How to cook frozen spinach: basic recipes. Frozen spinach dishes. What to combine and how to cook?

Eating fresh spinach The best way get all the nutrients that are contained in spinach leaves. Although the iron and folic acid contained in spinach are better absorbed in thermally processed spinach. How to find that golden mean at which the maximum is preserved nutrients spinach, how to cook spinach, I will tell in this article.

How to cook spinach

Most people know that spinach is very. But they don't know how to cook it properly. Let's analyze different ways cooking spinach.

Spinach can be steamed, stewed, fried. Boil and stew spinach in a small amount of water on the stove, microwave. When stewing in a slow cooker, put spinach at the very end of cooking.

A few minutes of steaming or simmering spinach is enough to make it tender. Usually boiled or stewed for 5-7 minutes.

Longer cooking of spinach destroys the oxalic acid found in spinach. And, as you know, oxalic acid prevents better absorption of iron in the body. Therefore, when spinach is consumed by people with a low hemoglobin content in the blood, it takes a little longer to cook spinach.

Cooking reduces or completely destroys vitamin C. Fresh spinach contains 28.1 mg of vitamin C per 100 grams. When spinach is stewed, the vitamin C content is reduced to 9.8 mg.

Vitamin C is a water-soluble vitamin. When spinach is cooked in large amounts of water, some of the vitamin C is lost in the water. Dissolve in water and other useful spinach vitamins: folic acid, vitamins of group B.

To increase the vitamin C content, add a little lemon juice to the finished dish with spinach.

How to fry spinach

Roasted spinach is a nutritious and healthy food. Frying spinach improves the absorption of fat-soluble vitamins A and K.

Although sautéing also loses some of the nutrients, fried spinach is easier to eat than fresh to get the same amount of vitamins and minerals.

Fried spinach has a higher iron content. 1.5 cups of fried spinach contains 9.64 mg of iron. When, as in 300 grams of fresh spinach, there are only about 8 mg.

Fried iron is absorbed much better than fresh iron. This is explained by the destruction of oxalic acid, which prevents the absorption of iron.

How to cook spinach

Sort through fresh spinach leaves. Discard all wilted and spoiled leaves. Place the leaves in a colander and rinse them in cold running water, shaking the colander lightly to rinse the leaves well and wash away any debris.

Take the amount of spinach you want cooked. One cup of fresh spinach makes about 1/3 cup of boiled or fried spinach.

Place the spinach leaves in a bowl. Add a little olive oil (this will allow better absorption of fat-soluble vitamins) or a little water if you are simmering. When frying spinach, you can also add a little water. This will keep the spinach from sticking and burning.

When cooking spinach, you need to constantly stir the leaves. The spinach is ready when the leaves change color to dark green.

When making soup with spinach or meat with spinach, it should be added at the very end of cooking.

How to store spinach

There are more nutrients in fresh spinach leaves. Over time, nutrients are lost. After 8 days of storage, spinach loses about half of the folic acid and carotenoids found in spinach.

The shelf life of spinach is no more than two weeks.

Greenhouse-grown spinach leaves have far fewer nutrients than garden-grown spinach leaves.

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Spinach is a spring leafy vegetable, and dishes from it can be not only very healthy, but also incredibly tasty.

Today, the women's site "Beautiful and Successful" will tell you about how it is useful, how to choose it correctly, store it, what to cook from fresh or frozen spinach.

Spinach came to Europe in the Middle Ages, and was originally brought from Persia. Despite the different climate, it has perfectly taken root in European countries and today is no longer considered exotic.

Spinach leaves have mass useful properties and yet - a delicate and delicate taste. But, of course, it must be properly prepared.

What is spinach good for?

Before telling you what you can cook from spinach, it is worth mentioning why it is so useful and why you should definitely include it in your diet.

• French chefs call this vegetable a "brush" for the stomach. Indeed, it has the effect of cleansing the walls of the stomach and intestines from toxins and removing toxins in a natural way.
• It contains many vitamins - in particular, provitamin A, useful for vision, B vitamins, as well as C, PP, D and some others.
• In addition to vitamins, there is a lot of iron in the leaves - that is why they have a dark color. rich color and mineral salts.
• Surprisingly, this one holds the real record for calcium content - 100 grams of leaves contain about 150 mg of calcium (more than a glass of yogurt!).
• The leaves also contain iodine, which has a beneficial effect on the thyroid gland, adds energy and prevents premature aging of the body.
• An important component of spinach is protein, which is why the leaves are hearty and nutritious. There is almost as much protein here as in beans and peas.

Young leaves are good to eat raw, and larger and dark ones - to stew, fry, boil, make a side dish, cook other recipes.

Choosing this healthy vegetable, pay attention to the stem - it should be light color, elastic and juicy - this means that the vegetable has been cut recently. By the way, frozen leaves are no worse than fresh ones, and you can stock up on them for the winter.

What can you cook with fresh spinach?

How to cook spinach deliciously?

It is believed that all the beneficial substances of these green leaves are well absorbed with fat and a small amount of acid.

Therefore, sour cream, kefir and a little vegetable oil are what should be present in any dish.

Breakfast: green pancakes

• Spinach - 200 g;
• kefir - 200 g;
• flour - about 150 g (you can add more or less, depending on the consistency of the resulting mixture);
• eggs - 1 or 2 pcs.;
• spices to taste.

Grind the leaves in a blender, mix them with kefir, eggs, flour and spices, and beat the whole mass well. It should be thick, like sour cream. If the mixture turns out to be liquid, add more flour, or you can safely fry from it not dense pancakes, but thinner pancakes!

Do not forget to grease the pan with any vegetable oil.

Spring cream soup

• Spinach - 200 g;
• potatoes - 2-3 pieces;
• broth (chicken or vegetable) - 300 ml;
• cream - 200 ml;
• onion - 1 pc.;
• garlic - 2 cloves;
• spices to taste.

Pour a little vegetable oil directly into the pot where the soup will be cooked and heat it up. Finely chop the onion and garlic, peel and finely chop the potatoes. Sauté the onion and garlic in a saucepan, then add the potatoes to the same. Pour the broth over all this and let it cook until tender. Add the spinach leaves and cook for another 5 minutes, then pour in the cream and puree everything with an immersion blender.

Garnish in a frying pan

Many people wonder how to cook fresh spinach for a side dish. We offer the simplest and very quick recipe, in which the leaves retain all their beneficial properties. So, we need:

• spinach - 500 g;
• garlic - 2-3 cloves;
• - 200 g;
• spices to taste.

Saute finely chopped garlic in a pan vegetable oil. Wash the leaves, remove the roots and cut, add to the pan. When the leaves are a little stewed, cover with a lid and simmer for 5 minutes, no more. At the end, sprinkle the dish with grated cheese.

How to cook frozen spinach?

Fresh leaves should be stored unwashed, wrapped in a damp cloth. It is best to keep them in the refrigerator for no more than two to three days.

Now we will tell you how to cook frozen spinach. The leaves must be sorted out, wilted and damaged removed, roots and long stems removed, and rinsed well under running water. Cut the leaves into thin strips and blanch (dip in boiling water) for a minute. Let the water drain in a colander, put the leaves in containers or bags, freeze. Frozen spinach can be used to cook any dish by analogy with fresh.

Like these ones simple recipes can be prepared from this vitamin leafy vegetable. In addition to useful properties, the dishes will be very tender and tasty!

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Author - Tatyana Maltseva, website www.site - Beautiful and Successful
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The first crop of spinach grew in the garden. I collected it yesterday full basin. I usually don't keep it in the garden for long. It quickly turns into an arrow, and in this case its leaves become not so juicy. Therefore, I collect the entire crop at once. And in the vacant place I immediately sow new spinach seeds. It grows quickly, and over the summer in this way you can harvest 3-4 crops.

Since there is a lot of harvested spinach, I cook from it 2-3 days to the maximum. And soups, and salads, and pies. I freeze the leftovers so that I don’t need it in the winter. And in winter, everyone is happy with various “sweets”, in the form of a Greek pie, or an ordinary

Today I decided to cook a delicious and quick three-course dinner from spinach. Soup puree, salad and dessert. I plan to do it in an hour or less. Yes, yes, all three dishes, exactly during this time. Everything that can be cooked from spinach is cooked very, very quickly. And this is its huge plus!

