18 Creamy Spinach Recipes for Every Occasion

Nothing beats the comfort of a creamy spinach dish, whether you’re whipping up a quick weeknight dinner or preparing a special meal for loved ones. From rich, cheesy dips to light, veggie-packed pastas, our roundup of 18 creamy spinach recipes has something for every occasion. Dive in to discover your next favorite dish that’s sure to please any palate!

Creamy Spinach and Artichoke Dip

Preparing a creamy spinach and artichoke dip is simpler than you might think, and it’s perfect for sharing at gatherings or enjoying as a cozy snack. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Cream cheese – 8 oz
• Mayonnaise – 1/2 cup
• Parmesan cheese – 1/2 cup, grated
• Garlic – 2 cloves, minced
• Spinach – 10 oz, thawed and drained
• Artichoke hearts – 14 oz, drained and chopped
• Mozzarella cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dip.
2. In a large mixing bowl, combine the cream cheese, mayonnaise, and parmesan cheese until smooth. Tip: Softening the cream cheese beforehand makes mixing easier.
3. Add the minced garlic, spinach, and artichoke hearts to the bowl, stirring until all ingredients are evenly distributed.
4. Fold in the shredded mozzarella cheese, reserving a small amount for topping the dip later. Tip: This adds a delightful cheesy crust on top.
5. Transfer the mixture to a baking dish, spreading it evenly. Sprinkle the reserved mozzarella cheese on top.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Rich in flavor with a creamy texture and a slightly crispy top, this dip pairs wonderfully with toasted bread, crackers, or fresh vegetables. For a creative twist, serve it in a hollowed-out bread bowl to make your presentation as impressive as the taste.

Garlic Parmesan Creamed Spinach

When you’re looking for a side dish that’s both luxurious and comforting, this Garlic Parmesan Creamed Spinach hits all the right notes. It’s a simple yet elegant way to elevate your meal, perfect for beginners to master with a little guidance.

Ingredients

• Spinach – 10 oz
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large skillet, melt the butter over medium heat until fully liquid and slightly bubbly.
2. Add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
3. Gradually add the spinach to the skillet, stirring constantly until wilted, about 3 minutes.
4. Pour in the heavy cream, stirring to combine with the spinach and garlic, then bring to a gentle simmer.
5. Reduce the heat to low, stirring occasionally, and let the mixture thicken for 5 minutes.
6. Sprinkle in the grated Parmesan cheese, salt, and black pepper, stirring until the cheese is fully melted and the mixture is creamy.
7. Remove from heat and let sit for 2 minutes to allow the flavors to meld together.

Mouthwatering and velvety, this creamed spinach boasts a rich garlic and Parmesan flavor that’s irresistibly creamy. Serve it alongside a juicy steak or as a decadent topping for baked potatoes to impress your guests.

Spinach and Ricotta Stuffed Shells

Unlocking the secrets to a comforting Italian-American classic, this recipe guides you through creating Spinach and Ricotta Stuffed Shells with precision. Perfect for beginners, each step is designed to build your confidence in the kitchen.

Ingredients

• Jumbo pasta shells – 12 oz
• Ricotta cheese – 15 oz
• Spinach – 10 oz, frozen and thawed
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Garlic – 2 cloves, minced
• Marinara sauce – 24 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Boil the jumbo pasta shells in salted water for 9 minutes, then drain and set aside. Tip: Stir occasionally to prevent sticking.
3. Squeeze all excess water from the thawed spinach, then chop finely.
4. In a large bowl, mix ricotta, spinach, 1 cup mozzarella, Parmesan, egg, garlic, salt, and pepper until well combined. Tip: For a smoother filling, blend the ricotta first.
5. Spread 1 cup marinara sauce at the bottom of a 9×13 inch baking dish.
6. Fill each pasta shell with the ricotta mixture and place in the dish. Tip: Use a small spoon or piping bag for easier filling.
7. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
8. Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until bubbly and golden.

Yielded are shells with a creamy, cheesy interior contrasted by the tangy marinara and a golden, slightly crispy top. Serve alongside a crisp green salad for a balanced meal.

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a comforting dish that’s perfect for a cozy night in. The combination of earthy mushrooms and fresh spinach with a rich, creamy sauce makes it a satisfying meal that’s easy to whip up.

