28+ Delicious Summer Spinach Recipes for a Healthy and Refreshing Season

Summer is the perfect time to embrace fresh, light, and healthy meals, and there’s no better way to do that than by incorporating spinach into your diet.

With its vibrant color, mild flavor, and impressive nutritional profile, spinach is a versatile green that can elevate just about any dish, from salads and wraps to pastas and smoothies.

Whether you’re looking for a quick lunch, a refreshing dinner, or a healthy snack, spinach has got you covered.

In this blog post, we’ve rounded up 28+ summer spinach recipes that are not only packed with flavor but also with nutrients that will leave you feeling satisfied and energized.

Get ready to indulge in some of the freshest, most delicious spinach dishes this summer!

28+ Delicious Summer Spinach Recipes for a Healthy and Refreshing Season

Spinach is one of the most versatile and nutritious vegetables you can enjoy during the summer.

With these 28+ summer spinach recipes, you can create a variety of dishes that are as flavorful as they are good for you.

Whether you prefer light salads, creamy smoothies, hearty quiches, or savory pasta dishes, spinach can easily be incorporated into every meal of the day.

So, next time you find yourself in need of a healthy, refreshing summer dish, turn to spinach – it’s sure to add a burst of flavor and nutrition to your plate.

Spinach and Strawberry Summer Salad

Bright, juicy strawberries pair beautifully with fresh baby spinach in this light and refreshing summer salad.

Balanced with creamy goat cheese, crunchy almonds, and a zesty balsamic vinaigrette, this dish is a perfect blend of sweet, savory, and tangy flavors. It’s ideal for picnics, light lunches, or a colorful side at your next summer BBQ.

Ingredients:

• 6 cups fresh baby spinach, washed and dried
• 1 ½ cups fresh strawberries, hulled and sliced
• ½ cup crumbled goat cheese (or feta)
• ¼ cup sliced almonds, toasted
• 2 tablespoons red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• ⅓ cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine spinach, strawberries, red onion, and almonds.
2. In a small bowl or jar, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until well blended.
3. Drizzle the dressing over the salad and toss gently.
4. Top with crumbled goat cheese before serving.

This salad is a seasonal favorite that comes together quickly and looks as good as it tastes.

It’s a great way to enjoy fresh produce, and you can easily make it your own by adding grilled chicken or swapping out the nuts and cheese for your favorites.

Creamy Spinach and Corn Quesadillas

This easy-to-make dish is a delicious twist on a classic quesadilla, using summer corn and fresh spinach for a bright, satisfying filling.

The creamy cheese and crispy tortilla make it irresistible for both kids and adults. Serve it with your favorite salsa or guacamole for a complete summer meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup sweet corn (fresh or thawed from frozen)
• 1 cup shredded Monterey Jack or mozzarella cheese
• 2 tablespoons cream cheese
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 4 medium flour tortillas
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a skillet over medium heat. Add spinach and cook for 2–3 minutes until wilted.
2. Stir in corn, cream cheese, chili powder, salt, and pepper. Cook for another 2 minutes until creamy and well mixed.
3. Heat a clean skillet or griddle. Place a tortilla on it, sprinkle cheese on half, add the spinach-corn mixture, and fold the tortilla over.
4. Cook each side for 2–3 minutes until golden brown and cheese is melted.
5. Slice and serve warm with salsa or sour cream.

These quesadillas make a quick weeknight dinner or a fun weekend snack.

The creamy spinach and corn combo is both comforting and full of summer flavor, and they’re easy to customize with your favorite toppings or hot sauce.

Chilled Spinach and Cucumber Soup

When the heat is high, this chilled spinach and cucumber soup offers a refreshing and nutritious way to cool down. Blended with Greek yogurt, herbs, and a hint of lemon, it’s smooth, creamy, and perfect for sipping on a sunny afternoon.

Plus, it’s ready in under 15 minutes—no cooking required!

