25+ Delicious Greek Spinach Recipes for Every Palate

Welcome to the world of Greek cuisine, where fresh ingredients and bold flavors come together to create mouthwatering dishes that celebrate health and tradition.

One ingredient that shines brightly in this culinary landscape is spinach.

Rich in vitamins and minerals, spinach is not only nutritious but also incredibly versatile.

In Greece, spinach takes center stage in various recipes, from savory pies and hearty stews to refreshing salads and comforting soups.

In this article, we’ve curated a collection of over 25 delicious Greek spinach recipes that are sure to inspire your cooking adventures.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes will guide you in creating delightful meals that are perfect for any occasion.

Get ready to explore the vibrant flavors of Greece through dishes that showcase the goodness of spinach while satisfying your taste buds.

Let’s dive into this culinary journey and discover the amazing ways you can incorporate spinach into your meals!

25+ Delicious Greek Spinach Recipes for Every Palate

With over 25 Greek spinach recipes at your fingertips, you have an exciting array of options to elevate your cooking and explore the rich flavors of Greek cuisine.

From the iconic spanakopita to hearty soups and refreshing salads, each recipe offers a unique way to enjoy the health benefits and delicious taste of spinach.

These dishes not only celebrate the Mediterranean diet but also reflect the simplicity and beauty of home-cooked meals.

So, whether you’re preparing a family dinner, hosting a gathering, or simply looking for healthy meal ideas, these Greek spinach recipes are sure to impress and satisfy.

Embrace the spirit of Greek cooking, and enjoy the journey of creating wholesome dishes that nourish both the body and soul.

Spanakopita (Spinach Pie)

Spanakopita is a classic Greek dish that combines layers of flaky phyllo pastry with a rich filling of spinach, feta cheese, and aromatic herbs. This savory pie is perfect as a main dish, appetizer, or even a snack. Spanakopita’s flaky texture and savory filling make it a beloved dish not only in Greece but around the world, offering a delightful taste of Mediterranean cooking.

Recipe:

Ingredients:

• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 onion, finely chopped
• 3 green onions, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese (optional)
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1/4 cup fresh parsley, chopped
• 2 eggs, beaten
• 1 package phyllo dough (16 oz), thawed
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onions and green onions, sautéing until they are soft and translucent.
3. Add the chopped spinach to the skillet and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let it cool slightly.
4. In a large bowl, combine the cooked spinach mixture, feta cheese, ricotta (if using), dill, parsley, and beaten eggs. Season with salt and pepper to taste.
5. Lay out one sheet of phyllo dough on a clean surface and brush it lightly with olive oil. Place another sheet on top and brush with oil again. Repeat this process for about 6 sheets.
6. Spoon some of the spinach mixture along one edge of the phyllo. Roll it up tightly, then shape it into a spiral or place it in a greased baking dish.
7. Repeat with the remaining phyllo and filling, placing the rolls in the dish as you go.
8. Brush the top of the assembled spanakopita with olive oil. Bake for 30-40 minutes or until golden brown and crispy.
9. Let it cool slightly before slicing and serving.

Spanakopita is more than just a dish; it’s a celebration of Greek culture and culinary tradition. The contrast between the crispy phyllo and the creamy spinach filling creates a harmonious blend of textures and flavors. Whether served warm as a main dish or cut into smaller pieces for a meze platter, spanakopita is sure to impress guests and family alike. Enjoy it alongside a refreshing Greek salad or tzatziki for a truly authentic experience.

Horta Vrasta (Boiled Wild Greens)

Horta Vrasta, or boiled wild greens, is a simple yet nutritious Greek dish that emphasizes the natural flavors of seasonal greens. Often served as a side dish, this recipe is both versatile and healthy, highlighting the Mediterranean lifestyle that celebrates fresh, locally sourced ingredients. It’s a dish that can be made with a variety of greens, from dandelion to spinach, making it a staple in many Greek households.

