, pour over vegetable oil and heat in the oven.

- one of the most favorite dishes for me and the vegetarian. We prepare it so often that... we're getting a little tired of it. So I decided to try using spinach in a slightly different way. Spinach pasta turned out to be a pretty simple dish. It is perfect both before training and as a quick lunch or dinner. Spinach pasta, by the way, is convenient to take with you.

I really like the concept of a roll - some kind of filling in pita bread or flatbread. This dish is convenient to take with you on the road and eat with your hands. And there is also something so unusual and unusual about it. Today I will share with you a recipe for ricotta and spinach rolls. This roll is good because its filling is optimal in terms of juiciness: it doesn’t make the pita bread wet, but at the same time, when you eat it, you don’t get a feeling of terrible dryness. Cheese, as the base of the filling, makes the dish filling, and together with spinach, a rich source of protein, makes this roll an ideal dish to eat after a workout to quickly restore strength.

Ingredients (for 4 rolls)

1 pack of ricotta (250 grams)
100 grams of grated hard cheese (like Parmesan, but generally not particularly important)
100 grams of spinach
1 small onion (preferably a regular white one)
1 bell pepper
A little greenery (parsley, dill, something else) to your taste. I used parsley.
A couple of cloves of garlic
Armenian lavash (1 meter of sheet bread, enough for 4 flatbreads). You can also use small tortilla chips.
Salt pepper.

Ricotta can be replaced with mascarpone or feta if desired. Or a mixture of these three cheeses.

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I like making scones. This is such a simple, understandable, somewhat historical food. In addition, cakes can be made in very different ways. First of all, I liked the spinach flatbreads for their bright green, very spring color, and the garlic that I added to these flatbreads gave them a pleasant piquancy.

Ingredients (for 6 flatbreads)

2 bunches fresh spinach
2-4 cloves of garlic (if you don’t like garlic, feel free to skip it)
1.5 cups of flour + a little more in reserve.
1/4 teaspoon salt.
2 tablespoons olive (or other vegetable) oil
some water

Preparation

Cut off the spinach roots, if any. Wash, place in a saucepan or small saucepan, add a couple of tablespoons of water. There is no need to cut the spinach; use the leaves as is. Simmer the spinach for 5 minutes with the lid closed.

Let the spinach cool slightly and then place it in a blender. Add olive oil, pre-chopped garlic and turn the spinach into a puree of positive bright green color.

In a bowl, mix flour and salt. Add spinach puree to them. Mix. You should have a fairly thick dough. If it turns out watery and sticks to your hands, add flour; if, on the contrary, it is too thick, add water.

Divide the dough into 6 approximately equal parts. Roll each into a flat cake. The cake should not be very thin (like paper), otherwise it will simply dry out when frying. Each flatbread should be fried on both sides in a frying pan for about 2-4 minutes. After each cake, grease the pan with vegetable oil using a silicone brush. This way the cakes won't come out too dry.

You can eat the flatbreads just like that, spreading some on them. Or use it instead of pita bread, for example, wrapped in it.

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What is soup in the minds of an ordinary person who grew up eating borscht? It's something thick, in a large saucepan. I scooped it up with a ladle and that’s it, you can eat it. Ramen soup is even vegetarian, the brainchild of Chinese cuisine is not one of those soups. It needs to be assembled from the ingredients directly on the plate, which makes it an especially fun dish to be eaten by people with completely different tastes and preferences.

The good thing about ramen soup is that the set of its ingredients depends only on your imagination and on what you find or don’t find in the store. So initially I was going to add broccoli to my ramen, but, alas, I couldn’t buy them. But the soup still turned out very cool. Below is exactly how I prepared it. At the end of the recipe I will tell you what else you can add to your ramen.

simplyrecipes.com

Ingredients

9 eggs;
2 tablespoons milk;
30 g grated parmesan;
salt - to taste;
1 onion;
1 clove of garlic;
250–300 g fresh spinach;
60 g goat cheese.

Preparation

Whisk the eggs, milk and Parmesan. Season with salt and pepper. Heat oil in a frying pan over medium heat. Fry finely chopped onion for 5 minutes, add chopped garlic and cook for another minute.

Chop the spinach with a knife and add it to the vegetables in parts. Simmer until it reduces slightly in volume. Pour the egg mixture over the ingredients and smooth it out.