Ingredients:

• 3 cups fresh spinach leaves
• 1 large cucumber, peeled and chopped
• ½ cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 tablespoons fresh dill or mint
• Salt and pepper, to taste
• Optional: ice cubes for extra chill

Instructions:

1. In a blender, combine spinach, cucumber, yogurt, lemon juice, garlic, olive oil, and herbs.
2. Blend until smooth and creamy. Add a few ice cubes if desired to chill and thin the soup.
3. Season with salt and pepper to taste.
4. Refrigerate for 30 minutes before serving for best flavor.

This chilled soup is a cooling, hydrating, and healthy choice for hot summer days.

It’s low in calories, packed with nutrients, and makes an elegant starter or light lunch. Plus, the fresh herbs give it a burst of garden-fresh flavor.

Spinach and Avocado Summer Wraps

These vibrant and healthy wraps are perfect for a light lunch or a snack on a hot summer day.

Filled with fresh spinach, creamy avocado, and a mix of colorful veggies, these wraps are both satisfying and packed with nutrients. The lemon-tahini dressing ties everything together, adding a zesty, creamy finish.

Ingredients:

• 4 whole wheat tortillas
• 2 cups fresh spinach leaves
• 1 ripe avocado, sliced
• 1 medium cucumber, sliced
• 1 small carrot, julienned
• ½ cup red bell pepper, sliced
• ¼ cup fresh cilantro or parsley
• 3 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together tahini, lemon juice, honey (if using), salt, and pepper to make the dressing.
2. Lay the tortillas flat on a surface and evenly distribute spinach, avocado slices, cucumber, carrot, bell pepper, and cilantro.
3. Drizzle the tahini dressing over the veggies.
4. Carefully roll up each wrap tightly and slice in half to serve.

These wraps are incredibly versatile, and you can add or swap ingredients based on your preferences, such as adding grilled chicken or using different veggies.

They’re a great way to enjoy a nutritious meal on the go.

Spinach and Ricotta Stuffed Tomatoes

These stuffed tomatoes are a simple yet elegant dish for summer meals.

The combination of creamy ricotta and sautéed spinach is a flavorful and satisfying filling that pairs perfectly with the juicy, ripe tomatoes. They’re ideal for serving as a light appetizer or side dish at a summer gathering.

Ingredients:

• 6 large ripe tomatoes
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the tomatoes and carefully scoop out the seeds and pulp to create a hollow space for the filling.
3. In a skillet, heat olive oil over medium heat and sauté garlic and spinach until wilted, about 3-4 minutes.
4. In a bowl, combine the sautéed spinach, ricotta, Parmesan, and fresh basil. Season with salt and pepper.
5. Stuff each tomato with the spinach-ricotta mixture and place them in a baking dish.
6. Bake for 15–20 minutes, or until the tomatoes are soft and the filling is golden and slightly bubbly.

These stuffed tomatoes are a light yet flavorful way to enjoy fresh produce, and they make an excellent side dish or appetizer for any summer meal.

The creamy filling is complemented by the tangy sweetness of the tomato, offering a perfect bite.

Spinach and Feta Summer Frittata

A summer frittata is a fantastic way to showcase seasonal produce like spinach.

This recipe combines the mild bitterness of spinach with the salty richness of feta cheese for a flavorful and satisfying dish. It’s perfect for brunch, a light dinner, or even as leftovers for an easy snack.

Ingredients:

• 6 large eggs
• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an ovenproof skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes.
3. Add spinach to the skillet and cook until wilted, about 2–3 minutes. Season with salt, pepper, and oregano.
4. In a bowl, whisk together the eggs and pour them into the skillet over the spinach and onions. Sprinkle crumbled feta over the top.
5. Cook for about 4–5 minutes until the edges begin to set, then transfer the skillet to the oven.
6. Bake for 10–12 minutes or until the center is firm and golden.
7. Garnish with fresh herbs and serve warm or at room temperature.

This frittata is a delicious, versatile dish that works for breakfast, lunch, or dinner.

It’s light but filling, and the spinach and feta combo brings both richness and freshness to each bite. It’s also easy to make ahead and reheat for a quick meal.

Spinach and Tomato Pasta Salad

A refreshing pasta salad that pairs tender pasta with fresh spinach, juicy tomatoes, and a light, tangy dressing. This salad is perfect for summer potlucks, BBQs, or a quick and easy dinner.

