50 Recipes That Start with a Bag of Frozen Spinach (2024)

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These frozen spinach recipes are so tasty, you'd never guess this veggie came from the freezer aisle.

1/50

Hot Spinach Artichoke Dip

One taste of this outrageously delicious hot spinach artichoke dip and your guests will not stop eating it until it’s gone. The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It tastes even better if you make it the night before and chill it in the fridge before baking. —Michelle Krzmarzick, Torrance, California

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2/50

Spanakopita

I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they’re easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta

3/50

Contest-Winning Greek Pasta Bake

When I take this dish to potlucks, there's never so much as a morsel left! It’s a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. —Anne Taglienti, Kennett Square, Pennsylvania

4/50

Spinach Souffle Side Dish

You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive occasion like New Year's Eve. —Bette Duffy, Kenmore, Washington

5/50

Florentine Spaghetti Bake

This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California

6/50

Baked Spinach Dip Loaf

Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta

7/50

Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience—I serve it straight from the slow cooker, so set-up and cleanup are a breeze! —Noelle Myers, Grand Forks, North Dakota

8/50

Cheese-Stuffed Shells

When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon

9/50

Prosciutto, Egg and Spinach Strata

This egg spinach strata recipe is one of my favorite things to make for Mother’s Day, Easter, Thanksgiving or Christmas morning! It’s a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. —Danielle Pfanstiehl, Andover, Connecticut

10/50

I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California

11/50

Squash and Spinach Pierogi Casserole

This spinach pierogi casserole can be spiced to your liking. Once you’ve mastered the recipe, try using other savory pierogi in place of the potato and cheese version. —Susan Skrtich, Hamilton, Ontario

12/50

Classic Spinach Dip

In Stafford, Texas, Joyce Fogleman requests: “Everywhere I take this dip, I’m asked for the recipe. I don’t make it at home because I’m afraid that’s all I’d eat the entire day. I’d love a downsized version I could make at home.”

13/50

Spanakopita Spring Rolls

I was inspired to turn original spanakopita into a hand-held hors d’oeuvre. I use egg roll wrappers in place of phyllo dough, and now these are the biggest hit among my friends. —Jade Randall, Las Vegas, Nevada

14/50

Crab-Spinach Egg Casserole

I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida

15/50

Spanakopita Casserole

This traditional Spanakopita Casserole features spinach and feta cheese. You can serve it as a side dish or meatless main dish. My dad and I used to fight over the last piece. —Sharon Olney, Galt, California

16/50

Air-Fryer Spinach Feta Turnovers

These quick and easy turnovers are one of my wife’s favorite entrees. The refrigerated pizza dough makes preparation a snap! —David Baruch, Weston, Florida

17/50

Chicken Florentine Meatballs

Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan

18/50

Four-Cheese Spinach Lasagna

This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. —Kimberly Kneisly, Englewood, Ohio

19/50

Herbed Baked Spinach

Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It’s equally delicious. —Verna Hart, Seattle, Washington

20/50

Make-Ahead Spinach Manicotti

When I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon

21/50

Hot Spinach Spread with Pita Chips

Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. —Teresa Emanuel, Smithville, Missouri

22/50

Spanakopita Pinwheels

I'm enthralled with spanakopita, and this spinach and feta pinwheel recipe was a quick and easy way to enjoy the pie. I have used it for get-togethers and family events with great success. —Ryan Palmer, Windham, Maine

23/50

Spinach Burritos

I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. —Dolores Zornow, Poynette, Wisconsin

24/50

Tortellini with Tomato Spinach Cream Sauce

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. —Jenny Dubinsky, Inwood, West Virginia

25/50

Spinach Chicken Frittata

When we were growing up, spinach was one of the few vegetables my brothers and I enjoyed. So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Be creative; feel free to vary the vegetables, cheeses and meat to suit your tastes and budget. —Paula Tuduri, Bozeman, Montana

26/50

Ricotta Sausage Triangles

Savory pockets filled with cheese, sausage and seasonings...what's not to like? This recipe makes a lot so it's ideal for parties or potlucks. If you don't need the entire amount, they do freeze well. —Virginia Anthony, Jacksonville, Florida

27/50

Flaky Chicken Wellington

This cozy, flavorful entree takes a classic recipe and makes it super easy! I like to cook the chicken a day or so ahead of time to make it even simpler to throw together on busy nights. —Kerry Dingwall, Wilmington, North Carolina

28/50

Spinach-Stuffed Pizza

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. —Nancy Gilmour, Sumner, Iowa

29/50

Cheesy Bow Tie Chicken

Here’s a super-simple dish that tastes like it’s straight from a nice Italian restaurant. Spinach-artichoke dip is usually available in supermarket delis. It comes frozen, too. Just make sure to thaw it according to the package directions before dinnertime. —Sally Sibthorpe, Shelby Township, Michigan

