As the winter months settle in, many of us seek hearty, comforting meals that warm our hearts and nourish our bodies.
One of the most versatile and nutrient-dense ingredients to incorporate into your winter cooking is spinach.
Packed with vitamins A, C, and K, along with iron and antioxidants, spinach is not only good for your health but also incredibly delicious.
From savory soups and stews to creamy casseroles and vibrant salads, the possibilities with spinach are endless.
In this article, we’ll explore over 50 winter spinach recipes that will inspire you to make the most of this leafy green during the colder months.
Whether you’re looking for a cozy dish to enjoy with family or something quick and easy for weeknight dinners, you’re sure to find a recipe that suits your needs.
Let’s dive into the world of winter spinach cooking and discover the tasty ways to keep this superfood at the center of your meals!
50+ Simple and Delicious Spinach Recipes for a Healthy Winter
Winter is the perfect time to embrace the nourishing power of spinach in your meals.
With over 50 recipes to choose from, you’ll find a variety of delicious and comforting dishes to warm your home and satisfy your cravings.
Whether you’re whipping up a creamy spinach soup, a vibrant salad, or a hearty casserole, these recipes offer something for everyone.
So, gather your ingredients, get inspired, and let spinach take center stage in your winter cooking.
With its versatility and health benefits, spinach is sure to become your go-to ingredient this season!
Enjoy experimenting with these recipes and make winter meals not just healthy but also deliciously satisfying.
Spinach and Mushroom Stuffed Shells
This comforting dish combines large pasta shells filled with a savory mixture of spinach, mushrooms, and ricotta cheese, topped with a rich marinara sauce. It’s perfect for winter gatherings or cozy family dinners, offering warmth and heartiness during the colder months. The vibrant green spinach provides a pop of color and nutrition, making it a favorite for both kids and adults.
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped mushrooms and cook until softened, about 5 minutes.
- Stir in the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
- In a bowl, combine the ricotta cheese, sautéed spinach and mushroom mixture, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the spinach and ricotta mixture and place them in the dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
The stuffed shells make for a hearty meal that is both satisfying and nutritious, perfect for cold winter nights. Pair with a simple green salad and crusty bread for a complete meal that will please everyone at the table. The leftovers, if any, can be stored in the fridge and taste even better the next day, as the flavors meld beautifully overnight.
Spinach and Sweet Potato Curry
This vibrant spinach and sweet potato curry is a delightful way to warm up during winter. The combination of sweet potatoes and spinach creates a nutritious and colorful dish, enhanced by aromatic spices that add depth and flavor. This recipe is also versatile; it can be served with rice, quinoa, or even as a filling for wraps, making it a great choice for meal prep.
Ingredients:
- 1 large sweet potato, peeled and diced
- 4 cups fresh spinach
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or quinoa for serving
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Add diced sweet potato, curry powder, cumin, salt, and pepper. Stir to coat the sweet potatoes with spices.
- Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for about 15 minutes, or until the sweet potatoes are tender.
- Add the fresh spinach and cook for an additional 5 minutes until wilted. Adjust seasoning to taste.
- Serve the curry over cooked rice or quinoa, garnished with fresh cilantro if desired.
This hearty curry is both comforting and nourishing, packed with vitamins and flavors that are perfect for winter. The sweetness of the sweet potato pairs beautifully with the earthiness of the spinach and the richness of the coconut milk. It’s an easy-to-make dish that can be enjoyed on its own or with your favorite sides, making it an excellent option for both weeknight dinners and special occasions.
Spinach and Feta Frittata
This spinach and feta frittata is a simple yet elegant dish that showcases the vibrant flavors of winter greens. With its fluffy texture and cheesy goodness, this frittata is perfect for breakfast, brunch, or even a light dinner. The addition of spinach not only boosts its nutritional value but also gives it a beautiful green hue that brightens up any table.
Ingredients:
- 6 large eggs
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- 1/2 onion, finely chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (such as dill or parsley) for garnish
Instructions:
- Preheat your oven to 350°F (175°C). In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- In an oven-safe skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Pour the egg mixture over the spinach and onion. Sprinkle crumbled feta cheese on top.
- Cook on the stovetop for 3-4 minutes until the edges start to set. Then transfer the skillet to the oven.
- Bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- Let cool slightly before slicing. Garnish with fresh herbs before serving.
This frittata is not only easy to make but also a wonderful way to use up fresh spinach during the winter months. It’s a dish that can be served hot or at room temperature, making it perfect for gatherings or meal prep. You can customize it by adding other vegetables or herbs according to your preference. The combination of eggs and feta provides a satisfying protein boost, ensuring this dish is both delicious and fulfilling.
Creamy Spinach and Chicken Pasta
This creamy spinach and chicken pasta is a delightful winter dish that combines tender chicken, fresh spinach, and a rich, savory sauce over your favorite pasta. It’s an all-in-one meal that brings warmth and comfort during chilly evenings. The creaminess of the sauce, combined with the fresh spinach, makes this dish not only delicious but also visually appealing.
