10 Unique Frozen Spinach Recipes from Our Global Kitchen
A collection of family-tested, globally-inspired dishes that prove the humble freezer staple is a passport to flavor.
By Oliver Mayerhoffer | Updated July 17, 2025
Passionate Cook • World Traveler • Storyteller
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A Reliable Friend on the Road, and a Culinary Adventure
When you travel as much as we do, you learn to appreciate the constants. Sometimes, finding fresh greens in a new market is a thrilling adventure. Other times, when you’re tired from a long journey or stuck inside during a monsoon, you just need a reliable friend. For us, that’s often a simple bag of frozen spinach. It’s a taste of home, no matter where we are. It’s a canvas for the new flavors we discover, a bridge between the familiar and the unknown.
This isn’t just a list of recipes; it’s a collection of our family’s culinary discoveries. It’s about the people we’ve met and the unique cooking methods we’ve developed along the way. It’s proof that the best meals are about connection, adventure, and the love shared around the table.
Our Culinary Adventures: 10 Unique Spinach Recipes
Each of these 10 recipes is a postcard from our family’s life abroad. They are more than just instructions; they are unique culinary methods we’ve developed, inspired by the people and places that have shaped our journey. They are all tested and approved by our chief taste-tester, Victor.
1. Middle Eastern-Spiced Spinach & Chickpea Stew
The Story: Inspired by the spice masters of the Middle East, this stew uses our unique Two-Step Spice Bloom method to build layers of incredible flavor.
Ingredients
- 1 tbsp Ghee or Olive Oil
- 1 large Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Baharat spice blend
- 1 (15-oz) can Chickpeas, rinsed
- 1 (10-oz) package Frozen Spinach, thawed & squeezed
Our Method
- Two-Step Spice Bloom: Toast whole spices (cumin/coriander) in a dry pot. Remove. Sauté onion in ghee, then add ground Baharat to “bloom” in the fat.
- Simmer: Add tomatoes, broth, chickpeas, and toasted spices. Simmer for 15 mins.
- Finish: Stir in spinach and cilantro. Serve with a squeeze of lemon.
2. Thai-Style Coconut & Spinach Curry
The Story: This is our weeknight Bangkok-inspired curry. The secret is our “Finishing Sauce” method, which keeps the flavors bright.
Ingredients
- 1 tbsp Coconut Oil
- 2 Shallots, sliced
- 1 (13.5-oz) can Coconut Milk
- 1 (10-oz) package Frozen Spinach (do not thaw)
- Finishing Sauce: 2 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Palm Sugar, 1 tbsp Fish Sauce
Our Method
- Build Curry: Sauté shallots, add coconut milk and broth, simmer.
- Direct-Thaw: Add the frozen spinach block directly to the pot. Simmer until thawed.
- Finish: Whisk Finishing Sauce ingredients. Stir into the curry. Finish with fresh lime and basil.
3. Greek Spanakopita
The Story: A lesson from a Greek grandmother taught us the key to a non-soggy pie: our “Double Squeeze” method.
Ingredients
- 1 (16-oz) package Frozen Spinach
- 1 Yellow Onion, chopped
- 8 oz Feta Cheese, crumbled
- 2 large Eggs, beaten
- 1 package Phyllo Dough
- 1/2 cup Butter, melted
Our Method
- Double Squeeze: Thaw spinach. Squeeze with hands, then again in a towel until bone-dry.
- Filling: Sauté onion. Combine with dry spinach, feta, eggs, and herbs.
- Assemble & Bake: Layer half the phyllo in a buttered dish, brushing each sheet with butter. Add filling. Top with remaining phyllo, brushing each sheet. Score and bake at 375°F (190°C) for 35-40 mins.
4. Creamy Spinach Alfredo Pasta
The Story: The ultimate kid-pleaser, featuring our Hidden Veggie Emulsion technique for a creamy, undetectable sauce.
Ingredients
- 1 lb Fettuccine
- 1 (10-oz) package Frozen Spinach
- 2 tbsp Butter
- 1 cup Heavy Cream
- 1 cup Grated Parmesan
Our Method
- Cook Pasta: Cook pasta, reserving 1 cup of pasta water.
- Hidden Veggie Emulsion: Thaw spinach. Blend with a splash of cream and pasta water until smooth.
- Sauce: Melt butter, sauté garlic, add cream and simmer. Whisk in Parmesan.
- Combine: Stir in spinach puree. Toss with pasta and serve.
5. Spinach and Feta Turkey Burgers
The Story: Juicy burgers that stay moist thanks to our ‘Moisture-Pocket’ technique using squeezed spinach.
Ingredients
- 1 lb Ground Turkey
- 1 (10-oz) package Frozen Spinach, squeezed dry
- 4 oz Feta Cheese, crumbled
- 1/4 cup Breadcrumbs
- 1 Egg
Our Method
- Moisture-Pocket Mix: Gently combine all ingredients. Do not overmix.
- Form & Cook: Form into 4 patties. Grill or pan-fry for 4-5 minutes per side.
6. Spinach and Artichoke Dip
The Story: The classic appetizer, perfected with our ‘Cream Cheese Swirl’ method for an ultra-creamy texture.
Ingredients
- 1 (10-oz) package Frozen Spinach, squeezed dry
- 1 (14-oz) can Artichoke Hearts, chopped
- 8 oz Cream Cheese, softened
- 1/2 cup Mayonnaise
- 1 cup Mozzarella Cheese
Our Method
- Mix Base: Preheat oven to 375°F (190°C). Mix mayo, sour cream, garlic, and half the cheeses.