The combination of flavors is fresh and satisfying, making it a great side dish or light main course.

Ingredients:

• 8 oz pasta (rotini, fusilli, or penne works well)
• 4 cups fresh spinach leaves
• 1 pint cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• ¼ cup Kalamata olives, sliced (optional)
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooled pasta, spinach, tomatoes, red onion, and olives (if using).
3. In a small bowl, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper until emulsified.
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. Garnish with fresh basil and serve chilled.

This pasta salad is versatile and can be made ahead of time, making it perfect for meal prep or summer gatherings.

The tangy dressing complements the sweetness of the tomatoes and the freshness of the spinach, creating a balanced and vibrant dish.

Spinach and Bacon Quiche

This savory quiche is a perfect blend of creamy eggs, fresh spinach, crispy bacon, and melted cheese. It’s great for brunch or as a comforting summer dinner.

The buttery crust adds a satisfying crunch, while the filling is rich and flavorful with the smoky goodness of bacon.

Ingredients:

• 1 pre-made pie crust
• 4 large eggs
• 1 cup heavy cream
• 1 ½ cups fresh spinach, chopped
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the bacon until crispy, then crumble it and set it aside.
3. In the same skillet, sauté the onion until softened, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly.
4. In a bowl, whisk together eggs, cream, salt, and pepper.
5. Add the cooked spinach and onion mixture, crumbled bacon, and cheeses to the egg mixture and stir to combine.
6. Pour the mixture into the pie crust and bake for 30–35 minutes or until the quiche is set and the top is golden brown.
7. Let the quiche cool for a few minutes before slicing and serving.

This quiche is a satisfying dish that’s rich, savory, and full of flavor.

It can be served warm or at room temperature, making it perfect for brunches or picnics. You can also experiment with adding other ingredients, such as mushrooms or different cheeses.

Spinach and Pine Nut Pesto

This spinach-based pesto is a fantastic alternative to traditional basil pesto, offering a fresh and vibrant flavor with a rich texture.

The addition of pine nuts and Parmesan cheese makes it creamy and indulgent, while the spinach adds a mild, earthy flavor. This pesto is perfect for pasta, sandwiches, or as a dip for fresh vegetables.

Ingredients:

• 4 cups fresh spinach leaves
• ⅓ cup pine nuts, toasted
• 2 cloves garlic
• ½ cup grated Parmesan cheese
• ½ cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a food processor, combine spinach, pine nuts, garlic, and Parmesan cheese. Pulse until the mixture is finely chopped.
2. While the processor is running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth, creamy consistency.
3. Season with salt and pepper to taste.
4. Toss with your favorite pasta, spread on toast, or serve with raw veggies as a dip.

This spinach pesto is a great way to use fresh spinach in a new way. It’s perfect for summer because it’s light, fresh, and quick to make.

The pine nuts add a rich, buttery texture, while the lemon juice gives the pesto a zesty finish. It’s incredibly versatile and can be used in so many dishes!

Spinach and Mango Smoothie

A vibrant and refreshing smoothie that combines the creamy texture of spinach with the sweetness of mango.

This smoothie is packed with vitamins, fiber, and antioxidants, making it a perfect breakfast or snack for a hot summer day. The addition of banana gives it a smooth, natural sweetness, while the lime juice adds a zesty kick.

Ingredients:

• 2 cups fresh spinach leaves
• 1 ripe mango, peeled and diced
• 1 ripe banana
• 1 tablespoon honey (optional)
• 1 cup coconut water (or regular water)
• Juice of ½ lime
• Ice cubes (optional)

Instructions:

1. In a blender, combine spinach, mango, banana, honey, coconut water, and lime juice.
2. Blend until smooth, adding ice cubes if you prefer a thicker, colder texture.
3. Pour into glasses and serve immediately.

This smoothie is not only delicious but also loaded with nutrients.

The combination of spinach and mango is a great way to hydrate and energize, and the smoothie can be customized with other fruits or protein boosters if desired. It’s perfect for a quick and healthy breakfast or an afternoon pick-me-up.

