Recipes with frozen spinach. What to cook with frozen spinach? Recipes for soups and preparations for the winter. Spinach in milk sauce with nuts and croutons

You will need:

Beneficial features

The leaves of the plant contain a lot of substances beneficial to the body. This:

vitamins: A, B, C, E, K, H, PP;
chemical elements: potassium, calcium, sodium, magnesium, phosphorus, selenium, zinc, iron, copper, manganese, iodine;
proteins, carbohydrates, fatty acid, sugar;
cellulose;
starch.

Such a diverse composition in one plant is very rare. Moreover, a number of vitamins in spinach have increased resistance to heat treatment and are preserved in the finished dish.

By regularly consuming this herb, you can not only saturate the body with useful substances, but also cleanse it of waste and toxins, improve metabolism, the condition of teeth and gums, get more energy, resist stress, increase hemoglobin and visual acuity, strengthen blood vessels, normalize intestinal function and pancreas, lose weight and prolong youth. The vegetable is on the list of the most desirable foods for a number of diseases. Its beneficial effect on preventing the development of tumors and recovery after radiation therapy has been noted. Due to its excellent digestibility and rich composition, it is recommended for pregnant women and children.

Its only drawback is the high content of oxalic acid. However, it accumulates only in old leaves, so people with rheumatism, gout, kidney and liver diseases need to consume young shoots. You can also neutralize the acid by adding milk or cream during cooking.

Learning to choose

If you buy a fresh product, pay attention to the greens. It should be smooth, juicy, crunchy, and bright green. If there are stains, refuse to purchase - most likely, these are traces of chemical treatment.

Pay attention to the thickness of the stem. The larger it is, the older the plant.
Smell the bunch, if it has a rich, delicious aroma, this also indicates freshness. If you don’t like the smell or it’s completely absent, then the leaves have been plucked from the garden for several days and have lost most of their vitamins.

When purchasing frozen vegetables, keep in mind that their shelf life does not exceed 4 months.

In addition, it is worth asking where the plant was grown, since it tends to accumulate poisons and heavy metals. If the farm is adjacent to industrial enterprises or is located in an environmentally unfavorable area, then you will only get harm from such a product.

And now it’s time to get acquainted with tips on how to cook spinach correctly and tasty.

Cooking secrets

Be sure to rinse the herbs before cooking. cold water. Thick stems are cut off; young stems do not need to be removed.

If you want to cook spinach, place it in salted boiling water and keep covered for only 1 minute. Strain through a colander.

It's even better to steam the greens. This way, not only is most of the beneficial substances preserved, but the leaves are not watery, but soft and moist. If you don’t have a steamer, take a regular sieve or colander, place the spinach in it and place over a pan of boiling water for 3-5 minutes.

Cook the vegetable in a frying pan for no longer than a minute.

Leave the frozen product to thaw in the refrigerator. This process is a little long, but you will get all the vitamins and minerals. Once defrosted, squeeze out excess liquid and cook as usual.

Questions and answers:

How to eat fresh spinach?

Fresh herbs are added to vegetable salads such as tomatoes, cucumbers, bell pepper, cabbage. Before cooking, spinach is washed in cold running water, drained in a colander and allowed to drain. Then dry it carefully with a towel or paper napkins, making sure that the spinach does not become wrinkled.
The fresh product is also used as a decoration for various dishes.

What do you eat spinach with?

Spinach is a versatile product. It can be added to any salty dish. Spinach is served as a side dish with pasta, mashed potatoes, and risotto rice. Spinach sauce is poured over baked chicken or fried fish. Spinach goes well with fresh vegetables in a summer salad of cucumbers, tomatoes, avocado, and bell peppers.

Is it possible to dry spinach?

You can dry spinach, it preserves everything beneficial features. For drying, you should buy fresh, only harvested spinach. It is washed and sorted. Withered and crumpled leaves are thrown away. Next, the spinach is immersed in boiling water for 30 seconds, drained in a colander, and washed with running water. The leaves are then dried on a sieve. Once the spinach is dry, it should be placed in a drying cabinet at 50 degrees.
You can also dry the greens outside under awnings for 24 hours. Dried herbs are stored in paper bags or dry jars.

Can you eat spinach raw?

Raw spinach is a very healthy product for the body, which is added to various dishes. Goes great fresh herbs with vegetables in a salad, where you should also chop tomatoes, cucumbers, and bell peppers. Washed spinach can be eaten just like that, although its taste is completely neutral, but it does not lose its beneficial qualities.

What kind of spinach do you like?

Spinach is leaf plant, used in various culinary recipes, has a mild taste and neutral odor. To add flavor to dishes, spinach is combined with seasonings and spices: dried dill, parsley, nutmeg, garlic.

Stewed

We are preparing a dish that will be an excellent side dish for bacon or fish.

You will need:

Spinach 1 kg
Leeks 4 pcs.
Parsley 2 bunches
Nuts 2 handfuls
Provencal herbs pinch
Salt/garlic to taste
Warm water 1 tbsp.
Olive oil 7 tbsp.

Wash the greens well and cut them into small pieces. Cut the onion into rings. Chop the parsley and nuts.

Fry the onion in olive oil. Then add spinach with water. Cover with a lid and simmer for 2-3 minutes. Then pour all the other ingredients into the pan, stir and simmer for another 2-3 minutes until soft.

Remove from heat and serve.

Fried

A savory snack in just a few minutes.

Spinach greens 0.5 kg
Onion 1-2 heads
Soy sauce 1-2 tbsp. l.
Vegetable oil 2 tbsp. l.
Salt, pepper to taste

Rinse and dry the leaves well. There is no need to cut them.

Finely chop the onion and fry on high fire stirring for about 2 minutes. Add the leaves to the pan and cook for another 2 minutes. As soon as they become soft, pour in soy sauce, add spices, simmer for 1 minute and serve immediately.

Baked

Sauté the onion in butter until soft. Add a clove of garlic. After a minute, pour pre-chopped and drained spinach (600 g) into the pan.

Add a third of a glass of milk and 0.5 glasses of cream. Turn off the heat. Mix everything with 4 tbsp. tablespoons Parmesan cheese, 1/4 cup breadcrumbs or dried bread crumbs, a sliver of dried marjoram, salt and black pepper.

Place the mixture in a baking dish, moisten it a little with vegetable oil, sprinkle grated cheese on top and place in a preheated oven for 40 minutes.

Serve hot.

Fried eggs

A simple dish for a nutritious breakfast.

You will need:

Eggs 2 pcs.
Spinach 100 g
Olive oil 1 tsp.
Parmesan 20 g
Salt/pepper black and red taste

Fry the chopped or small leaves in olive oil for 2-3 minutes.

Break the eggs into a separate container, add spices to them and beat them into a homogeneous mass. Pour into the greens and keep on fire until they “set”. Remove from heat immediately. Sprinkle Parmesan cheese on top.

Soups

We offer several options for light and vitamin-rich first courses.

With bacon

Ingredients:

Spinach 500 g
Onions 2 pcs.
Butter 30 g
Cream 200 ml
Wheat flour 3 tbsp.
Bacon 200 g
Eggs 2 pcs.
Ground black pepper/salt taste

Peel the spinach, separate the dry leaves, wash and boil for 5-7 minutes. Then use a blender to puree.