Place small pieces of goat cheese on top. Cover the pan with a lid and cook over low heat for 10-13 minutes. Place the pan in the oven preheated to 180°C for a few more minutes to allow the frittata to brown.

simplyrecipes.com

Ingredients

400 g fresh spinach;
3-4 strips of bacon;
1 onion;
1 clove of garlic;
2 tablespoons ;
2 tablespoons flour;
240 ml milk;
a pinch of nutmeg;
salt - to taste;

Preparation

Place spinach in boiling water for about 1 minute. Drain in a colander and rinse under cold water to stop the cooking process. Squeeze out excess liquid and chop the spinach with a knife.

Chop the bacon and onion into small pieces and mince the garlic. Place the bacon in the hot pan and cook until the fat appears. Add onion and garlic and sauté until soft.

In another skillet or saucepan, melt the butter over moderate heat. Add flour and cook, stirring, for a couple of minutes. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened.

Add spinach, bacon, onion and garlic to sauce. Season with nutmeg, salt and pepper and stir to combine. Bring to a boil and remove from heat.

Ingredients

50 g butter;
1 onion;
2 cloves of garlic;
1–2 potatoes;
450 ml chicken or vegetable broth;
600 ml milk;
450 g fresh spinach;
½ lemon;
salt - to taste;
ground black pepper - to taste;
ground nutmeg - to taste;
a few tablespoons of heavy cream.

Preparation

Melt the butter in a saucepan or saucepan. Add finely chopped onion and garlic and sauté until soft. Cut the potatoes into small cubes, add to the vegetables and fry for another minute.

Pour in the broth and cook for about 10 minutes over moderate heat. Add milk and bring to a boil. Add half the spinach and finely grated lemon zest. Cook covered for 15 minutes, then cool slightly.

Use a blender to puree the soup along with the remaining spinach, and then reheat. Season with salt, pepper and nutmeg. Before serving, garnish with cream.

Ingredients

4 skinless, boneless chicken breast halves;
salt - to taste;
ground black pepper - to taste;
2 teaspoons;
1 onion;
2 cloves of garlic;
250 g fresh spinach;
240 ml low-fat cream;
180 ml chicken broth;
100 g grated mozzarella;
50 g grated parmesan.

Preparation

Heat half the oil in a frying pan over medium heat. Season the chicken with salt, pepper and paprika. Fry for about 8 minutes on each side until golden brown. Transfer the meat to a plate.

Heat the remaining oil in a frying pan and add finely chopped onion. Fry, stirring, for about 5 minutes. Add chopped garlic and cook for another minute. Add the spinach little by little and cook until it has reduced slightly in volume.

Pour in the cream and broth, season with salt and pepper and simmer for 3 minutes. Add mozzarella and Parmesan and stir until cheese melts. Place the chicken in the pan and cook for another 5 minutes, pouring the sauce over it.

tasteofhome.com

Ingredients

300 g frozen spinach;
1 egg;
80–100 g breadcrumbs;
450 g minced turkey;
¼ onion;
1 clove of garlic;
salt - to taste;
ground black pepper - to taste;
a little vegetable oil.

Preparation

Thaw spinach and squeeze out excess liquid. Mix it with beaten egg, breadcrumbs, minced meat, chopped onion and garlic, salt and pepper. You can add others to suit your taste.

Form the mixture into small balls and place on a greased baking sheet. Bake at 200°C for approximately 20 minutes.

Ingredients

80–100 g frozen spinach;
220 g;
50 g grated mozzarella;
¼ teaspoon dried garlic;
ground chili - to taste;
salt - to taste;
4 salmon fillets;
ground black pepper - to taste;
2–3 tablespoons olive oil;
a piece of butter;
½ lemon.

Preparation

Thaw spinach and squeeze out excess liquid. Mix cream cheese, mozzarella, spinach, garlic, chili and salt. Make longitudinal cuts on the fish and fill with the resulting mixture.

Season the fillets with salt and pepper. Heat oil in a frying pan over medium heat. Fry the fish for about 6 minutes on each side until golden brown. After turning the fillet over, pour lemon juice over it.

7. Gnocchi with spinach and ricotta

weelicious.com

Ingredients

280 g frozen spinach;
200 g;
60 g grated parmesan;
1 egg yolk;
3 tablespoons flour + some for sprinkling.

