frozen spinach

This recipe replaces 1 package of store bought frozen spinach.

How to Make Frozen Spinach

spinach

olive oil

Wash spinach and spin to dry in a salad spinner (or dab dry).

Remove any long or tough stems.

Place the fresh spinach in a large non-stick pan with olive oil over medium high heat. Cook, stirring occasionally until the spinach is cooked through (3-4 minutes).

Cool slightly. Place spinach on a cutting board and chop.

Cool completely and use in place of frozen spinach in your recipe as directed or freeze in a medium sized freezer bag.

These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions — but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.

Spinach-Artichoke Stuffed Rolls

295 milliliters whole milk

all-purpose flour

granulated sugar

egg, egg yolk

unsalted butter,

instant yeast

salt

artichoke

cream cheese,

finely grated Parmesan

black pepper

Sesame seeds,

In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).

In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.

Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.

Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.

Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.

Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.

Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)

Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.

This pie is a great way to use up your freezer staples: that one bag of frozen spinach and that packet of puff pastry sitting in the back. Feel free to make this pie your own by playing around with the herbs and spices. You can also veganize it by leaving out the feta and using a vegan-friendly puff pastry. Typically used as a marinade or condiment, chermoula is a North African spice paste with a multitude of variations. Here, it is used twice, once to flavor the base and then again as a sauce to drizzle alongside.

Spinach and Chermoula Pie

garlic cloves, finely chopped

30 grams roughly chopped fresh cilantro (coriander)

mild red chile (about 10

cumin seeds,

sweet paprika

salt and black pepper

onion

frozen spinach, thawed, then squeezed to remove excess water

dill

lemon lemon juice

All-purpose flour,

feta

potato

Prepare the chermoula paste: Add the garlic, cilantro, chile, cumin, paprika, 1/2 teaspoon salt, a good grind of pepper and 3 tablespoons oil to a food processor. Pulse into a coarse paste and set aside.

Prepare the pie: Add 3 tablespoons oil to a large skillet and heat over medium-high. Once hot, add the onion and cook, stirring occasionally, until softened and well browned, about 12 minutes. Add half the chermoula paste (reserve the rest), the spinach, 1 teaspoon salt and a good grind of pepper, and cook for 2 minutes more, stirring to combine. Remove from the heat, then add the dill and lemon zest. Set aside to cool, about 20 minutes.

Line a 9-inch/24-centimeter pie or tart pan (tin) with a removable base with a piece of parchment paper large enough to cover the base and a little bit over the sides. (The excess will help you lift the tart when it’s baked.) On a lightly floured work surface, roll out the pastry with a floured rolling pin to a 12-inch/30-centimeter square. Lay the puff pastry on the parchment, pressing in the pastry to fit the base and sides of the pan and cutting away any excess so it overhangs by about 3/4 inch/2 centimeters.

Poke the base all over with a fork (about 10 times), then spread the cooled spinach mixture over the base evenly. Sprinkle the feta on top,  then fold and scrunch the sides over the filling to create a rim. (Don’t worry if it’s not perfect.) Refrigerate the pie for at least 20 minutes, or up to overnight, covered.

Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.

Trim and discard the ends of the potato and use a mandolin or very sharp knife to cut the potato into paper-thin slices. Toss together in a bowl with 1 tablespoon oil, plus 1/2 teaspoon salt and a good grind of pepper. Fan out the slices on top of the spinach and feta in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.

Place the chilled pie on a baking sheet and bake until cooked through and nicely colored, about 50 minutes. Set aside to cool, about 15 minutes, before gently transferring to a wooden board or serving plate.

When ready to serve, stir the lemon juice and remaining 1 tablespoon oil into the reserved chermoula. Spoon half of the chermoula all over the pie and serve the remaining in a bowl alongside. Serve warm, or at room temperature.

The easiest way to make spinach is by using the Instant Pot. All you need to do is add your spinach to the pressure cooker. You can have it on the table in less than 10 minutes. This results in smooth and creamy spinach. Want to try and make Instant Pot Frozen Spinach? Visit fastfoodbistro.com for the full recipe.