- Fold & Swirl: Fold in spinach and artichokes. Spoon into a dish. Dollop cream cheese on top and gently swirl it in.
- Bake: Top with remaining cheese and bake for 20-25 minutes until bubbly.
7. Spinach and Cheese Stuffed Peppers
The Story: A healthy meal using our ‘Flavor-Lock’ stuffing method to keep the peppers tender-crisp.
Ingredients
- 4 large Bell Peppers
- 1 (10-oz) package Frozen Spinach, squeezed dry
- 1 cup cooked Quinoa or Rice
- 4 oz Feta Cheese, crumbled
Our Method
- Pre-Bake Peppers: Bake halved peppers for 10 minutes at 400°F (200°C).
- Make Filling: Combine spinach, quinoa, and feta.
- Stuff & Bake: Fill peppers, top with cheese, and bake for 15-20 more minutes.
8. Spinach and Chicken Soup
The Story: A nourishing soup using our ‘Late Wilt’ technique to preserve texture.
Ingredients
- 6 cups Chicken Broth
- 2 cups Cooked Chicken, shredded
- 1 (10-oz) package Frozen Spinach, thawed
- 1/4 cup Fresh Dill
Our Method
- Build Base: Sauté onion, carrots, celery. Add broth and simmer.
- Add Protein: Stir in cooked chicken.
- The Late Wilt: Turn off heat, then stir in thawed spinach and dill.
9. Spinach and Cheese Quesadillas
The Story: A quick meal made perfect with our ‘Even-Melt’ layering technique.
Ingredients
- 4 Flour Tortillas
- 2 cups Monterey Jack cheese
- 1 (10-oz) package Frozen Spinach, squeezed dry
- 1/4 cup Red Onion, chopped
Our Method
- Layer: On a tortilla in a pan, layer cheese, then spinach mixture, then more cheese.
- Cook: Top with another tortilla. Cook 2-3 minutes per side until golden.
10. Spinach and Egg Muffins
The Story: The ideal make-ahead breakfast, using our ‘Suspension Mix’ method to prevent sinking.
Ingredients
- 8 large Eggs
- 1 (10-oz) package Frozen Spinach, squeezed dry
- 1 cup Cheddar Cheese
- 1/2 tsp Baking Powder
Our Method
- Suspension Mix: In a separate bowl, toss the dry spinach and cheese together first.
- Combine: Whisk eggs and milk. Fold in the spinach-cheese mixture and baking powder.
- Bake: Pour into a muffin tin and bake at 375°F (190°C) for 18-22 minutes.
Our Kitchen Guide: Tips Learned from Cooks Around the World
- The “Double Squeeze” Method for Zero Sog. This is the most critical step for dishes like the Greek Spanakopita. Thaw the spinach, squeeze with your hands, then again in a clean kitchen towel. This guarantees a crisp, flaky result.
- Flavor Blooming for Maximum Depth. A lesson straight from the Mumbai markets. Sauté your aromatics in hot fat, then add any dry spices for 30 seconds until they “bloom” before adding other ingredients.
- The Acidic Finish for Brightness. A core principle from professional kitchens. A squeeze of lemon or a splash of vinegar at the very end of cooking will make all the other flavors pop.
Our Recommended Tools
| Item & Category | Recommended Product | Our Tip: Why This Specific Tool Matters |
|---|---|---|
| High-Heat Searing | Lodge 12-inch Cast Iron Skillet | “A cast iron skillet’s ability to hold high, even heat is unmatched for creating a perfect sear, which is crucial for developing flavor in many of these dishes.” |
| Texture & Smoothness | High-Speed Blender (Vitamix/Blendtec) | “You cannot achieve a truly silky Creamy Spinach Alfredo without a powerful blender. It pulverizes fibers for an ultra-smooth texture.” |
Frequently Asked Questions
Yes, absolutely. Spinach is flash-frozen at its peak ripeness, which locks in its nutrients. It can sometimes be more nutritious than ‘fresh’ spinach that has traveled for days to reach the grocery store.
Our Creamy Spinach Alfredo Pasta is the secret! By blending the spinach into a cheese sauce using our Hidden Veggie Emulsion technique, it becomes undetectable but adds great nutrition.
You’re not alone. The solution is our ‘Double Squeeze’ method. Thaw the spinach, squeeze out the water with your hands, then squeeze it again in a clean kitchen towel. This is crucial for non-soggy results.
You can, but use about 1 pound of fresh spinach for every 10-ounce package of frozen. You’ll need to wilt the fresh spinach first and then squeeze it dry to match the texture and concentration.
Continue Your Global Cooking Journey
Explore Our Recipes
Master the essential methods and flavors from the 50+ countries we’ve explored.
Our Family Travel Guides
Adventure ideas and tips for raising a global eater, inspired by our travels with Victor.
More Veggie-Packed Inspiration
Looking for more nutrient-packed green inspirations? Dive into our collection of vegetarian dishes.
About the Author
Oliver Mayerhoffer is a passionate cook, storyteller, and world traveler. Together with his wife, Natalia, and son, Victor, he has explored the flavors of more than 50 countries. For Oliver, food is about connection—to people, to culture, and to the stories that are shared around the kitchen table. He believes the best recipes are souvenirs from a life of adventure, and he created Mangoes & Palm Trees to share those edible stories with the world.
