Top 7 Deliciously Healthy Spinach Recipes

Popeye was indeed strong enough as he repeatedly savored on the superfood called spinach. This leafy green vegetable is a low-calorie package with tons of nutrients, vitamins, iron, proteins, and minerals. It is not only beneficial for bone health and immune system but also nourishes our hair and skin. Understanding the importance of consuming spinach, we at ExtraChai bring to you the top 7 deliciously healthy spinach recipes to add some green to your diet.

Top 7 Deliciously Healthy Spinach Recipes

1. Strawberry Spinach Spring Salad-

source: cook like james-typepad


  • 1 bunch Spinach, washed and rinsed.
  • 10 large strawberries, diced.
  • 1 large onion, sliced.
  • 1/2 a cabbage rinsed and shredded.
  • 1 teaspoon salt
  • 1/2 cup sugar, white
  • 1 cup vegetable oil
  • 1/3 cup of white vinegar
  • 1 1/2 tablespoons of poppy seeds

Prep time: 15mins.

Cooking time: 15 mins.


  1. Firstly, take a large bowl and mix the spinach, onion, cabbage, and strawberries well in it.
  2. Next, in a blender place the oil, sugar, salt, and vinegar; and blend them together until smooth.
  3. Now add the poppy seeds to it; this will add some tangy sweetness.
  4. After done with the above steps, now pour the mixture into the bowl full of ingredients and toss it well.
  5. Make sure that the ingredients mix well, so as to provide a sweet smell and a mouth-watering look to the dish.

Serving: 2 people.

Nutritional value: per serving

protein  cholesterol  calories:  fat   carbohydrates   sodium 

4.1g,         0mg,         720,     55.9g,       32g,           652 mg


2. Creamed Spinach-

source: paleo leap


  • 25g butter
  • 100ml single cream
  • 2tbsp plain flour
  • 200ml full-fat milk
  • 1 large onion, finely chopped
  • 400g spinach
  • Nutmeg, fresh for grating.

Prep time: 10mins

Cooking time: 15 mins


  1. Initially, heat the butter in a saucepan, then add the whole quantity of the onion and cook for around 5 mins until the onions get softened.
  2. Now, stir in the flour and cook for just 2 mins, then slowly start to whisk the flour in the milk. When the above-mentioned ingredients are incorporated well, let it cook for 5 mins until the sauce has thickened.
  3. Meanwhile, take the spinach and place it in a large sieve. Keep it over a kettle full of boiling water until the leaves have drooped. Now, let it cool down before you drain the excess liquid and later roughly chop them.
  4. After you’re done with the chopping, and the sauce is well made, mix the cream into it and stir well. At that time, gently heat, mingle the spinach and cook.
  5. Your creamy spinach is ready. All you need to do is finely grate some nutmeg and sprinkle well, to give the final touch.

Serving: 8 people

Nutritional value: per serving

fats  saturate  kcal  carbs  sugar  fiber  protein    salt

6g      4g         83      5g      3g       1g      3g        0.26g


3. Spinach, Egg, Beef and Corn Hash-

source: all in the valley


  • 12 lb. fresh spinach
  • 2 tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 12 lb. beef, diced
  • 3 eggs, scrambled or poached
  • Grated cheese
  • 1 whole corn, boiled
  • Black pepper

Prep time: 10 mins

Cooking time: 15 mins.


  1. Trim the spinach leaves from their stems, pour them in a pot of boiling water, with 1 tbsp of added salt; until the leaves get wilted. Then drain the excess water and strain the leaves under running cold water. Once done with the initial processes, chop the leaves roughly.
  2. Heat oil in a shallow pan over medium heat. Add the chopped onions and cook for around 10 minutes; later add the diced beef and cook until brown, for about 2-3 minutes.
  3. In a frying pan, separately scramble the eggs or leave them poached.
  4. Now, add spinach, cook for 2 minutes; add the scrambled eggs and cook, for around 30 seconds. Do not stir.
  5. After you have cooked it well, pour it in a dish, and sprinkle on it some grated cheese, salt, and freshly ground pepper.