Spinach and Sweet Potato Tacos

These vegetarian tacos are a flavorful combination of roasted sweet potatoes and sautéed spinach, topped with a creamy avocado sauce.

The sweet potatoes add a rich, caramelized flavor that pairs perfectly with the mild spinach, while the tangy sauce adds a nice contrast. These tacos are a great option for a light, yet satisfying summer meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• 1 tablespoon lime juice
• 8 small corn tortillas
• 1 ripe avocado
• 1 tablespoon Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, until tender and caramelized.
3. While the sweet potatoes are roasting, sauté spinach in a pan over medium heat for 2–3 minutes until wilted. Remove from heat and stir in lime juice.
4. To make the avocado sauce, blend the avocado, Greek yogurt, lime juice, salt, and pepper in a food processor until smooth and creamy.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by adding a spoonful of roasted sweet potatoes, sautéed spinach, and a drizzle of avocado sauce to each tortilla. Garnish with fresh cilantro and serve.

These tacos are a perfect summer dish that’s fresh, flavorful, and completely satisfying.

The sweet potatoes provide a hearty base, while the spinach and avocado sauce offer a light, refreshing contrast. They make a great meal for lunch or dinner and are easy to customize with your favorite toppings.

Spinach and Ricotta Stuffed Chicken Breasts

This stuffed chicken breast recipe is a delicious and healthy way to enjoy spinach.

The creamy ricotta cheese and sautéed spinach create a flavorful stuffing that pairs wonderfully with juicy chicken breasts. It’s an elegant yet simple dish, ideal for a summer dinner or a special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to slice all the way through.
3. In a skillet, heat olive oil over medium heat. Sauté spinach until wilted, about 3–4 minutes. Remove from heat and let cool slightly.
4. In a bowl, mix together ricotta, Parmesan, sautéed spinach, garlic powder, salt, pepper, and fresh basil (if using).
5. Stuff the spinach mixture into each chicken breast, securing the opening with toothpicks if necessary.
6. Heat a skillet over medium-high heat and sear the chicken breasts for 2–3 minutes on each side, until golden brown.
7. Transfer the chicken to the oven and bake for 15–20 minutes, until the chicken is cooked through and the stuffing is hot and bubbly.
8. Remove the toothpicks before serving and garnish with additional fresh basil if desired.

This stuffed chicken recipe is a great way to incorporate spinach into a main course.

The creamy ricotta and spinach filling is rich yet light, and it pairs beautifully with the juicy chicken. It’s perfect for a quick weeknight dinner or a special weekend meal.

Spinach and Grilled Chicken Salad with Lemon Vinaigrette

A healthy and hearty salad that’s perfect for summer lunches or a light dinner. This recipe features grilled chicken, fresh spinach, and a tangy lemon vinaigrette that brings everything together.

The grilled chicken adds protein, while the spinach provides a fresh, green base. The lemon vinaigrette adds a zesty, refreshing flavor to balance out the dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 6 cups fresh spinach leaves
• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil (for the dressing)
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for about 6–7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
3. While the chicken is grilling, prepare the salad. In a large bowl, combine spinach, cucumber, cherry tomatoes, and red onion.
4. For the dressing, whisk together Dijon mustard, lemon juice, olive oil, honey (if using), salt, and pepper until emulsified.
5. Slice the grilled chicken and add it to the salad. Drizzle with the lemon vinaigrette and toss gently to combine.
6. Serve immediately, garnished with extra lemon slices if desired.

This salad is not only light and refreshing, but it also packs a punch of flavor.

The grilled chicken and fresh vegetables make it filling, while the lemon vinaigrette adds a bright, citrusy note that’s perfect for summer.

Spinach and Mushroom Risotto

This creamy, comforting risotto is a great way to enjoy spinach in a hearty dish.