Recipe:

Ingredients:

• 1 pound wild greens (such as dandelion, purslane, or spinach), thoroughly washed
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the washed greens and cook for about 5-10 minutes or until tender.
2. Drain the greens in a colander and let them cool for a few minutes.
3. In a serving bowl, combine the olive oil, lemon juice, and salt.
4. Add the drained greens to the bowl and toss gently to coat.
5. Serve warm or at room temperature.

Horta Vrasta is a celebration of simplicity and health in Greek cuisine. This dish not only showcases the rich flavors of fresh greens but also embodies the Greek philosophy of eating well with minimal ingredients. The vibrant color and refreshing taste, enhanced by the zesty lemon and rich olive oil, make it an ideal accompaniment to grilled meats or as part of a mezze spread. Enjoying this dish is a way to connect with nature and the land, embodying the essence of Greek culinary traditions.

Spinach and Feta Stuffed Peppers

Spinach and feta stuffed peppers offer a delightful way to enjoy nutritious ingredients in a colorful presentation. This dish features bell peppers filled with a savory mixture of spinach, feta, and rice, providing a satisfying meal that is both wholesome and appealing. Stuffed peppers are a fantastic option for a main dish or a side, and they are easily customizable based on seasonal ingredients or personal preferences.

Recipe:

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 pound fresh spinach, chopped (or 1 pound frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1/2 cup grated cheese for topping

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.
4. Add the spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
5. In a large bowl, combine the cooked rice, spinach mixture, feta cheese, oregano, salt, and pepper. Mix well.
6. Stuff each bell pepper with the spinach and feta mixture, pressing down gently to pack it in.
7. If desired, sprinkle grated cheese on top of the stuffed peppers.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden brown.
9. Let cool slightly before serving.

Spinach and feta stuffed peppers are a delightful blend of flavors and textures that make for a hearty meal. The combination of fresh spinach and creamy feta, encased in tender bell peppers, creates a dish that is not only visually appealing but also nourishing. This recipe is perfect for showcasing the bounty of seasonal vegetables and can easily be adapted with different grains or spices. Serve these stuffed peppers with a side salad or crusty bread for a complete Mediterranean experience that will satisfy both vegetarians and meat-lovers alike.

Spanakorizo (Spinach Rice)

Spanakorizo is a fragrant and comforting Greek dish that features rice cooked with fresh spinach and aromatic herbs. This dish is known for its simplicity and versatility, making it a great vegetarian option that can be served as a main course or a side dish. The combination of tender spinach and fluffy rice, seasoned with lemon and dill, captures the essence of Greek cooking, which emphasizes fresh ingredients and vibrant flavors.

Recipe:

Ingredients:

• 1 cup long-grain rice (such as basmati or jasmine)
• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth or water
• 1/4 cup olive oil
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Stir in the rice, cooking for another 2 minutes until lightly toasted.
3. Add the vegetable broth or water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is nearly cooked.
4. Add the chopped spinach, dill, salt, and pepper to the pot. Stir gently to combine.
5. Cover again and cook for an additional 5 minutes, or until the spinach is wilted and the rice is fully cooked.
6. Remove from heat, add lemon juice, and fluff the rice with a fork before serving.

Spanakorizo is a delightful dish that showcases the harmony of rice and spinach, enhanced by the freshness of dill and the zesty brightness of lemon. It is both nourishing and satisfying, making it an excellent choice for a family dinner or a potluck. This dish can stand on its own or be served alongside grilled meats or fish for a complete meal. With its vibrant green color and rich flavor, Spanakorizo embodies the spirit of Greek cuisine and its emphasis on wholesome, fresh ingredients.

Greek Spinach Salad (Horiatiki Salata)

Greek Spinach Salad is a refreshing and nutritious dish that brings together fresh spinach, juicy tomatoes, crisp cucumbers, and creamy feta cheese, all dressed in a tangy olive oil and lemon vinaigrette. This salad is a perfect representation of the Greek diet, which emphasizes fresh vegetables, healthy fats, and flavorful cheeses. It serves as a great accompaniment to grilled meats or can be enjoyed on its own as a light lunch or dinner option.

Recipe:

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 1/4 cup olives (Kalamata or green)
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach, cherry tomatoes, cucumber, and red onion.
2. Add the crumbled feta cheese and olives to the salad.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for a short time to allow the flavors to meld.

Greek Spinach Salad is a vibrant and nutritious option that highlights the freshness of seasonal ingredients. The combination of textures—from the crisp vegetables to the creamy feta—makes every bite a delight. This salad is not only visually appealing but also packed with vitamins and minerals, making it an excellent choice for health-conscious eaters. Pair it with grilled chicken or fish for a complete meal or enjoy it as a light lunch. Its refreshing taste and wholesome ingredients will transport you straight to the Mediterranean.

Spinach and Ricotta Pasta Bake

Spinach and Ricotta Pasta Bake is a comforting, cheesy dish that combines al dente pasta with a rich filling of spinach, ricotta cheese, and a blend of spices, all baked to perfection. This dish is a delightful way to incorporate greens into a pasta meal, making it a family favorite. The creamy texture of the ricotta, paired with the freshness of spinach, creates a hearty dish that is perfect for any occasion, from a cozy family dinner to a festive gathering.

Recipe:

Ingredients:

• 12 oz pasta (penne, rigatoni, or any short pasta)
• 1 pound fresh spinach, chopped (or 1 pound frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat the oven to 350°F (175°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and let it cool slightly.
3. In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, the beaten egg, Italian seasoning, salt, and pepper. Stir in the cooked spinach.
4. In a large baking dish, spread a thin layer of marinara sauce on the bottom. Add half of the cooked pasta, followed by the spinach and ricotta mixture. Top with the remaining pasta and cover with the remaining marinara sauce.
5. Sprinkle the top with the remaining mozzarella and Parmesan cheese.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
7. Let cool for a few minutes before serving.

Spinach and Ricotta Pasta Bake is a comforting, hearty dish that brings warmth and satisfaction to any table. This recipe seamlessly blends the creamy richness of ricotta with the vibrant freshness of spinach, all enveloped in tender pasta and melted cheese. It’s a wonderful option for busy weeknights or when entertaining guests, as it can be prepared in advance and baked just before serving. Pair it with a crisp green salad for a balanced meal that is sure to please both kids and adults alike. This dish highlights the Mediterranean emphasis on fresh, wholesome ingredients while providing a cozy dining experience.

Chortopita (Wild Greens Pie)

Chortopita is a traditional Greek pie made with a variety of wild greens and herbs, encased in layers of flaky phyllo pastry. This dish showcases the resourcefulness of Greek cooking, using whatever greens are available, such as dandelion, wild amaranth, or even common spinach. With its crispy exterior and savory filling, Chortopita serves as a perfect appetizer, snack, or light meal, embodying the essence of Greek culinary traditions focused on fresh, seasonal ingredients.

Recipe:

Ingredients:

• 1 pound mixed wild greens (or spinach if unavailable), washed and chopped
• 1 onion, finely chopped
• 3 green onions, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1/4 cup fresh parsley, chopped
• 1/2 cup rice (optional)
• 1 package phyllo dough (16 oz), thawed
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and green onions, cooking until softened.
3. Add the chopped greens to the skillet and cook until wilted. If using rice, add it at this stage and cook until it’s slightly translucent.
4. In a large bowl, mix the cooked greens mixture with feta cheese, dill, parsley, and season with salt and pepper.
5. Lay out one sheet of phyllo dough on a clean surface, brushing it lightly with olive oil. Repeat with another sheet, stacking them, and then place a third sheet on top.
6. Spoon some of the filling along one edge and roll it up tightly. You can spiral it into a round shape or place it in a greased baking dish.
7. Repeat with the remaining phyllo and filling, brushing the tops with olive oil.
8. Bake for 30-40 minutes or until golden brown and crispy.
9. Allow to cool slightly before slicing and serving.

