Recipes with spinach that will make you insatiable

Recipes with spinach that everybody likes? Sounds tricky because some people love spinach, and some don’t. We’re definitely in the fan club, and we’re on a mission to make you a fan too! Whether you’re not so sure about those green leaves or you already grab a big bag every week, these recipes are here to make you see spinach in a whole new way. Today, we’ve got our top favorite recipes with spinach for you to try:

• Mushroom & Spinach pasta,
• Spinach & Lemon risotto with crispy prosciutto,
• and spinach puffs.

Give them a shot and see if we can win you over to the delicious dark green side!

The answer isn’t another pill. The answer is spinach.

Bill Maher

One of the recipes with spinach that will make you melt: Mushroom & Spinach Pasta

• Put the oil in a medium-sized saucepan and heat it on medium heat.
• Throw in the chopped onion and mushrooms. Cook them for about 10 minutes until they get soft and a bit browned.
• While that’s happening, cook the pasta as it says on the packet.
• Add the crushed garlic to the pan with mushrooms and cook for another 2 minutes.
• Pour in the crème fraîche and grated parmesan. Give it a good stir.
• Toss in the baby spinach. Then, take the pan off the heat.
• Take the pasta off the heat and drain it, but keep about 25ml of the water.
• Mix the pasta into the creamy mushroom sauce. Put it back on low heat and cook for about 5 minutes until the spinach gets all wilted.
• Pour in some of that reserved water to make it a bit saucy.
• Sprinkle some black pepper and add a dash of chili flakes if you’re feeling spicy. There you go! More: How to master basic cooking techniques for beginners

For Prosciutto lovers here is Spinach & Lemon Risotto with Crispy Prosciutto recipe

Here’s what you’ll need:

750ml warm vegetable stock or chicken stock (like a cozy broth)

100g spinach

A small bunch of parsley (just a handful)

3 tablespoons of olive oil

4 slices of prosciutto

10g butter

1 sprig of thyme, pick the leaves (tiny green leaves from a thyme plant)

150g arborio risotto rice (special rice for creamy risotto)

1 leek, only the white part, chop it up real small (save the green part for stock)

1 big garlic clove, chop it up finely

75ml dry white wine or vermouth

20g parmesan, grated (a bit of that tasty cheese)

½ lemon, zest and juice

2 tablespoons double cream (if you want it extra creamy)

Whole nutmeg, for grating (just a little to make it taste fancy)

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How to make:

• Pour the stock into a pot and make it boil.
• Quickly put the spinach and parsley into the hot stock for 30 seconds until they get all soft and bright green.
• Take them out with a spoon with holes and let them cool for a bit.
• Turn down the heat of the stock. Squeeze out extra water from the spinach and parsley, then put them in a food processor or mini chopper.
• Add 2 tablespoons of olive oil and 1 tablespoon of water, then blend it until it’s a smooth mix. Put it aside.
• Heat the rest of the oil in a big non-stick frying pan or skillet.
• Fry the prosciutto until it’s crispy. Put the prosciutto on a plate with kitchen paper to soak up extra oil and keep it aside.
• Put half of the butter, thyme leaves, chopped leek, and garlic in the pan. Add some seasoning.
• Cook it gently for a few minutes until the leek gets soft and smells good but not brown.
• Add the rice and stir it in the garlic mix. Cook for 2 minutes until the rice looks a bit see-through.
• Pour in the wine and cook for another 2 minutes until it’s all gone.
• Add a ladleful of the warm stock and cook until the rice soaks it up, stirring all the time.
• Keep doing this one ladleful at a time for 20-30 minutes, stirring a lot, until the rice is creamy but still a bit firm, not chalky.
• Take the pan off the heat and stir in the rest of the butter, parmesan, most of the lemon zest, lemon juice, and cream (if you want it extra creamy).
• Mix in the spinach puree, then add a bit of freshly grated nutmeg.
• Divide it between two plates, top it with the crispy prosciutto, and sprinkle a bit more parmesan and lemon zest on top. Enjoy one of the best recipes with spinach! More: Revitalize with a detox 3-day juice cleanse

Spinach Puffs are among the most loved recipes with spinach in the world

You’ll need:

1 tablespoon vegetable oil (the cooking oil)

1/3 cup finely chopped onion

A pinch of salt

2 cloves minced garlic (little bits of garlic)

4 ounces cream cheese, softened

2 eggs, divided (you’ll use them at different times)

1 (10-ounce) package of frozen spinach, thawed and squeezed dry (a bag of spinach that you defrost and get rid of extra water)

3/4 cup crumbled feta (broken-up feta cheese)

2 tablespoons chopped fresh dill

2 teaspoons lemon zest (tiny pieces of the outer lemon skin)

A bit of black pepper

Cooking spray (spray to keep food from sticking)

All-purpose flour (for rolling out puff pastry)

1 sheet from a 17.3-ounce package of puff pastry, thawed in the refrigerator

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How to make:

• Heat the oil in a medium-sized pan over medium heat.
• Put in the chopped onions and a bit of salt. Cook and stir now and then until the onions get soft, about 4 to 5 minutes.
• Add the minced garlic and cook for about 30 seconds until it smells nice. Take it off the heat.
• In a big bowl, mix the cream cheese and 1 egg.
• Stir in the garlic-onion mix, spinach, feta, dill, lemon zest, and some salt and pepper.
• Grease 9 cups in a muffin tin with cooking spray.
• On a surface with a bit of flour, roll out the puff pastry sheet until it’s a 12-inch square.
• Cut it into 9 smaller squares, each about 4 inches wide.
• Place each puff pastry square into a greased muffin cup, letting the corners hang over the sides.
• Add about 2½ tablespoons of the mix to the center of each.
• Fold in the pastry corners to meet in the center over the filling and pinch together.
• Put it in the fridge for 30 minutes (or the freezer for 15 minutes).
• While that’s chilling, set your oven to 400°F and put the rack in the middle.
• Beat the other egg in a small bowl with 1 teaspoon of water.
• Brush it on top of the chilled pastry.
• Bake until the pastries puff up and the bottom turns golden brown, which takes about 25 minutes.
• Let them cool a bit before taking them out of the muffin tin.
• Serve them warm or at room temperature.