How to cook frozen spinach: cooking recipes. Frozen spinach with cream Recipes with frozen spinach

Back in the Middle Ages, spinach was used as a mild laxative, but then Europeans discovered that this herb was very nourishing and healthy. It contains a large amount of vitamins A, B, C, P, PP, D2. It also contains mineral salts and protein. Spinach also contains iodine, which is important for the human body and prevents it from rapid aging. Many housewives keep this product in their freezers, because spinach retains its properties perfectly when frozen. This plant can be added to soups, omelettes, salads and other casseroles.

Frozen spinach omelet recipe

To cook frozen spinach you will need:

• 4-5 eggs;
• 2st. l sour cream;
• 5st. l. milk;
• butter;
• salt pepper.

1. Take a pot and boil water in it.
2. Now dip the frozen spinach in there for 5 minutes. This way you will defrost it quickly.
3. Now you need to prepare an omelette. Beat 5 eggs in a bowl, add sour cream, milk and salt to taste (if you like, you can also add pepper). Then heat a frying pan and melt the butter in it.
4. Then spread the spinach evenly and pour the beaten eggs over everything.
5. To make an omelet with frozen spinach, cover the pan, reduce the heat to low and let sit for 10-15 minutes. When the spinach omelette is ready, garnish it on a plate with green onions or parsley.

Frozen spinach soup recipe

To prepare this recipe you will need:

• small chicken breast;
• 2-3 potatoes;
• 1 carrot;
• 300ml. cream;
• packaging of frozen spinach;
• salt pepper.

How to cook frozen spinach?

1. To begin with, to prepare frozen spinach for this recipe, cook chicken breast broth, add a little salt and do not forget to skim off the foam.
2. When the broth is ready, remove the meat and cut it into small pieces (so that it is convenient to eat).
3. Throw the chicken back in and reduce the heat.
4. Peel the potatoes, cut them into pieces and put them in the broth to cook.
5. Do the same with carrots (cut them into rings). Cook the vegetables for about 20 minutes. Now add frozen spinach to the soup and a little pepper and salt to taste. Pour the cream into the broth and stir.
6. Cook over low heat for another 15 minutes, then you can serve.

Spinach is often added to salads; it goes well with cheese, tomato or cucumber. So if you have a couple of bunches of frozen spinach, don't miss the chance to make a healthy casserole with it, which can consist of a layer of potatoes, spinach, eggs and your favorite seasonings.

Spinach is called the king of vegetables - because of its usefulness and ability to enrich even the most delicious food with flavor.

Both frozen and fresh herbs look great in tart fillings, ravioli, and a creamy sauce is just the perfect complement to traditional pasta.

So, today on our table is frozen spinach and a recipe for making stewed greens with cream with step-by-step photographs.

And here’s the good news: I just love easy, nutritious meals that can be created from whatever is in the refrigerator.

Our pasta in creamy spinach sauce will be just like that.

Frozen spinach - side dish recipe

Let's start with the ingredients:

1. 1 package frozen spinach (400 g)
2. 3 small onions
3. 200 g cream of any fat content
4. 30 g butter
5. 250 g pasta (enough for a full meal for three people)
6. Salt, pepper, nutmeg to taste

Step 1:

Step 1. Prepare the necessary ingredients

We do not defrost spinach on purpose. Just put it on a plate and work on the other ingredients.

Step 2:

Step 2. Wait for the onion to become translucent and acquire a pleasant creamy aroma

Melt butter in a frying pan. Chop the onion into half rings and fry until golden.

Step 3:

Step 3. Cook the spinach until it is completely soft.

We also send pieces of spinach there. Cover with a lid and simmer for 10 minutes.

Step 4:

Step 4. Lastly, add cream

Pour in the cream in a thin stream. Let it simmer a little.

Salt, pepper, add spices. I chose nutmeg, but basil, dill, fennel, parsley and citrus zest go well with spinach greens.

As an additional dressing, you can use a couple of tablespoons of lime or lemon juice to make the taste more sour.

Step 5:

After another five minutes, turn off the finished dish. This is what cooked spinach in creamy sauce looks like:

Step 5. Appetizing and healthy spinach is almost ready

Step 6:

Step 6. Mix the prepared sauce with the boiled pasta

Now all that remains is to put the pasta on the plate and decorate the dish beautifully, because food should bring ecstasy not only to our taste buds, but also to cultivate aesthetic beauty.

