How to Cook Spinach 

If you are learning how to cook spinach, you will find many recipes both for raw and cooked spinach. I cannot say I have a preference because both can be equally delicious. Both depend a lot on the added ingredients; I am not fond of it either way without good seasonings.

To learn how to cook spinach, try it in different forms such as fresh, canned or frozen to see which you like the best. Of course for fresh salad dishes you must have fresh spinach; for cooked dishes I also prefer the fresh spinach. I do occasionally purchase frozen spinach if necessary but I never like to use the canned spinach. For me the canned is just too soft and flavorless.

There is more of a reason to learn how to cook spinach than the delicious taste of spinach recipes; it is very high in nutritional value. There are many health benefits to this wonderful green vegetable. It is high in dietary fiber to help in digestion and it has many anti cancer and anti inflammatory properties. Vitamins C and E, beta- carotene, manganese, zinc and selenium in spinach are powerful antioxidants. Eating spinach helps to lower blood pressure and add beneficial eye protection that comes with age.

NOTE:  One pound of washed and trimmed spinach equals a 10 ounce package of leaves.

How to Cook SpinachHow to Cook Spinach


  • 2 Packages (8 ounces each) frozen chopped spinach, thawed and drained
  • 8 Tablespoons flour
  • 6 Beaten eggs
  • 1 Pound small curd cottage cheese
  • ½ Cup butter
  • ½ Pound Velveeta cheese, cubed

Preheat oven to 350F degrees

Mix all ingredients together. Dump into a buttered casserole baking dish. Bake for 1 hour.


Spinach SaladSpinach Salad
  • 1 Pound fresh spinach, washed and torn into bite size pieces
  • ½ Pound bacon, cooked and crumbles
  • ½ Cup chopped pecans
  • 1 Cup strawberries cut in half
  • 1 Small purple onion, sliced thin


  • 1 Tablespoon sugar
  • ½ Teaspoon celery seed
  • ½ Teaspoon poppy seeds
  • ¼ Cup red wine vinegar
  • ½ Cup oil

Combine all the salad ingredients together and place in a plastic bag or covered container in the refrigerator until serving time.

Combine all dressing ingredients and store in a glass jar in the refrigerator until serving time.

Before serving, shake jar and toss with the salad greens.


Spinach Pie Recipe or SpanakopitaSpinach Pie Recipe or Spanakopita

When learning how to cook spinach, this is a delicious way; it is one of my favorite Greek recipes.

  • 2 Pounds spinach
  • ½ Pound crumbled feta cheese
  • ½ Pound large curd cottage cheese
  • Salt and pepper
  • 1 Bunch sliced green onions
  • 6 Beaten eggs
  • 1 Pound melted butter
  • Filo dough

Sauté the green onions in a little butter and set aside.

Rinse, chop and drain the spinach; place well drained spinach in a large mixing bowl.

Add the green onions, feta, cottage cheese, salt and pepper to the spinach.

Fold the beaten eggs into the spinach mixture and set aside.

Butter a 9 x 13 inch baking pan; Lay about 7 layers of filo on the bottom of baking pan, brushing each layer with melted butter.

Spread the spinach mixture evenly over the pastry sheets.

Spanakopita Spinach LayerSpanakopita Spinach Layer

Top spinach mixture with 7 more sheets of filo dough again brushing each sheet and thoroughly brushing the top sheet.Refrigerate the spinach pie recipe for a couple of hours; score top into squares with the tip of a sharp knife. (Do not cut all the way through the pie)

Preheat oven to 350F degrees.

Bake pie for 1 hour or until light golden brown.Cool to warm and cut into squares before serving.

Spinach Pie Recipe or SpanakopitaSpinach Pie Recipe or Spanakopita


This spinach artichoke casserole is a flavorful dish if you are learning how to cook spinach.

  • 3 Packages (10 ounces each) frozen chopped spinach
  • 8 Ounces cream cheese
  • ½ Cup butter
  • 2 Can (8 ½ ounces) sliced artichokes hearts
  • Salt and pepper
  • ½ Teaspoon Worcestershire sauce
  • Couple drops Tabasco sauce
  • 1 Cup cornbread stuffing mix

Preheat oven to 350F degrees.

Cook the spinach and drain well (squeeze water out).

While spinach is hot add the cream cheese and butter; mix well and season with salt and pepper.

Place a layer of ½ of the spinach mix in a greased 2 quart casserole dish; then add a layer of half of the artichokes.

Season top with salt, pepper, Worcestershire sauce and Tabasco sauce.

Sprinkle top with half of cornbread stuffing mix.

Make another layer with remaining spinach mixture, layer of remaining artichokes and layer of cornbread stuffing mix.

Bake for 30 minutes.