Ingredients

• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mushrooms – 8 oz, sliced
• Spinach – 2 cups
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in the spinach and cook for 2-3 minutes until wilted.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring constantly.
6. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth. Tip: If the sauce is too thick, add reserved pasta water a little at a time.
7. Season with salt and black pepper to taste.
8. Add the drained pasta to the skillet and toss to coat evenly with the sauce.

Here’s a dish that’s creamy, rich, and packed with flavors. The pasta is perfectly coated in a velvety sauce, with the mushrooms adding a meaty texture and the spinach a fresh contrast. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Spinach and Feta Stuffed Chicken

Now, let’s dive into creating a dish that’s as nutritious as it is delicious, perfect for a weeknight dinner that feels a bit special. This recipe combines the tender juiciness of chicken with the creamy, tangy flavors of spinach and feta, all wrapped up in a neat package.

Ingredients

• Chicken breasts – 4
• Spinach – 2 cups, chopped
• Feta cheese – 1/2 cup, crumbled
• Olive oil – 2 tbsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Garlic powder – 1/2 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay each chicken breast flat on a cutting board and make a horizontal slit to create a pocket, being careful not to cut all the way through.
3. In a bowl, mix the chopped spinach, crumbled feta, 1 tbsp olive oil, salt, black pepper, and garlic powder until well combined.
4. Stuff each chicken breast pocket with the spinach and feta mixture, then secure the opening with toothpicks if necessary.
5. Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

This dish offers a delightful contrast between the crispy exterior and the moist, flavorful filling. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal that’s sure to impress.

Creamy Spinach and Bacon Soup

When the weather turns chilly, there’s nothing quite like a bowl of creamy soup to warm you up. This Creamy Spinach and Bacon Soup is a hearty, flavorful dish that’s surprisingly simple to make, even for beginners.

Ingredients

• Bacon – 6 slices
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Spinach – 4 cups, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large pot over medium heat, cook the bacon until crispy, about 5 minutes. Remove and set aside on paper towels to drain.
2. In the same pot, sauté the diced onion in the bacon fat until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another 1 minute until fragrant.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the heavy cream and chopped spinach. Cook until the spinach is wilted, about 2 minutes. Tip: Add the spinach in batches if your pot is small.
6. Crumble the cooked bacon and add it back to the pot. Season with salt and black pepper. Simmer for another 5 minutes. Tip: Taste and adjust seasoning if necessary.

Zesty and rich, this soup boasts a velvety texture with the smoky crunch of bacon in every bite. Serve it with a side of crusty bread for dipping, or top with extra bacon bits for an indulgent touch.

Spinach and Cheese Stuffed Manicotti

Kickstart your culinary journey with this comforting Spinach and Cheese Stuffed Manicotti, a dish that combines the richness of cheese with the freshness of spinach, all wrapped in tender pasta tubes. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• Manicotti shells – 8 oz
• Ricotta cheese – 2 cups
• Spinach – 10 oz, thawed and drained
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Marinara sauce – 2 cups

Instructions

1. Preheat your oven to 375°F.
2. Boil manicotti shells in salted water for 6 minutes until al dente, then drain and set aside. Tip: Stir occasionally to prevent sticking.
3. In a bowl, mix ricotta cheese, spinach, mozzarella, parmesan, egg, salt, and pepper until well combined. Tip: Squeeze all excess water from spinach to avoid a watery filling.
4. Fill each manicotti shell with the cheese and spinach mixture using a spoon or piping bag. Tip: A piping bag makes this step easier and less messy.
5. Spread 1 cup of marinara sauce at the bottom of a baking dish, then arrange the stuffed manicotti on top.
6. Cover the manicotti with the remaining marinara sauce and sprinkle extra mozzarella and parmesan on top.
7. Bake for 25 minutes until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving for easier handling.

Resulting in a creamy, cheesy interior with a slightly crisp top, this dish pairs wonderfully with a side of garlic bread or a fresh salad. Remember, the key to perfect manicotti lies in the balance of flavors and textures, so don’t shy away from experimenting with different cheeses or adding a pinch of nutmeg to the filling for an extra layer of taste.

Creamy Spinach and Sun-Dried Tomato Orzo

Ready to dive into a dish that combines comfort with a touch of elegance? This creamy spinach and sun-dried tomato orzo is a simple yet flavorful meal that’s perfect for any night of the week.