If desired, you can diversify the serving with balls of soft cream cheese - it will give several more flavor shades.

Tip: if you don’t want the pasta to be deposited on the sides, choose only a product made from durum wheat. This paste takes ten minutes or more to cook. The bigger, the better.

Bon appetit! And traditionally, a few words about why spinach is so cool and why it needs to be eaten in large quantities at any time of the year.

Spinach is deservedly considered the king among vegetables.

5+ Health Benefits of Spinach

1. It contains four times the required amount of vitamin K (and you will also find vitamins A and C, calcium, iron, beta-carotene, the list goes on for a long time)
2. For its ability to cleanse the body and have a good effect on the gastrointestinal tract, the French nicknamed it “a broom for the stomach”
3. Imagine, despite 20 calories per 100 grams, it is nutritious, stimulates satiety and fights cholesterol
4. Prevents the formation of cancer cells
5. Most greens are grown in China, and in the USA they even make cartoons about it and erect monuments - the pirate Popeye, after eating spinach, literally acquired heroic strength
6. Contains 90% water and is ideal for vitamin-rich vegetable smoothies
7. Persia is considered the birthplace of the vegetable (from Persian the word “spinach” is literally translated as “green hand”)

Spinach is literally made for smoothies.

Frozen spinach - 5+ recipes with photos

Pkhali

Those who have been to Georgia know that pkhali, light with spices, is prepared there from literally everything.

Cabbage, eggplant, nettle, grape leaves, broccoli, etc. are used.

Thanks to proper processing, almost all the beneficial substances are retained in the dish, and a small list of ingredients makes it also cheap.

You can also use frozen spinach for pkhali.

Pkhali

For the recipe we take:

1. 500 g frozen vegetable
2. 50 g walnuts
3. 2 cloves garlic
4. Half a teaspoon of wine vinegar
5. Dry adjika on the tip of a knife
6. Two stalks of green onions
7. Half a bunch of basil, dill and cilantro
8. A piece of chili pepper for spicy lovers

Boil the spinach for five minutes in salted water, place in a colander, let drain and squeeze.

Finely chop the greens and garlic.

Grind the walnuts in a blender or crush them with a rolling pin.

Combine the ingredients in a deep bowl, season with adjika and vinegar, and salt.

Tip: By the way, in ancient times spinach juice was used as ink. So any dish you add it to will automatically take on a green tint.

French tart with cheese and spinach

simplyrecipes.com

Ingredients

• 9 eggs;
• 2 tablespoons milk;
• 30 g grated parmesan;
• salt - to taste;
• 1 onion;
• 1 clove of garlic;
• 250–300 g fresh spinach;
• 60 g goat cheese.

Preparation

Whisk the eggs, milk and Parmesan. Season with salt and pepper. Heat oil in a frying pan over medium heat. Fry finely chopped onion for 5 minutes, add chopped garlic and cook for another minute.

Chop the spinach with a knife and add it to the vegetables in parts. Simmer until it reduces slightly in volume. Pour the egg mixture over the ingredients and smooth it out.

Place small pieces of goat cheese on top. Cover the pan with a lid and cook over low heat for 10-13 minutes. Place the pan in the oven preheated to 180°C for a few more minutes to allow the frittata to brown.

simplyrecipes.com

Ingredients

• 400 g fresh spinach;
• 3-4 strips of bacon;
• 1 onion;
• 1 clove of garlic;
• 2 tablespoons ;
• 2 tablespoons flour;
• 240 ml milk;
• a pinch of nutmeg;
• salt - to taste;

Preparation

Place spinach in boiling water for about 1 minute. Drain in a colander and rinse under cold water to stop the cooking process. Squeeze out excess liquid and chop the spinach with a knife.

Chop the bacon and onion into small pieces and mince the garlic. Place the bacon in the hot pan and cook until the fat appears. Add onion and garlic and sauté until soft.

In another skillet or saucepan, melt the butter over moderate heat. Add flour and cook, stirring, for a couple of minutes. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened.

Add spinach, bacon, onion and garlic to sauce. Season with nutmeg, salt and pepper and stir to combine. Bring to a boil and remove from heat.

Ingredients

• 50 g butter;
• 1 onion;
• 2 cloves of garlic;
• 1–2 potatoes;
• 450 ml chicken or vegetable broth;
• 600 ml milk;
• 450 g fresh spinach;
• ½ lemon;
• salt - to taste;
• ground black pepper - to taste;
• ground nutmeg - to taste;
• a few tablespoons of heavy cream.