Ingredients:
- 8 oz pasta (penne or fettuccine works well)
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and combined.
- Add the shredded chicken and chopped spinach to the skillet, stirring until the spinach wilts and the chicken is heated through. Season with salt and pepper.
- Toss the cooked pasta into the sauce, mixing well to coat. Adjust seasoning as needed.
- Serve immediately, garnished with fresh parsley if desired.
This creamy pasta dish is not only satisfying but also a great way to incorporate spinach into your meal. It’s perfect for busy weeknights and can easily be made ahead of time. The combination of flavors is comforting and luxurious, making it a go-to recipe for family dinners or gatherings. Leftovers reheat wonderfully, ensuring you can enjoy this delicious meal multiple times.
Spinach and Lentil Soup
A hearty spinach and lentil soup is a fantastic way to stay warm during the winter months. Packed with protein, fiber, and an abundance of nutrients, this soup is both filling and nutritious. It features earthy lentils, vibrant spinach, and aromatic spices, making it an ideal dish for cozying up on a cold day.
Ingredients:
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in minced garlic, cumin, and thyme, cooking for another minute until fragrant.
- Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 25 minutes, or until lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with lemon wedges if desired.
This spinach and lentil soup is not only warming but also incredibly nourishing, making it a perfect choice for winter meals. The combination of lentils and spinach provides a hearty dose of protein and iron, while the spices enhance the flavor profile, creating a satisfying dish. This soup can easily be made in larger batches and freezes well, making it an excellent option for meal prep. Whether served as a main course or as a starter, this soup will become a favorite for its comfort and flavor.
Spinach and Quinoa Salad with Citrus Dressing
This spinach and quinoa salad is a refreshing yet hearty dish, perfect for those who want to eat lighter during the winter while still feeling satisfied. With a zesty citrus dressing and a variety of textures from the quinoa, spinach, and nuts, this salad is as nutritious as it is delicious. It can serve as a main dish or a side, making it versatile for any meal.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 4 cups fresh spinach, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries or raisins
- 1/4 cup feta cheese (optional)
- 1/4 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions:
- In a medium pot, bring vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Let it cool slightly.
- In a large bowl, combine the chopped spinach, walnuts, dried cranberries, and feta cheese.
- In a separate bowl, whisk together olive oil, lemon juice, lemon zest, honey (or maple syrup), salt, and pepper to create the dressing.
- Add the cooked quinoa to the salad bowl and pour the dressing over the top. Toss well to combine all ingredients.
- Serve immediately or let it chill in the fridge for 30 minutes for the flavors to meld.
This spinach and quinoa salad is a fantastic option for winter gatherings or meal prep, providing a balance of protein, healthy fats, and vibrant flavors. The citrus dressing brightens up the dish, making it feel refreshing even during the colder months. It’s perfect for lunch, dinner, or as a side dish, and can easily be adapted by adding other vegetables or proteins to suit your taste. Plus, it holds up well in the refrigerator, allowing for easy leftovers that maintain their flavor and texture.
Spinach and Ricotta Stuffed Chicken Breasts
This flavorful dish features chicken breasts stuffed with a creamy mixture of spinach and ricotta cheese, baked to perfection for a delightful winter meal. The combination of tender chicken and rich filling creates a dish that’s impressive enough for entertaining yet easy enough for a weeknight dinner. It pairs beautifully with a side of roasted vegetables or a light salad, making it a versatile option for any occasion.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (such as basil or parsley) for garnish
Instructions:
- Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add chopped spinach and sauté until wilted. Remove from heat and let it cool slightly.
- In a bowl, combine the sautéed spinach, ricotta cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Carefully cut a pocket into each chicken breast. Stuff each pocket generously with the spinach and ricotta mixture.
- Place the stuffed chicken breasts in a baking dish. Drizzle with olive oil and season with additional salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before slicing. Garnish with fresh herbs before serving.
This stuffed chicken dish is not only delicious but also a great way to incorporate spinach into your diet. The creamy ricotta filling adds richness, while the chicken provides lean protein, making it a balanced meal. Serve it with your favorite sides for a complete dinner that will impress your family and friends. Leftovers, if any, can be sliced and added to salads or wraps for an easy lunch the next day.
Spinach and Bacon Quiche
This spinach and bacon quiche is a delightful combination of flavors and textures, perfect for a cozy winter brunch or a light dinner. The flaky crust, filled with a savory mixture of spinach, crispy bacon, and creamy eggs, makes for a satisfying dish that’s sure to please. It can be served warm or at room temperature, making it an excellent choice for gatherings.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Place the pie crust in a pie dish and blind bake for 10 minutes to slightly cook the crust. Remove from oven and set aside.
- In a skillet, cook the bacon until crispy. Remove from the skillet, drain on paper towels, and crumble.
- In the same skillet, add the chopped spinach and sauté until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
- Layer the sautéed spinach and crumbled bacon into the pre-baked pie crust. Pour the egg mixture over the top and sprinkle with shredded cheddar cheese.