Chortopita is a delicious representation of the Greek love for pies and pastries, transforming humble greens into a flavorful dish. The contrast between the crunchy phyllo crust and the soft, savory filling creates a delightful experience in every bite. This pie can be enjoyed warm or at room temperature, making it a versatile dish for gatherings or casual meals. Serve it with a side of yogurt or a light salad for a complete and satisfying meal, celebrating the flavors of the Mediterranean.

Spinach and Chickpea Stew

Spinach and Chickpea Stew is a hearty and nutritious dish that combines tender chickpeas with vibrant spinach and a blend of spices, creating a comforting meal that is both filling and healthy. This stew reflects the Greek love for legumes and greens, making it a popular choice among vegetarians and meat lovers alike. It is perfect for a cozy dinner, served with crusty bread or over rice for a complete meal.

Recipe:

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon red pepper flakes (optional)
• 3 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
2. Stir in the paprika, cumin, and red pepper flakes, cooking for another minute to release the spices’ flavors.
3. Add the diced tomatoes and cooked chickpeas to the pot. Simmer for about 10 minutes, allowing the flavors to meld.
4. Stir in the chopped spinach and cook until wilted. If using frozen spinach, allow it to heat through.
5. Season with salt, pepper, and lemon juice, adjusting to taste.
6. Serve hot, garnished with additional lemon wedges if desired.

Spinach and Chickpea Stew is a nourishing dish that combines the earthiness of chickpeas with the fresh, vibrant flavor of spinach. It’s not only rich in protein and fiber but also loaded with vitamins, making it a great option for a health-conscious meal. The warm spices and acidity from the lemon create a harmonious balance, elevating the dish to a whole new level. Whether enjoyed on a chilly evening or as a hearty lunch, this stew is a perfect representation of the Mediterranean way of eating—simple, wholesome, and incredibly satisfying.

Spinach Fritters (Spanakopitakia)

Spinach Fritters, also known as Spanakopitakia, are a delightful Greek snack or appetizer featuring a mixture of spinach, herbs, and cheese, all bound together with eggs and flour. These crispy, golden fritters are perfect for dipping and can be served warm or at room temperature. They make for a delicious addition to any mezze platter, providing a savory and satisfying bite that highlights the freshness of spinach.

Recipe:

Ingredients:

• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1/4 cup green onions, chopped
• 2 eggs, beaten
• 1/2 cup all-purpose flour (or more, as needed)
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
2. In a large bowl, combine the cooked spinach, feta cheese, dill, green onions, beaten eggs, flour, baking powder, salt, and pepper. Mix well until combined; the mixture should hold together. If it’s too wet, add more flour.
3. In a deep skillet or frying pan, heat enough olive oil to cover the bottom over medium heat.
4. Using a tablespoon, scoop portions of the spinach mixture and carefully drop them into the hot oil. Flatten slightly with the back of the spoon.
5. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Serve warm, optionally with a yogurt dip or tzatziki.

Spinach Fritters (Spanakopitakia) are a fun and flavorful way to enjoy the goodness of spinach, perfect for gatherings or as a snack on the go. The combination of crispiness on the outside and a tender, cheesy filling creates a delightful texture that is hard to resist. Whether served as part of a larger meal or enjoyed alone, these fritters are sure to be a hit. Pair them with a refreshing dip or a light salad to round out your meal, and enjoy the delicious taste of Greek cuisine.

Greek Spinach Quiche (Spanakopita-inspired)

This Greek Spinach Quiche is a savory dish that combines the traditional elements of spanakopita with the comforting texture of a quiche. Featuring a buttery crust filled with a mixture of fresh spinach, feta cheese, and eggs, this dish is perfect for brunch, lunch, or a light dinner. Its rich flavors and creamy texture make it an appealing option that can be enjoyed warm or at room temperature, making it versatile for any occasion.

Recipe:

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 large eggs
• 1 cup milk (or cream)
• 1 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10 minutes, then remove and set aside.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
3. Add the spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
4. In a large bowl, whisk together the eggs, milk, feta cheese, dill, nutmeg (if using), salt, and pepper. Stir in the cooked spinach mixture.
5. Pour the filling into the pre-baked pie crust and spread it evenly.
6. Bake for 30-35 minutes or until the quiche is set and the top is lightly golden.
7. Allow it to cool for a few minutes before slicing and serving.

Greek Spinach Quiche is a delightful fusion of flavors that offers the creamy richness of a classic quiche with the vibrant taste of Greek ingredients. Each slice is packed with nutritious spinach and tangy feta, making it a satisfying dish for any meal of the day. Perfect for a brunch gathering or a light dinner with a side salad, this quiche can be made in advance and enjoyed warm or cold, ensuring it remains a versatile and convenient choice in your recipe repertoire.

Spinach and Feta Stuffed Chicken Breast

Spinach and Feta Stuffed Chicken Breast is a delicious and elegant dish that combines tender chicken with a flavorful filling of spinach, feta, and herbs. This recipe showcases the versatility of spinach and the richness of feta, resulting in a dish that is both impressive and easy to prepare. Whether served for a weeknight dinner or a special occasion, this stuffed chicken breast is sure to impress with its beautiful presentation and delectable flavors.

Recipe:

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped (optional)
• 1/4 cup fresh basil or parsley, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
3. In a bowl, combine the cooked spinach, feta cheese, sun-dried tomatoes (if using), fresh herbs, red pepper flakes, salt, and pepper. Mix well to create the filling.
4. Place the chicken breasts on a cutting board and make a pocket in each breast by slicing horizontally without cutting all the way through.
5. Stuff each chicken breast with the spinach and feta filling, securing the openings with toothpicks if necessary.
6. In an oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
8. Allow to rest for a few minutes before slicing and serving.

Spinach and Feta Stuffed Chicken Breast is a delightful way to elevate a simple chicken dish into something truly special. The combination of tender chicken and a savory filling creates a satisfying and nutritious meal that is both appealing and flavorful. This recipe is perfect for impressing guests at a dinner party or for enjoying a comforting weeknight dinner with family. Serve it alongside roasted vegetables or a light salad for a complete meal that showcases the vibrant flavors of Mediterranean cuisine.

Spinach and Potato Gratin

Spinach and Potato Gratin is a comforting and indulgent dish that layers tender potatoes with creamy spinach and cheese, baked until golden and bubbly. This gratin is a delicious way to enjoy the earthy flavors of spinach combined with the heartiness of potatoes. It can serve as a side dish or a satisfying vegetarian main course, making it a versatile option for any meal.

Recipe:

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 cup heavy cream (or milk)
• 1 cup grated Gruyère or mozzarella cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a large baking dish with olive oil.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat.
4. Layer half of the sliced potatoes at the bottom of the prepared baking dish. Season with salt and pepper.
5. Spread the spinach mixture evenly over the potatoes, then sprinkle half of the grated cheese on top.
6. Add another layer of potatoes, followed by the remaining cheese, and pour the heavy cream evenly over the top.
7. Sprinkle the grated Parmesan cheese over the gratin and cover with aluminum foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
9. Allow to cool slightly before serving.

Spinach and Potato Gratin is a hearty and satisfying dish that brings warmth and comfort to the table. The combination of creamy spinach and tender potatoes, topped with bubbling cheese, creates a deliciously indulgent meal that is perfect for family gatherings or special occasions. This gratin pairs wonderfully with a simple salad or roasted meats, making it a versatile addition to any menu. With its layers of flavor and comforting texture, this dish is sure to become a favorite in your home.

Greek Spinach and Rice Pilaf

Greek Spinach and Rice Pilaf is a fragrant, wholesome dish that beautifully combines the earthiness of spinach with the aromatic flavors of herbs and spices. This one-pot meal is quick to prepare and is a perfect side dish or a light main course. With the addition of lemon juice and fresh herbs, it embodies the essence of Mediterranean cooking while being nutritious and satisfying.

Recipe:

Ingredients:

• 1 cup long-grain rice (such as basmati or jasmine)
• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth or water
• 1/4 cup olive oil
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• Juice of 1 lemon
• Salt and pepper to taste
• Zest of 1 lemon (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is soft and translucent, about 5 minutes.
2. Stir in the rice, cooking for 2 minutes until slightly toasted.
3. Add the vegetable broth or water to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is nearly cooked.
4. Add the chopped spinach, dill, salt, pepper, and lemon zest (if using) to the pot. Stir gently to combine, then cover and cook for an additional 5 minutes until the spinach is wilted and the rice is fully cooked.
5. Remove from heat, drizzle with lemon juice, and fluff the rice with a fork before serving.

Greek Spinach and Rice Pilaf is a vibrant, flavorful dish that highlights the beauty of fresh ingredients. The combination of fluffy rice and tender spinach creates a delightful texture, while the fresh herbs and lemon juice add brightness and depth to the flavors. This dish can be served as a side alongside grilled meats, fish, or as a standalone vegetarian meal. It’s not only easy to prepare but also packs a nutritious punch, making it a great addition to your weeknight dinner rotation or a lovely option for entertaining guests.

Spinach and Feta Stuffed Peppers

Spinach and Feta Stuffed Peppers are a delightful and colorful dish that brings together tender bell peppers filled with a savory mixture of spinach, feta, rice, and spices. This recipe not only showcases the vibrant colors of the peppers but also creates a satisfying meal that can be enjoyed hot or at room temperature. They are perfect for a light lunch, dinner, or as an impressive appetizer for gatherings.

Recipe:

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Arrange them upright in a baking dish.
2. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
4. In a large bowl, combine the cooked rice, sautéed spinach mixture, crumbled feta cheese, parsley, oregano, salt, and pepper. Mix until well combined.
5. Stuff each bell pepper with the spinach and feta mixture, packing it in gently.
6. Drizzle olive oil over the stuffed peppers and cover the dish with aluminum foil.
7. Bake for 30-35 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly golden.
8. Allow to cool slightly before serving.

Spinach and Feta Stuffed Peppers are not only visually appealing but also packed with flavor and nutrition. The sweet, tender peppers serve as the perfect vessel for the savory, cheesy filling, creating a satisfying dish that is sure to please everyone. This recipe is adaptable, allowing you to customize the stuffing with other vegetables or grains if desired. They can be served as a main course or as part of a larger spread, making them a fantastic option for family dinners or festive gatherings.

Greek Spinach Soup (Spanakosoupa)

Greek Spinach Soup, or Spanakosoupa, is a comforting and nutritious dish that features a blend of fresh spinach, potatoes, and herbs, creating a creamy and flavorful soup. This soup is a staple in Greek cuisine, celebrated for its simple ingredients and vibrant taste. It can be enjoyed as a starter or a light meal, especially when paired with crusty bread.

Recipe:

Ingredients:

• 1 pound fresh spinach, washed and chopped (or 1 pound frozen spinach)
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• Optional toppings: Greek yogurt, croutons, or a sprinkle of feta cheese

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is soft and translucent, about 5 minutes.
2. Add the diced potatoes to the pot and cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
4. Add the chopped spinach and oregano to the pot. Cook for another 5 minutes until the spinach is wilted.
5. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend just a portion of the soup and leave some potato and spinach pieces.
6. Season with salt, pepper, and lemon juice to taste. Serve hot, garnished with Greek yogurt, croutons, or crumbled feta cheese if desired.

Greek Spinach Soup (Spanakosoupa) is a nourishing and flavorful option that showcases the versatility of spinach in a warm, comforting dish. The combination of potatoes adds heartiness, while the lemon juice brightens the flavors, making it a delightful choice for any season. This soup can be prepared in advance and stored in the refrigerator, making it a convenient option for busy days. Enjoy it with a slice of crusty bread for a complete meal that celebrates the simplicity and deliciousness of Greek cuisine.

Note: More recipes are coming soon!