Preparation

Melt the butter in a saucepan or saucepan. Add finely chopped onion and garlic and sauté until soft. Cut the potatoes into small cubes, add to the vegetables and fry for another minute.

Pour in the broth and cook for about 10 minutes over moderate heat. Add milk and bring to a boil. Add half the spinach and finely grated lemon zest. Cook covered for 15 minutes, then cool slightly.

Use a blender to puree the soup along with the remaining spinach, and then reheat. Season with salt, pepper and nutmeg. Before serving, garnish with cream.

Ingredients

• 4 skinless, boneless chicken breast halves;
• salt - to taste;
• ground black pepper - to taste;
• 2 teaspoons;
• 1 onion;
• 2 cloves of garlic;
• 250 g fresh spinach;
• 240 ml low-fat cream;
• 180 ml chicken broth;
• 100 g grated mozzarella;
• 50 g grated parmesan.

Preparation

Heat half the oil in a frying pan over medium heat. Season the chicken with salt, pepper and paprika. Fry for about 8 minutes on each side until golden brown. Transfer the meat to a plate.

Heat the remaining oil in a frying pan and add finely chopped onion. Fry, stirring, for about 5 minutes. Add chopped garlic and cook for another minute. Add the spinach little by little and cook until it has reduced slightly in volume.

Pour in the cream and broth, season with salt and pepper and simmer for 3 minutes. Add mozzarella and Parmesan and stir until cheese melts. Place the chicken in the pan and cook for another 5 minutes, pouring the sauce over it.

tasteofhome.com

Ingredients

• 300 g frozen spinach;
• 1 egg;
• 80–100 g breadcrumbs;
• 450 g minced turkey;
• ¼ onion;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil.

Preparation

Thaw spinach and squeeze out excess liquid. Mix it with beaten egg, breadcrumbs, minced meat, chopped onion and garlic, salt and pepper. You can add others to suit your taste.

Form the mixture into small balls and place on a greased baking sheet. Bake at 200°C for approximately 20 minutes.

Ingredients

• 80–100 g frozen spinach;
• 220 g;
• 50 g grated mozzarella;
• ¼ teaspoon dried garlic;
• ground chili - to taste;
• salt - to taste;
• 4 salmon fillets;
• ground black pepper - to taste;
• 2–3 tablespoons olive oil;
• a piece of butter;
• ½ lemon.

Preparation

Thaw spinach and squeeze out excess liquid. Mix cream cheese, mozzarella, spinach, garlic, chili and salt. Make longitudinal cuts on the fish and fill with the resulting mixture.

Season the fillets with salt and pepper. Heat oil in a frying pan over medium heat. Fry the fish for about 6 minutes on each side until golden brown. After turning the fillet over, pour lemon juice over it.

7. Gnocchi with spinach and ricotta

weelicious.com

Ingredients

• 280 g frozen spinach;
• 200 g;
• 60 g grated parmesan;
• 1 egg yolk;
• 3 tablespoons flour + some for sprinkling.

Preparation

Thaw the spinach and carefully squeeze out any excess liquid. Mix all ingredients in a blender. Form small balls from the mixture, dusting your hands with flour. If the mass does not hold its shape well, add more flour.

Boil the gnocchi in batches. Place them in boiling water for 3 minutes. They should float to the surface.

gimmesomeoven.com

Ingredients

• 2 large apples;
• ½ red onion;
• 280 g fresh spinach;
• 50 g walnuts;
• 80 g dried cranberries;
• 140 g goat cheese or feta;
• 80 ml olive oil;
• 60 ml apple cider vinegar;
• 2 tablespoons lemon juice;
• 1 tablespoon Dijon mustard;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon - optional.

Preparation

Core the apples and cut into thin slices. Chop the onion into thin strips. Place spinach, apples, onions, nuts, cranberries and half of the crumbled cheese in a bowl.

Mix oil, vinegar, lemon juice, mustard, chopped garlic, salt, pepper and, if desired, honey. Pour the dressing over the salad, toss and sprinkle with the remaining cheese.

cleanfoodcrush.com

Ingredients

• 1 pomegranate;
• 2 oranges;
• 3–4 celery stalks;
• 180 g fresh spinach;
• 30 g chopped almonds;
• 2 tablespoons apple cider vinegar;
• 2 tablespoons olive oil;
• 1 tablespoon honey;
• 1 shallot;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Clean it. Remove peel, white veins and films from 1 orange. Cut the celery into small pieces. Place spinach, celery, orange, pomegranate seeds and almonds in a bowl.