30/50

My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy approved! My crowd never leaves leftovers. —Jody Augustyn, Loup City, NE

31/50

Easy Dutch Oven Minestrone Soup

This Dutch oven minestrone soup is quick to prepare with shortcut ingredients and is ready in less than an hour. Add a salad and a warm, crusty loaf of bread to round out the meal. —Joan Hallford, North Richland Hills, Texas

32/50

Argentine Lasagna

My family is from Argentina, which has a strong Italian heritage and large cattle ranches. One of our favorite Argentinian recipes is this all-in-one lasagna packed with meat, cheese and veggies. —Sylvia Maenenr, Omaha, Nebraska

33/50

Three-Cheese Creamed Spinach

Cream cheese, Parmesan and mozzarella make this dish wonderfully cheesy. Sprinkle it with french-fried onions for a crisp boost of flavor. —Kathy Vazquez, Amarillo, Texas

34/50

Oysters Rockefeller Egg Rolls

Oysters Rockefeller is a classic, elegant and timeless appetizer from New Orleans. I love the flavor but wanted to try it in another of my favorite appetizers: egg rolls. I think the combination is a winner. —Renee Murby, Johnston, Rhode Island

35/50

Garlic Tortellini Soup

I like to top bowls of this tasty soup with a little grated Parmesan cheese, and serve it with crusty bread to round out the meal. —Donna Morgan, Hend, Tennessee

36/50

Hot Chipotle Spinach and Artichoke Dip with Lime

I make spinach and artichoke dip for party guests all the time, but I wanted to give it a Mexican twist. I amped up this app with smoky chipotle chiles and tangy lime for an unexpected kick. —Joseph Sciascia, San Mateo, California

37/50

Chicken with Florentine Sauce

Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it’s also fast to fix on busy weeknights! —Julie Fitzgerald, St Louis, Missouri

38/50

Spinach-Artichoke Stuffed Mushrooms

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet comes together so easily. —Amy Gaisford, Salt Lake City, Utah

39/50

Steakhouse Pizza

One of my first jobs was in a restaurant. This steakhouse pizza recipe gives me a chance to celebrate two of my favorite foods. I love the addition of eggs baked onto the pizza for a steak and eggs dish. —Lisa Benoit, Cookeville, Tennessee

40/50

Monterey Spaghetti

I'm a working mother with two young boys. Our family leads a very active life, so I make a lot of casseroles. It's so nice to have a hearty side dish the kids will eat. Topped with cheese and french-fried onions, this tasty spaghetti casserole recipe is a hit at our house. —Janet Hibler, Cameron, Missouri

41/50

I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

42/50

Air-Fryer Egg Rolls

My mom taught me how to make egg rolls, and since she passed away I think of her every time I make them. These air-fryer egg rolls taste so good, you'll never want a fast-food egg roll again. —Jenniffer Love, South Waltham, Massachusetts

43/50

Baked Lasagna Roll-Ups

This baked lasagna is far better tasting than any store-bought version. Ham and spinach combine for fabulous flavor. —Delia Kennedy, Deer Park, Washington

44/50

Cheddar and Chorizo Strata

Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless or substitute the cheeses and the meats. This dish can be made a day before baking. If you like more heat, use pepper jack cheese. —Kallee Krong-McCreery, Escondido, California

45/50

Florentine Ciabatta

I came up with this appetizer because of my love for white pizza. I've served my ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. —Noreen McCormick Danek, Cromwell, Connecticut

46/50

For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. —Katie Ferrier Gage, Houston, Texas

47/50

Eggs Florentine Casserole

For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. —Karen Weekley, Washington, West Virginia

48/50

Spinach Deviled Eggs

Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They’re easy to make and are an attractive addition to a party spread. —Dorothy Sander, Evansville, Indiana

49/50

Slow-Cooked Minestrone Soup

When this colorful minestrone has about 30 minutes left to cook, I add the macaroni. Then there's time to make some garlic bread and a simple salad. —Kara de la Vega, Santa Rosa, California

50/50

Sausage and Apple Quinoa Casserole

Thanks to your pressure cooker, you don’t need a 13×9-in. pan to make a delicious casserole anymore. And a few flavorful add-ins make it so you don’t need a long ingredient list either. —Brenna Norby, Grand Forks, North Dakota

Christina is a Social Media Editor for Taste of Home. She enjoys trying out local restaurants and coffeehouses and adding copious amounts of garlic and cheese to any recipe she can get her hands on. In her free time, you can find her hunting down one-of-a-kind furniture pieces at thrift and vintage stores and DIYing trendy home decor crafts.