Preparation

Thaw the spinach and carefully squeeze out any excess liquid. Mix all ingredients in a blender. Form small balls from the mixture, dusting your hands with flour. If the mass does not hold its shape well, add more flour.

Boil the gnocchi in batches. Place them in boiling water for 3 minutes. They should float to the surface.

gimmesomeoven.com

Ingredients

2 large apples;
½ red onion;
280 g fresh spinach;
50 g walnuts;
80 g dried cranberries;
140 g goat cheese or feta;
80 ml olive oil;
60 ml apple cider vinegar;
2 tablespoons lemon juice;
1 tablespoon Dijon mustard;
1 clove of garlic;
salt - to taste;
ground black pepper - to taste;
1 tablespoon - optional.

Preparation

Core the apples and cut into thin slices. Chop the onion into thin strips. Place spinach, apples, onions, nuts, cranberries and half of the crumbled cheese in a bowl.

Mix oil, vinegar, lemon juice, mustard, chopped garlic, salt, pepper and, if desired, honey. Pour the dressing over the salad, toss and sprinkle with the remaining cheese.

cleanfoodcrush.com

Ingredients

1 pomegranate;
2 oranges;
3–4 celery stalks;
180 g fresh spinach;
30 g chopped almonds;
2 tablespoons apple cider vinegar;
2 tablespoons olive oil;
1 tablespoon honey;
1 shallot;
salt - to taste;
ground black pepper - to taste.

Preparation

Clean it. Remove peel, white veins and films from 1 orange. Cut the celery into small pieces. Place spinach, celery, orange, pomegranate seeds and almonds in a bowl.

Mix the juice of the second orange, apple cider vinegar, oil, honey, chopped onion, salt and pepper. Pour the dressing over the salad and toss gently.

lecic/Depositphotos.com

Ingredients

240 ml milk;
60–80 g fresh spinach;
3 kiwi;
1 banana;
250 g natural yoghurt.

Preparation

Mix milk and spinach in a blender. Add yogurt, kiwi and banana pieces and beat until smooth.

In summer, fresh spinach leaves are used to prepare dietary dishes, and in other seasons, frozen ones are used. The vegetable does not lose its beneficial properties when frozen or during cooking or frying. First dishes with spinach charge you with vigor and lightness for the whole day.

Salads, side dishes, casseroles, pie fillings - these are often prepared with the addition of leaves, which is observed in Greece and Turkey. Recipes with spinach go harmoniously with nuts, cheese, cottage cheese and mushrooms - use it fresh or frozen. The dishes have an interesting taste, which is especially pleasant in combination with a high amount of useful microelements.

Spinach for weight loss: beneficial properties, calorie content of fresh and cooked greens

Spinach is a herbaceous annual from the Amaranth family. The leaves are slightly elongated with a rich green color. The fresh vegetable has a juicy and crunchy taste. For a long time, spinach was served at the table of noble and wealthy nobles. After the 17th century, ordinary people began to eat the vegetable.

Calorie content per 100 g of product does not exceed 22 kcal. Containing a large amount of coarse dietary fiber with non-digestible fiber helps to actively stimulate intestinal motility, which helps with frequent constipation. Beta-carotene with vitamins and microelements in combination with ascorbic acid is easily absorbed by the body.

The vegetable is considered a pantry item based on the content of micro- and macroelements per 100 g of product:

Name	Mass fraction	% of daily value
Fats	0.39 g	1
Carbohydrates	3.63 g	1
Alimentary fiber	2.2 g	9
Squirrels	2.86 g	6
Essential amino acids	1.1 g	4,4
Nonessential amino acids	1.4 g	2,2
Vitamins
B1 – thiamine	0.14 mg	5,6
B2 – riboflavin	0.3 mg	12,3
B5 - pantothenic acid	0.07 mg	1
B6 - pyridoxine	0.3 mg	12,5
B9 – folic acid	300 mcg	56,3
ascorbic acid	86 mg	74,4
E – alpha tocopherol	4.7 mg	21,1
PP - nicotinic acid	0.83 mg	3,4
K – phylloquinone	640 mcg	468
Beta carotene	5756 mcg	74
Kholin	19.3 mg	4
Macronutrients
Potassium	590 mg	18
Calcium	218 mg	12,4
Silicon	51.2 mg	171
Magnesium	33 mg	6,3
Sodium	101 mg	4,2
Phosphorus	51 mg	5
Microelements
Iron	6 mg	32
Iodine	21 mcg	12
Manganese	3400 mcg	94
Copper	87 mcg	7
Fluorine	85 mcg	1,6
Chromium	18 mcg	21
Zinc	2000 mcg	10

It is not recommended to consume fresh spinach in large quantities - it may cause cramps and pain in the stomach. It is better to prepare juice or smoothies that you need to drink immediately after preparation. Also, nutritionists do not recommend including it in the dinner menu - digestion requires a lot of calories, which cannot be replenished with the received ones.