Mix the juice of the second orange, apple cider vinegar, oil, honey, chopped onion, salt and pepper. Pour the dressing over the salad and toss gently.

lecic/Depositphotos.com

Ingredients

• 240 ml milk;
• 60–80 g fresh spinach;
• 3 kiwi;
• 1 banana;
• 250 g natural yoghurt.

Preparation

Mix milk and spinach in a blender. Add yogurt, kiwi and banana pieces and beat until smooth.

Spinach soup

Ingredients:

• Brown rice - 200 g;
• Olive oil - 1 tbsp. l;
• Large onion - 1 piece;
• Garlic - 2 cloves;
• Fresh champignons - 240 g;
• Broth - 600 ml;
• Dried rosemary - 0.5 tsp;
• Chickpeas (lamb peas) - 250 g;
• Spinach - 350 g;
• Parmesan – 100 g;
• Salt and pepper - to taste.

Boil brown rice and chickpeas until tender in advance.

Cut the champignons into thin slices, the onion into small cubes. Squeeze the garlic through a press.
Heat olive oil in a heavy saucepan. Add onion, sauté, stirring constantly, until soft.

Add garlic and mushrooms, fry for another 3-4 minutes. Pour in the broth, season with rosemary, bring to a boil.

Add the boiled rice and chickpeas, boil again, cover with a lid and cook for 5 minutes.
Add spinach and cook for about a minute. Salt and pepper.

Sprinkle with grated Parmesan cheese directly onto the plate and serve.

Cream of chicken soup with spinach

Cream of chicken soup with spinach

Ingredients for 4 servings:

• Chicken fillet - 200 g;
• Frozen spinach - 500 g;
• Low-fat cream - 1 cup;
• Onion - 1 piece;
• Potatoes - 4 pcs;
• Garlic - 3 cloves;
• Olive oil - 2 tbsp. l;
• Nutmeg and thyme - a pinch each;
• Bay leaf, salt, pepper - to taste.

Cut the chicken fillet into pieces, place it along with the spices in a pan of boiling water, add salt. Cook over low heat until cooked, skimming off any foam that forms.

Sauté onion and garlic in olive oil. Add spinach without defrosting. Simmer for 5-7 minutes.

Remove the chicken from the broth, add the potatoes, and cook for 10 minutes.

Place the fried spinach into a saucepan and cook for another 5–10 minutes. Remove the bay leaf from the soup.

Blend the soup with a blender until smooth and pureed. Pour in a glass of cream and heat without bringing to a boil. Put back the chicken pieces. Sprinkle with nutmeg.

Green soup with ginger

Ingredients for 4 servings:

• Onions - 2 pcs;
• New potatoes - 300 g;
• Leek - 150 g;
• Fresh spinach leaves - 2 bunches;
• Ginger root - 30 g;
• Olive oil - 3 tbsp. l;
• Carrots - 150 g;
• Ground black pepper, salt to taste;
• Vegetable broth - 1 l;

Finely chop the onion and simmer in olive oil, stirring, over low heat until the onion becomes soft and golden.

Meanwhile, peel the potatoes and carrots, cut into small cubes and add to the broth (or just water). Boil.

Wash leeks and spinach thoroughly and chop coarsely.

Finely chop the ginger.

Add leeks, spinach and ginger to boiling water with semi-cooked vegetables, reduce heat, simmer for 5 minutes.

Season with salt and pepper.

Pour into plates. Serve with a spoonful of golden onions on top.

Cranberry spinach salad

Cranberry spinach salad

Despite the speed of preparation, the salad has an original and bright taste.

Ingredients:

• Almonds - 150 g;
• Spinach - 450 g;
• Dried cranberries - 100 g;
• Sesame seeds - 2 tbsp;
• Poppy - 1 tbsp. l;
• Sugar - 1 tbsp. l;
• Onions - 1 piece;
• Paprika - 1 tsp;
• Wine vinegar, white - 1 tbsp. l;
• Apple cider vinegar - 1 tbsp. l;
• Vegetable oil - 50 ml.

Dry the almonds in the oven or in a dry frying pan.

Chop the onion very finely.

In a large bowl, combine spinach with toasted almonds and cranberries.