Cut the onions into rings and fry. Add flour and simmer for another 3 minutes.

In a separate pan, fry the sliced bacon. Boil the eggs and cut into slices.

Pour the broth into the onion and simmer over low heat. Then add spinach, remaining ingredients and spices to it.

With croutons

Spinach and sorrel 120 g each
Onion 1 pc.
Garlic 2 teeth.
Eggs 2 pcs.
White bread for croutons
Vegetable oil
Parsley salt, pepper taste

Chop the onion and fry it. Add chopped spinach and sorrel. Pour in about 1 liter hot water, bring to a boil and season with garlic and parsley.

Remove from heat, beat with a blender into a homogeneous mass.

Boil the eggs and cut into halves. Dry the bread into cubes in a frying pan or in the oven.

Serve in portions with 1 tsp. olive oil, a piece of egg and croutons.

Spicy cream soup

Potatoes 4 pcs.
Carrot 1 pc.
Bow 2 goals.
Garlic 2 teeth.
Spinach 0.6 kg
Celery 1 stalk
Vegetable broth 100 ml
Cream 1 tbsp.
Oil 40 g
Greens, salt, pepper taste

Boil potatoes, carrots, celery and onions, adding salt, until tender. Select the vegetables and puree them together with spices and a teaspoon of oil.

Chop another onion and fry with garlic and herbs in oil. Mix everything and beat with a blender.

Pour cream into the broth, boil and mix with pureed vegetables. Season to taste.

Questions and answers:

What dishes are there for children with spinach?

Spinach is very beneficial for a child’s body, because it is a storehouse of vitamins and microelements that are important for the favorable development of children. Greens are included in the diet of babies from the age of seven months. Start by mixing boiled spinach into baby puree. From this product, your child can prepare light soup, omelet, potato casserole and other dishes.

What dietary spinach dishes are there?

There are a great variety of dietary spinach dishes: croquettes with herbs and cheese, pie with spinach and cottage cheese, stuffed eggs with broccoli and spinach, herb pesto sauce.

What does spinach go with?

Spinach is combined with the following seasonings: nutmeg, pepper, salt, garlic, dried dill and parsley, lemon zest, fennel. In dishes, the product is often used as a side dish with potatoes, rice, and spaghetti. Especially tasty is the combination of fresh spinach with fresh vegetables in a salad: cucumber, bell pepper, tomato, boiled egg, fresh carrots, cabbage and others. Excellent as an ingredient for filling pies with cheese, cottage cheese, and chicken.

With cream

This is one of the most delicious recipes, which will be an ideal side dish for meat or fish.

You will need:

Spinach 400 g
Onion 1 head
Garlic 3-4 cloves
Cream 150 ml
Vegetable oil 3 tbsp.
Salt/pepper to taste

Place the sorted leaves in cold water for 10-15 minutes, then rinse them twice and dry on a paper towel. Cut in small pieces.
If you use frozen greens, first boil them in salted water (3-4 minutes from the moment of boiling).

Press the peeled garlic onto one side of the knife.

Chop the onion into small cubes.

Heat in a frying pan butter, where to put the garlic, and as soon as you catch a pleasant garlic aroma, add chopped onions.
The onion is fried until golden brown, and the garlic must be removed; we will no longer need it in this dish.

Then place the chopped spinach in the pan, cover with a lid and simmer over low heat until tender.
At the end you need to add cream or very warm milk.
Bring this mixture to a boil, add salt and pepper to your taste. And then continue the simmering process over low heat.
After the milk has evaporated, turn off the heat. Mix everything well and can be served.

Potato casserole with chicken

Potatoes 600 g
Carrots 100 g
Spinach 150 g
Chicken fillet 200 g
Eggs 3 pcs.
Oil 50 g
Salt, pepper to taste

Grind the boiled potatoes and carrots into a puree, add salt and mix with 2 raw eggs.

Make minced meat from the breast and mix it with chopped spinach, adding spices and an egg.

Place a layer of puree, minced meat, and more puree into a greased form. Level everything, place pieces of butter on top and bake in the oven at 190 degrees for 40 minutes.

Salads

With onion

Just two ingredients, a delicious dressing and a wonderful salad will decorate your table.
First we prepare the sauce. Mix 1.5 tbsp in a bowl. l. olive oil, 1 tbsp. l. white wine vinegar, 0.5 tsp. Dijon mustard, 2 minced garlic cloves, salt and pepper.

Mix small young leaves with strips of red onion. Pour over the dressing and serve immediately.

With tomatoes

This dish can be used both as a salad and as a side dish.
Cut 3 tomatoes into slices and fry a little, sprinkling with vegetable oil.

Add garlic, chopped into small slices, spinach leaves and simmer until soft.

Place on a plate, sprinkle with salt, pepper and sesame seeds.

Spring

Cut the radishes and fresh cucumber into small slices. Chop the dill and parsley. Tear the spinach with your hands. White or red onion - in half rings.
Boil and coarsely chop the eggs. Mix everything carefully with sour cream or yogurt, seasoning with spices.

Before serving, sprinkle the salad with croutons.

Green pancakes

Using a blender, chop 200 g of frozen spinach, mixing it with a glass of kefir. Separately, whisk 2 eggs and mix everything.

Add half a teaspoon of soda, 200 g of sifted flour, salt and sugar to this mass. You can make both sweet and savory pancakes. Fry on vegetable oil and serve with sour cream.

The same method can be used to prepare thin pancakes, dumplings, noodles, buns and other flour dishes.

Smoothie

Spinach is an ingredient in many cleansing drinks. Try some of these:

Combine 1 banana, a bunch of spinach and a glass of orange juice in a blender.
Beat 3 bananas, juice from half a lemon and a bunch of herbs with 4350 ml of water.
2 stalks of celery, a glass of fresh spinach leaves, a glass of water, lime juice, 1 banana.
Grind cucumber, pineapple, spinach. Add a cup of green tea, lemon juice and, if desired, ginger.
Beat apple and greens. Mix with grated ginger and honey. Dilute with water to the desired consistency.

Salt.
Pepper, thyme, dried parsley, cloves, saffron, nutmeg and kupyr add a specific flavor to spinach.

Can spinach be fried?

Fried spinach has a very pleasant, slightly tart flavor. It is added both as a side dish to main dishes and as a separate ingredient in various culinary recipes. Before frying the greens, first boil the spinach in boiling water for 1 minute. It is recommended to fry for 2 minutes in olive oil.

How to cook fresh spinach?

First, rinse the greens in running water. Cook the spinach in boiling water. Place the greens in boiling water for 4 minutes, quickly place in a colander and rinse with water. Give time for the remaining water to drain.

What to do with fresh spinach?

Fresh herbs are added to salads as the main ingredient without blanching. Spinach is also used as a side dish, which retains all its beneficial properties. It is important to remember that you should prepare dishes from fresh spinach within two days after purchase, as the leaves wither and lose quality. You can store greens in the refrigerator, wrapped in a damp towel, this is done to slow down the withering process.

Cooking fresh spinach for a side dish?

