Are you looking for a quick and easy way to add some extra nutrition to your weeknight meals? Look no further than canned spinach! This versatile ingredient can be used in a variety of dishes, from soups and casseroles to pasta and quiche. And the best part is that it’s incredibly easy to work with – just drain and rinse the liquid, then add it to your recipe.
To help you get started, we’ve rounded up 18 delicious canned spinach recipes that are perfect for a busy weeknight dinner. From classic spinach dips and casseroles to more adventurous dishes like stuffed chicken and curry, there’s something here for everyone. So why not give one of these recipes a try tonight? Your taste buds – and your diet – will thank you!
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Creamy Spinach Dip with Canned Spinach
A deliciously simple dip that’s perfect for snacking, entertaining, or as a party favorite. This creamy spinach dip is a great way to get your daily dose of greens in a tasty and indulgent package.
Ingredients:
– 1 (10 oz) can of condensed cream of mushroom soup
– 1/2 cup of mayonnaise
– 1/4 cup of chopped fresh parsley
– 1/2 cup of canned spinach, drained and chopped
– 1/2 teaspoon of garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine cream of mushroom soup, mayonnaise, parsley, spinach, garlic powder, salt, and pepper.
3. Mix until smooth and creamy.
4. Transfer the mixture to a baking dish or ramekin.
5. Bake for 20-25 minutes, or until the dip is warm and bubbly.
6. Serve with tortilla chips, crackers, or pita bread.
Cooking Time: 20-25 minutes
Garlic Butter Canned Spinach Pasta
Elevate a simple pasta dish with the savory flavors of garlic butter and spinach.
Ingredients:
– 1 pound pasta of your choice (e.g., spaghetti, linguine)
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 can (14.5 oz) chopped spinach
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
3. Pour in the canned spinach, stirring to combine with the garlic butter mixture. Cook for an additional 2-3 minutes, or until the spinach has wilted slightly.
4. Add the cooked pasta to the skillet, tossing to combine with the spinach and garlic butter sauce.
5. Season with salt and pepper to taste.
Cooking Time: Approximately 15-20 minutes
Spinach and Cheese Stuffed Shells
A classic Italian-inspired dish that’s perfect for a weeknight dinner or special occasion. This recipe combines the flavors of wilted spinach, creamy ricotta cheese, and savory Parmesan in a deliciously stuffed pasta shell.
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 16 oz ricotta cheese
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine spinach, ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
4. Stuff each cooked pasta shell with the spinach mixture, placing them in a baking dish as you go.
5. Drizzle olive oil over the stuffed shells and cover with aluminum foil.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Quick Canned Spinach and Potato Soup
This hearty soup is a perfect solution for a chilly evening or a busy day when you need something comforting and easy to prepare.
Ingredients:
– 1 can (14.5 oz) of condensed cream of potato soup
– 1 cup of chicken broth
– 1/2 cup of milk
– 1/2 cup of frozen spinach, thawed and drained
– 2 medium-sized potatoes, peeled and diced
– 1 tablespoon of butter
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the cream of potato soup, chicken broth, and milk. Heat over medium heat until warm.
2. Add the thawed spinach and stir until well combined.
3. Add the diced potatoes and butter. Cook for 15-20 minutes or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Spinach and Feta Phyllo Pie
A savory pastry filled with the perfect balance of tangy feta cheese and nutrient-rich spinach, this Spinach and Feta Phyllo Pie is a delightful twist on traditional Greek cuisine.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thaw phyllo dough according to package instructions.
