Standby Veg: Frozen Spinach

Standby Vegetables

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Spinach originated in ancient Persia or today’s Iran and surrounding countries. From there it crossed into India and then China. It was brought to Europe by the Arabs through Sicily and Spain and had spread to Northern Europe by the 14th century. It was a particular favourite of Catherine de Medici, and as she was born in Florence, many French recipes made with spinach are called ‘Florentine’, such as ‘Eggs Florentine’.

frozen_spinachSpinach is a rich source of vitamins A, C, and K, magnesium, manganese, iron and folate and a moderate source of the B vitamins, vitamin E, calcium, potassium, and dietary fibre.

Frozen spinach can come in a block, but, as single cooks, we have a much better option. Frozen spinach also comes in small single portions which can be thawed in less than a minute in the microwave and added to scrambled eggs, or stirred into soups, pasta and rice dishes or mashed potatoes. You’ll occasionally also find frozen kale in single portions which can be substituted for spinach.

As fresh spinach is readily available and versatile, it also features as a Crisper Essential. The entry Things to do with Fresh Spinach also includes recipes which, where indicated, can be made with frozen spinach.

The following recipes can also be made with fresh spianch leaves. Substitute 1 cup of chopped spinach leaves for 1 portion of frozen spinach and continue as per instructions. Otherwise, all the recipes can be made entirely from Standby Vegetables and Pantry Essentials.

Spinach, both fresh and frozen, is widely used in this website, so just enter ‘spinach’ in ‘Search’ to find where.

 

Recipes:

Quick Side Dishes

Cheese and Spinach Dip

Spinach Frittata

Oven Baked Quick Eggs Florentine

Minestra con Spinaci

Pasta with Beans and Spinach

Pasta with Egg and Spinach

Creamy Bacon and Spinach Pasta

Rice with Spinach

 

Quick Side Dishes

§   Thaw 2 portions frozen spinach in the microwave. Stir in 1 tbsp. natural yoghurt, garlic granules and parsley.

§   Thaw 1–2 portions of frozen spinach in a small bowl in the microwave. Add 2 tbsp. instant mashed potatoes and 1 tbsp. skim milk powder or shredded Parmesan cheese (optional). Add boiling water as required to reconstitute and stir.

§   Place 1 tbsp. chopped onion, 2 tsp. butter and pepper in a small bowl and microwave for 30 seconds. Add 1–2 portions of frozen spinach and microwave for 60 seconds (or until spinach is totally thawed) and stir.

§   Thaw 1–2 portions of frozen spinach in the microwave. Stir in pepper, dried onion and 1 tbsp. shredded mozzarella. Upturn 2–3 mushrooms and remove stalks. Fill cavities with spinach mixture and sprinkle with shredded Parmesan cheese (optional). Microwave for 3 minutes or oven bake for 20 minutes.

§   Thaw 1 portion of frozen spinach in a small bowl in the microwave. Add 2 tbsp. instant couscous with parsley and pepper. Add 2 tbsp. boiling water and stir until the water is absorbed. Stir in a sprinkle of Parmesan cheese (optional)

Cheese and Spinach Dip

  • 1–2 portions frozen spinach
  • 1 tbsp. natural yoghurt
  • 2 portions/tbsp. cream cheese
  • 1 tbsp. shredded Parmesan cheese
  • Pepper and garlic granules

 

  1. Thaw frozen spinachand squeeze out excess water
  2. Blend thoroughly in a bullet blender with yoghurt, cream cheese, Parmesan cheese, pepper and garlic granules

 

Spinach Frittata

  • 1 egg
  • 1–2 portions frozen spinach
  • ½ cup canned potatoes, chopped
  • 1 tbsp. chopped onion
  • 2 tbsp. diced bacon (optional)
  • 1 tbsp. shredded Parmesan cheese
  • Shredded mozzarella (optional)
  • Pepper and garlic granules
  • Oil spray

 

  1. Spray a small pie dish with oil spray (optional)
  2. Place chopped onion and frozen spinach in the pie dish and microwave for 1 minute
  3. Add the chopped potatoes and diced bacon to the pie dish
  4. Beat the egg with the Parmesan cheese and spices and stir into vegetables
  5. Sprinkle with shredded mozzarella (optional)
  6. Bake in a pre-heated moderate (175°C) toaster oven for 20 minutes

 

Oven Baked Quick Egg Florentine

  • 2 portions frozen spinach
  • 1 egg
  • 1 tbsp. natural yoghurt
  • 1 slice of wholemeal bread
  • Garlic granules and parsley
  • ½ cup shredded mozzarella
  • Shredded Parmesan cheese
  • Oil spray

 

  1. Microwave frozen spinach for 90 seconds to thaw
  2. Stir in yoghurt with garlic granules and parsley
  3. Spray a small pie dish with oil
  4. Lightly toast the bread
  5. Cut toast to fit and place in pie dish
  6. Spread spinach mixture around edges of the toast, leaving a hole in the middle
  7. Break egg into the hole
  8. Top with mozzarella and sprinkle with Parmesan cheese
  9. Bake in a pre-heated moderate (175°C) toaster oven for 10–15 minutes

 

Minestra con Spinaci

  • 1 tbsp. chopped onion
  • ¼ cup diced tomatoes
  • 125gm can four-bean-mix
  • 1–2 portions frozen spinach (or ½ cup chopped spinach leaves)
  • 1 cup vegetable stock (optional)
  • 3 tbsp. rice or ¼ cup small macaroni or elbows
  • Basil, parsley and pepper
  • Olive oil

 

  1. In a small saucepan sauté onion with pepper
  2. Add diced tomatoes with herbs and simmer for 3–5 minutes to reduce
  3. Add beans with liquid
  4. Add stock or 1 cup water and simmer for 10–15 minutes
  5. Add spinach and allow to thaw
  6. Return to the boil and add rice or pasta
  7. Cover and simmer for 12–15 minutes, stirring occasionally

 

Pasta with Beans and Spinach

  • ½ cup pasta
  • 1 tbsp. chopped onion
  • 2 portions frozen spinach, thawed (or 1 cup spinach leaves, chopped)
  • 125gm can four-bean-mix or chickpeas, drained
  • Chilli or paprika, garlic, pepper and parsley
  • Shredded Parmesan cheese
  • Olive oil

 

  1. In a small saucepan sauté onion with spices
  2. Add beans and sauté until heated through
  3. Add ¾ cup water with parsley, bring to the boil and stir in pasta
  4. Simmer for 8 – 10 minutes
  5. Add spinach and stir through pasta
  6. Continue to simmer, stirring often and adding more water if required until pasta is cooked (12–15 minutes in all)
  7. Sprinkle with Parmesan cheese

 

Pasta with Egg and Spinach

  • ½ cup pasta
  • 1 egg
  • 1–2 portions frozen spinach, thawed
  • 1 tbsp. shredded Parmesan cheese
  • 1 tbsp. chopped onion
  • Pepper and parsley
  • Butter or margarine

 

  1. In a small saucepan boil pasta until cooked al dente, drain and set aside.
  2. Beat together egg, Parmesan cheese and parsley
  3. Stir thawed spinach into beaten egg
  4. Sauté onion in butter with pepper
  5. Return pasta to pan and stir through butter to heat through then remove from heat
  6. Add beaten egg mixture immediately and stir until the egg is cooked

 

Creamy Bacon and Spinach Pasta

  • ½ cup pasta
  • 2 tbsp. diced bacon
  • 2 portions frozen spinach, thawed (or 1 cup spinach leaves, chopped)
  • ½ cup low-fat milk
  • Garlic, dried onion, pepper and parsley
  • Shredded Parmesan cheese (optional)
  • Butter or margarine

 

  1. In a small saucepan melt butter with garlic, onion and pepper
  2. Add bacon and sauté
  3. Add ¼ cup water and milk and bring to the boil
  4. Add pasta with parsley
  5. Set to simmer, stirring often and adding more water if required for 10 minutes
  6. Stir in spinach
  7. Continue simmering until pasta is cooked (12–15 minutes in all)
  8. Sprinkle with Parmesan cheese (optional)

Variation: substitute 1/3 cup sliced mushrooms for the bacon

 

Rice with Spinach

  • 1 tbsp. chopped onion
  • 1/3 cup rice
  • 2–3 portions frozen spinach, thawed (or 1 cup spinach leaves, chopped)
  • ½ tsp. chicken stock powder
  • Pepper and parsley
  • Shredded Parmesan cheese
  • Olive oil

 

  1. In a small saucepan sauté onions with pepper
  2. Add rice and sauté until translucent
  3. Add 1 cup boiling water with stock powder and parsley
  4. Place spinach on rice, cover and simmer for 15 minutes
  5. Stir spinach into rice and continue stirring until the water is absorbed
  6. Stir in Parmesan cheese
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