How To Make Instant Pot Frozen Spinach

lb frozen creamed spinach spinach

water

Salt and pepper

Put the cubed creamed spinach in the Instant...

Put the cubed creamed spinach in the Instant pot and add 2 tablespoons water

Close the lid and secure. Turn the valve...

Close the lid and secure. Turn the valve to the sealing position and select the Manual or Pressure Cooker button

Set to high pressure for 4 minutes

When the cooking time is done quick release

Stir the spinach. If the spinach has too...

Stir the spinach. If the spinach has too much liquid press cancel then choose Saute. Let the excess liquid evaporate

Season with salt and pepper. Serve immediately

This Baked Turkey Meatballs with Spinach recipe is healthy, full of flavor, and baked in the oven. Use these meatballs for a spaghetti dinner, in meatball sandwiches, or as an appetizer.

Baked Turkey Meatballs with Spinach Recipe

onion (finely chopped)

garlic (finely minced)

thyme leaves

oregano

oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)

Worcestershire sauce

chicken broth

lbs turkey

bread crumbs

eggs

Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.

In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).

Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don&#8217;t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.

In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.

With your hands, create meatballs that are about 1 &#8211; 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don&#8217;t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you&#8217;ve done the work only once and have a future meal).

Bake until your meatballs are cooked through with an internal temperature of 160 degrees F &#8211; which was about 20 minutes for my oven. Remove from oven and serve as desired.

I made these for dinner last night (with a few ingredient substitutions based on what we had on hand) and they were awesome. Thanks for the great recipe! I'm always looking for ways to sneak more veggies into our meals.

Thank You for this yummy recipe. I made last night with ground chicken and fresh spinach. I substituted the breadcrumbs with parm cheese to make it little more low carb.  I used the fresh herbs from my garden too. My meatballs were getting boring...This is my new 'go to' recipe ! I love adding the Worcestershire, thyme and spinach. Exactly what I  needed. We gobbled the up!

Omg I made this for my family,my wife said they were the best meatballs she's ever had!!!! Thanks for sharing we loved this recipe!!

Can I put frozen meatballs in the crockpot?

This is literally the best healthy recipe I've ever made--EVER!!!! I made these two weeks in a row, that's how good they are. My fiance loves them, too! A+++!

I am not a great cook and was worried to try and make meatballs but these were super easy and amazingly juicy! I have made them several times now and my boyfriend loves them! Thanks so much!

I made these and added 2/3 of a cup of Parmesan cheese.   I didnt have all of the spices listed, so I improvised using Tony Chachere Cajun Seasoning and Salt Free Greek Seasoning.  They are FANTASTIC!  Thanks so much for sharing!

These are so delicious!! What a great recipe for using ground turkey. My new favorite meatball recipe. Thank you!

I substituted a pound of turkey sausage for a pound of chopped turkey. It was delicious! I will definitely be making this again. Anyone know what the calories and such is for this recipe?

These baked turkey meatballs with  spinach were delicious!  I made mine with fresh spinach.  I made my own breadcrumbs using  Ezekiel bread.  I didn’t use the Worcestershire sauce.
I used them in my healthy meatball vegetable soup.

This was excellent.  I made the sauce the day before.  For the turkey burgers, I simply mixed the ingredients and then baked it in the oven in one slab (350 degrees 20 min) and then cut them in burger sizes.  They were very good.

This is probably one of my favorite recipes I’ve found on Pinterest ever!! My roommate and I have made these at least 4 times this year and we can’t get enough!! We started adding shredded carrots and fresh spinach to them and make them into patties instead of balls!

Oh yes I today use fresh spinach every time :) I just try to get the baby spinach that doesn't have the long stems :)

Very good  after making some changes.  Added 1/2 cup of chopped cilantro to the chopped spinach. Also added about 1/3 cup French Fried onions- crushed  (from the can) and cut back on the breadcrumbs. With the sauteed onions and garlic, I also added chopped mushrooms.  I used Italian seasoning mix, and 1 tsp. of chili paste.
Baking worked great, I used a little bacon grease on top of parchment paper.