Recipes with fresh spinach for proper nutrition, vegetarian

In European countries, spinach has been used in cooking since the 11th century, but in Russia it is used relatively recently. The vegetable is included in dietary dishes due to its high content of beneficial microelements with vitamins and the absence of cholesterol. Salads in combination with tomatoes, potatoes, cucumbers and other products turn out to be quite tasty and satisfying.

Salad with spinach and tomatoes for weight loss

Recipes with fresh spinach are very popular in the summer. A light and satisfying salad that can be prepared for breakfast or added to main dishes for lunch. The dish is prepared quickly and looks bright and festive in appearance.

Recipes with spinach. Photos and step-by-step preparation of various dishes.

Required ingredients:

spinach leaves – 200 g;
tomato – 3 pcs.;
egg – 2 pcs.;
sour cream 10% – 4 tbsp;
lemon juice – 2 tbsp;
salt – 18 g;
pepper – 7 g.

Preparation:

Wash the spinach leaves and chop them into small rectangles with a knife.
Cut the peeled tomatoes into even slices.
Boil the eggs, cool. Peel and cut into slices.
For the sauce, mix sour cream, lemon juice and salt and pepper in a separate container. Stir until smooth.
Place spinach, tomatoes, eggs on a large platter. Pour the prepared sauce on top.
Serve after 30 minutes. – let the salad brew.

Salad with raisins and pine nuts

The dish belongs to Spanish cuisine, but has already taken root well in many countries. It's quick and easy to prepare. It is recommended to be consumed in the morning due to its high energy value, which is what the body needs before a working day.

Required Products:

spinach leaves (fresh) – 500 g;
garlic – 2 cloves;
white bread – 2 full pieces;
vegetable oil – 3 tbsp;
pine nut – 25 g;
raisins (any) – 45 g;
black pepper – 7 g;
salt – 18 g.

Cooking process:

Appetizer with cucumbers and herbs

The dish goes well as a cold appetizer and a morning option. The recipe is easy and simple, which is why it is very popular. The appetizer tastes good with a rich green aroma.

Ingredients:

spinach – 500 g;
onions – 2 pcs.;
cucumber – 3-4 pcs.;
dill – 50-100 g;
lemon juice – 1 tbsp;
vegetable oil – 3-4 tbsp;
sugar – 18-22 g;
radishes – 1-2 pcs.

Cooking:

Spinach leaves need to be washed and dried. Chop into small rectangles.
Remove the skins from the onion and cut into small cubes.
Mix spinach and onion in a bowl, add lemon juice.
Chop the dill into small cubes. Pour into container with onions and spinach.
Add sugar, butter. To stir thoroughly. Leave for 10 minutes to allow the ingredients to soak in better.
Cut the cucumbers lengthwise. Remove the core with a spoon. Fill the free space with the prepared mixture.
Place cucumber slices on a large platter.

Green cabbage soup with meat and egg

Recipes with fresh spinach have a special aroma and light, pleasant taste. The cabbage soup turns out to be satisfying with a rich aroma that comes from spinach and other greens. A large amount of vitamins combined with meat broth is ideal after a long winter.

Products required for the dish:

chicken breast – 0.5 kg;
water – 3 l;
spinach – 300-500 g;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
dill, parsley, basil - 50-100 g each;
egg – 3 pcs.;
salt – 18-22 g;
pepper – 5-7 g;
seasoning for soup – 10 g;
sour cream – 3-4 tbsp.

Cooking process:

Cut the brisket into even cubes. Rinse under water.
Place the pan on the burner and add water. Boil.
Place meat in boiling water. Cook for 25-30 minutes.
Peel the potatoes. Cut into even cubes.
Peel the carrots and grate them.
Peel the onion and chop into small cubes.
Place potatoes, carrots and onions into the prepared broth with meat. Cook for 15 minutes.
Rinse the greens under water and dry. Chop into small pieces.
Place spinach in broth. Cook for another 5 minutes.
Add dill, parsley and basil to the finished soup. Leave for 5-10 minutes to infuse.
Boil the eggs, cool, and remove the shells. Cut each egg into 4 equal parts.
Pour the soup into deep bowls. Place the chopped egg on the bottom and add sour cream.

Milk soup with spinach and croutons

Spinach is a real storehouse of useful minerals, so it is recommended for people with diseases of the digestive tract. Milk soup with herbs is considered the best dietary dish, which has an excellent taste.

Required Products:

fresh spinach – 500 g;
cream or milk – 250 ml;
wheat flour – 2 tbsp;
butter – 2-3 tbsp;
parsley – 150 g;
salt – 18-22 g;
pepper – 7-9 g;
egg – 2 pcs.;
bread - 3-4 full pieces.

Preparation:

Spinach Potato Casserole with Chicken

This is a light and very tender dish that can be used as a holiday dish. The casserole is a dietary dish, but is quite filling. The finished product has a pleasant meaty taste with a green aroma.

Ingredients:

potatoes – 600 g;
carrots – 100 g;
egg – 3 pcs.;
salt – 18-22 g;
chicken fillet – 200 g;
spinach – 150 g;
pepper – 5-7 g;
water – 300-500 l;
butter – 50-100 g.

Cooking process:

Casserole with feta cheese with baked milk

Recipes with spinach are used mainly in dietary menus, where it is used fresh or frozen. In the Balkans, spinach dishes are often prepared with the addition of feta cheese, which makes the taste of the finished dish more aromatic and softer.

Product set:

spinach leaves – 500 g;
ghee – 1 tbsp;
onion – 1 pc.;
feta cheese – 50 g;
egg – 1 pc.;
wheat flour – 1 tsp;
milk – ½ cup;
salt – 18-22 g;
pepper – 5-7 g.

Cooking:

Lasagna with salmon and herbs

The Provencal dish is prepared quickly and easily. In order for the lasagna to be juicy and flavorful, you need to prepare the sauce correctly. Salmon doesn't take long to cook, so it's worth keeping that in mind. The top layer of lasagna needs to be greased with sauce, then it will turn out especially tender.

Required Products:

lasagna – 200 g;
hard cheese – 50-100 g;
spinach – 1 bunch;
wheat flour – 1 tbsp;
nutmeg – 12 g;
olive oil – 1 tbsp;
milk – 250 ml;
salmon – 200 g;
salt – 18-22 g;
pepper – 10 g;
butter – 1 tbsp.

Technological process:

Cut the fillet into pieces, rinse. Heat a frying pan over medium heat, pour oil and add fish. Fry for 15-20 minutes, stirring constantly.
Wash the spinach with water to remove external contaminants and cut off the stems.
Add spinach leaves to the fish. Simmer for 3-5 minutes.
Lightly fry the flour in a dry frying pan.
Soften the butter using a water bath. Combine with flour.
Slowly pour the milk into the flour and butter. Heat over low heat, stirring. You should get a creamy mass.
Add salt and pepper and nutmeg to the sauce. Mix. Leave some of the sauce for soaking.
Combine sauce and salmon with spinach. Stir.
Place lasagna on a baking sheet. On top is salmon with sauce. Then - lasagna.
Grate the cheese using a grater.
Pour clear sauce over the top layer of lasagna and sprinkle with grated cheese.
Place the mold in an oven preheated to 180 0 C. Bake for 40 minutes.
Cut the finished lasagna into pieces.

Ricotta dumplings with spinach

This is a very hearty and tasty dish of Czech cuisine. The taste of the finished dumplings depends on the filling and spices. Ricotta with spinach adds a special flavor, and the dish turns out juicy and tender.

Ingredients:

spinach leaves – 150 g;
onions – 2 pcs.;
garlic – 2 cloves;
butter – 7 tbsp;
white bread – 125 g;
parmesan (you can use any hard cheese) – 100 g;
ricotta – 400 g;
egg – 4 pcs.;
starch – 300 g;
salt – 18-22 g;
pepper – 9 g;
wheat flour – 50 g;
baking paper – 1 pc.