Ingredients

• Orzo – 1 cup
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Sun-dried tomatoes – ¼ cup, chopped
• Spinach – 2 cups, fresh
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a medium saucepan, bring the chicken broth to a boil over high heat.
2. Add the orzo to the boiling broth, reduce the heat to medium-low, and simmer for 9 minutes, stirring occasionally to prevent sticking.
3. While the orzo cooks, heat a large skillet over medium heat and add the minced garlic, sautéing for 1 minute until fragrant.
4. Add the chopped sun-dried tomatoes and spinach to the skillet, cooking for 2 minutes until the spinach wilts.
5. Pour the heavy cream into the skillet, stirring to combine with the vegetables, and cook for 2 minutes until slightly thickened.
6. Drain any excess liquid from the orzo, then add it to the skillet, mixing well to coat with the creamy sauce.
7. Stir in the grated Parmesan cheese, salt, and black pepper, cooking for an additional 1 minute until the cheese melts.
8. Remove from heat and let sit for 2 minutes to allow the flavors to meld together.

Creamy and rich, this orzo dish boasts a delightful contrast between the tender pasta and the vibrant sun-dried tomatoes. Serve it with a sprinkle of extra Parmesan on top or alongside a crisp green salad for a complete meal.

Spinach and Goat Cheese Stuffed Portobello Mushrooms

One of the most satisfying dishes to prepare for a cozy dinner is Spinach and Goat Cheese Stuffed Portobello Mushrooms. This recipe combines earthy mushrooms with creamy goat cheese and fresh spinach for a dish that’s as nutritious as it is delicious. Follow these steps to create a meal that’s sure to impress.

Ingredients

• Portobello mushrooms – 4
• Spinach – 2 cups
• Goat cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Clean the Portobello mushrooms with a damp paper towel and remove the stems.
3. Brush both sides of the mushrooms with olive oil and season with salt and black pepper.
4. Place the mushrooms on a baking sheet, gill side up, and bake for 10 minutes.
5. While the mushrooms bake, wilt the spinach in a pan over medium heat for 3 minutes, then drain any excess water.
6. Mix the wilted spinach with goat cheese in a bowl.
7. Remove the mushrooms from the oven and stuff them with the spinach and goat cheese mixture.
8. Bake for another 15 minutes, or until the cheese is slightly golden.
9. Let the mushrooms cool for 5 minutes before serving.

Each bite offers a creamy texture from the goat cheese, balanced by the meaty Portobello and the slight crunch of spinach. Enjoy these stuffed mushrooms as a standalone dish or pair them with a crisp salad for a complete meal.

Creamy Spinach and Shrimp Alfredo

You’re about to dive into making a dish that combines the richness of Alfredo with the delicate flavors of shrimp and spinach. This Creamy Spinach and Shrimp Alfredo is a perfect blend of comfort and elegance, ideal for both weeknight dinners and special occasions.

Ingredients

• Fettuccine – 8 oz
• Shrimp – 1 lb, peeled and deveined
• Spinach – 2 cups, fresh
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Increase the heat to medium-high, add the shrimp to the skillet, and cook for 2-3 minutes per side until pink and opaque. Tip: Avoid overcrowding the skillet to ensure even cooking.
4. Reduce the heat to medium, pour in the heavy cream, and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy.
5. Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted. Season with salt and black pepper. Tip: Fresh spinach will reduce significantly in volume, so don’t be shy with the amount.
6. Drain the pasta and add it directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated.

Here’s how your dish turns out: the pasta is luxuriously coated in a creamy Alfredo sauce, with tender shrimp and vibrant spinach adding layers of flavor and texture. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for a truly indulgent meal.

Spinach and Gruyere Quiche

Ready to dive into the world of savory pies with a classic Spinach and Gruyere Quiche? This dish combines the earthy flavors of spinach with the rich, nutty taste of Gruyere cheese, all encased in a buttery, flaky crust. Follow these steps to create a quiche that’s perfect for any meal of the day.

Ingredients

• Pie crust – 1 (9-inch)
• Spinach – 2 cups, chopped
• Gruyere cheese – 1 cup, shredded
• Eggs – 4
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Nutmeg – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Tip: For a flakier crust, chill it in the fridge for 30 minutes before baking.
3. In a skillet over medium heat, wilt the spinach for about 3 minutes, then squeeze out excess water.
4. Sprinkle the shredded Gruyere cheese evenly over the bottom of the pie crust.
5. Spread the wilted spinach over the cheese.
6. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
7. Pour the egg mixture over the spinach and cheese in the pie crust. Tip: To prevent spills, fill the quiche on the oven rack.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
9. Let the quiche cool for 10 minutes before slicing.