And so let's start cooking. We will prepare everything in parallel. This is necessary to keep within the allotted time. I advise you to first carefully read all three recipes, and while one is fried, boiled, you can wash, peel, cut something from the other. Then we'll definitely make it. Let's start with the soup, it takes the longest to make.

Step by Step Fresh Spinach Soup Recipe

We will need (for 4 servings):

• spinach -3 handfuls
• onion - 1 pc.
• potatoes -2 pcs
• carrot -1 pc
• vegetable oil - 3-4 tbsp. spoons
• salt -0.5 tbsp. spoons
• boiled egg -2-3 pcs. - for filing
• sour cream - for serving

Cooking:

1. Sort and rinse the spinach well. Remove all withered leaves and leaves with brown dots. Cut off the roots, if any. Rinse thoroughly under running water in a colander. Lay out on a towel to drain all the water.

3. Put a pot of water on the gas. Water for a given amount of ingredients will need 1, 250 liters.

2. Peel and cut the potatoes into medium-sized cubes. Take two large tubers of potatoes.

3. Peel and cut medium carrots into small cubes.

4. Put the potatoes and carrots into the water. Bring to a boil, add 0.5 tbsp. spoons of salt. Try the broth. If salt is not enough, then salt to your taste.

5. Cook until tender. Ready potatoes and carrots should not be tough and should not be too soft. The "golden mean" is what you need.

6. When the vegetables are set to boil, let's take care of the onions. We cut it into cubes and then fry in vegetable oil until slightly golden. Then add 1/3 of a glass boiled water so that the onion is slightly extinguished and becomes transparent.

7. Then we put the spinach in the pan, reduce the heat to a minimum, and slightly “let it go” with the lid closed. 1 minute is enough. Then open the lid and stir. Turn off the gas and leave the spinach with onions until the vegetables are cooked.

8. When the vegetables are cooked, drain the broth into a separate pan. Place the vegetables in a blender and puree in batches. If the blender is having a hard time, add some broth.

9. Transfer the finished puree to a separate pan. Thus spyurirovat not only vegetables, but also spinach with onions.

10. Stir the puree and add as much broth as you would like your soup to be. My broth is completely gone. The soup turned out to be of medium consistency, not thick, not liquid. In my opinion, just what you need.

11. Put the pan back on the gas and bring the water to a boil. Once it boils, turn it off immediately. In order for spinach to retain all its beneficial substances and vitamins, heat treatment should be minimized.

12. Serve hot with sour cream, you can not spare it and with a pre-cooked and chopped egg, as you like. This is how the “spinach smiley” turned out. Not very fun, but delicious!

Puree soup prepared in this way is hearty, nutritious, slightly sour in taste, with the taste and aroma of freshness and a warm summer day. I strongly recommend to everyone! Result 100%! And if you don’t like it, then, as the advertisement says, “We will refund your money,” or we will give you spinach!

This recipe is good because it is as simple as possible and surprisingly tasty, given its simplicity. Although in addition to this recipe there are various options cooking. Suddenly you want to cook another soup from spinach, here are the recommendations.

Variants and features of cooking spinach puree soup

• Of course, any soup-puree can be prepared with the addition of cream. If you decide to cook with them, then add them at the last stage, when you bring the already prepared soup to a boil. Cream, as well as spinach, should not be boiled. How to cook soup-puree with cream can be seen

• the next cooking option is soup-puree with melted cheese. If you cook with it, then do not combine vegetable puree with spinach in advance. Once the vegetables have been puréed, add the broth and bring to a boil. Cheese, slightly frozen in advance, grate and add to the puree. How to do it correctly is described in detail. When the cheese is completely dispersed, add spinach puree and as soon as it boils, immediately turn off the gas.