Preparation:

Stewed spinach with cream

Recipes with fresh spinach and other ingredients are low-calorie, but quite filling, so they are suitable for people on a diet. The dish can be prepared for dinner or lunch - the process takes 30-40 minutes. Spinach with cream turns out tender and pleasant in taste, which will be noted by all family members.

Required Products:

spinach – 1 kg;
onion – 1 pc.;
garlic – 2 cloves;
olive oil (can be replaced with regular vegetable oil) – 4-5 tbsp;
cream – 200 ml;
lemon peels from half a whole fruit;
salt – 20-25 g;
pepper – 10 g.

Cooking process:

Wash the spinach from external contaminants and remove the stems. Cut into large cubes.
Peel the onion and cut into small cubes.
Peel the garlic, chop finely.
Pour oil into a hot frying pan and add garlic and onions. Sauté for 4-5 minutes.
Add spinach to garlic and onions. Turn the heat to medium and simmer with the lid closed for 10-15 minutes, stirring occasionally.
Pour cream into the pan and add salt. Simmer for another 5-7 minutes. Then add a little pepper.
Cut the lemon peel into thin strips and place in a frying pan with the spinach and cream. Leave for 5 minutes to infuse.
Divide into plates, best to try while hot.

Rolls with salmon and herbs

The national Japanese dish of thin rice cakes is actively moving around the world, gaining more and more popularity. Salmon filling with spinach combined with rice is an incredibly tasty and aromatic dish. The rolls are prepared quickly and easily, which will especially please your family.

Required Products:

spinach – 300 g;
shallot – 1 pc.;
garlic – 1 pc.;
ginger – 1 root;
sesame oil – 40 ml;
salt – 25 g;
pepper – 10 g;
soy sauce – 40 ml;
salmon (fillet) – 300 ml;
sesame seed – 1 tbsp;
rice paper – 12 pcs.;
protein – 1 pc.;
vegetable oil – 300-350 ml.

Ingredients for the sauce:

maple syrup or honey – 4 tbsp;
chili – 1 piece;
cilantro – 50-100 g.

Preparation:

Diet meatballs

This is a very tasty and delicate dish with a spicy aroma that spinach gives. The recipe is simple and does not require special knowledge or skills. You can steam the meatballs, which will make them even more dietary and light.

Ingredients:

chicken fillet – 300 g;
soy sauce – 1 tbsp;
yolk – 1 pc.;
spinach – 1 bunch;
sour cream – 5 tbsp.

Cooking meatballs:

Wash the spinach and chop into small cubes.
Grind the fillet using a blender. Transfer to a separate container.
Pour soy sauce and yolk into the meat. Add sour cream (1 tbsp) and spinach (2/3 of the total mass). Mix everything until smooth.
Beat the minced meat to remove all the air. Leave in the refrigerator for 30-40 minutes.
Moisten your palms with water and form meatballs from the prepared minced meat.
Place the cooked meatballs in a baking dish, pre-treating the edges with oil.
Place the mold in an oven preheated to 160 0 C. Bake for 10-15 minutes. until golden brown.
Combine sour cream with spinach. To stir thoroughly.
Pour the prepared sauce over the meatballs and leave in the oven to bake for another 10-12 minutes.

Spinach moussaka with potatoes

Recipes with spinach, fresh or frozen, are very popular on the Balkan Peninsula and in Greece. Moussaka is a Greek dish that has many variations. The finished product has a pleasant appearance and rich, delicate taste.

Required ingredients:

spinach – 500 g;
potatoes – 800 g;
feta cheese – 250 g;
egg – 3 pcs.;
butter – 5 tbsp;
salt – 25 g;
pepper – 12 g.

Cooking process:

Ravioli in Polish

The dish came from Poland, where it is served in cafes and restaurants. Here, spinach is added to almost all dishes, which makes them taste good. The ravioli turns out juicy and tender and will appeal to all family members.

Ingredients for the dough:

wheat flour – 250 g;
egg – ½ pcs.;
water – 250-300 g;
salt – 25 g.

Products for minced meat:

spinach – 1 kg;
onion – 1 pc.;
hard cheese – 60 g;
breadcrumbs - 2.5 tbsp;
tomato sauce – 1.5 cups;
vegetable oil – 1 tbsp;
pork (pulp) – 150 g;
salt – 20-25 g;
pepper – 9-12 g.

