5 Spinach Recipes That’ll Make You Crave Your Greens

Let’s be real: spinach has a reputation for being the “good for you” thing you eat out of obligation. Not today. These five easy, flavor-packed recipes will turn your leafy greens into the star of the table. We’re talking crispy, creamy, garlicky, and downright craveable. Whether you’re cooking for a weeknight, brunch, or a dinner party flex, there’s something here that’ll make you say, “Wait… that’s spinach?”

1. Creamy Skillet Spinach Gnocchi With Lemon And Garlic

Picture pillowy gnocchi swimming in a silky, garlicky sauce with bright lemon and loads of spinach that wilt right into the mix. It’s the kind of weeknight magic that feels fancy but takes 20 minutes. Bonus: it all happens in one pan, so cleanup is blissfully minimal.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, thinly sliced
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes (optional)
• 1 pound shelf-stable or refrigerated potato gnocchi
• 1 cup low-sodium chicken or vegetable broth
• 3/4 cup heavy cream
• 5 ounces fresh baby spinach, roughly chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat a large skillet over medium. Add olive oil and butter. When butter foams, add garlic, lemon zest, and red pepper flakes. Cook 30–60 seconds until fragrant—don’t brown the garlic.
2. Stir in gnocchi, broth, and cream. Bring to a simmer and cook 4–5 minutes, stirring occasionally, until gnocchi are soft and sauce thickens.
3. Fold in spinach by the handful. Cook 1–2 minutes until wilted.
4. Turn off heat, stir in Parmesan and lemon juice. Season with salt and plenty of pepper. If too thick, add a splash of broth.

Serve hot with extra Parmesan and a crack of pepper. Add seared shrimp or rotisserie chicken for protein. For a lighter twist, swap half the cream with milk and add a dollop of Greek yogurt off heat—trust me, creamy vibes stay intact.

2. Crispy Spinach And Feta Spanakopita Cups

All the buttery, flaky goodness of spanakopita—minus the fuss of folding perfect triangles. These bite-sized cups are party gold and weeknight-friendly. They’re crisp on the outside, creamy inside, and dangerously snackable.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed very dry
• 1/2 cup crumbled feta
• 1/2 cup whole-milk ricotta
• 2 tablespoons chopped fresh dill (or 1 teaspoon dried)
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 8 sheets phyllo dough, thawed
• 4 tablespoons unsalted butter, melted (or olive oil, for brushing)
• Sesame seeds, optional

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
2. Heat olive oil in a skillet over medium. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds. Stir in spinach and cook 1–2 minutes to dry it out slightly. Cool 5 minutes.
3. In a bowl, combine spinach mixture, feta, ricotta, dill, parsley, nutmeg, salt, and pepper.
4. Stack 2 sheets of phyllo, brushing each lightly with melted butter. Cut into 12 squares. Repeat with remaining sheets. Press a square into each muffin cup, layering two squares per cup, corners offset for extra flake. Sprinkle with sesame seeds if using.
5. Spoon filling into each cup. Bake 14–18 minutes until golden and crisp.

Serve warm with lemon wedges. Add chopped sun-dried tomatoes or a pinch of Aleppo pepper to the filling for extra flair. Leftovers re-crisp beautifully in a hot oven for 5 minutes—if you have any, seriously.

3. Garlicky Spinach And White Bean Soup With Parmesan Toasts

This soup hugs your soul without weighing you down. It’s brothy yet satisfying, loaded with tender white beans, silky spinach, and lots of garlic. The Parmesan toasts on top? They turn a simple soup into a full-on meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 6 cups low-sodium chicken or vegetable broth
• 1 (15-ounce) can diced tomatoes with juices
• 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
• 6 ounces fresh spinach, roughly chopped
• 1 tablespoon lemon juice, plus more to taste
• Salt and black pepper, to taste
• 4 slices crusty bread
• 1/2 cup freshly grated Parmesan cheese
• Extra-virgin olive oil, for drizzling

Instructions:

1. Warm olive oil in a large pot over medium heat. Sauté onion 5–6 minutes until translucent. Add garlic, Italian seasoning, and red pepper flakes; cook 1 minute.
2. Pour in broth and tomatoes. Bring to a simmer. Add beans and cook 10 minutes to meld flavors.
3. Stir in spinach and cook 2–3 minutes until wilted. Add lemon juice, then season generously with salt and pepper.
4. For the toasts: Place bread on a sheet pan, drizzle lightly with olive oil, and broil 1–2 minutes per side until golden. Top with Parmesan and broil again 30–60 seconds until melted and bubbly.