Now, this quiche boasts a creamy interior with a crisp crust, making it a delightful contrast of textures. Serve it warm with a side salad for a light lunch or brunch, or enjoy a slice as a hearty breakfast. No matter how you serve it, the combination of spinach and Gruyere will surely impress.

Creamy Spinach and Potato Gratin

Zero in on a dish that combines comfort with elegance, perfect for any season. This Creamy Spinach and Potato Gratin layers tender potatoes and vibrant spinach in a rich, cheesy sauce, baked to golden perfection.

Ingredients

• Potatoes – 2 lbs, thinly sliced
• Spinach – 10 oz, fresh
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Nutmeg – ¼ tsp
• Gruyere cheese – 1 cup, grated

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, boil the sliced potatoes in salted water for 5 minutes until slightly tender. Drain well. Tip: Slicing potatoes uniformly ensures even cooking.
3. While the potatoes cook, wilt the spinach in a pan over medium heat for 2 minutes. Squeeze out excess water and chop roughly.
4. In a bowl, mix heavy cream, minced garlic, salt, black pepper, and nutmeg. Tip: Freshly grated nutmeg enhances the flavor significantly.
5. Layer half the potatoes in a greased baking dish, followed by all the spinach, then the remaining potatoes.
6. Pour the cream mixture evenly over the layers and sprinkle with grated Gruyere cheese. Tip: For a crispier top, broil for the last 2 minutes of baking.
7. Bake for 25-30 minutes until the top is bubbly and golden brown.

Melt-in-your-mouth potatoes and creamy spinach make this gratin a hearty side or main. Serve it alongside a crisp salad for a balanced meal or as a standalone comfort dish on chilly evenings.

Spinach and Mozzarella Stuffed Meatballs

Every home cook needs a reliable, crowd-pleasing recipe in their arsenal, and these Spinach and Mozzarella Stuffed Meatballs are just that. Easy to make and packed with flavor, they’re perfect for a cozy dinner or as a standout appetizer.

Ingredients

• Ground beef – 1 lb
• Spinach – 1 cup, chopped
• Mozzarella cheese – ½ cup, cubed
• Egg – 1
• Breadcrumbs – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the meatballs.
2. In a large bowl, combine the ground beef, chopped spinach, breadcrumbs, egg, salt, and black pepper. Mix gently with your hands to avoid overworking the meat.
3. Take a small portion of the meat mixture, flatten it in your palm, and place a cube of mozzarella cheese in the center. Fold the meat around the cheese, rolling it into a ball. Repeat with the remaining mixture.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them carefully to ensure all sides are evenly seared, about 2 minutes per side.
5. Transfer the browned meatballs to a baking sheet and bake in the preheated oven for 15 minutes, or until they’re cooked through.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

After baking, these meatballs are juicy on the inside with a perfectly browned exterior. The melted mozzarella center adds a delightful surprise, making them a hit at any gathering. Serve them over spaghetti or as a hearty appetizer with marinara sauce for dipping.

Creamy Spinach and Corn Casserole

Gathering the right ingredients and following these steps will lead you to a delicious Creamy Spinach and Corn Casserole that’s perfect for any occasion.

Ingredients

• Frozen spinach – 10 oz
• Corn kernels – 1 cup
• Cream cheese – 8 oz
• Heavy cream – ½ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Shredded mozzarella – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Thaw the frozen spinach and squeeze out all excess water to prevent a soggy casserole.
3. In a large mixing bowl, combine the spinach, corn kernels, cream cheese, heavy cream, garlic powder, salt, and black pepper. Mix until well blended.
4. Transfer the mixture to a greased baking dish, spreading it evenly with a spatula.
5. Sprinkle the shredded mozzarella evenly over the top for a golden, cheesy crust.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly browned.
7. Let the casserole sit for 5 minutes before serving to allow it to set properly.

Velvety and rich, this casserole boasts a creamy texture with pops of sweet corn and earthy spinach. Serve it alongside grilled chicken or as a standalone vegetarian dish for a comforting meal.