For the dressing, mix sesame seeds, poppy seeds, sugar, onion, paprika, apple and wine vinegar and vegetable oil.

Drizzle dressing over salad just before serving.

Spinach and radish salad

Spinach and radish salad

Ingredients:

• Radish – 8 pcs;
• Spinach – 150 g;
• Wine vinegar – 75 ml;
• Eggs – 2 pcs;
• Olive oil – 2 tbsp;
• Sugar – 50g;
• Parsley – 1 bunch;
• Pepper, salt - to taste.

Wash the radish and cut into thin slices.

Dissolve salt and sugar in vinegar. Place radish slices into this marinade and remove after 40–60 minutes.

Boil the eggs, peel them, cut into slices.

For salad dressing, mix 3 tbsp. leftover marinade with olive oil. Add salt and pepper to taste. Pour this sauce over the chopped spinach and leave for 5 minutes.

First place spinach on a serving dish, radish slices on top, sprinkle everything generously with chopped parsley, and place egg slices around the edges.

Salad with spinach, tomatoes and avocado

Salad with spinach, tomatoes and avocado

A tasty and healthy salad will appeal to lovers of proper nutrition.

Ingredients:

• Fresh spinach – 230 g;
• Canned champignons - 120 g;
• Large tomatoes – 2 pcs.;
• Cheese cheese – 200 g;
• Avocado – 1 piece;
• Sugar – 1 tsp;
• Vinegar (wine or apple) – 1 tbsp;
• Olive oil – 2 tbsp;
• Salt - to taste.

Wash spinach leaves and dry.

Cut the champignons into slices. Tomatoes and avocado - cubes.

For the dressing, mix vinegar with olive oil, sugar and salt.

Mix vegetables and mushrooms in a salad bowl, add cheese cubes.

Dress the salad.

Spinach salad

Lenten green cabbage soup with spinach and sorrel

Ingredients:

• Broth (vegetable or mushroom) – 1.5 liters;
• Small carrots – 1 piece;
• Onions – 2 pcs;
• Small potatoes – 3 pcs;
• Vegetable oil – 2 tbsp. l;
• Spinach – 200 g;
• Sorrel – 200 g;
• Salt, spices - to taste.

Place the broth in a large saucepan on the fire.

Cut the potatoes into strips.
Peel the carrots and onions, cut into cubes - larger carrots so that they are noticeable in the cabbage soup, smaller onions.
As soon as the broth boils, add the potatoes to the pan and cook for 10 minutes, until almost done.
Fry the onion until golden brown.
Add carrot cubes to the onion. Sauté for 3 minutes until the carrots are soaked in oil.

Throw the fried vegetables into the pan with the potatoes. Add some salt.

Rinse the spinach and sorrel thoroughly. Cut the leaves into strips widthwise.

Add spinach to the soup. Season with spices to taste. Bring to a boil, reduce heat to low.

Add sorrel to the soup. Boil again and immediately turn off.

Let it brew for 15-20 minutes. Serve cabbage soup hot, with fresh bread. You can acidify with sour cream or lemon juice.

Frittata with spinach and tomatoes

Frittata with spinach and tomatoes

A slightly modified recipe for frittata - a classic Italian omelette.

Ingredients:

• Spinach (fresh or frozen) - 280 g;
• Large eggs - 4 pcs;
• Egg whites - 4 pcs;
• Green onion - 1 bunch;
• Feta cheese – 100 g;
• Mozzarella cheese – 300 g;
• Salt - to taste;
• Olive oil - 1 tbsp. l;
• Cherry tomatoes – 200 g;

Preheat the oven to maximum temperature on the “top grill” mode.

Crumble the feta cheese and grate the mozzarella.

In a large bowl, combine whole eggs, whites, spinach, green onions, feta, half the mozzarella, salt, and stir well.

Take a frying pan that can be used in the oven, place it on the stove, and heat the olive oil in it. Pour the egg mixture into the heated frying pan, place the tomatoes on it and lightly press them in. Cover the pan with a lid and cook the frittata over medium heat for 5-7 minutes.

Remove the lid and place the pan in the oven, bake for 4-5 minutes. Then sprinkle the frittata with the remaining mozzarella and place under the grill for another 1 minute.

Serve in portions or directly in the pan.

Spinach side dish

This easy-to-prepare side dish is quick to prepare and just as quick to eat.