A side dish with fresh spinach will be more beneficial than dishes in which it is recommended to boil or fry the greens. To prepare a simple but nutritious side dish, you will need fresh spinach leaves, garlic, hot peppers, and hard cheese. First, fry the chopped garlic and pepper. Wash the spinach, remove its roots and add salt. Add the greens to the fried ingredients and simmer over low heat for about 5 minutes. After cooking, you can sprinkle the side dish with grated hard cheese.

Can spinach stems be cooked?

Culinary experts disagree on whether spinach stems can be used separately in dishes. Some argue that the greens in this part of the product contain harmful substances that the stem absorbs from fertilizers. The stems also contain oxalic acid, which often has negative impact on the body of people who suffer from kidney diseases. If spinach is grown in your garden without the use of additional fertilizers, its stems can be safely added to various culinary recipes.

What can you cook with frozen spinach?

Frozen spinach is a versatile green that can be used to cook just about anything. It is used in salads, side dishes, soups, and as a seasoning for fish and meat. Spinach is recommended to be thawed, boiled or fried, depending on the recipe instructions.

Conclusion

This is just a small part of the spinach recipes. Based on it, you can easily and quickly prepare a wide variety of dishes. Try, experiment, add delicious and healthy food to your collection.

Let this valuable plant always be on your table!

Spinach is an annual nocturnal plant whose leaves have a bland aroma and a slightly sour taste. This vegetable has been known since ancient times, and its origin is attributed to Ancient Persia. Spinach has two popular nicknames: “the king of vegetables” and “stomach broom” - for stimulating the activity of the intestines and pancreas. Spinach is valuable for its high protein content.

In terms of the content of this substance, it is in third place in the “rating” of vegetables. Dishes made from frozen or fresh spinach are very healthy for people of any age. It is especially recommended to use them for diseases of the nervous and cardiovascular systems, gastritis, hypertension, exhaustion, anemia, diabetes and enterocolitis. It is worth mentioning that spinach helps stop the development of malignant tumors. This plant is also used in dietary and baby food. However, despite all its usefulness, spinach has contraindications. It is not recommended to consume it in large quantities for people suffering from urolithiasis, cholelithiasis or kidney stones.

In this article we will tell you in detail what to cook with spinach. It is very important that dishes made from frozen spinach (if cooked correctly) do not lose their beneficial properties.

By itself, this vegetable has a neutral taste, so it will be very good to combine with all kinds of products: meat, fish, cheeses and dairy products. It will also be great in combination with nuts and other vegetables: potatoes, tomatoes, legumes, etc. Spinach is also used as an additional ingredient to enhance and highlight the taste of the main dish. It is added to soups, fillings for casseroles and pies, omelettes, and so on. Dishes that can be changed depending on your imagination are an excellent field for culinary creativity!

To begin with, if you cook with fresh spinach, the leaves must be thoroughly washed, as sand may remain in the petioles. If you plan to cook dishes from frozen spinach, then it must be defrosted naturally and then lightly squeezed.

The recipe we're going to talk about is spinach soup. We will need half a kilogram of prepared plant. Boil it and then grind it in a blender. You can use ready-made puree. Cook separately. Take out the cooked meat, cut it into small pieces, and add about half a kilogram of peeled potatoes to the broth. After it is cooked, mash it into a puree along with the broth. Add spinach, meat and continue cooking. Once the soup begins to boil, cook for two to three minutes. You can prepare the following sauce as a dressing for it. To a glass of sour cream add a teaspoon of sweet paprika, black pepper to taste and the juice of one lemon. Mix thoroughly - ready!

Although this vegetable does not have a strong, pronounced taste, in winter (if there is a catastrophic lack of vitamins), frozen spinach dishes will be an excellent helper due to the high content of microelements and vitamins.

Spinach dishes are very popular in Europe. It is used to prepare soups, sauces, salads, rolls, and pie fillings. When heat treated, the plant almost does not lose its beneficial properties and retains its rich green tint.

Contents [Show]

Properties of spinach

The plant removes toxins from the body and improves the functioning of the pancreas. Remember that fresh spinach is healthier than cooked spinach. In any case, do not cook it for more than 3-5 minutes.
It contains a lot of carotene, which is a natural immunostimulant.
Spinach is a good product for pregnant women and children, it has anti-inflammatory, tonic and diuretic effects.
The plant has proven itself excellent for: hypertension, gastritis, anemia, diabetes, neurosis. But it is strictly contraindicated for people with urolithiasis.
Spinach is effective for problems with stool; it is useful to eat it for lower back pain.
Lutein, which is found in spinach, takes care of eye health. This substance is useful for those who are predisposed to retinal diseases. If you have vision problems, you need to eat 250 g of spinach daily.
The substances of this plant prevent the formation of cancerous tumors and help strengthen bones.

Recipes

Baked salmon with spinach

Salmon and spinach is an interesting combination, try it and see for yourself.

0.5 kg salmon;
a glass of cream 15% fat;
100 g bunch of spinach;
lemon, garlic, onion;
vegetable oil.

Salt the chopped pieces of fish and sprinkle with lemon juice to enhance the taste and aroma of the dish. Then put it in the oven for 20-30 minutes.
For the sauce, finely chop the garlic and onion. Fry in a frying pan. Add cream and simmer for a few minutes. Then combine the mixture with chopped spinach and simmer for another 5 minutes.
Pour the sauce over the finished fish on a plate.

Spinach Potato Casserole with Chicken

0.5 kg of potatoes;
3 eggs;
300 g chicken meat;
100 g carrots;
200 g spinach;
40 g butter;
salt.

Make a puree from peeled and boiled potatoes and carrots. Add salt and break 3 eggs into the mixture.
Grind the chicken meat in a meat grinder. Chop the spinach, add to the chicken and stir.
Place half of the puree into the prepared pan and smooth it out. The chicken and spinach filling will be the second layer. The final layer is again puree, on top of which you need to put butter, chopped into pieces.
Place the casserole in the oven preheated to 180°C after 40 minutes. dietary dish will be ready.

Spinach and bean soup

This soup is an excellent dish for the whole family. The dill it contains improves digestion, celery lowers blood pressure, and spinach improves vision.

3 medium tomatoes;
200 g carrots;
200 g onions;
200 g celery root;
a pinch of dill seeds;
1 stalk of celery;
1 cup raw beans.

Prepare vegetable broth from one carrot, one onion and 100 g celery roots. Cook the beans separately.
Coarsely chop the carrot, celery stalk and onion. Chop a clove of garlic.
Boil the tomatoes (simmer in a small amount of water), separate from the peel, and puree them.
Pour 1 tablespoon of vegetable oil into a deep frying pan with a thick bottom and pour the onion into it, fry until translucent. Then add chopped carrots and celery.
Pour broth, garlic, dill and unskinned tomatoes into the stewed vegetables. Simmer over low heat for 15 minutes.
Add cooked beans and chopped spinach to the soup. Another 5 minutes on the stove and the soup is ready.

Spinach pie

It will decorate your holiday table and is suitable for Sunday tea. It is convenient to take it with you on a country picnic or to work.

0.5 kilogram package of puff pastry;
300-400 g frozen spinach;
100 g each of hard cheese and feta cheese;
1 egg and 1 yolk;
salt pepper.

Thaw the dough and spinach. If there is a lot of water in it, squeeze out the excess liquid.
Chop the greens, then mix the spinach with the egg (raw), chopped feta and grated cheese.
Do not roll out the dough, cut it into strips 5 cm wide. You should get 4-5 strips.
Spread the filling along the length of each strip. To make the edges easier to pinch, dip your fingers into the flour occasionally.
Place the resulting bundles with filling on the prepared baking sheet (the bundles should touch each other, their seams should be at the bottom). Start forming the cake from the center and further in a spiral.
Bake the product for 25 minutes at 180°C.
A few minutes before it’s ready, coat the pie with yolk and sprinkle with sesame seeds (poppy seeds, flax seeds), and put it back in the oven.

Creamed spinach

Prepare this side dish for meat. Thanks to the milk sauce, it has a delicate taste.

0.5 kg raw spinach;
3 tbsp. spoons of low-fat cream;
1 teaspoon sugar, a little white pepper and sea salt;
for gravy: 1 glass of milk, 2 tbsp. spoons (without top) flour, 2 tbsp. spoons of butter.

Boil the spinach and chop in a blender.
For the sauce: fry the flour in a frying pan, pour in the milk, cook until thick.
Mix spinach puree with thick sauce, cream, salt, sugar, and spices.

VesDoloi.ru

Spinach is harvested when the plant has fully formed up to six green leaves. Large leaves are either pulled out or the entire plant is removed from the garden bed by the roots. It is worth noting that spinach leaves should not be collected after rain. Since in this case they are very fragile and break easily. You can also transport and store only dry spinach leaves.

Due to its sour taste, pureed spinach leaves are used to make soups. Recipes recommend using spinach as a side dish for meat. Such spinach dishes, like spinach puree with croutons, scrambled eggs with spinach leaves, we often cook at home. Puréed spinach is often added to mashed potatoes, and it becomes tastier and juicier.

When cooking spinach, rinse it thoroughly with plenty of water. For all dishes with spinach, this vegetable can and should be eaten fresh, and the washed leaves should be stored in the refrigerator for no more than two days, otherwise they will spoil. When spinach is cooked, the vitamins are not destroyed.

Thanks to its rich green color, which is perfectly preserved during heat treatment, as well as its neutral taste, spinach is ideal for all kinds of fillings and casseroles. It is also often combined with cheeses.

Spinach, whose benefits and value are undoubted, is used in dietary and baby food. This plant contains almost all vitamins. Therefore, all spinach dishes, recipes for which are available on the site, can be considered “fortified.” Spinach is also rich in mineral salts. It is very well absorbed by the body. Spinach surpasses almost all vegetables in protein content. Spinach contains a lot of carotene, B vitamins and ascorbic acid.

1000.menu

Fresh and fresh green spinach leaves are one of the first harbingers of spring. We offer quick and easy ways to make spinach dishes that your whole family will love. These are dietary recipes that can be prepared for breakfast, lunch, and dinner.

Spinach rolls with salmon

Preparation takes 30 minutes + cooling

Ingredients for 4 servings:

400 g spinach
3 eggs
Salt and pepper to taste
2 fresh cream cheese (possibly with herbs)
A handful of capers
150 g smoked salmon

Throw the washed spinach leaves into the heated oil for a couple of minutes. Cool and roughly chop, then mix them with the beaten eggs. Season with salt and pepper and rub the resulting mixture into a thin sheet on baking paper. Place the paper with mashed spinach and bake for 10-15 minutes in a preheated oven at 180°C.

Now let the sheet cool. On your work surface, carefully remove the baking paper. Then spread the cream cheese on the spinach leaf, add capers and slices of salmon. Now carefully roll everything together into a roll.

Wrap it in foil and leave it in a cool place for about an hour. After which all you have to do is cut them into rolls 2-3 cm thick and serve as a snack.

Dietary spinach soup

Preparation: 30 minutes

Ingredients for 4 servings:

25 g butter
Bunch of green onions, chopped
1 leek (about 120g), chopped
2 small celery stalks, chopped
200 g potatoes, peeled and chopped
400 g fresh spinach
1 liter vegetable broth
150 g sour cream

In a saucepan, fry the chopped vegetables - onions, leeks, celery and diced potatoes - in melted butter for 10 minutes, stirring constantly. Pour in the broth, bring to a boil, turn the heat to low and simmer for about 15 minutes until the potatoes are soft.

Add washed and chopped spinach leaves to the soup and simmer for a few minutes along with all the vegetables. Then use a mixer to make cream.

Serve with sour cream.

Ricotta dumplings with spinach

Cooking time: 30 minutes

Ingredients for 4 servings:

400 g fresh spinach
1 tablespoon olive oil
1 package (250 g) ricotta
2 large eggs
Wholemeal flour as needed
Melted butter
50 g Parmesan cheese, finely grated
Salt and pepper to taste

Saute the washed and dried spinach a little in melted butter. Turn off the heat and set aside.

In a large bowl, whisk together the lightly salted ricotta, beaten eggs and wholemeal flour to form a soft and pliable dough, like mashed potatoes. Add spinach and shape into dumplings and balls. Cook the finished dumplings for 10 minutes in salted water until they float.

Serve with melted butter and a sprinkle of cheese for an easy dinner. Can be served with a tomato, mozzarella and basil salad.

100menu.com

Spinach is called the king of vegetables - because of its usefulness and ability to enrich even the simplest dish with flavors.

Both frozen and fresh herbs look great in fillings for tarts, ravioli, lasagna, and cream sauce- simply the perfect addition to traditional pasta.

Cooking pasta in green creamy sauce
5+ Health Benefits of the Royal Vegetable
Frozen spinach - 5+ recipes with photos

A) FOR COOKING

B) FOR PREPARATION OF PAINTS

C) FOR MAGICAL PURPOSES

D) IN COSMETIC RECIPES

TEST: What was spinach used for in the Middle Ages?

Right! Green pigments extracted from spinach were used in painting.

TEST: What was spinach used for in the Middle Ages?

Not true. Green pigments extracted from spinach were used in painting.

So, today on our table is frozen spinach and a recipe for making stewed greens with cream with step-by-step photographs.

And here’s the good news: I just love easy, nutritious meals that can be created from whatever is in the refrigerator.

Our pasta in creamy spinach sauce will be just like that.

Frozen spinach - side dish recipe

Let's start with the ingredients:

1 package frozen spinach (400 g)
3 small onions
200 g cream of any fat content
30 g butter
250 g pasta (enough for a full meal for three people)
Salt, pepper, nutmeg to taste

Step 1:

Step 1. Prepare the necessary ingredients

We do not defrost spinach on purpose. Just put it on a plate and work on the other ingredients.

Step 2:

Step 2. Wait for the onion to become translucent and acquire a pleasant creamy aroma

Melt butter in a frying pan. Chop the onion into half rings and fry until golden.

Step 3:

Step 3. Cook the spinach until it is completely soft.

We also send pieces of spinach there. Cover with a lid and simmer for 10 minutes.

Step 4:

Step 4. Lastly, add cream

Pour in the cream in a thin stream. Let it simmer a little.

Salt, pepper, add spices. I chose nutmeg, but basil, dill, fennel, parsley and citrus zest go well with spinach greens.

As an additional dressing, you can use a couple of tablespoons of lime or lemon juice to make the taste more sour.

Step 5:

After another five minutes, turn off the finished dish. This is what cooked spinach in creamy sauce looks like:

Step 5. Appetizing and healthy spinach is almost ready

Step 6:

Step 6. Mix the prepared sauce with the boiled pasta

Now all that remains is to put the pasta on the plate and decorate the dish beautifully, because food should bring ecstasy not only to our taste buds, but also to cultivate aesthetic beauty.

If desired, you can diversify the serving with balls of soft cream cheese - it will give several more flavor shades.

Tip: if you don’t want the pasta to be deposited on the sides, choose only a product made from durum wheat. This paste takes ten minutes or more to cook. The bigger, the better.

Bon appetit! And traditionally, a few words about why spinach is so cool and why it needs to be eaten in large quantities at any time of the year.

Spinach is deservedly considered the king among vegetables.

5+ Health Benefits of Spinach

It contains four times the required amount of vitamin K (and you will also find vitamins A and C, calcium, iron, beta-carotene, the list goes on for a long time)
For its ability to cleanse the body and have a good effect on the gastrointestinal tract, the French nicknamed it “a broom for the stomach”
Imagine, despite 20 calories per 100 grams, it is nutritious, stimulates satiety and fights cholesterol
Prevents the formation of cancer cells
Most greens are grown in China, and in the USA they even make cartoons about it and erect monuments - the pirate Popeye, after eating spinach, literally acquired heroic strength
Contains 90% water and is ideal for vitamin-rich vegetable smoothies
Persia is considered the birthplace of the vegetable (from Persian the word “spinach” is literally translated as “green hand”)

Spinach is literally made for smoothies.

Frozen spinach - 5+ recipes with photos

Pkhali

Those who have been to Georgia know that pkhali, a light vegetable snack with spices, is prepared there from literally everything.

Cabbage, eggplant, nettles, grape leaves, broccoli, and beets are used.

Thanks to proper processing, almost all the beneficial substances are retained in the dish, and a small list of ingredients makes it also cheap.

You can also use frozen spinach for pkhali.

Pkhali

For the recipe we take:

500 g frozen vegetable
50 g walnuts
2 cloves garlic
Half a teaspoon of wine vinegar
Dry adjika on the tip of a knife
Two stalks of green onions
Half a bunch of basil, dill and cilantro
A piece of chili pepper for spicy lovers

Boil the spinach for five minutes in salted water, place in a colander, let drain and squeeze.

Finely chop the greens and garlic.

Grind the walnuts in a blender or crush them with a rolling pin.

Combine the ingredients in a deep bowl, season with adjika and vinegar, and salt.

Tip: By the way, in ancient times spinach juice was used as ink. So any dish you add it to will automatically take on a green tint.

French tart with cheese and spinach

The taste of this pie will certainly take you to sunny Provence, filled with the aromas of butter and grapes.

Such an open tart can easily be both an appetizer and a full-fledged main course.

Tart

Ingredients:

Tablespoon olive oil
50 g grated parmesan
Half a package of ready-made puff pastry without yeast
100 ml cream
200 g ricotta cheese
Packaging of frozen spinach

We start the recipe by defrosting the dough. Place it in a suitable baking dish and poke holes with a fork.

Place a layer of parchment paper on top, cover with beans so that the dough does not swell during baking, and place in the oven (180 degrees) for a quarter of an hour.

At this time, we are preparing the filling - we do not defrost the spinach, but simmer it in a frying pan with olive oil.

When it is ready, mix with cream and two types of cheese.

To ensure that the mass “takes” well, you can add a couple of tablespoons of ground powder to the filling. flaxseeds, diluted with water.

We put the spinach into our preparation and bake again, but this time for 25 minutes. Serve cold.

Tip: the same filling can be used to stuff Italian cannelloni.

Cannelloni

Baked tomatoes with spinach and basil

And some Italian cuisine, the mere mention of which increases your appetite significantly. Dedicated to all vegans.

We take:

1 eggplant
4 medium tomatoes
Bunch of basil
Half a package of frozen spinach
3 cloves garlic
50 ml olive oil
Half a teaspoon of salt
2/3 teaspoon Italian herbs

Stuffed tomatoes

Cut off the tops of the tomatoes and set them aside. We will make lids from them later.

Remove the “insides” of the tomatoes with a spoon and transfer to a separate bowl.

Cut the eggplant into small cubes, fry in olive oil, add salt, add spices and remaining tomatoes, mix thoroughly and simmer for another couple of minutes.

We stuff our preparations with the filling. We close them with “lids” and send them to bake in the oven for half an hour.

Defrost the spinach and blend in a blender with garlic and basil.

Bring the sauce to a boil, add a little water (the consistency should still be thick) and serve along with the prepared tomatoes.

Cottage cheese and potato casserole with rosemary

Pack of cottage cheese (250 g)
4 potatoes
Half a pack of frozen spinach or a bunch of fresh
Sprig of rosemary
A third of a bunch of basil
Olive oil
3 tablespoons flour
Salt to taste

Spinach casserole

Boil the potatoes with rosemary and mash.

Thaw spinach using the microwave. This will take about five minutes.

Mix cottage cheese with flour, finely chopped basil and salt, then add potatoes and spinach.

In the classic version of the casserole, an egg is added to it. In vegetarian - for gluing, you can use ground flax seeds mixed with water (about two spoons).

Place the mixture in a pan greased with olive oil and place in the oven for forty minutes. Serve with sour cream.

Cheese soup with spinach

Well, how can you do without a nutritious first course of frozen spinach?

The recipe for making royal greens puree soup can be found here. We will prepare a more traditional version of the hot dish.

Cheese soup with vegetables

You will need:

Frozen vegetable packaging
2-2.5 liters of water
3 medium potatoes
100 g rice
1 onion
1 carrot
Dill and parsley
Salt, pepper, Provençal herbs to taste
1 processed cheese

Fry the onions and carrots in olive oil, and add the previously defrosted spinach.

Boil potatoes and rice in 2 liters of water until tender, mix with roasting and spices, add diced cheese.

Cook, stirring with a spoon, until the cheese is completely dissolved.

Pour the finished dish into plates and sprinkle with fresh herbs.

Green salad from frozen spinach

Vegetable packaging
2 stalks green onions
Tablespoon sesame seeds
3 tablespoons soy sauce
1 tablespoon olive oil
Half a lemon
Salt to taste

Green salad

Pour boiling water over the spinach and defrost.

Squeeze through a colander, mix with finely chopped onion and flaxseeds fried in a frying pan.

We make a dressing from oil, soy sauce, lemon juice, season with salt to taste and get maximum benefits and vitamins for a minimum price - the cost of a package of frozen greens in our supermarkets varies from 50 cents to a dollar.

I wish everyone a bon appetit and remind you that step by step recipe cooking Indian palak paneer, also known as fried homemade cheese in spinach sauce, can be found here.

Spinach– a true storehouse of vitamins and microelements. Because spinach is wonderfully stored frozen, it is especially suitable for use in the winter and spring. From this plant you can prepare many suitable and appetizing dishes.

You will need

For the omelet:
5 eggs;
5 tablespoons of milk;
2 tablespoons sour cream;
a slice of butter;
salt and pepper to taste.
For the soup:
1 chicken breast;
3 medium potatoes;
1 carrot;
1 package frozen spinach;
300 ml. cream;
salt and pepper to taste.
For the casserole:
1 package frozen spinach;
400 g bacon;
1 bell pepper;
300 g hard cheese;
3 eggs;
1 glass of sour cream;
3 tablespoons flour;
salt and pepper to taste.

Instructions

1. Spinach omelette. Take a package of frozen spinach. Pour water into a saucepan and bring it to a boil. Place spinach in boiling water for 5 minutes. In a separate bowl, beat 5 eggs. Add salt to taste, 5 tablespoons of milk, 2 tablespoons of sour cream to the beaten eggs. Beat the whole mass. Place a stick of butter in a large frying pan. Place boiled spinach in hot oil and pour beaten eggs and milk over everything. Pepper to taste. Cover the pan with a lid and cook the omelette for 10 minutes. Cut the finished omelette into portioned slices, pour sour cream on top and sprinkle with chopped green onions.

2. Spinach soup. Make broth from one chicken breast. Remove the meat from the broth, cut it into small slices and put it back into the broth. Peel the potatoes and carrots and cut into small cubes. Potatoes should be rinsed to remove starch in cold water before adding to soup. Place chopped potatoes and carrots into boiling water. Cook vegetables over medium heat for 20 minutes. Add a package of frozen spinach to the soup, along with salt and pepper to taste. After this, add cream to the pan and continue to cook the soup for 15 minutes. Pour the finished soup into bowls. This soup is very suitable for small children.

3. 3. Spinach and Bacon Casserole: Boil a package of frozen spinach in boiling salted water. Take the bacon and cut it into thin strips. Core the bell pepper and cut into rings. In a separate bowl, beat 3 eggs, add 1 cup sour cream, 3 tablespoons flour and salt to taste. Grate the strong cheese or grind it in a blender. Place chopped bacon in a fireproof dish, top with boiled spinach, bell pepper rings and grated cheese. Fill everything with batter. Place the dish in an oven preheated to 170 degrees for 40 minutes. Serve the finished casserole warm, cut into portions. Have a nice appetite.

Fresh spinach can be eaten raw, but frozen spinach must be cooked. There are also a lot of dishes with boiled spinach - soups, vegetarian lasagnas, spinach pastas, purees - you can’t list them all! Cooking spinach is very primitive, but certain subtleties certainly exist here.

You will need

- spinach;
- colander;
- frying pan.

Instructions

1. Fresh spinach Choose fresh, juicy, clear green spinach without any chestnut or yellow spots.

2. Sort through the spinach - remove wilted, drooping, spoiled leaves. Rinse the leaves thoroughly to remove sand and dirt. Remove from spinach excess water. It’s best to use a special salad dryer for this, but if you don’t have one, it’s also possible to carefully and carefully blot the vegetable with paper towels.

3. Cut off the tough stems as close to the base as possible. Spinach leaves are prepared very quickly, which cannot be said about the stems. To avoid differences in textures, it is better to try to get rid of the latter as much as possible.

4. Spinach should not be boiled in large amounts of water. Just take a large frying pan, put the spinach in it and literally sprinkle it with water. Don't put all the leaves in at once. Add the first portion, turn the heat to medium, and toss the spinach with tongs. Once it settles, add a little more. Take out the finished spinach with tongs, pull it out and after a couple of seconds you can add the next portion. Act quickly. Spinach is prepared for about 2-3 minutes each. It is considered ready when the leaves are completely soft but still clear green.

5. If you want to preserve the spinach's inherent bright color, place it in a colander and pour ice water over it. This procedure will instantly stop the cooking process. Otherwise, even after you turn off the heat, the tender vegetable will still cook and lose its brightness.

6. Frozen spinach When using frozen spinach, the most important thing is to remove as much water as possible from it before cooking. To do this, it is defrosted first. Take the spinach, remove it from the bag and place it in a colander. Mark the colander over the pan and put the entire structure in the refrigerator for 12 - 14 hours. Do not defrost spinach in the microwave - you will not notice how it will not only cook, but also be overcooked. Place the defrosted spinach in a frying pan and heat for 2-3 minutes. Don't add water.

Note!
Remember that spinach shrinks significantly in volume after heat treatment. If you can feed several people with a fresh spinach salad, then by preparing such a bunch you will get a share for one.

Helpful advice
Before using ready-made spinach in recipes, it is, as usual, squeezed again to get rid of excess liquid.

The French called spinach the king of vegetables. This honorary title was awarded due to his suitable qualities. This herb is truly very tasty and nutritious. You can cook a lot of fragrant and juicy dishes with spinach.

Persia is considered the birthplace of spinach, where it originated before our era. In the Middle Ages, it came to Europe, where it first became the food of monks, and after that a delicacy on the tables of the nobility. In modern France, spinach grows in virtually every garden and is used not only for cooking, but also as a natural coloring for dough, creams, ice cream or butter. Spinach has a neutral taste, so it harmonizes well with many products. The best thing for everyone is to eat it fresh, adding it to vegetable salads, but even after heat treatment, the grass retains a large part of its suitable properties. The main thing is not to keep it in the refrigerator for more than a day, wash it strictly before cooking and under no circumstances put it through a meat grinder. You can cut the spinach with a sharp knife, but it’s better to tear it with your hands. To prepare soups and main courses, you don’t have to buy fresh spinach; frozen spinach is absolutely fine. Make cream soup: fry onions with garlic, add spinach, simmer, add salt, beat with a mixer, transfer to a saucepan, pour in milk and cream, bring to a boil. Place half a boiled egg on a plate. Spinach helps you lose weight. It helps get rid of spider veins and preserves youth. In addition, spinach is good for health. It strengthens the immune system due to the huge number folic acid and chlorophyll, increases visual acuity and strengthens bones.

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Tip 4: How to cook omelet with spinach in a slow cooker

Omelette is always a good breakfast. And with the addition of spinach - it’s even more suitable!

You will need

3 eggs, 150 grams of frozen spinach, 200 grams of cheese, 10 green onions, 200 grams of cottage cheese, salt.

Instructions

1. Thaw the spinach, scald with boiling water and rinse under cold water several times.

2. Finely chop the green onions, grate the cheese on a large grater, beat the eggs well with a fork.

3. Squeeze the spinach and mix with green onions.

4. Mash the cottage cheese well and mix with cheese and beaten eggs. Add spinach and green onions to the mixture, add salt and stir.

5. Pour the egg mixture into the slow cooker and cook in the “Baking” mode for 30-40 minutes.

Semi-finished vegetables are very famous. They prepare tea quickly and easily. There are several methods for defrosting vegetables. Which one to use determines the character of the upcoming dish.

Cooking vegetables in a frying pan

Pan-frying is the most primitive method of cooking frozen vegetables. Cook frozen green beans, beans, tomatoes, corn, carrots, broccoli, cauliflower, green pea. First, place the frying pan on the stove, add the vegetables and fry. For the first few minutes, fry the vegetables over high heat with the lid open. The vegetables will defrost and the water will evaporate. When there is no water at all, add 2 tbsp. vegetable oil. If there are a large number of vegetables, add more oil. At the same time, salt the dish and add spices. Now cover the lid and fry the vegetables until they become soft. Use the resulting dish as a side dish or serve independently. You can add fried vegetables to mashed potatoes or porridge.

Cooking vegetables in a saucepan

You can make soup from the same frozen vegetables. If you use store-bought freezes, choose those mixtures that say on the packaging that this is the upcoming soup. First, cook 1.5 liters of broth. It can be meat or chicken. Place the meat with bones in 1.5 liters of water in a saucepan. Cook for 40 minutes and then pull out. Remove the meat from the bones and cut it into slices. The cooking time for the chicken is also about 40 minutes. If you want to make vegetarian soup, put water on the fire to boil. At this time, fry 1 chopped onion and 1 carrot. You can add tomatoes to the mixture. It turns out that the cooking procedure is as follows: add chopped potatoes (3 pieces) or cereal (200 grams) to the broth, then frozen vegetables, and then sauté. Bring the broth to a boil, add salt and pepper. At the very end, add a slice of butter to the soup. The dish is ready!

Defrosting vegetables in dough

Sometimes frozen vegetables are used for pies and rolls. You can use any kind of dough: yeast, butter, puff pastry, shortbread. First defrost the vegetable filling in a frying pan with sunflower oil. Lightly fry the vegetables until tender. You can add cheese to the filling after frying. After this, roll out the dough on the table, put the filling inside the pie, and place another layer of dough on top. Seal the pie well so that it does not fall apart. If you are making an open pie, add an egg beaten with cream to the filling. This omelette mixture will wonderfully “bind” together the components of the filling. Consequently, it will not fall apart and come out of the dough. In certain cases, the filling can be placed frozen directly into the dough. This is acceptable if the ice layer is small. Such a mixture must contain salt and spices in sufficient quantities.

Freezing greens is a good way to preserve a product rich in vitamins for the winter menu. Sometimes caring housewives keep the preparations until spring and even early summer, when the newest crops are growing in the beds. The question arises - what to cook from frozen greens, so as not to throw away an expensive product and at the same time pamper your home with delicious and light dishes?

Green omelette

Try making a hearty and juicy omelette from frozen greens. For 250-300 g of any vitamin mixture (chopped spinach, onions, parsley, dill), 4 eggs are enough. Thaw the greens, let the excess moisture drain and pour in the beaten yolks and whites. Add 300 g of cottage cheese and grated hard cheese, salt everything to taste and mix.

Preheat the oven to 180°C. Place the resulting mixture in a baking dish, greased with butter and sprinkled with crushed breadcrumbs. Keep the green omelette in the oven for 40 minutes, take it out, sprinkle breadcrumbs on top and put it back in the oven. After 10 minutes the dish is ready.

Green cream soup

Frozen greens make an amazing, dietary first course. In this recipe, you can use not only “grass,” but also all sorts of vegetables from the freezer that have been stored until late spring (carrots, sweet peppers, green beans, etc.). Before preparing the puree soup, briefly hold 300 g of cold raw material at room temperature, then boil until tender in salted water, remove from the pan and cool.

Grind boiled vegetables and herbs in a blender along with a handful of fresh parsley and dill and dip the resulting mass into the broth. Dissolve 5 g of sifted wheat flour in a couple of tablespoons of milk and pour in a thin stream into the soup while stirring continuously. Season the dish with 10 g of butter and a glass of milk, bring to a boil, add salt if necessary. Serve the finished frozen herb puree soup with sour cream or fermented baked milk.

Simple green vermicelli soup

In May-June, sorrel is very popular among summer residents, as it enriches the diet with vitamins while it is not yet ripe in the garden beds. fresh vegetables. Use this plant, rich in vitamins C and B, and frozen greens to make a quick and nutritious noodle soup. To do this, cook thin pasta (100 g per share), add chopped sorrel (100 g) and slightly thawed parsley, dill, spinach (350-400 g) to the broth.

Bring the liquid to a boil. Beat 2 eggs into a separate bowl, mix with 100 ml of milk and the same amount of butter. Season the green soup, bring to a boil again and immediately turn off.

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Tip 7: How to Make an Authentic Empanada Appetizer

Even from the most ordinary semi-finished products, which are sold in any store, you can prepare a strange and very appetizing dish. By wisely combining primitive ingredients, you can make a luxurious and authentic appetizer that will decorate any festive table.

You will need

– 100 g corn flakes;
– frozen with meat;
- two eggs;
– 5 g of Provençal herbs;
- salt pepper;
– 100 g frozen spinach;
– 1 baked sweet pepper;
- garlic;
– 15 ml lemon juice;
– olive oil;
– lettuce leaves.

Instructions

1. Pour 100 g of corn flakes into a large bowl and knead them with your hands. Break two eggs into a separate bowl, beat with a whisk, add Provençal herbs, salt, a small amount of ground black pepper and mix.

2. Take pancakes with meat, cut each into three parts. Dip the pancakes in the egg and herb mixture, then sprinkle all sides with corn flake breading. After such breading, your guests will not even realize that these were originally pancakes with meat.

3. Place the pancakes on a heated frying pan and fry over low heat for 5-7 minutes on each side.

4. To prepare the sauce, place frozen spinach in a saucepan and heat it up. Add pre-baked sweet peppers (without skin), heated spinach, lemon juice, olive oil, garlic, salt, pepper into a separate container and grind with a blender until smooth.

5. Place the lettuce on a plate and spread a portion of the sauce over the entire leaf. Place fried breaded pancakes on top of the sauce. For a brilliant accent, you can garnish this dish with chili pepper.

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This soup incorporates a unique combination of the aroma of a rich broth and the benefits of a vitamin treasure of greens, luxurious taste and a minimum of effort spent on its preparation. From early spring until the first days of autumn, this dish allows you to wisely use every leaf of seasonal greenery from your summer cottage or market. It will fill you with energy and lightness in order to happily and carefreely meet the radiant summer.

You will need

Chicken broth, ideally homemade - 1 liter;
Head of green salad – 200 grams;
A little leek – 10 grams;
Fresh spinach straight from the garden – 150 grams;
Fragrant parsley – 50 grams;
A little butter - 50 grams;
Juice from a quarter of a lemon – 10 grams;
Just a pinch of salt and ground pepper.

Instructions

1. Rinse the leek stem and allow excess water to drain. After this, finely chop with a sharp knife or chop in a food processor. Melt the butter in a saucepan over low heat and lightly fry the prepared leeks until soft.

2. The remaining greens, namely lettuce, spinach and parsley, are also diligently washed to remove any remaining soil, dust or hidden insects. To do this, you can disassemble it into separate leaves. Significantly remove excess water. A paper towel works great for this. Then, just chop up the greens and add some more and simmer with the onions for no more than 10 minutes. Out of season, it is permissible to replace fresh spinach with frozen one, purchasing it in a store or making it yourself.

3. Next, you need to pour the broth into the pan with the greens, reduce the heat and simmer the soup under the lid for another 10 minutes. As you know, heat treatment destroys many useful substances, so it is important not to bring the broth to a boil.

4. After 10 minutes, you need to turn off the heat and prepare the puree using a mixer or immersion blender. Depending on your preferences, you may not need to grind the soup further. To make the dish more filling, you can pour in a beaten chicken egg and quickly stir with a fork. In the hot broth it will coagulate and form beautiful white webs.

5. Finally, all that remains is to add salt and pepper to the soup, as well as squeezed lemon juice. For a more pronounced creamy taste, you can add a little more butter. This soup is usually served with croutons or white bread croutons.

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This is a primitive and delicious dish - a good option please your family for lunch or dinner.

You will need

500 g spaghetti
400 g frozen spinach
2 cans of canned tuna in its own juice
200 ml cream 22%
olive oil
basil

Instructions

1. Boil spaghetti in boiling water until done. Heat olive oil in a frying pan. Place frozen spinach in it.

2. Add tuna to the prepared spinach, draining the juice in advance. Stir and bring to a boil.

3. Pour the cream into the pan and heat for a couple of minutes. Add salt, basil. Mix the sauce with the pasta and serve immediately, sprinkled with grated Parmesan.

If you like the former, then try making a very strange creamy soup with spinach and pine nuts. The soup is prepared quite primitively. It will take a well-deserved place on any table.

You will need

– 1 onion;
– 1 clove of garlic;
– 100 g pine nuts;
– 100 g suluguni cheese;
– 70 ml cream;
- nutmeg;
- spinach;
- vegetable oil;
- flour;
- salt.

Instructions

1. Toast the pine nuts in a dry frying pan until they are ready. You can tell if it's prepared by the fact that the nuts start to sparkle.

2. Peel the garlic and onion, cut as you like. Pour vegetable oil into a frying pan and fry the onion with garlic and nutmeg. Leave some of the onion untouched - it will serve us well when we decorate the finished dish.

3. Using a sieve, squeeze out the frozen chopped spinach. Together with fried vegetables and nuts, put it in a blender. Add salt and pepper to taste and whisk until smooth.

4. What happens must be placed in a saucepan. Add cream, stir and bring the mixture to a boil. If the soup ends up being too thick, thin it with water.

5. Cut the suluguni. Heat a frying pan on the stove and fry the suluguni. In another frying pan, which should also be preheated, fry the onion, breaded in flour. The onion must be fried until golden brown.

6. The soup is ready. Pour it into portions, garnish with cheese and fried onions and serve.

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Spinach It is not for nothing that it is one of the most suitable products. In terms of contents of vitamins and iron compounds, it has no equal. One of classic recipes Cooking spinach is considered an omelet with spinach.

You will need

600 g spinach
1 tbsp. vegetable oil
half an onion
400 g potatoes
10 g butter
125 ml. milk for potatoes and
100 ml. milk for omelet
6 eggs
20 g margarine
pepper

Instructions

1. To prepare this dish, it is best to use fresh spinach, but if you don’t have any, you can also use frozen spinach.

2. Rinse fresh spinach leaves thoroughly under running water and dry with a towel. Allow frozen spinach to thaw and drain excess liquid.

3. Peel the potatoes, cut them in half and cook in salted water.

4. Cut the onion into small cubes, fry in vegetable oil until golden brown. Add the spinach to the pan and continue to fry until the leaves fall into one continuous mass. Add salt and pepper.

5. Drain the water from the potatoes, take a masher and make mashed potatoes by adding warmed milk.

6. Mix eggs with milk, season with salt and pepper. Fry an omelette from the egg mixture.

7. Take a warm plate and place spinach, mashed potatoes and scrambled eggs on it in three identical piles.

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Note!
Spinach can only be eaten freshly cooked; under no circumstances should it be reheated.

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Helpful advice
Do not save ready-made spinach dishes for a long time. Try to eat the dish right away. When stored for a long time, this product begins to release nitrogenous salts that are harmful to the human body.

All year round, unfortunately, nature does not spoil us with its gifts. We can enjoy greenery only in season. But today everything has changed. Many housewives have already begun to freeze their favorite greens. In terms of its benefits, it is practically not inferior to fresh. Today we will figure out what to cook from frozen spinach.

We prepare according to the rules

Before we discuss what dishes you can make with frozen spinach, you first need to prepare the greens. How to cook frozen spinach in briquettes? There is nothing complicated about this. First you need to cut off the spinach leaves and wash them thoroughly. The procedure will not take much of your time.

On a note! Spinach leaves can be frozen whole or chopped. Some housewives grind spinach in a blender and roll the resulting puree into balls. Regardless of the choice of method for preparing spinach for freezing, its beneficial properties and component composition remain unchanged.

Compound:

1-1.5 liters of filtered water;
spinach leaves.

Preparation:

You've already made the preparation, and it's time to use the spinach for cooking. gourmet dishes. Many housewives consider frozen spinach a universal product. Dietary recipes, energy cocktails, delicious sauces, aromatic and hearty soups, main courses - all this can be prepared from spinach. In addition, with the addition of this greenery, incredibly tasty cutlets, ravioli, and true Italian pasta are prepared.

On a note! In most cases, you don't need to defrost spinach before cooking. But keep in mind that these spinach leaves will take a little longer to cook than fresh ones.

Recipe No. 1

Spinach is considered dietary product, so it is often included in diets and proper nutrition. To add variety to your daily menu, you can prepare delicious frozen spinach puree. And if you add a little more creativity and a pinch of imagination, you will get an amazing soup that will win the hearts and stomachs of your household and guests.

Compound:

2 tbsp. l. refined olive oil;
3 cm ginger root;
onion head;
1 liter of vegetable or chicken broth;
0.3 l cream;
salt and allspice to taste;
2 pcs. garlic cloves;
2-3 potato tubers;
1 tbsp. l. dry white wine;
1 tbsp. l. sesame oil;
0.3 kg spinach leaves.

Preparation:

Recipe No. 2

Are you used to surprising your household with new culinary delights? Then try making frozen spinach soup with eggs. This first course is hearty, very tender and incredibly tasty.

On a note! To make a hearty soup, you can add lentils or rice, or potato tubers. To improve the taste, housewives prepare frying fresh tomatoes, sweet peppers and carrots.

Compound:

frozen spinach leaves – 0.5 kg;
ground allspice, nutmeg and salt - to taste;
butter – 3 tbsp. l.;
4 things. garlic cloves;
chicken egg – 2 pcs.

Preparation:

Peel the garlic cloves and cut into thin longitudinal slices.
Place soft butter in a thick-walled pan.
Melt the butter over low heat and add the garlic slices.
Stir and fry for 3-5 minutes.
We take it out freezer spinach and cut it into portions.
Add spinach to the pan and stir.
Stir constantly until the spinach has a uniform consistency.
Simmer for about 5-7 minutes.
Pour warm filtered water over the spinach. 1-1.5 liters is enough.
Immediately add ground nutmeg, allspice and salt.
Stir well.
We break it down chicken eggs in a bowl.
Using a whisk or mixer, beat them until fluffy.
Bring the soup to a boil.
Add the beaten egg mixture into the boiling soup in a thin stream, stirring constantly.
Cook the soup for another 5 minutes and set aside from the stove.
Pour the finished soup into portioned bowls and add cream to taste.