The mushrooms bring an earthy depth to the dish, while the spinach adds freshness and color. Perfect for a cozy summer dinner, this risotto is a filling and satisfying meal that will impress your guests.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 ½ cups Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 2 cups fresh spinach, chopped
• ½ cup Parmesan cheese, grated
• 1 tablespoon butter
• Salt and pepper, to taste

Instructions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened.
2. Add the mushrooms and cook for an additional 5–6 minutes until they release their moisture and begin to brown.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
4. Slowly add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 20 minutes.
5. Stir in the chopped spinach, Parmesan cheese, and butter. Season with salt and pepper to taste.
6. Serve the risotto warm, garnished with extra Parmesan and freshly cracked black pepper.

This spinach and mushroom risotto is rich and comforting yet light enough for a summer dinner.

The creamy texture of the risotto combined with the savory mushrooms and fresh spinach creates a satisfying meal that feels indulgent but is full of fresh, seasonal flavors.

Spinach and Ricotta Stuffed Zucchini Boats

A healthy, low-carb summer dish that’s bursting with flavor.

These zucchini boats are stuffed with a mixture of ricotta cheese, spinach, and herbs, then baked until golden and bubbly. It’s a great way to enjoy fresh zucchini and spinach while keeping things light and flavorful.

Ingredients:

• 4 medium zucchini
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini in half lengthwise and scoop out the center using a spoon to create a “boat” shape. Set the zucchini halves aside.
3. In a skillet, heat olive oil over medium heat and sauté the garlic and spinach until the spinach is wilted, about 2–3 minutes.
4. In a bowl, mix the sautéed spinach with ricotta cheese, Parmesan cheese, oregano, salt, and pepper.
5. Spoon the spinach and ricotta mixture into the hollowed zucchini boats and place them on a baking sheet.
6. Bake for 20–25 minutes, until the zucchini is tender and the stuffing is golden and bubbling.
7. Garnish with fresh basil or parsley and serve warm.

These stuffed zucchini boats are a light yet filling meal that makes great use of summer produce.

The ricotta and spinach filling is creamy and savory, while the zucchini provides a tender, mild base. It’s perfect for a summer dinner or even as a side dish for a BBQ.

Spinach and Strawberry Salad with Balsamic Glaze

This refreshing salad combines the sweetness of ripe strawberries with the earthiness of fresh spinach, making it a perfect summer side dish or light meal.

The tangy balsamic glaze adds a delicious depth of flavor, while the almonds add a satisfying crunch.

Ingredients:

• 6 cups fresh spinach leaves
• 1 pint fresh strawberries, hulled and sliced
• ¼ cup sliced almonds, toasted
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach and sliced strawberries.
2. Toast the sliced almonds in a dry skillet over medium heat for about 3–4 minutes, until golden brown. Set aside to cool.
3. In a small saucepan, combine olive oil, balsamic vinegar, and honey. Heat over low heat, stirring frequently until the mixture thickens into a glaze, about 3–5 minutes.
4. Drizzle the balsamic glaze over the salad and toss gently to combine.
5. Top the salad with toasted almonds and serve immediately.

This spinach and strawberry salad is light, flavorful, and perfect for summer.

The combination of the sweet strawberries, creamy spinach, and tangy balsamic glaze makes for a refreshing and satisfying dish that pairs wonderfully with grilled meats or seafood.

Spinach and Sweet Corn Quesadillas

These easy quesadillas are a fun, quick, and healthy meal for summer.

The sweetness of fresh corn pairs wonderfully with the earthy spinach, while the melty cheese ties it all together. Serve these quesadillas with a dollop of sour cream or guacamole for a tasty summer meal.

Ingredients:

• 4 whole wheat flour tortillas
• 2 cups fresh spinach, chopped
• 1 cup fresh corn kernels (or frozen corn, thawed)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Sour cream or guacamole, for serving (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the spinach and cook for 2–3 minutes until wilted. Add the corn and cook for another 2–3 minutes until heated through. Season with salt and pepper.
2. Lay out the tortillas on a flat surface. Spread the spinach and corn mixture evenly on half of each tortilla, then sprinkle with shredded cheese.
3. Fold the tortillas in half and return them to the skillet. Cook for 2–3 minutes on each side until golden brown and crispy, and the cheese is melted.
4. Slice into wedges and serve with sour cream or guacamole on the side.

These spinach and sweet corn quesadillas are an easy, delicious, and nutritious way to enjoy summer produce.

The combination of spinach, corn, and cheese offers a satisfying balance of flavors, and they’re perfect for a quick lunch or dinner.

Spinach and Cucumber Raita

This refreshing Indian side dish is perfect for hot summer days.

The coolness of yogurt, combined with crisp cucumber and fresh spinach, creates a soothing accompaniment to spicy dishes like curries or grilled meats. It’s light, tangy, and full of fresh flavors.

Ingredients:

• 1 cup plain Greek yogurt
• 1 small cucumber, finely grated
• 1 cup fresh spinach, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon cumin powder
• ½ teaspoon ground coriander
• Salt and pepper, to taste
• 1 teaspoon lemon juice (optional)

Instructions:

1. In a bowl, whisk together the yogurt, cumin powder, coriander, salt, and pepper.
2. Add the grated cucumber and chopped spinach to the yogurt mixture and stir well to combine.
3. If desired, add lemon juice for an extra tangy flavor.
4. Garnish with chopped cilantro before serving.

This spinach and cucumber raita is cool, creamy, and full of fresh flavors.

It’s the perfect accompaniment to spicy dishes, helping to balance heat and add a refreshing contrast. Serve it as a side with grilled meats, curries, or even as a dip with naan.

Spinach and Feta Stuffed Portobello Mushrooms

These stuffed mushrooms are a wonderful vegetarian dish that’s both filling and flavorful.

The earthy portobello mushrooms are loaded with a creamy spinach and feta filling, making them a perfect side dish or a light summer main course. With a touch of garlic and herbs, this dish is simple yet satisfying.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 cups fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme or oregano, chopped
• Salt and pepper, to taste
• ¼ cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat and sauté the garlic until fragrant, about 1–2 minutes. Add the spinach and cook until wilted, about 3 minutes.
4. Remove the skillet from heat and stir in the crumbled feta cheese and chopped herbs.
5. Spoon the spinach and feta mixture into the mushroom caps, pressing it gently to pack it in.
6. If desired, sprinkle breadcrumbs on top of the stuffed mushrooms for a bit of crunch.
7. Bake for 20–25 minutes, until the mushrooms are tender and the stuffing is golden brown.
8. Serve immediately, garnished with extra herbs.

These spinach and feta stuffed portobello mushrooms are a great way to enjoy the flavors of summer in a light, nutritious dish.

They’re perfect as a side to grilled meats or as a main for a meatless dinner.

Spinach and Avocado Wrap

This healthy wrap is packed with fresh spinach, creamy avocado, and a tangy dressing. It’s perfect for a quick lunch or an easy dinner, and it’s light yet satisfying.

The spinach provides nutrients, while the avocado gives the wrap a rich, creamy texture. It’s a great option for those looking to stay cool during the summer months.

Ingredients:

• 4 large whole wheat tortillas
• 2 cups fresh spinach leaves
• 1 ripe avocado, sliced
• 1 cup shredded chicken or turkey (optional)
• ½ cup shredded carrots
• ¼ cup red onion, thinly sliced
• 2 tablespoons hummus or Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Lay the tortillas flat on a clean surface. Spread a thin layer of hummus or Greek yogurt over each tortilla.
2. Layer the spinach leaves, avocado slices, shredded chicken (if using), shredded carrots, and red onion on top of the spread.
3. Drizzle with lemon juice and season with salt and pepper.
4. Roll up the tortillas tightly and cut in half.
5. Serve immediately, or wrap in plastic for an on-the-go meal.

These spinach and avocado wraps are a perfect meal for summer when you want something light but packed with flavor.

The creamy avocado, crunchy veggies, and fresh spinach create a delightful combination that’s both refreshing and satisfying.

Spinach and Garlic Sauteed Shrimp

This quick and flavorful shrimp dish is light and perfect for summer evenings.