3. In a mixing bowl, combine spinach, feta cheese, and parsley. Season with salt and pepper.
4. Layer the phyllo dough in a 9×13-inch baking dish, brushing each layer with olive oil.
5. Spoon the spinach-feta mixture onto the phyllo layers, leaving a 1/2-inch border around the edges.
6. Fold the phyllo over the filling, creating a neat and tidy package.
7. Brush the top of the pie with remaining olive oil.
8. Bake for 35-40 minutes or until the pastry is golden brown.
Cooking Time: 35-40 minutes
Canned Spinach and Ricotta Stuffed Chicken
Elevate your chicken game with this unique recipe that combines the creaminess of ricotta and spinach with the tenderness of chicken breasts. This dish is perfect for a special occasion or a quick weeknight meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (14 oz) can of chopped spinach, drained
– 8 oz ricotta cheese
– 2 cloves of garlic, minced
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine spinach, ricotta cheese, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach-ricotta mixture.
5. Place the stuffed chicken on a baking sheet lined with parchment paper.
6. Top each breast with mozzarella cheese.
7. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Spinach and Artichoke Casserole
A rich and flavorful casserole that combines the earthy taste of spinach with the unique flavor of artichokes, all wrapped up in a creamy sauce.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves, chopped
– 1 cup cream of mushroom soup
– 1/2 cup mayonnaise
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the chopped artichoke hearts and spinach leaves until tender.
3. In a separate bowl, combine the cream of mushroom soup, mayonnaise, shredded cheddar cheese, and grated Parmesan cheese.
4. Add the cooked artichoke and spinach mixture to the cheese mixture and stir until combined.
5. Pour the mixture into a 9×13 inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Easy Spinach and Mushroom Quiche
A delicious and savory quiche that’s perfect for breakfast, lunch, or dinner.
Ingredients:
– 1 9-inch pie crust
– 2 cups fresh spinach leaves, chopped
– 1 cup sliced mushrooms (button or cremini work well)
– 2 large eggs
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the mushrooms and spinach until the greens are wilted and the ‘shrooms are tender. Season with salt and pepper to taste.
4. In a separate bowl, whisk together the eggs, heavy cream, and cheddar cheese.
5. Add the cooked mushroom and spinach mixture to the egg mixture and stir until combined.
6. Pour the filling into the pie crust and smooth out the top.
7. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
Cooking Time: 35-40 minutes
Canned Spinach and Lentil Curry
This recipe is a perfect solution for a busy day when you need a nutritious meal in no time. With just a few simple ingredients, you can whip up a delicious curry that’s packed with protein and fiber.
Ingredients:
– 1 can (14.5 oz) lentils, drained and rinsed
– 1 can (10 oz) spinach, drained and chopped
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 can (14.5 oz) coconut milk
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 3-4 minutes.
3. Add the garlic, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the lentils and chopped spinach. Stir well to combine.
5. Pour in the coconut milk and stir to combine.
6. Bring the mixture to a simmer and cook for 10-15 minutes or until the lentils are tender.
Cooking Time: 20-25 minutes
Spinach and Goat Cheese Tart
A vibrant green tart that combines the earthy flavor of spinach with the tanginess of goat cheese, perfect for a light and refreshing meal or appetizer.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups fresh spinach leaves
– 1/4 cup crumbled goat cheese (chèvre)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small skillet, heat the olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
4. Add spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
5. Arrange the cooked spinach mixture on one half of the pastry, leaving a 1/2 inch border around the edges.
6. Top with crumbled goat cheese.
7. Fold the other half of the pastry over the filling, pressing gently to seal.
8. Brush the top of the tart with a little water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Garlic Parmesan Canned Spinach Orzo
Transform your canned spinach orzo into a creamy and flavorful side dish with this easy recipe.
Ingredients:
– 1 cup cooked orzo
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, sauté the minced garlic in butter until fragrant.
3. Add the cooked orzo, Parmesan cheese, and heavy cream to the saucepan. Stir until well combined.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with additional grated Parmesan cheese (if desired).
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Spinach and Sundried Tomato Pasta
A flavorful and nutritious pasta dish that combines the goodness of spinach and sundried tomatoes with al dente pasta.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 cup fresh spinach leaves
– 1/2 cup sundried tomatoes, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add chopped sundried tomatoes and cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in fresh spinach leaves and cook until wilted.
5. Combine cooked pasta with tomato-spinach mixture, adding some reserved pasta water if needed to achieve desired consistency.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Canned Spinach and Chickpea Stew
This hearty stew is a perfect meal solution for busy days when you need something nourishing and delicious on the table fast. With canned spinach and chickpeas, this recipe saves time without sacrificing flavor.
Ingredients:
– 1 can (14.5 oz) of diced tomatoes
– 1 can (15 oz) of chickpeas, drained and rinsed
– 1 can (10 oz) of spinach, drained and chopped
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of paprika
– Salt and pepper to taste
– 4 cups of vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the canned diced tomatoes, chickpeas, spinach, paprika, salt, and pepper.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 25 minutes
Spinach and Bacon Breakfast Muffins
Start your day with a flavorful and nutritious breakfast muffin packed with spinach, crispy bacon, and a hint of garlic.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup frozen chopped spinach, thawed and drained
– 6 slices of cooked bacon, crumbled
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine spinach, crumbled bacon, garlic, milk, egg, and melted butter. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Quick Spinach and Cheese Quesadillas
Transform a classic quesadilla into a healthy and delicious meal with the addition of spinach and cheese! This recipe is perfect for a quick lunch or dinner that’s ready in under 15 minutes.
Ingredients:
– 2 whole wheat tortillas
– 1 cup fresh spinach leaves, chopped
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium heat.
2. In a bowl, mix together the chopped spinach and shredded cheese.
3. Place one tortilla in the skillet and sprinkle half of the spinach-cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
6. Flip the quesadilla and cook for an additional 1-2 minutes or until the other side is also lightly browned.
7. Repeat with the remaining ingredients to make the second quesadilla.
Cooking Time: 10-12 minutes
Spinach and Corn Fritters
These crispy fritters are a delightful twist on traditional spinach dishes, packed with nutritious spinach and sweet corn. Perfect for a quick snack or side dish.
Ingredients:
– 1 cup fresh spinach leaves, chopped
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup milk
– 1 large egg
– Vegetable oil for frying
Instructions:
1. In a bowl, combine spinach, corn, flour, salt, and baking powder.
2. In a separate bowl, whisk together milk and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small balls of the mixture into the oil, flattening slightly with a spatula.
6. Fry for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain fritters on paper towels and serve hot.
Cooking Time: About 10-12 minutes total.
Mediterranean Spinach and Rice Pilaf
A flavorful and nutritious pilaf that combines the Mediterranean diet’s emphasis on whole grains, greens, and herbs with a hint of spice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the rice and stir to coat with the oil and mix with the onion and garlic.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
7. Stir in the fresh spinach leaves, dried oregano, salt, pepper, and red pepper flakes (if using).
8. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 20-22 minutes
Spinach and Mozzarella Stuffed Meatballs
Elevate your meatball game with this Italian-inspired recipe, featuring a surprise filling of wilted spinach and melted mozzarella cheese.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/2 cup chopped fresh spinach
– 1/4 cup shredded mozzarella cheese
– Salt and pepper, to taste
– Olive oil, for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix until just combined.
3. Divide the mixture into 12 equal portions. Shape each portion into a ball.
4. Flatten each meatball slightly and place a tablespoon of spinach in the center. Top with a sprinkle of mozzarella cheese.
5. Fold the meat over the filling to form a ball, making sure the edges are sealed.
6. Place the stuffed meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil.
7. Bake for 18-20 minutes, or until cooked through.
Cooking Time: 18-20 minutes
Summary
Looking for easy and delicious recipes using canned spinach? You’re in luck! This article presents 18 mouthwatering ideas perfect for busy weeknights. From creamy dips to savory casseroles, these recipes showcase the versatility of canned spinach. Try making a Spinach and Cheese Stuffed Shells or a Quick Canned Spinach and Potato Soup. Or, go the route of a Spinach and Feta Phyllo Pie or a Spinach and Goat Cheese Tart. Whatever your taste buds desire, there’s something on this list for you. So go ahead, get creative with canned spinach, and enjoy a stress-free meal in no time!
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