Servings: 2 people

Nutritional value: per serving

calories    fat     sodium  potassium  cholesterol   carbs    protein

275.7     18.6g    899mg    69mg          210mg      10.6g     17.1g


  • 5 tbsp. of olive oil
  • 2 tbsp. of unsalted butter
  • 10 oz. baby spinach
  • 1 lb. of thawed frozen artichoke hearts
  • 3 cloves garlic, finely sliced
  • 1 cup of grated parmesan
  • 2⁄3 cups of grated mozzarella
  • 1⁄3 cup of cream cheese
  • 1⁄4 cup of egg mayonnaise
  • Kosher salt
  • 1⁄4 cup of sour cream
  • freshly grounded black pepper
  • 1⁄4 tbsp of lemon zest, grated
  • Toasted pita wedges
  • 1⁄4 tbsp. mustard powder, dried
  • 2 small onions chopped
  • 1⁄4 tbsp. Tabasco
  • 1⁄8 tbsp. nutmeg, grated

Prep time: 10 mins.

Cooking time: 25mins.


  1. Preheat the oven to 375°. now, heat 1 tbsp. of olive oil and 1 tbsp. of unsalted butter in a 12″ saucepan over medium heat.
  2. Next, add spinach and cook it until the leaves get wilted, for about 3 minutes.
  3. After the spinach is transferred to a colander; let it cool; squeeze out the excess water and chop it roughly.
  4. Now, add the artichokes to the saucepan and keep stirring until brown; for around 12 mins. Now transfer these to the bowl containing chopped spinach.
  5. Now after wiping out the saucepan, add 1 tbsp olive oil and 1 tbsp unsalted butter to it, again. Then pour the diced onions and stir until softened. for aptly 8 mins. also add the garlic and again stir for 2 mins over shallow heat.
  6. In this step, transfer the onion mixture to a food processor along with mozzarella, 3⁄4 cup of the parmesan, cream cheese, sour cream, mayonnaise, lemon zest, Tabasco, mustard powder, and nutmeg. Process it until the mixture becomes smooth.
  7. After that, pour the cheese mixture into the bowl of spinach and artichokes, season with some salt and pepper to taste, and transfer it all together to a greased 2-qt. baking dish.
  8. Sprinkle the remaining 1⁄4 cup of parmesan over the dish; bake it until it’s golden brown and starts bubbling, for about 30 minutes.
  9. After the dish is made, serve it with toasted pita wedges.

Servings: 8-10 people

Nutritional value: per serving

calories  fat   sodium  potassium  cholesterol   carbs   protein

288      30g    0mg      0mg               0mg          8g       15g

5. Spinach and Tofu Salad with Peanuts

source: veggie and the beast


  • 14 oz. silken tofu
  • 3 oz. spinach leaves, strained and thinly sliced
  • 2 tbsp. of natural peanut butter
  • 2 tbsp. of soy sauce
  • 1 tbsp. of red miso paste, for miso dressing

Prep time: 10 mins

Cooking time: 30 mins


  1. Take a flat plate and line it with a kitchen towel. then place the silken tofu. Now place another towel and press well, so as to release excess water. Wait for 20 mins.
  2. Now uncover the tofu and crumble it swiftly with your hands. Place the crumbles in a medium-sized bowl.
  3. Add the spinach and toss gently so as to combine them.
  4. again in a small bowl, whisk the peanut butter promptly with the soy sauce, red miso paste, and just 2 tbsp water until it’s smooth.
  5. Later, pour the dressing over the spinach and tofu and mix well to coat. Transfer the dish to a big bowl and then serve or just refrigerate for around 1 hour and serve absolutely chilled.

Servings: 4-6 people

Nutritional value: per serving

calories  fat      potassium  sodium     cholesterol  carbs   protein

169.4    10.8g     634.6       510.2mg     0mg         6.8g       15.2g

6. Spinach and Potato Dumplings with Cold Tomato Sauce-

source: saveur


  • Kosher salt and black pepper
  • 2 whole russet potatoes (1 12 lbs.)
  • 6 tbsp. of olive oil
  • 1 minced shallot
  • 7 oz. fresh spinach, chopped roughly
  • 8 tomatoes sundried in oil
  • 1 large cored and quartered beefsteak tomato
  • 2 sprigs thyme
  • 12 tbsp. of sugar
  • 12 oz. firm tofu
  • 2 tbsp. of flour
  • nutmeg freshly grated
  • 2 tbsp. of durum wheat semolina flour
  • 1 small zucchini
  • 2 tbsp. of breadcrumbs
  • 2 tbsp. of roughly chopped and toasted hazelnuts

Prep time: 20 mins

Cooking time: 1 hour


  1. In a large skillet of boiling water, add salt and the potatoes and cook for about 30 minutes, until tender. Drain the water and let the potatoes cool down until it can be. Then mash the potatoes well.
  2. Now, in a 12-inch nonstick saucepan, heat 3 tbsp. of olive oil over medium heat. Add the minced shallot and cook, stir well until lightly caramelized, for around 3 minutes.
  3. Next, add the spinach and cook. Keep stirring, until the spinach wilts down, all the moisture totally evaporates, and the spinach leaves begin to stick to the pan. Cook for at least 8 minutes. After it’s done, remove the pan from the heat and let the spinach cool completely.
  4. In the meantime, let us make our tomato sauce- Combine both the tomatoes, the thyme leaflets, and sugar in a blender until the mixture is smooth. Pour the sauce into a bowl and refrigerate for one hour, until it’s ready to use.
  5. Simultaneously, place the tofu in a fine sieve kept over a large bowl and, use a rubber spatula to press the tofu through the sieve. Then, add the cooled potatoes and all the spinach to the tofu along with semolina, flour, and the breadcrumbs. Stir until every ingredient is evenly combined.
  6. Then season the combined dish with salt, pepper, and nutmeg. Stir well.
  7. Now, using your hands, divide the final dough into eight round dumplings.
  8. Next, in an around 12-inch saucepan, heat 2 tbsp. olive oil over medium heat and arrange the dumplings in it.
  9. Then sprinkle some zucchini around the dumplings. Drizzle all the remaining olive oil evenly over the eight dumplings and then roast them until browned on top and broiled through, for about 10 minutes.
  10. Now after you have removed the dumplings from the heat, sprinkle some hazelnuts and serve them hot with the cold tomato sauce.

Servings: 4 people

Nutritional value: per serving:

calories  fat    potassium  sodium     carbs  protein cholesterol

100.2    2.5g    220mg     224.8mg    8.7g    8g           9.6mg

7. Spinach and Egg Drop Soup-

source: incredible egg


  • 6 cups of thick chicken stock
  • 1 tbsp. of ginger, finely grated
  • Kosher salt, as per required taste
  • 12 tablespoon cornstarch
  • 3 eggs
  • 1 tbsp of soy sauce
  • 2 cups of baby spinach
  • 1 tbsp. sesame oil
  • 4 thinly sliced scallions

Prep time: 5 mins

Cooking time: 10 mins


  1. Take a large saucepan and pour the thick chicken stock, 1 tbsp. salt and some ginger to boil.
  2. Simultaneously, take a bowl and stir some soy sauce and cornstarch in it, until smooth. Now whisk the mixture into stock, keep cooking until thickened slightly, for about 1–2 minutes, and then remove it from heat.
  3. Now whisk the sesame oil, remaining salt and eggs in a bowl. While gently stirring the broth, slowly keep adding egg mixture to scatter those eggs as they get cooked.
  4. Next stir in the spinach, until the leaves get wilted.
  5. After the process is done, divide the soup among four bowls and garnish with scallions before serving.

Servings: 4 people

Nutritional value: per serving:

calories  fat      sodium     potassium  cholesterol  carbs  protein

167      7.7g  1988.4mg     739.1mg      190.1mg   3.9g    19.8g

So these were some of the mouthwatering spinach dishes, right out of chef’s kitchen curated just for you! Hope you enjoy cooking and eating them while your health gets some doses of good food.



Kabbyashree Dasgupta

An untamed perfectionist of imperfection. Writing is not only my hobby but an inculcated passion, which transports me into a different world altogether. As a part-time freelancer, I love writing articles and imparting knowledge, on my journey of learning a little bit more, each day.

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