• it is very tasty to add a little any ground nuts to puree soups. It turns out very tasty and spicy! If there are no nuts, then you can add a little chopped nutmeg. Exquisite flavor to this soup is guaranteed!
• mashed soups are cooked with spinach, adding other herbs, such as sorrel and nettle. This soup is just a storehouse of vitamins!
• you can cook spinach soup in a pre-prepared vegetable broth. First, vegetable broth is boiled, then it is additionally added to the already prepared base. To be honest, I don't see much point in this. In our case, we also use vegetable broth. And it's good enough for the taste.
• to enhance the taste and aroma, you can add 50 g of butter to the soup
• and of course soup - mashed potatoes can be prepared not only from fresh spinach, but also from frozen.
• I remind you that usually soups - mashed potatoes are cooked at a time. This is a recommendation. But not everything is always eaten at once, sometimes there is not much left. So I can safely say that the second time the soup does not lose its taste, appearance it also does not suffer. Maybe vitamins are of course destroyed during storage, I can’t check this. In general, if there is a little soup left, it is not necessary to pour it out. It's delicious and you can eat it!
• for soups - mashed potatoes are often cooked croutons. You can cook them for this soup. If you follow the links provided above, there is a recipe on how to cook garlic croutons - delicious!

And so the soup is ready. While it was cooking, I had a lot of free time to prepare the salad. Therefore, both the soup and the salad are already ready for me. It took only 40-45 minutes from the allotted time.

Salad with spinach and canned fish

Usually I like to make a similar salad with tuna. I always have a spare. But yesterday I missed it, but the tuna was over! Rather, there was a special one, for salads, but there it is very small, and for this salad you need larger pieces. It is good to make such tuna, or others like it.

Well, okay! But there is saury. By the way, I have not tried to cook such a salad with her yet, at the same time we will try. Well, if you are a convinced vegetarian and don’t eat fish either, then simply exclude it from the composition of the products, and this option is just as tasty as with fish.

We will need:

• spinach - 1.5 - 2 handfuls
• tomato -1 pc.
• cucumber - 1-2 pcs.
• bell pepper - 1/2 pc.
• canned fish - 1 can (saury or tuna)
• lemon - 1/2 pc.
• salt - to taste

Cooking:

1. We disassemble the washed, peeled and dried spinach into leaves. We lay out leaves of the same size around the perimeter of the salad bowl.

2. Then spread the remaining spinach. As much as you need salad by volume. 1.5 handfuls of spinach makes about 4-5 medium servings.

3. Cut the cucumber in halves. I have small cucumbers, so I will cut 2 of them. And put them on the next layer. Salt lightly.

4. The next layer lay out the sliced ​​\u200b\u200btomato. There are no special rules for cutting, you can cut it as you like. The only thing is that the pieces should not be very small. Salt the tomatoes too.

5. Drain the liquid from canned fish into a separate bowl. Using a fork or knife, we divide the whole pieces into pieces of approximately the same size. And put them on top of the tomatoes.

6. Sprinkle the entire surface of the salad with lemon juice. I squeeze the juice from half a lemon right over the salad.

7. Then also evenly pour the salad with the drained juice from the fish.

8. We spread the Bulgarian pepper, cut into strips and decorate with small leaves from spinach.

9. We do not mix the salad, but leave it for 10 minutes so that all layers have time to soak lemon juice and fish juice.

10. Lay out the finished salad in layers in a serving plate in random order, trying to ensure that all the ingredients, together with the juice, fall into the plate. It is better not to mix the salad at all, so as not to damage the spinach leaves.

The salad turned out no worse than with tuna. A little olive oil is added to the tuna salad, since the tuna itself does not have as much satiety as, for example, the same saury. The most lemon juice in the best way connects vegetables, spinach, and fish. There is nothing wrong with this salad. The taste is completely balanced.

Since spinach is used fresh in the salad, it retains all its beneficial properties and vitamins. Healthy vitamins from cucumbers and tomatoes, healthy fish fats and a complex of vitamins with vitamin C, led by lemon juice, are added! That is, our salad turned out not only tasty, but also very healthy. Be sure to try! The taste is just great!

Well, what's lunch without dessert? Especially since we have spinach. And from it and fruits you can cook just a divine dessert, consisting only of useful vitamins! I don't know if you can find more of them somewhere else. And so, we prepare dessert! It only takes 5 minutes to make it!

Spinach and fruit smoothies are a storehouse of vitamins

We will need:

• spinach -1 handful
• bananas - 2 pcs.
• pear - 1 pc.
• apple - 1 pc.
• orange - 1 pc.
• ice cream (optional)

Cooking:

1. Place the spinach leaves in the blender bowl, cut the banana and pear into slices there. Sprinkle half.

2. There is room in the bowl and you can add an apple there. If his skin is rough, then it can be peeled in advance. Spur all ingredients until smooth.

3. Wash orange, dry paper towel and cut into two halves. In order not to wash the juicer afterwards, squeeze the juice out of it directly with your hands into a separate bowl.

4. Our puree turned out to be very thick, so add orange juice to it. And once again we break through everything with a blender.

5. Pour everything into glasses. From this amount of products, 3 large glasses are obtained. Drink or eat with spoons, and enjoy!

6. Optionally, you can add ice cream on top! This is for the sweet ones. The smoothie itself is not very sweet, it has different notes of taste and a pleasant aroma and texture. Sometimes a little milk is also added. But not at this time!

Well, let's sum it up! We prepared a delicious soup - mashed potatoes, and a vitamin salad with a dessert. Everyone was in time, and we still have a little time left to set the table. We set, invite everyone to the table, and delight our loved ones with delicious, gourmet dishes, for whom we cooked!

Bon Appetit!

Useful properties of spinach

And if you liked it, then after eating you can ask why spinach is so useful. Why is it called the "royal product". How to store it and how to use it?

And of course, it is better to see once than hear 100 times. Therefore, especially for you, I post a video where experts will tell about all this.

Is it really impressive? How do you feel about spinach? Do you like dishes from it? Share your comments and how to use it. It will be very interesting for everyone!

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Spinach is called the king of vegetables - because of its usefulness and ability to enrich even the most flavors. Both frozen and fresh greens look great in tarte fillings, ravioli, and the creamy sauce is just the perfect addition to traditional pasta.

So, today on our table is frozen spinach and a recipe for stewed greens with cream with step by step photos. And immediately good news: I just love the easy, nutritious meals that you can build from everything that is in the refrigerator. Our pasta in a creamy spinach sauce will be just that.

Frozen spinach - recipe for a side dish

Let's start with the ingredients:

1. 1 package frozen spinach (400 g)
2. 3 small onions
3. 200 g cream of any fat content
4. 30 g butter
5. 250 g pasta (enough for a full meal for three people)
6. Salt, pepper, nutmeg to taste

Step 1:

Step 1. Cooking the necessary ingredients

Spinach is not specifically defrosted. Just put it on a plate and do other components.

Step 2:

Step 2. We are waiting for the onion to become translucent and acquire a pleasant creamy aroma.

Melt in a frying pan butter. Chop the onion in half rings and fry until golden.

Step 3:

Step 3: Cook Spinach Until It's Soft

We also send pieces of spinach there. Cover with a lid and simmer for 10 minutes.

Step 4:

Step 4. Add the cream last

Pour in the cream in a thin stream. Let's simmer a little. Salt, pepper, add spices. I chose nutmeg, but basil, dill, fennel, parsley and citrus zest go great with spinach greens. As an additional dressing, to make the taste more sour, you can use a couple of tablespoons of lime or lemon juice.

Step 5:

After another five minutes, turn off the finished dish. This is how cooked spinach in a creamy sauce looks like:

Step 5. Appetizing and healthy spinach almost ready

Step 6:

Step 6. Mix the finished sauce with boiled pasta

Now it remains to put the pasta on a plate and decorate the dish beautifully, because food should bring not only our taste buds to ecstasy, but also bring up aesthetic beauty. If desired, you can diversify the serving of soft cream cheese with balls - it will give a few more flavors.

Tip: If you don't want the pasta to deposit on the sides, choose only a product made from durum wheat. This pasta is cooked for ten or more minutes. The bigger, the better.

Bon Appetit! And traditionally a few words about why spinach is so cool and why it needs to be eaten in large quantities at any time of the year.

Spinach is deservedly considered the king among vegetables.

5+ health benefits of spinach

1. It has four times the recommended amount of vitamin K (and you will also find vitamins A and C, calcium, iron, beta-carotene, the list goes on and on)
2. For the ability to cleanse the body and have a good effect on the work of the digestive tract, the French called him a "broom for the stomach"
3. Imagine, despite 20 calories per 100 grams, it is nutritious, stimulates satiety and fights cholesterol.
4. Prevents the formation of cancer cells
5. Most greens are grown in China, and in the USA they even make cartoons about him and erect monuments - the pirate Popeye, having eaten spinach, literally acquired heroic strength
6. 90% water and ideal for vitamin vegetable smoothies
7. Persia is considered the birthplace of the vegetable (from Persian the word "spinach" literally translates as " green hand»)

Spinach is literally made for smoothies

Frozen spinach - 5+ recipes with photos

pkhali

Those who have been to Georgia know that pkhali, light with spices, is prepared there literally from everything. In the course is cabbage, eggplant, nettle, grape leaves, broccoli, . Thanks to proper processing, almost all useful substances are preserved in the dish, and a small list of ingredients makes it also cheap. You can put on pkhali and frozen spinach.

pkhali

For the recipe, we take:

1. 500 g frozen vegetable
2. 50 g walnuts
3. 2 garlic cloves
4. Half a teaspoon of wine vinegar
5. Dry adjika on the tip of a knife
6. Two stalks of green onions
7. Half a bunch of basil, dill and cilantro
8. A piece of chili pepper for spicy lovers

Cook spinach for five minutes in salted water, discard in a colander, let drain and squeeze.

Finely chop greens and garlic.

Grind walnuts in a blender or crush with a rolling pin.

We combine the ingredients in a deep bowl, season with adjika and vinegar, salt. Next, we form balls of the same size and decorate with pomegranate seeds. We send the snack to the refrigerator to cool and gain taste.

Tip: By the way, in ancient times, spinach juice was used as ink. So any dish you add it to will automatically acquire a green tint.

Among the various vegetables that can be seen on store shelves, we choose some more often, some - sometimes, and some we completely bypass. Spinach belongs to the category of such vegetables, which not every Russian housewife is familiar with, so we are in a hurry to introduce you to this wonderful product and delicious dishes that you can cook with it.

You can cook a wide variety of dishes from spinach - pies, casseroles, omelettes, soups, salads, pancakes, snacks and even preparations. Among the famous dishes that can be cooked with spinach are cabbage soup, green borscht, chorba, risotto, stuffed cabbage and much more, so buying this vegetable in the store does not “sentence” you to cooking unusual intricate dishes - you can use it when preparing the most traditional, familiar and favorite foods. And it will be not only tasty, but also very healthy, because spinach is rich in useful substances and vitamins.

The birthplace of spinach is Persia, it was brought to Europe in the 11th century, and in our country it appeared quite recently in comparison with Western European countries.

Among useful substances contained in spinach - potassium, magnesium, carotenoids (very rare in other products, and there are a lot of them in spinach), B vitamins, as well as vitamin A, C, K, beta-carotene, fiber. Nutritionists call spinach one of the 5 most useful products of all that exist in the world. Eating spinach regularly is recommended for anyone who wants to be healthy, look good and maintain normal weight. Diseases in which you need to eat spinach - cardiovascular, macular degeneration, osteoporosis. It helps prevent the occurrence of these diseases in old age, normalizes blood pressure, protects against strokes, strengthens the walls of blood vessels, prevents visual impairment, softening and destruction of bone tissue, inhibits the development of cancerous tumors and is their effective prevention, contributes to the normal breakdown of carbohydrates, proteins and fats. In general, eating spinach is very necessary for everyone who wants to feel good both now and in old age.

What can be cooked from spinach

As already noted, the number of dishes that can be prepared from spinach is huge, including the most traditional and familiar dishes for the average citizen of our country.

Fresh leaves of this vegetable make wonderful salads. However, most often in our country you can buy really healthy spinach only in frozen form. Best of all, both fresh and frozen spinach is combined with potatoes, cucumbers, tomatoes, herbs, meat, eggs, mushrooms, nuts, cottage cheese, cheese.

Nutmeg and ground pepper are among the spices that decorate the taste of spinach, but you can use other seasonings to your taste.

To begin with, we give a recipe for a rather familiar dish with spinach - fritters.

Recipe for spinach fritters

You will need: 500 g of fresh spinach, 400 g of Adyghe cheese, 400 ml of milk, 250 ml of cream, 250 g of flour, 60 g of butter, 4 eggs, 1 tomato, onion, garlic clove, grated cheese.

How to cook pancakes with spinach. Combine flour, eggs, milk, salt and mix, knead the dough, leave it for 20 minutes. Cook pancakes in melted butter. Finely chop the garlic and onion, peel and dice the tomatoes. Stew garlic and onion in butter, put spinach, stew again, remove from heat. Mix spinach mass with Adyghe cheese and tomatoes, pepper, salt, season with nutmeg and cinnamon. Make cuts on the side of the pancakes, stuff them with spinach mass. Put the fritters in a greased form. Mix the cream with grated cheese, pepper and salt, pour over the pancakes, bake them in an oven preheated to 200 degrees for 20 minutes.

Here is such a tasty and unusual dish that you can cook by just stuffing ordinary pancakes with it. If you want to cook spinach, but spend less time on a dish with it, then this salad is suitable.

Salad recipe with oyster mushrooms and spinach

Needed: Spinach onion, oyster mushrooms, vegetable oil, wine, lemon juice, nutmeg, sage, pepper, salt.

How to cook a salad with spinach and. Finely chop the mushrooms with onions, fry in vegetable oil, pour in the wine, cover and simmer until tender. Finely chop the spinach, add to the mushrooms. Prepare a sauce from lemon juice and vegetable oil, seasoning it with nutmeg, sage, pepper and salt. Pour dressing over salad and serve.

This salad is not only very tasty, but also very healthy. And you can apply it both for everyday and for festive table. If you want something even simpler, you can cook spinach with rice.

spinach rice recipe

You will need: 250 g of spinach and natural yogurt / kefir, 150 g of rice, 2 eggs, 1 onion, hard cheese, 2-3 slices of lemon, ground pepper.

How to cook rice with spinach. Boil rice until cooked in the usual way - it should turn out crumbly. Finely chop the onion, fry in butter until soft, pepper, put lemon slices, stew for 3 minutes, cool, remove the lemon, pour in yogurt or kefir while stirring. Rinse the spinach, dip in boiling water for 3 minutes, then drain the water. Put rice on the bottom of the pan, the next layer is chopped boiled eggs, then spinach, everything is poured with cooked sauce, and sprinkled with grated cheese, baked for 20 minutes over medium heat until completely warmed up.

Using the simplest products, with spinach you can cook such an interesting and very tasty dish.

Spinach goes well with fish.

Spinach and fish casserole recipe

You will need: 500 g of spinach and fish fillet, 2 cups of boiled rice, 1 cup of milk, 4 tbsp. butter, 2 tbsp. flour, vegetable oil, grated cheese, 1 tbsp. chopped parsley, salt.

How to cook spinach casserole. Cut spinach, simmer with butter and a little water. Pass the flour, pour in the warmed milk, boil until thickened, adding salt. Add the egg yolks to the sauce and mix. Grease a baking dish with oil, put boiled rice, put fish pieces on top, stewed spinach, pour sauce, sprinkle cheese on top, put butter cut into pieces, bake for 10 minutes at a temperature preheated to 200 degrees.

In addition to main courses, various soups can be prepared with spinach, for example, such vegetarian cabbage soup.

Shchi recipe with spinach

You will need: 100 g of onion and spinach, 2.5 liters of water, 150 g of white cabbage, 1 each bell pepper and carrots, 3 tbsp. vegetable oil, 1 tbsp. tomato paste, 1 tsp ground paprika, ½ tsp cumin, allspice-peas, salt.

How to cook cabbage soup with spinach. Pour water into a saucepan, put on fire. Peel vegetables. Cut potatoes into cubes, put in boiling water, salt, put allspice, cover with a lid. Grate the carrots, finely chop the onion and tomatoes, chop the cabbage into strips. Fry onions in vegetable oil for 2 minutes, put carrots, cabbage, tomatoes, sprinkle with cumin and paprika, mix, simmer for 5 minutes under the lid. Bell pepper cut into cubes, put together with chopped spinach in a saucepan, add the vegetable mixture from the pan, cover and boil the soup for another 10-15 minutes, serve hot.

Spinach is one of those vegetables that, despite the unusualness, is definitely worth adding to the diet, try cooking various dishes with this wonderful product, and you will certainly like any of the options.

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