Preparation:

Peel the onion and cut into small cubes. Sauté in a hot frying pan with oil until golden brown.
Wash the spinach and remove the stems. Blanch in salted water for 5 minutes.
Grind spinach and onions through a meat grinder.
Grind the cheese using a grater.
Place the spinach mixture in a heated frying pan, add crackers, grated cheese, salt and pepper. Fry until the water disappears completely, stirring constantly.
Cut the pork into small cubes and fry until cooked. At the end, add a little salt and pour in hot water (4 tbsp). Simmer with the lid closed until done, 15-20 minutes.
Add tomato sauce and simmer until thick – 10-15 minutes.
Combine flour, egg and water with salt in a separate bowl. To stir thoroughly. You should get a thick dough, like dumplings. Leave for 20-30 minutes.
Roll out the dough, make small circles. Place minced spinach on top and seal the edges.
Boil the finished ravioli in boiling salted water for 10-15 minutes.
Place the ravioli in baking pots and pour over the meat sauce. Sprinkle grated cheese on top.
Place the pots in an oven preheated to 200 0 C. Bake until golden brown.
Garnish with chopped herbs and serve in pots.

Green pancakes with red caviar

Pancakes are everyone's favorite dish. There are a huge number of recipes for making pancakes, as well as all kinds of fillings. Spinach dough stuffed with red caviar is a truly royal dish that will become the main decoration of your lunch.

Ingredients for the dough:

milk – 600 ml;
water – 400 ml;
egg – 6 pcs.;
sugar – 100 g;
wheat flour – 350 g;
vegetable oil – 120 g;
spinach – 1 bunch;
boiling water – 20 ml;
salt – 7 g;
butter – 30 g.

Set of products for filling:

red caviar – 300 g;
butter – 30 g;
green onions – 150 g;
dill – 150 g.

Preparation:

Green soufflé

Spinach soufflé is a light dietary dish that melts in your mouth. The finished product is airy and has a rich, spicy taste. This delicate soufflé is easy and simple to prepare, and your loved ones will be delighted.

Ingredients:

spinach – 200 g;
butter – 50 g;
milk – 250 g;
wheat flour – 1 tbsp;
egg – 2 pcs.;
breadcrumbs - 1 tbsp;
cheese – 50 g;
sour cream – 50 g;
nutmeg – 10 g;
salt – 18 g.

Cooking process:

Heat a frying pan, add butter and flour. Fry over low heat for 1-2 minutes, stirring constantly.
Add salt, nuts and milk to the flour. Stir thoroughly so that there are no lumps. Bring to a boil, stirring regularly. The mass should become thick.
Separate the yolks from the whites. Add the yolks to the milk sauce, and beat the whites using a blender or mixer until foamy.
Wash the spinach and remove excess liquid with a napkin. Chop into small pieces.
Add spinach to milk sauce and mix thoroughly.
Grate the cheese using a grater.
Melt the butter in a water bath.
Protein should be added immediately before baking. Stir the resulting mass from top to bottom.
Grease special small-sized molds with butter and sprinkle with breadcrumbs. Fill with the mixture, shake several times and tap the bottom to expel excess air.
Spread sour cream on top, sprinkle with grated cheese and pour over butter.
Place the molds in an oven preheated to 180 0 C. Bake for 15-20 minutes.
Place in a large dish and serve with sour cream.

Canapes with ham and spinach

The decoration of the festive table is small sandwiches - canapés. They can be prepared from any product and made in different shapes. Canapes with ham and spinach are a very tasty and tender appetizer that everyone likes for its lightness.

Ingredients for cooking:

any bread – 10 pieces;
spinach leaves – 10 pcs.;
ham – 10 slices;
Curd cheese – 100 g.

Preparation:

Dry the bread in a toaster or in a frying pan with butter.
Spread cream cheese on one side of the bread slice.
Place a spinach leaf on the cheese.
Cover the spinach with ham.
Throw a rosemary rosemary onto the ham.
Secure all layers with a skewer.

Vegetable stew

The dish can be served on its own or used as a side dish for steak or fish. Spinach stew is perfect for people on a strict diet. Nourishing and aromatic, but surprisingly light product is easy to prepare and is very popular.

Products that will be required during the preparation process:

zucchini – 200 g;
spinach leaves – 20 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
olive or vegetable oil – 2 tbsp;
sesame oil – 2 tbsp;
salt – 25 g;
Feta cheese – 100 g.