- Bake for 35-40 minutes or until the quiche is set and lightly golden on top. Let cool for a few minutes before slicing.
This spinach and bacon quiche is a wonderful addition to any winter meal, offering a warm and hearty option that pairs well with a light salad. It’s perfect for meal prep, as it can be made in advance and stored in the refrigerator. The combination of flavors from the bacon and cheese, along with the freshness of the spinach, creates a delicious balance that will leave everyone wanting seconds. Enjoy it for breakfast, brunch, or dinner!
Spinach and Chickpea Stew
This comforting spinach and chickpea stew is a hearty and nutritious dish perfect for winter. Packed with protein-rich chickpeas and fresh spinach, it’s a one-pot meal that is not only satisfying but also easy to prepare. The blend of spices adds warmth and depth of flavor, making it an excellent choice for a cozy dinner on a chilly evening.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.
- Add the diced tomatoes (with their juices) and chickpeas to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Stir in the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
- Serve the stew hot, garnished with fresh parsley.
This spinach and chickpea stew is not only filling and nutritious, but it’s also incredibly easy to make and can be ready in under 30 minutes. The chickpeas provide a satisfying protein boost, while the spinach adds a wealth of vitamins and minerals. This dish can be served on its own or with crusty bread for dipping, making it a versatile and wholesome option for winter meals. Plus, it keeps well in the refrigerator, allowing you to enjoy leftovers throughout the week.
Spinach and Feta Stuffed Peppers
These spinach and feta stuffed peppers are a colorful and nutritious winter dish that combines vibrant bell peppers with a savory filling of spinach, feta cheese, and rice. This recipe is perfect for a cozy dinner, offering a beautiful presentation and a satisfying blend of flavors. It’s a fantastic way to enjoy a healthy meal while adding a touch of elegance to your dinner table.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups fresh spinach, chopped
- 1 cup cooked rice (white or brown)
- 1 cup feta cheese, crumbled
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese for topping (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked rice, sautéed spinach and onion, crumbled feta, oregano, salt, and pepper. Mix well until everything is evenly combined.
- Stuff each bell pepper with the spinach and feta mixture, pressing down gently to pack it in. Sprinkle with grated Parmesan cheese if desired.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are golden.
- Serve hot, garnished with fresh herbs if desired.
These stuffed peppers make a delightful winter meal that’s both hearty and healthy. The combination of spinach and feta provides a wonderful flavor contrast, while the bell peppers add a sweet and juicy element to each bite. This dish is great for meal prep, as it can be made ahead of time and reheated easily. It’s also versatile—feel free to add other ingredients like cooked ground meat or additional vegetables to suit your taste!
Spinach and Potato Gratin
This creamy spinach and potato gratin is a luxurious winter side dish that brings comfort and warmth to any meal. Layered with thinly sliced potatoes, fresh spinach, and a rich cheese sauce, this gratin is baked to perfection with a golden, bubbly top. It’s an impressive dish that pairs well with roasted meats or can be enjoyed on its own for a meatless option.
Ingredients:
- 4 large potatoes, thinly sliced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese (or your choice of cheese)
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 tablespoon butter (for greasing the baking dish)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
- In a saucepan, heat the heavy cream over low heat. Add minced garlic, thyme, salt, and pepper. Stir until combined and heated through, but do not boil.
- In the greased baking dish, layer half of the sliced potatoes evenly across the bottom. Top with half of the chopped spinach and half of the cheese.
- Pour half of the cream mixture over the layers. Repeat the layers with the remaining potatoes, spinach, cheese, and cream mixture.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
This spinach and potato gratin is an indulgent dish that’s sure to impress at any winter gathering. The creamy texture and rich flavors create a comforting side that complements a variety of main courses. Leftovers can be reheated in the oven or microwave, making it a practical choice for meal planning. This gratin is not only delicious but also a great way to sneak some greens into your meal, pleasing both adults and children alike.
Spinach and Mushroom Risotto
This spinach and mushroom risotto is a creamy, comforting dish that epitomizes winter warmth. Made with Arborio rice, fresh spinach, and sautéed mushrooms, it’s a flavorful and satisfying meal perfect for cozy nights in. The slow cooking process allows the rice to absorb the flavors while achieving a rich and creamy consistency, making it a classic Italian dish that’s sure to please.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable broth (warmed)
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (button or cremini)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add sliced mushrooms to the skillet and cook until softened, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.
- If using, pour in the white wine and stir until absorbed. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- After about 20 minutes, when the rice is creamy and al dente, stir in the chopped spinach and cook until wilted. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with additional cheese or fresh herbs if desired.
This spinach and mushroom risotto is not only comforting but also packed with flavor and nutrients. The creamy texture and earthy mushrooms combined with fresh spinach create a dish that feels indulgent yet healthy. It’s perfect for a cozy dinner at home or can be served as a side dish for gatherings. Leftovers can be enjoyed the next day, and adding a splash of broth when reheating will help restore its creamy consistency. This dish is a wonderful way to warm up during the chilly winter months while savoring delicious flavors.
Note: More recipes are coming soon!