These meatballs are delicious! They have become a staple in our household. My husband and 14 month old gobble them up. We've been making a batch every 1-2 weeks-so tasty! I've been throwing in a handful of green peas too, which add a some extra sweetness to them. We are going to try sundried tomatoes next! Thank you for this easy, terrific recipe!

Made these last night and they were delicious!  Froze the extras and can't wait to have the, for a future meal!

I LOVE these meatballs. I make them every couple months, and after baking I freeze them. It usually gives me 2-3 meals out of one batch. My kids (2 and 4) love them also!

Super delicious and easy! I’ve made these numerous times. The only change I’ve made to the recipe is I use several handfuls of fresh, chopped spinach instead of the frozen variety. Freezing them sounds like a great idea...they’ve just not lasted long enough to do so:)

This is the best pin I have on my food wall! Since I’ve been on a Keto diet these have saved me. They are delicious and filling and a hit with my husband as well! 
I’ve made them twice so far and  used panko bread crumbs both times. The second time I didn’t have any Worcestershire sauce so I used teriyaki sauce instead and tasted just as great. I assume soy sauce would work just as well. I also hate rolling meat balls specially meal prepping on a Sunday night but they are so good it is all worth it!

Used more garlic, only 1 lb turkey 1 egg, made 20 meatballs, delish!

This may be my 5th time borrowing your recipe, so I had to finally leave a comment. I am so glad I found this recipe and started baking these balls, because they blow any other meatball I've ever made out the kitchen window. I would eat the onion-spinach-herb-garlic reduction(?) by itself honestly. The smell in the pan. It's perfect. I gobbled up a 2-lb batch of these delicious meat bombs alone within 48 hours. I'm obsessed! Thank you!

2nd time making these! I make them exactly as written and add some feta cheese crumbles into the mix. Serve with marinara sauce poured over the top.  Makes my low carb diet super easy!

Love this recipe! I have been using it for several years now, both when cooking for my clients (I'm a postpartum doula), and my own family. Easy, versatile, and they freeze great! Thanks for a keeper!

Absolutely the BEST meatballs I’ve ever served to my family! Every time I make these, they are gobbled up by kids and grandkids.  Thank you!

My cousin just made these meatballs as written with one exception - he added Some shredded mozzarella and they were amazing.  This is a perfect recipe.  Thank you.

Greetings from downunder where turkey mince is about all we can buy. Awesome recipe! Thank you

I’ve been using your recipe for these meatballs for years. We make them exactly as written and they are an all-time favorite in this house. We love love love them.

This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!

The Best Creamed Spinach Recipe

(10 oz) bags frozen chopped spinach

butter

yellow onion, diced

garlic, minced

oz cream cheese

heavy cream

mozzarella cheese

parmesan cheese

salt and pepper,

Cook spinach in microwave according to package directions....

Cook spinach in microwave according to package directions. Remove excess water (squeeze carefully using cheese cloth, a tea towel, or a colander) and set aside.

In a large skillet over medium high heat,...

In a large skillet over medium high heat, melt butter. Add onion and sauté until translucent.

Add garlic and cook for 30 seconds. Add cream...

Add garlic and cook for 30 seconds. Add cream cheese and cook, stirring, until melted.

Add heavy cream and cook for 2 minutes....

Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, salt and pepper. Stir till combined.

Fold in spinach into cream sauce and cook...

Fold in spinach into cream sauce and cook for an additional minute to reheat spinach.

Serve immediately or store in an airtight container...

Serve immediately or store in an airtight container in the fridge for up to a week. The leftovers reheat great and you can also freeze it!

https://mediavine-res.cloudinary.com/video/upload/bojadoujnnfbe60ycysg.mp4

<p>This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!</p>

The Best Creamed Spinach

Freezing spinach or any leafy green is so very easy. Here&#39;s how to freeze fresh spinach &amp; other greens.

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Top 7 frozen spinach recipes from across the web

The most viewed frozen spinach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Frozen Spinach

Spinach-Artichoke Stuffed Rolls

Spinach and Chermoula Pie

How To Make Instant Pot Frozen Spin...

Baked Turkey Meatballs with Spinach...

The Best Creamed Spinach Recipe

Freezing Spinach

The most viewed frozen spinach recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine