15 Best Frozen Spinach Recipes

Frozen spinach is convenient. Water is the catch.

A bag of frozen spinach is not much to look at. It is, however, a useful thing to have in the freezer. Chopped leaves disappear into ricotta fillings and dips; whole leaves give soups and curries a little more texture. The difference between a filling that holds and one that leaks across the plate is often the water left in the spinach.

The question is not whether frozen spinach must always be thawed. It is where its moisture belongs. For stuffed shells, dips, burgers, omelettes and bakes, thaw it, drain it and squeeze it first. In soup or a sauce, add it in portions and let the extra liquid become part of the cooking or reduce away. Martha Stewart’s guide to defrosting and cooking with frozen spinach covers both approaches.

This collection brings together fifteen ideas, from a stuffed chicken breast and ricotta shells to a quick mushroom pan, a chickpea curry and breakfast dishes. They are useful starting points, not fifteen complete, measured MPT recipes. The numbered order is for browsing, not a taste-test ranking. Some quantities survive from the earlier page; where amounts, yields or timings were never recorded, they have not been filled in by guesswork. Use a complete recipe when exact proportions matter.

Choosing frozen spinach for the dish

Frozen spinach is commonly sold chopped or as whole leaves, and some products include added salt or sauce. Chopped spinach is easy to distribute through dips, egg mixtures, patties and fillings. Whole-leaf spinach gives a more distinct texture in soups and some pasta dishes. Check the ingredient list and choose plain spinach when you want to season the dish yourself.

Think about how the spinach will sit in the finished dish. A dip, stuffed shell or omelette needs greens that will not leave a pool of liquid. A soup or curry can accommodate more moisture, particularly if the liquid is part of the finished consistency. The choice of cut and the preparation method matter more than a universal rule that every block must be handled in exactly the same way.

For a cooked dish that calls for frozen spinach, Food Network’s March 2026 substitution guide gives about 1 lb (450 g) fresh spinach for every 10 oz (285 g) frozen spinach. If you use fresh in place of frozen, cook it until wilted, drain, cool and squeeze away excess moisture before chopping. The swap is less suitable for uncooked dishes such as salads or smoothies. This is a general starting ratio, not a tested conversion for every one of the ideas below. Read Food Network’s fresh-to-frozen spinach guide.

How to thaw and drain frozen spinach

For fillings and bakes, follow the package directions to thaw the amount you need. Let the liquid drain away, then press the spinach in a sieve or squeeze it in a clean kitchen towel. You are removing free water, not trying to turn the leaves into a completely dry powder.

If you are not using the spinach straight from frozen, follow the packet directions and thaw only the amount you need. For planned preparation, the refrigerator is a practical option. For a quicker thaw, use a cold-water or microwave method that is suitable for the packaging, then cook the spinach immediately. Do not leave frozen food to thaw on the kitchen counter.

1. Thaw: follow the package directions. Use the refrigerator when preparing ahead; if thawing in cold water or a microwave, cook immediately.
2. Drain: transfer the thawed spinach to a sieve and allow the loose liquid to run off.
3. Squeeze: press it firmly in a clean towel or sieve until it no longer drips freely. For a ricotta filling or dip, this is the step that stops excess water loosening the mixture.
4. Separate: loosen the spinach with a fork before measuring or mixing, so it is easier to distribute evenly.

For soup and some sauces, frozen spinach can go straight into the pot in small portions. Let it heat through and adjust the liquid as the dish simmers. That shortcut is less suitable when a filling needs to stay firm or a surface needs to brown. The The Kitchn stuffed-shell method shows the other approach: thaw the spinach, squeeze it in a clean towel and then warm it with the aromatics. The FDA’s safe food-handling guidance explains safe thawing methods and why food should not be thawed at room temperature.

15 frozen spinach recipe ideas

Each idea below pairs the supplied dish image with a practical ingredient direction and a flexible method. The entries are not represented as complete recipes: most do not have a verified yield, full quantity list or tested cooking time. Use a complete recipe when exact proportions and timings matter.

A filled chicken main

1. Spinach and cheese stuffed chicken

A pocket of chicken breast can hold a simple spinach-and-cheese filling. It is a useful direction when you want the greens inside the main rather than served as a separate side.