The shrimp are sautéed with fresh garlic, spinach, and a squeeze of lemon, making it a simple yet tasty meal. It’s great on its own or served over a bed of rice or pasta for a more filling dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups fresh spinach leaves
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the garlic to the skillet and sauté for 1–2 minutes until fragrant.
3. Add the shrimp and cook for 2–3 minutes on each side until pink and cooked through.
4. Add the spinach to the pan and cook for another 2 minutes, just until wilted.
5. Squeeze lemon juice over the shrimp and spinach, and season with salt, pepper, and red pepper flakes if desired.
6. Garnish with fresh parsley and serve immediately.

This spinach and garlic sautéed shrimp is a light yet flavorful dish that’s perfect for summer.

The shrimp cook quickly and are infused with the flavors of garlic and lemon, while the spinach adds freshness and nutrition. It’s great as a standalone dish or paired with pasta or rice.

Spinach and Pine Nut Pesto Pasta

This pasta dish is a twist on traditional pesto, swapping basil for fresh spinach.

The spinach adds a vibrant green color, while the pine nuts and Parmesan cheese lend a rich, nutty flavor. It’s a quick and easy summer meal that’s perfect for a light dinner or a picnic.

Ingredients:

• 8 oz pasta (spaghetti, penne, or your favorite type)
• 2 cups fresh spinach leaves
• ¼ cup pine nuts (toasted)
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves
• ½ cup olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
2. In a food processor, combine spinach, pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice. Process until smooth.
3. If the pesto is too thick, add a tablespoon of pasta water at a time until you reach the desired consistency.
4. Toss the cooked pasta with the spinach pesto, adding more pasta water if needed to coat the pasta evenly.
5. Season with salt and pepper to taste, and serve immediately, garnished with additional Parmesan if desired.

This spinach and pine nut pesto pasta is a perfect summer dish that’s both vibrant and satisfying.

The fresh spinach provides a mild, earthy flavor that pairs wonderfully with the nuttiness of pine nuts and the richness of Parmesan.

Spinach and Feta Quiche

A perfect brunch or light lunch option for summer, this quiche is packed with fresh spinach, tangy feta, and a creamy egg filling.

It’s an easy-to-make dish that’s both filling and nutritious, perfect for serving at family gatherings or picnics.

Ingredients:

• 1 pre-made pie crust (or homemade if you prefer)
• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 small onion, diced
• 4 large eggs
• 1 cup heavy cream (or milk for a lighter version)
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the onion until softened, about 3–4 minutes.
3. Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Stir in the sautéed spinach and onion mixture, then add the crumbled feta cheese.
6. Pour the mixture into the pie crust and smooth out the top.
7. Bake for 30–35 minutes, until the quiche is set and lightly golden on top.
8. Let the quiche cool for a few minutes before slicing and serving.

This spinach and feta quiche is perfect for a summer brunch or picnic.

The creamy filling and the combination of spinach and feta make it a satisfying and flavorful dish that can be enjoyed warm or cold.

Spinach and Avocado Smoothie Bowl

A refreshing smoothie bowl that’s perfect for summer breakfasts or as a snack.

The spinach adds a boost of nutrients, while the creamy avocado and banana make the texture smooth and filling. Topped with fresh fruits, nuts, and seeds, this smoothie bowl is as healthy as it is delicious.

Ingredients:

• 1 cup fresh spinach leaves
• 1 ripe avocado
• 1 banana
• 1/2 cup almond milk (or any milk of your choice)
• 1 tablespoon honey or maple syrup (optional)
• ½ cup frozen berries (blueberries, strawberries, or mixed berries)
• Toppings: granola, chia seeds, sliced banana, fresh berries, coconut flakes

Instructions:

1. In a blender, combine the spinach, avocado, banana, almond milk, and honey (if using). Blend until smooth and creamy.
2. Pour the smoothie into a bowl, then top with your favorite toppings such as granola, chia seeds, banana slices, fresh berries, and coconut flakes.
3. Serve immediately and enjoy!

This spinach and avocado smoothie bowl is the ultimate summer breakfast or snack.

It’s packed with healthy fats, vitamins, and fiber, and the toppings add a fun crunch and burst of flavor. It’s a refreshing, nutrient-packed way to start your day.