Ingredients:

• Fresh spinach - 800 g;
• Bell pepper (large) – 1 piece;
• Butter - 50 g;
• Salt - to taste

Rinse the spinach leaves thoroughly in water. Dry slightly and place in a saucepan. Add salt.

Add water if there is not enough water on the leaves. Simmer, stirring, for 8-10 minutes. Remove from heat. Use a spoon to squeeze out as much liquid as possible. Cool the spinach and chop finely.

Cut the bell pepper into thin strips.

Melt the butter in a frying pan, add pepper, simmer for about 5 minutes.

Add spinach to the peppers and cook, stirring, for another 3-5 minutes.

Serve as a side dish with meat or fish.

Snail Pie

Ingredients:

• Fresh or defrosted spinach - 150 g;
• Hard cheese - 250 g;
• Eggs - 5 pcs;
• Flour - 320 g;
• Water - 100 g;
• Salt, ground pepper - to taste;
• Olive oil - 2 tbsp. l;
• Sunflower oil for frying.

Wash the spinach and chop coarsely.

Boil 3 eggs.

Place the spinach in a hot frying pan without oil and cook for 2-3 minutes until the leaves wilt. Squeeze out excess water with a spoon.

Grate the cheese on a fine grater.

Pour flour into a bowl and make a well in the middle. Pour 1 raw egg, salted water and olive oil into this well.

Knead into a stiff dough.

Divide the dough into 3 equal parts and let rest under film for 10 minutes.

For the filling, peel the boiled eggs, chop finely and mix with cheese and spinach. Season with salt and pepper.

Roll out the first part of the dough into a layer no more than 1 mm thick. Cut lengthwise into 3 equal strips.

Brush one strip of dough with vegetable oil, spread the spinach filling on top, and pinch the edges.

You should get a long sausage. Do the same with the remaining dough. The result should be 9 sausages.

Grease a baking tray with oil. Take one sausage, roll it up and place it seam side down on a baking sheet.

Take the next sausage and wrap it around the first roll. Repeat the same with the remaining sausages. You should end up with one big snail.

Beat the remaining egg and brush over the pie.

Bake for about half an hour at 200 degrees.

Pollock with spinach sauce

Pollock with spinach sauce

Ingredients for 5 servings:

• Pollock - 5 fillets;
• Leeks - 1-2 pcs;
• Garlic - 3 cloves;
• Spinach - 1 bunch;
• Sour cream - 4 tbsp;
• Vegetable oil for frying;
• Spices, salt - to taste.

Remove bones from the fillet and rub with fish spices. Place in the refrigerator to soak.

Cut the white part of the leek into rings.

Heat vegetable oil in a frying pan, fry onion rings until soft.

Add sour cream, season with salt and ground pepper. Remove the finished sauce from the heat.

Place the prepared pollock fillet on the bottom of a baking dish and pour in the sauce.

Bake in the oven at 180 degrees for no more than 20 minutes, until golden brown.

Garnish the dish with rice or fresh vegetables.

As spices you can use black pepper, basil, thyme.

Spinach is very rich in nutrients. Thus, it contains magnesium, iron, potassium, vitamins A, C and E, as well as antioxidants. In addition, spinach is a source of folic acid (a vitamin needed to strengthen the immune system). In winter, it’s difficult to buy fresh spinach, so we’ve put together dishes that can be quickly prepared from frozen spinach.

Quick side dish

To prepare the spinach side dish, you will need a package of frozen spinach (500 grams), butter (30 grams), one chicken egg, salt to taste, 2 cloves of garlic and, depending on what you prefer, mayonnaise or sour cream. The entire cooking process will take no more than 15 minutes. First, heat a frying pan and put butter on it. Then pour the frozen spinach into the pan and cover with a lid and simmer for a while. Add mayonnaise or sour cream, finely chopped garlic, salt and pepper to taste to the spinach. Simmer for 10 minutes, and at the end break the egg inside. You can simmer the dish for another minute under the lid, and the side dish, which is perfect for both meat and fish, is ready.

Snack of olives, peppers and spinach

You will need: 200 grams of frozen spinach, 2 red bell peppers, a can of green olives and olive oil to taste. Cut the pepper in half, remove the seeds and brush with olive oil. Then bake in the oven, cool and remove the peel. Fry the spinach in a frying pan, evaporating excess water, until it becomes a paste. Then coarsely chop the peppers, add the olives and stir together with the spinach and olive oil. Salt and pepper to taste.

Open pie with chicken, cabbage and spinach

For the pie we need 1 kilogram of yeast puff pastry, half a kilo of chicken breast, half a kilo of cabbage, 4 balls of frozen spinach, 4 eggs, an onion, as well as spices and salt to taste.
Chicken breast and cabbage should be cut into small pieces. Then salt, pepper and add spinach. Simmer all this under the lid for 5 minutes. Boil the eggs and grate them, then combine with the filling and mix. Roll out the dough into a thin layer, place it in a greased pan, slightly raising the edges. Then lay out the filling and fold the edges. Place the pie in the preheated oven for 20-30 minutes until lightly browned and you're done.

Bacon and spinach muffins

In order to prepare the muffins, we will need 200 grams of frozen, chopped spinach, a couple of eggs, 2 tablespoons of flour, 2 tablespoons of sour cream, 8 slices of bacon, and salt and pepper to taste. Thaw and squeeze the spinach, then mix with eggs, flour and sour cream until smooth. Season with salt and pepper. Line silicone muffin tins with bacon and place the resulting mixture in the middle. Place in an oven preheated to 180 degrees for 20 minutes. Then remove, transfer to a plate and let cool.

Pasta with spinach, chicken and quail eggs

To prepare the pasta, take 250 grams of any pasta, a package of frozen spinach, a small chicken breast, an onion, 5 quail eggs, a glass of dry white wine, 50 grams of cheese, a small package of cream, salt and spices to taste. Boil the pasta until half cooked. Cut the breast into small pieces. Chop the onion and fry a little, then add the chicken. All this needs to be fried until golden brown. Salt, pepper and add spices. Then add spinach and simmer for 5 minutes. Pour in the wine and evaporate it slightly, add cream and some grated cheese. The pasta is added last. Stir, simmer covered for 5-10 minutes. Break the eggs into a paste, leave for a minute and remove from heat. You can serve the pasta by first sprinkling it with herbs and cheese.

Pasta with spinach, pork and vegetables

You will need 250 grams of bow pasta, 250 grams of pork, 2 cubes of frozen spinach, tomato, carrots, onions and 100 grams of frozen beans and peas, as well as salt, oil and spices to taste.
Cut the pork and boil it. Cook the pasta. Simmer the vegetables along with the spinach in a frying pan, adding salt, spices and meat broth. Mix pasta with prepared side dish.

Layered pie with spinach and cheese

For the pie, take a package of frozen puff pastry, 200-300 grams of hard cheese, 300-400 grams of frozen spinach, 3 eggs, salt and pepper to taste. To prepare the filling, defrost the spinach and evaporate the water from it, then add 2 eggs, finely grate the cheese, add salt and pepper to taste.

Place the defrosted dough on the table without rolling it out. Cut it into four strips lengthwise, the filling will be laid out in the middle of each of them, and the edges of the strips will be pinched. In total you should have four long sausages. Now place baking paper on a baking sheet, and place the resulting sausages on it: from the center in a circle. Then brush the top of the pie with yolk and place in the oven for 15 minutes.

Spinach with Parmesan and cream

We will need 2 teaspoons of butter, an onion, 100 grams of cream, 500 grams of frozen spinach, 1/2 teaspoon of nutmeg and 100 grams of Parmesan. Melt the butter in a frying pan and fry the finely chopped onion until golden brown. Then add cream, nutmeg and gradually add spinach. It is important to add it in portions so that the water has time to evaporate. Cook for about 10 minutes and sprinkle with grated Parmesan when serving.

Chicken cream soup with cream and spinach

We will need 200 grams of chicken breast, 500 grams of frozen spinach, a glass of cream, 1 onion, 4 potatoes, 3 cloves of garlic, 2 tablespoons of olive oil, a pinch of nutmeg, ¼ teaspoon of thyme, 2 bay leaves, salt and pepper, taste.

Place the chicken breast in the pan along with the thyme, bay leaf, salt and pepper. Then add water and cook for 15–20 minutes over low heat. Sauté onion and garlic in olive oil, add spinach and simmer for 5 minutes. Remove the breast and place it on a plate, add chopped potatoes to the broth and cook until tender. Add the spinach to the potatoes and cook for another 5-10 minutes. Pour the soup into a blender and blend until pureed. Then return it back to the pan, pour in a glass of cream, keep it on low heat for a while and sprinkle nutmeg on top.