Spinach and Brie Stuffed Chicken Breast

Very few dishes manage to balance elegance and comfort as beautifully as this one. Today, we’re diving into a recipe that’s perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• Chicken breast – 2
• Spinach – 1 cup
• Brie cheese – 4 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the chicken breasts flat on a cutting board and carefully slice a pocket into the side of each breast, being careful not to cut all the way through. Tip: A sharp knife makes this step easier and safer.
3. Season the inside of each pocket with salt and black pepper.
4. Stuff each chicken breast with ½ cup of spinach and 2 oz of Brie cheese, pressing gently to close the pocket. Tip: Room temperature Brie spreads more easily.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts.
6. Sear the chicken for 2-3 minutes on each side, or until golden brown. Tip: Don’t move the chicken too soon; letting it sear properly ensures a flavorful crust.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove from the oven and let rest for 5 minutes before serving.

Flavorful and juicy, the chicken pairs wonderfully with the melted Brie and wilted spinach inside. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Creamy Spinach and Lentil Curry

Discover the comforting embrace of a Creamy Spinach and Lentil Curry, a dish that marries the earthiness of lentils with the vibrant freshness of spinach, all enveloped in a creamy, spiced sauce. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• Lentils – 1 cup
• Spinach – 2 cups
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 2 cloves, minced
• Onion – 1, diced
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the curry powder and cook for 1 minute to release its flavors.
4. Add the rinsed lentils to the pot along with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
5. After 20 minutes, stir in the coconut milk and spinach. Cook for an additional 5 minutes, or until the spinach is wilted.
6. Season with salt, then remove from heat. Let the curry sit for 5 minutes to thicken slightly before serving.

Best enjoyed when the lentils are tender but still hold their shape, offering a delightful contrast to the creamy sauce. Serve over a bed of steamed rice or with warm naan bread for a complete meal.

Spinach and Blue Cheese Stuffed Pork Chops

Mastering the art of stuffing pork chops can elevate your home cooking to restaurant-quality levels. This recipe for Spinach and Blue Cheese Stuffed Pork Chops is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• Pork chops – 4, thick-cut
• Spinach – 2 cups, fresh
• Blue cheese – ½ cup, crumbled
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops.
2. In a skillet over medium heat, heat 1 tbsp of olive oil and sauté the spinach and garlic until the spinach is wilted, about 3 minutes. Tip: Wring out excess moisture from the spinach to prevent soggy chops.
3. Remove the skillet from heat and stir in the blue cheese, allowing it to melt slightly from the residual heat.
4. Using a sharp knife, cut a pocket into the side of each pork chop, being careful not to cut all the way through.
5. Stuff each pork chop with the spinach and blue cheese mixture, then secure the opening with toothpicks if necessary.
6. Season the outside of the pork chops with salt and black pepper.
7. In the same skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Sear the pork chops for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
9. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Yielded from the oven, these pork chops are juicy with a rich, creamy filling that contrasts beautifully with the savory meat. Serve alongside a crisp apple salad to complement the bold flavors of the blue cheese.

Creamy Spinach and Wild Rice Bake

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this dish is sure to become a new favorite. Perfect for beginners, this recipe walks you through each step to create a deliciously creamy and satisfying bake.

Ingredients

• Wild rice – 1 cup
• Spinach – 2 cups
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup
• Garlic – 2 cloves
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Rinse 1 cup of wild rice under cold water until the water runs clear to remove any excess starch.
3. In a medium pot, bring 2 cups of water to a boil, add the rinsed wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed.
4. While the rice cooks, mince 2 cloves of garlic finely for even distribution of flavor.
5. In a large skillet over medium heat, melt 2 tbsp of butter, then add the minced garlic, sautéing for 1 minute until fragrant.
6. Add 2 cups of spinach to the skillet, stirring until just wilted, about 2 minutes, to preserve its vibrant color and nutrients.
7. Once the rice is cooked, combine it with the spinach mixture, 1 cup of heavy cream, and ½ cup of Parmesan cheese in a large bowl, stirring gently to mix evenly.
8. Transfer the mixture to a greased baking dish, spreading it out evenly for uniform cooking.
9. Bake in the preheated oven for 20 minutes or until the top is golden and the edges are bubbly, indicating it’s perfectly done.

After baking, this dish presents a delightful contrast of textures, from the creamy interior to the slightly crispy top. A sprinkle of fresh herbs or a side of crusty bread can elevate this bake to a memorable meal. Always let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Summary

Whether you’re a spinach lover or just looking to add more greens to your meals, these 18 creamy spinach recipes are sure to delight. From cozy dinners to impressive sides, there’s something for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.