Serve soup with Parmesan toasts floating on top or alongside for dunking. Add cooked small pasta if you want extra heft, or swirl in pesto at the end for a herby kick. A poached egg on top turns this into a power lunch.

4. Warm Balsamic Spinach Salad With Crispy Mushrooms And Bacon

This is the “I don’t even like salad” salad. Warm, tangy dressing. Crispy mushrooms. Smoky bacon. The spinach wilts just enough to soak up all the flavor, and every bite is equal parts crunchy, savory, and juicy.

Ingredients:

• 6 cups packed baby spinach
• 6 ounces cremini or button mushrooms, sliced
• 4 slices thick-cut bacon, chopped
• 1 small shallot, thinly sliced
• 1/4 cup toasted walnuts or pecans, roughly chopped
• 2 tablespoons dried cherries or cranberries (optional)
• 2 ounces goat cheese or blue cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper, to taste

Instructions:

1. Cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Pour off all but 1 tablespoon bacon fat.
2. Add 1 tablespoon olive oil to the skillet. Sauté mushrooms over medium-high heat 5–7 minutes until deeply browned and crisp. Season with salt and pepper. Add shallot and cook 1 minute.
3. Reduce heat to low. Whisk in balsamic vinegar, Dijon, honey, and remaining 1 tablespoon olive oil right in the skillet to make a warm dressing. Taste and season.
4. Place spinach in a large bowl. Pour warm dressing, mushrooms, and shallot over the greens. Toss until slightly wilted. Add bacon, nuts, and dried fruit if using. Top with crumbled cheese.

Serve immediately while everything’s warm and irresistible. Swap bacon for crisped chickpeas to go vegetarian, or add slices of grilled steak or chicken for a hearty main. A soft-boiled egg is also dreamy here.

5. Spinach Pesto Pasta With Roasted Cherry Tomatoes

Think classic pesto, but greener, silkier, and more budget-friendly thanks to spinach. Tossed with hot pasta and sweet roasted tomatoes, it’s weeknight comfort with restaurant vibes. And yes, this pesto freezes beautifully.

Ingredients:

• 12 ounces short pasta (fusilli, gemelli, or rigatoni)
• 2 cups cherry or grape tomatoes
• 2 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 3 cups packed baby spinach
• 1/2 cup fresh basil leaves
• 1/3 cup toasted almonds, walnuts, or pine nuts
• 1/2 cup grated Parmesan cheese
• 1 large garlic clove
• 1 tablespoon lemon juice
• 1/3 to 1/2 cup extra-virgin olive oil (for the pesto)
• Reserved pasta water, as needed

Instructions:

1. Preheat oven to 425°F (220°C). Toss tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast 12–15 minutes until blistered and juicy.
2. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
3. Make the pesto: In a blender or food processor, combine spinach, basil, nuts, Parmesan, garlic, lemon juice, a pinch of salt, and black pepper. Pulse to chop. With the motor running, stream in 1/3–1/2 cup olive oil until creamy.
4. Return pasta to the pot. Add pesto and a splash of pasta water. Toss over low heat until glossy and well-coated. Fold in roasted tomatoes.

Serve with extra Parmesan and a drizzle of good olive oil. Add grilled shrimp or torn burrata for extra indulgence. For dairy-free, skip the cheese and add 2 tablespoons nutritional yeast—still lush, still delicious.

Pro Tips For Cooking With Spinach

– Fresh vs frozen: Fresh baby spinach is tender and quick-wilting; frozen is fantastic for fillings and soups—just squeeze it dry to avoid watery dishes.

– Salt late: Spinach releases water with salt; add salt toward the end when sautéing to avoid soggy greens.

– Brighten it up: A splash of lemon or vinegar wakes up spinach and keeps flavors balanced.

There you go—five ways to turn spinach into the MVP of your kitchen. Pick one for tonight, then work your way down the list. Once you’ve tried them, you’ll start tossing spinach into everything without thinking twice. Your future self (and your taste buds) will thank you.