FormatStuffed poultry main

Spinach preparationThawed and squeezed

TechniqueFill and roast or pan-finish

Good withRoast vegetables or a simple salad

Suggested ingredients

• Boneless chicken breasts
• Frozen spinach, thawed and well drained
• Cream cheese, ricotta or another suitable soft cheese
• Grated mozzarella or Parmesan
• Garlic and black pepper

A flexible method

1. 01
   Thaw the spinach according to the package directions. Drain it, then squeeze out excess water so the filling does not become loose.
2. 02
   Mix the spinach with the chosen cheese, garlic and seasoning. Cut a pocket into each chicken breast and fill without overpacking.
3. 03
   Cook using a complete, tested stuffed-chicken method. Check the thickest part of the poultry with a food thermometer; chicken must reach 165°F (74°C).

Kitchen noteThe supplied photograph identifies this as a spinach-and-cheese stuffed chicken idea. No filling ratio or cooking time is claimed here; use a tested method for the size of the chicken breasts.

A baked pasta idea

2. Spinach and ricotta stuffed pasta shells

Large pasta shells make room for a soft filling of ricotta, spinach and hard cheese. A tomato sauce gives the dish a brighter finish; a white sauce makes it richer.

FormatBaked pasta

Spinach preparationThawed and squeezed

TechniqueFill and bake in sauce

Good withGreen salad or roasted vegetables

Suggested ingredients

• Jumbo pasta shells
• Frozen chopped spinach, thawed and squeezed dry
• Ricotta
• Grated Parmesan
• Mozzarella, optional
• Tomato sauce or a suitable white sauce
• Black pepper and herbs

A flexible method

1. 01
   Cook the shells until just pliable, following the packet directions, then drain and cool enough to handle.
2. 02
   Combine the well-drained spinach with ricotta, Parmesan and seasoning. Spoon the filling into the shells.
3. 03
   Arrange the shells in a baking dish with sauce, add cheese if using, and bake according to a tested stuffed-shell recipe until the filling is hot and the sauce is bubbling.

Kitchen noteThe spinach needs to be squeezed well before it is mixed with ricotta. The Kitchn’s stuffed-shell guide also explains how to prepare frozen spinach for this kind of filling.

A quick pan side

3. Garlic butter spinach and mushrooms

Mushrooms bring a savoury, browned edge while spinach softens into the pan juices. Garlic butter ties the two together without needing a heavy sauce.

FormatWarm vegetable side

Spinach preparationThawed and drained, or added near the end

TechniqueBrown, then combine

Good withChicken, grains or toast

Suggested ingredients

• Mushrooms, wiped clean and sliced
• Frozen spinach
• Butter or olive oil
• Garlic
• Black pepper
• Lemon or chopped parsley, optional

A flexible method

1. 01
   Brown the mushrooms in a wide pan, working in batches if they crowd the surface. Let their released liquid cook away before adding the next ingredients.
2. 02
   Add butter or oil and garlic. Stir in thawed, drained spinach, or add frozen spinach in a small portion and allow it to heat through.
3. 03
   Season with black pepper and finish with lemon or parsley if wanted.

Kitchen noteIf the pan fills with liquid, give it time to reduce before serving. Frozen spinach should not turn the mushrooms into a stew unless that is the texture you want.

A vegetable bake

4. Cheesy spinach and zucchini bake

Zucchini and spinach both release moisture, so the preparation matters more than an elaborate ingredient list. Drain the greens first and avoid packing the vegetables too tightly into the dish.

FormatBaked vegetable dish

Spinach preparationThawed and squeezed

TechniqueLayer and bake

Good withRoast chicken, salad or grains

Suggested ingredients

• Zucchini, sliced evenly
• Frozen spinach, thawed and squeezed
• Onion and garlic
• Mozzarella, cheddar or Parmesan
• Egg or cream if the chosen tested recipe uses a binder
• Black pepper and herbs

A flexible method

1. 01
   Thaw and squeeze the spinach. Slice the zucchini evenly and pat away surface moisture.
2. 02
   Soften onion and garlic, then arrange the vegetables with the cheese and any binder specified by your chosen recipe.
3. 03
   Bake using a tested method for the dish size and ingredients, until the zucchini is tender and the centre is hot. Rest briefly before serving.

Kitchen noteThe supplied image is a zucchini-and-spinach bake. The ingredient ratio and baking time are not available in the earlier page, so they are not invented here.

An easy egg dish

5. Spinach and feta omelette

A little well-drained spinach and salty feta make a straightforward omelette filling. The key is to remove excess water before the spinach meets the eggs.

FormatBreakfast or light lunch

Spinach preparationThawed and squeezed

TechniqueWarm, fold and set

Good withTomatoes, toast or herbs

Suggested ingredients

• Eggs
• Frozen spinach, thawed and squeezed dry
• Feta, crumbled
• Butter or olive oil
• Black pepper
• Dill, parsley or chives, optional

A flexible method

1. 01
   Thaw and squeeze the spinach. Warm it briefly in a pan to remove any remaining surface moisture, then set aside.
2. 02
   Beat the eggs and season lightly, remembering that feta is salty. Pour into a lightly buttered pan.
3. 03
   Add spinach and feta as the eggs begin to set. Fold the omelette and cook until the eggs are fully set; avoid leaving a wet or runny centre.

Kitchen noteA dry filling helps the omelette hold together. Avoid adding a large wet clump of spinach to the uncooked eggs.

A dip for the table

6. Spinach and artichoke dip

Frozen spinach works naturally in a warm dip with artichoke hearts, soft cheese and a little sharp cheese. It is one of the places where draining the greens properly makes a visible difference.

FormatWarm dip or starter

Spinach preparationThawed and squeezed

TechniqueMix and bake until hot

Good withToasted bread or crisp vegetables

Suggested ingredients

• Frozen spinach
• Artichoke hearts, drained and chopped
• Cream cheese
• Mayonnaise or sour cream
• Parmesan
• Garlic and black pepper

A flexible method

1. 01
   Thaw the spinach completely and squeeze it dry. Chop the artichokes and drain them well.
2. 02
   Mix the spinach and artichokes with the soft cheese, mayonnaise or sour cream, Parmesan and garlic.
3. 03
   Transfer to an ovenproof dish and bake using a tested dip method until hot throughout and lightly browned on top.

Kitchen noteThe earlier MPT note recorded 10 oz of spinach but did not specify the amounts of artichokes, mayonnaise or cream cheese. That partial quantity is not enough to publish a complete measured recipe.

A flexible vegetarian main

7. Spinach and cheese stuffed peppers

Bell peppers can be filled with spinach, cooked rice or quinoa and cheese. The filling should be cohesive rather than wet, which makes draining the spinach an important first step.

FormatStuffed vegetable main

Spinach preparationThawed and squeezed

TechniqueFill and bake

Good withTomato salad or beans

Suggested ingredients

• Bell peppers, tops removed and seeds discarded
• Frozen spinach, thawed and squeezed
• Cooked rice or quinoa
• Feta or mozzarella
• Chilli flakes, optional
• Onion, garlic and herbs

A flexible method

1. 01
   Prepare the peppers and thaw and squeeze the spinach. Mix the spinach with cooked grains, cheese and seasonings.
2. 02
   Fill the pepper shells without compressing the mixture too tightly. Place them upright in a baking dish.
3. 03
   Bake using a complete stuffed-pepper method suited to the size of the peppers and whether the filling is warm or chilled.

Kitchen noteThe older MPT notes included four peppers, 10 oz spinach, 1 cup cooked rice or quinoa, 1 tsp chilli flakes and 4 oz cheese. They did not establish a complete tested method, so the figures are retained as historical notes rather than promoted as a finished formula.

A bowl for cooler days

8. Chicken soup with spinach

Spinach can be stirred into a chicken soup close to the end of cooking. It works with a clear broth, vegetables and noodles, rice or beans without needing to become the main flavour.

FormatSoup

Spinach preparationThawed and drained, or added from frozen

TechniqueSimmer and finish with greens

Good withBread or a little lemon

Suggested ingredients

• Cooked chicken
• Chicken stock or broth
• Onion, carrot and celery
• Frozen spinach
• Dill or parsley
• Noodles, rice or beans, optional

A flexible method

1. 01
   Soften the onion, carrot and celery in a soup pot. Add stock and the noodles, rice or beans if using, and cook according to their requirements.
2. 02
   Add cooked chicken and heat through. Stir in thawed spinach, or add frozen spinach in portions and allow the soup to return to a simmer.
3. 03
   Finish with dill or parsley and adjust the seasoning.

Kitchen noteThe original MPT note suggested adding spinach and dill late in the cooking process. This is a flavour and texture choice, not a claim that the method preserves a particular nutrient.

A creamy pasta favourite

9. Creamy spinach Alfredo pasta

Frozen spinach can be blended into a smooth sauce or folded through a cream-and-Parmesan base. The older MPT note already recorded a useful starting set of quantities for this idea.

FormatPasta main

Spinach preparationThawed and squeezed

TechniqueBlend or fold into sauce

Good withBlack pepper and extra Parmesan

Suggested ingredients

• 1 lb fettuccine or bow-tie pasta
• 10 oz frozen spinach, thawed and squeezed
• 1 cup heavy cream
• 2 tbsp butter
• 1 cup grated Parmesan
• Garlic and reserved pasta water, as needed

A flexible method

1. 01
   Cook the pasta according to its packet directions and reserve some of the cooking water. Thaw and squeeze the spinach.
2. 02
   For a smooth sauce, blend the spinach with a little cream and pasta water. For a more textured sauce, chop it instead.
3. 03
   Melt the butter, soften the garlic, then add the spinach mixture and remaining cream. Stir in Parmesan and loosen with pasta water as needed before tossing with the pasta.

Kitchen noteThe amounts above are carried forward from the earlier MPT card. The former text did not record a yield or a tested seasoning balance; adjust only by following a complete recipe you have chosen.

A breakfast-prep idea

10. Spinach and egg muffins

Egg muffins are a convenient way to portion an egg mixture with spinach and cheese. Use drained greens and avoid filling the muffin cups so high that the mixture spills as it sets.

FormatBreakfast or lunchbox idea

Spinach preparationThawed and squeezed

TechniquePortion and bake

Good withFruit, toast or a simple salad

Suggested ingredients

• Eggs, beaten
• Frozen spinach, thawed and squeezed
• Cheddar or feta
• Spring onion or finely chopped onion
• Black pepper
• A little oil for the tin

A flexible method

1. 01
   Thaw and squeeze the spinach, then chop it if the strands are long. Grease the muffin tin according to the recipe you are following.
2. 02
   Beat the eggs and fold in the spinach, cheese and seasonings. Divide the mixture among the cups without overfilling.
3. 03
   Bake using a tested egg-muffin method until the centres are set. For a mixed egg dish, check the centre reaches 160°F (71°C) with a food thermometer. Let the muffins stand briefly before removing from the tin.

Kitchen noteThe former page mentioned 375°F (190°C) for 20 minutes but did not give the egg count, tin size or full ingredient ratio in the visible card. The time is therefore not repeated as a universal instruction.

A burger with a savoury filling

11. Turkey burgers with spinach and feta

Well-drained spinach and crumbled feta can be folded through ground turkey for a burger mixture. Keep the mixing gentle and the patties even so they cook consistently.

FormatGround-poultry main

Spinach preparationThawed and squeezed very well

TechniqueMix, shape and cook through

Good withYoghurt sauce, salad or roasted vegetables

Suggested ingredients

• 1 lb ground turkey
• 10 oz frozen spinach, thawed and squeezed very dry
• 4 oz feta, crumbled
• 1 egg
• A pinch of salt and black pepper

A flexible method

1. 01
   Thaw the spinach and squeeze out as much free liquid as possible. Crumble the feta.
2. 02
   Gently combine the turkey, spinach, feta and egg. Shape into evenly sized patties without compacting the mixture heavily.
3. 03
   Cook using a reliable ground-turkey method. Check the centre with a food thermometer; ground poultry must reach 165°F (74°C).

Kitchen noteThe ingredient quantities are retained from the earlier MPT text. The earlier five-minutes-per-side instruction is removed because patty thickness, heat and equipment vary; use temperature, not a universal time, to judge poultry safety.

A plant-based curry bowl

12. Spinach and chickpea curry

Chickpeas give a spinach curry more substance, while tomato or coconut milk can form the sauce. Frozen spinach is easy to fold in once the base is simmering.

FormatPlant-based curry

Spinach preparationAdded from frozen or thawed

TechniqueSimmer chickpeas, then add greens

Good withRice, flatbread or yoghurt

Suggested ingredients

• Chickpeas, cooked and drained
• Frozen spinach
• Onion or shallot
• Garlic and ginger
• Tomato or coconut milk
• Curry spices, salt and lemon or lime

A flexible method

1. 01
   Soften the onion or shallot with garlic, ginger and the chosen spices. Add tomato or coconut milk to make the sauce.
2. 02
   Stir in the chickpeas and simmer until the flavours come together. Add frozen spinach in portions, or use thawed spinach after squeezing it.
3. 03
   Heat until the spinach is fully incorporated and the curry is hot throughout. Finish with lemon or lime.

Kitchen noteThe supplied image is specifically a chickpea-and-spinach curry. This replaces the old Thai coconut-spinach wording, which did not describe the chickpea image. The idea is not presented as a traditional regional recipe.

A quick skillet meal

13. Spinach and cheese quesadillas

A quesadilla gives drained spinach a place alongside a cheese that melts well. A little onion, chilli or sweet pepper can add texture, but keep the filling dry enough not to soften the tortilla.

FormatSkillet meal or snack

Spinach preparationThawed and squeezed

TechniqueFill, fold and toast

Good withSalsa, avocado or a crisp salad

Suggested ingredients

• Flour or corn tortillas
• Frozen spinach, thawed and squeezed
• A melting cheese such as Monterey Jack or mozzarella
• Onion or sweet pepper, optional
• Chilli flakes and black pepper

A flexible method

1. 01
   Thaw and squeeze the spinach. If using onion or pepper, soften it in a pan and let excess moisture evaporate.
2. 02
   Spread cheese and spinach over one half of each tortilla, then fold to enclose the filling.
3. 03
   Toast in a dry or lightly oiled skillet, turning once, until the tortilla is crisp and the cheese has melted. Cut into wedges.

Kitchen noteDo not overfill the tortilla. A thinner layer is easier to turn and helps the cheese bind the filling.

A savoury baked mushroom

14. Spinach and goat cheese stuffed portobello mushrooms

Large portobello caps can carry a filling of spinach, goat cheese, garlic and herbs. Removing excess water from both the spinach and the mushroom surface helps keep the centre from turning soupy.

FormatBaked mushroom main or side

Spinach preparationThawed and squeezed

TechniqueFill mushroom caps and bake

Good withLeaf salad or toasted bread

Suggested ingredients

• Large portobello mushroom caps
• Frozen spinach, thawed and squeezed
• Goat cheese
• Garlic
• Fresh thyme or parsley
• Black pepper and breadcrumbs, optional

A flexible method

1. 01
   Clean the mushroom caps and remove the stems. Thaw and squeeze the spinach thoroughly.
2. 02
   Mix the spinach with goat cheese, garlic and herbs. Divide the filling among the caps; add a light crumb topping if wanted.
3. 03
   Bake using a tested stuffed-mushroom method until the mushrooms are tender and the filling is hot.

Kitchen noteThe supplied image specifies portobello mushrooms and goat cheese. No size, filling quantity or bake time is available in the original source, so none is invented.

A breakfast skillet or side

15. Sweet potato hash with spinach

Sweet potato gives a hash a soft centre and browned edges. Frozen spinach adds colour and a leafy element; add it after the sweet potato has nearly finished cooking so it does not release liquid too early.

FormatBreakfast skillet or side dish

Spinach preparationThawed and squeezed, or added near the end

TechniqueBrown sweet potato, then fold in greens

Good withEggs, beans or grilled vegetables

Suggested ingredients

• Sweet potato, cut into even cubes
• Frozen spinach
• Onion
• Olive oil
• Paprika, cumin or black pepper
• Eggs, optional

A flexible method

1. 01
   Cook the sweet potato and onion in a wide pan until the pieces are tender and beginning to brown, stirring as needed.
2. 02
   Add thawed, squeezed spinach towards the end. If using frozen spinach, add a little at a time and let excess moisture cook away.
3. 03
   Season and serve as a side, or add an egg using a separate tested method if you want a breakfast skillet.

Kitchen noteThe key is timing: add the spinach after the sweet potato has coloured, rather than letting its liquid steam the potatoes from the beginning.

Troubleshooting frozen spinach dishes

Food safety for poultry, eggs and leftovers

Frozen spinach does not change the safe cooking temperature for meat or eggs. Chicken and ground turkey should reach 165°F (74°C), checked at the thickest point with a food thermometer. Do not use a fixed number of minutes per side as a substitute for checking the temperature, particularly with stuffed chicken breasts or thick burger patties. Egg dishes, including omelettes, spinach muffins and frittatas, should reach 160°F (71°C); cook individual eggs until the white and yolk are firm. Reheat leftovers and casseroles to 165°F (74°C) before serving.

For dishes containing chicken, turkey, eggs, dairy or cooked grains, keep the finished food under sensible temperature control. Keep the refrigerator at 40°F (4°C) or below and refrigerate perishable food within two hours, or within one hour when it has been exposed to temperatures above 90°F (32°C). Divide larger quantities into shallow containers so leftovers cool more quickly.

See the FDA’s safe food-handling guidance, USDA FSIS poultry-temperature guidance and FoodSafety.gov’s food-safety steps.

Making frozen spinach work in everyday cooking

Frozen spinach can move from a pasta filling to a soup, curry, skillet or breakfast dish. The small practical difference is knowing when to remove its liquid and when to let that moisture become part of the sauce. For stuffed dishes, dips and egg mixtures, drain and squeeze first. For soups and some sauces, add it gradually and adjust the liquid as it cooks.

For more ingredient collections and kitchen guidance, continue to the Mangoes & Palm Trees Recipe Index or browse the Cooking Tips and How-To Guides.