Preparation:

Peel the carrots and cut into strips approximately 15-20 mm long.
Wash the zucchini, peel and cut into small pieces.
Core the pepper and chop into even cubes.
Pour oil into a heated frying pan, add carrots, peppers and zucchini with spinach leaves. Simmer for 15-20 minutes.
Pour in sesame oil, mix thoroughly. Simmer for another 5-7 minutes.
Cut the cheese into even cubes and add to the vegetables. Allow the cheese to become golden brown and turn off the heat.
Let it brew for min. 5-7 and serve.

Swiss Pie

Spinach in Switzerland is considered the best vegetable, which is included in almost all recipes. Spinach pie can be found on cafe and restaurant menus. Delicate, aromatic and pleasant to the taste, everyone will like the pie.

Ingredients for the dough:

flour – 250 g;
ghee – 2 tbsp;
vegetable oil – 1 tbsp;
salt – 25 g.

Products for filling:

spinach – 1 kg;
vegetable oil – 2 tbsp;
lard – 100 g;
onions – 2 pcs.;
flour – 1 tbsp;
yolk – 2 pcs.;
sour cream – 100 g;
nutmeg – 18 g;
salt – 20 g;
pepper – 10 g.

Cooking process:

Curd pudding with spinach

Desserts with spinach belong to the category of healthy and tasty food. There is a little sweetness here, but the dish has a delicate aromatic taste. Pudding can be prepared for breakfast or served for lunch after the main course.

Ingredients:

spinach – 150 g;
cottage cheese – 200 g;
sour cream – 100 g;
hard cheese – 50 g;
egg – 1 pc.;
butter – 2 tbsp;
sugar – 1 tbsp;
salt – 18 g;
breadcrumbs - 1 tbsp;
semolina – 1 tbsp.

Dish readiness:

Grind the cottage cheese with a fork or using a sieve.
Separate the white from the yolk.
Melt the butter in a water bath.
Pour the yolk with butter into the cottage cheese. Stir thoroughly.
Add sugar, semolina and salt to the curd mass. Stir and leave for 5-10 minutes.
Wash the spinach, dry it, chop it into small pieces. Pour into the cottage cheese and stir thoroughly again.
Beat the whites until stable foam. Pour into the curd mixture and stir in an up and down motion.
Grease a baking dish with butter and sprinkle with breadcrumbs. Lay out the whole mass. Shake a little to release excess air.
Grate the cheese.
Spread sour cream on top and sprinkle with cheese. Drizzle with butter.
Place the mold in an oven preheated to 200 0 C. Bake for 30-40 minutes. until golden brown.
Serve pudding with sour cream.

Detox cocktail

Tasty and healthy drinks made from fruits, vegetables and grains are gaining great popularity not only among young people, but are also actively consumed by people in older age. Detox cocktails have a simple composition, but they trigger natural processes in the body that help restore intestinal motility and normalize metabolism.

Required Products:

ginger root – 30 g;
spinach – 40 g;
green apple – 1 pc.;
honey – 1 tbsp;
purified water – 150 ml.

Cooking method:

Smoothie with spinach and banana

This drink is made from a mixture of various products with a creamy consistency and is quite healthy and satisfying. You can easily prepare smoothies yourself at home using a blender or mixer. The combination of banana and spinach has a pleasant rich taste and contains a large amount of substances necessary for the body.

Ingredients:

spinach – 500 g;
banana – 1 pc.;
milk – 250 ml;
pomegranate seeds – 30-50 g;
honey – 2 tsp;
lemon juice – 2 tsp.

Preparation:

Wash the spinach and dry. Place in blender bowl.
Cut the banana into slices. Add to spinach.
Pour milk (125 ml) into the banana and spinach. Beat until smooth.
Add the remaining milk and beat for another 10-15 seconds.
Pour the smoothie into tall glasses, add the berries and top with honey and lemon juice.
The drink should be consumed immediately after it is ready.

Spinach recipes are healthy and tasty dishes where you can use the vegetable fresh or frozen. The taste of the finished products is particularly tender and pleasantly piquant. Scientists have long proven that spinach has a huge amount of beneficial vitamins and microelements required for the body. Therefore, this vegetable is especially respected by nutritionists and people on a diet.

Article format: Ilchenko Oksana

Video about cooking with spinach

6 ideas for delicious dishes with spinach: