From creamy curries to refreshing smoothies, spinach leaves shine in an amazing variety of dishes across cuisines. This leafy green isn’t just a salad base – it’s a nutrient-packed chameleon that can enrich breakfasts, mains, snacks, and even drinks.
Whether blended into a vibrant green smoothie, baked into comforting Italian pastas, rolled in spicy Mexican enchiladas, or folded into high-protein egg breakfasts, spinach adds color, flavor, and huge health benefits.
Rich in antioxidants, fiber, iron, calcium, and vitamins K, C, E, and B, spinach brings a nutritional boost to any recipe (Spanakorizo (Greek Spinach Rice) l The Mediterranean Dish).
It’s low in calories yet high in micronutrients, making it ideal for hearty but healthy meals.
Below you’ll find 12 unique spinach-based recipes from 12 different food blogs – spanning vegetarian delights, keto-friendly comforts, gluten-free goodies, high-protein power meals, and even a sneaky green dessert.
Get ready to explore spinach’s versatility in delicious dishes for every craving and dietary need!
Key Takeaways
- Incredible Recipe Variety: These 20 recipes show spinach in all forms – creamy dips and soups, crispy snacks, hearty global entrees, refreshing beverages, and even sweet treats. You’ll find breakfasts, lunches, dinners, snacks, and drinks that all star spinach in unique ways.
- Nutrient-Dense Goodness: Spinach is low in calories but packed with nutrients – it provides fiber, plant protein, iron, calcium and loads of vitamins (K, C, A, B6, E and more) (Spanakorizo (Greek Spinach Rice) l The Mediterranean Dish). Many recipes pair spinach with other wholesome ingredients (lentils, dairy, nuts) to create balanced meals that are high in protein and fiber while remaining heart-healthy and often low-carb.
- Dietary Diversity: There’s something for everyone – vegetarian comfort foods, vegan and dairy-free options, keto and low-carb choices, gluten-free meals, and high-protein dishes for active lifestyles. Spinach’s mild flavor and adaptability make it easy to incorporate into weight-loss meal plans (it fills you up for few calories) and into protein-rich diets for muscle health (Dal Palak (Spinach Dal) – Swasthi’s Recipes).
- Why Spinach Is Great: Besides its vitamins and minerals, spinach brings bright color and a subtle earthy flavor that blends well into recipes. It wilts down dramatically when cooked, letting you “sneak” a large volume of greens into sauces, doughs, and fillings without overpowering taste (Spanakorizo (Greek Spinach Rice) l The Mediterranean Dish). This means even picky eaters (yes, kids too!) often won’t mind spinach when it’s tucked into cheesy, spicy, or sweet preparations. Many of these recipes cleverly hide or transform spinach – perfect for getting extra veggies into family meals.
- Culinary Versatility: From Indian curries to Greek pies, Italian pastas to American burgers, spinach features in many world cuisines. It can be the star of a vegetarian entrée or a nutritious addition to meaty mains. You can enjoy it raw (blended in smoothies or pesto) or cooked (baked, sautéed, creamed, etc.). This collection highlights just how adaptable spinach is – delivering health benefits in everything from comfort-food classics to innovative modern dishes.
Now, let’s dive into the recipes! Each entry below details what makes the dish special, its taste and nutritional perks, and tips to make it your own. Enjoy this spinach recipe tour and prepare to be inspired by the power of greens in the kitchen!
1. Protein-Packed Spinach Banana Smoothie – 3-Source Powerhouse
Description: A creamy green breakfast smoothie made with spinach, banana, Greek yogurt, almond butter, and protein powder. Naturally sweet from ripe banana, it tastes like a treat while delivering an impressive 46 grams of protein per serving!
The spinach is virtually undetectable in flavor, but adds a boost of fiber and vitamins. This thick, satisfying smoothie has a lovely nutty vanilla taste and keeps you full for hours – perfect for busy mornings or post-workout fuel.
Nutritional Profile: (per ~12 oz serving)
| Calories | Carbs | Protein | Fiber | Fat |
|---|---|---|---|---|
| 365 kcal | 26 g | 46 g | 6 g | 10 g |
Why It’s Great: With three protein sources (yogurt, protein powder, and almond butter), this smoothie is a muscle-building superstar. Yet it’s still creamy and delicious – “the first protein smoothie that doesn’t taste like chalk!” as one reviewer raved garnishwithlemon.com.
Freezing the spinach and banana makes it extra cold and thick. You can make batches ahead and freeze them, then just blend for a quick meal.
It’s also a sneaky way to eat veggies for breakfast – the spinach gives it a fun green color but you’ll only taste the banana and almond butter.
Suitable For:
- Heart Health – Almond butter provides healthy fats; zero added sugar (sweetened by fruit)
- High-Protein Diets – 46g protein to fuel workouts or weight loss (staves off hunger)
- Meal Prep/On-the-Go – Make ahead and freeze; great for busy mornings
- Vegetarian – Contains dairy but no meat (easily veganized with plant yogurt)
- Weight Management – High protein + fiber = very filling for 365 calories
Tips & Tricks: Use a high-powered blender to pulverize the spinach so no pieces remain. Freeze the banana (peeled) and even the yogurt (in ice cube trays) for an ultra-cold smoothie without needing ice garnishwithlemon.com, garnishwithlemon.com.
Blend the liquids, spinach and powders first, then add frozen banana last to help it blend smoothly. If it’s too thick, add a splash more milk; if not sweet enough, toss in a pitted date or a drizzle of honey garnishwithlemon.com.
For even more protein, you can swap almond butter with peanut butter or add a bit more yogurt.
Possible Improvements: Try adding a handful of berries or a scoop of oats for extra fiber. If you prefer it sweeter, use vanilla Greek yogurt or a dash of maple syrup. To reduce carbs (for keto diets), omit the banana and use avocado and stevia for a creamy low-sugar version.
You can also experiment with flavored protein powder (chocolate or peanut butter flavor would turn it into a dessert-like shake).
Read the full recipe here: Garnish with Lemon – “Easy Banana Spinach Protein Smoothie” garnishwithlemon.com, garnishwithlemon.com
2. Keto Crunch Spinach Salad
Description: A fresh spinach salad featuring tangy goat cheese, toasted pecans, and a light apple cider vinaigrette. This simple 10-minute salad offers a wonderful mix of textures – tender baby spinach leaves, creamy crumbles of goat cheese, and crunchy pecan halves.
A touch of Dijon mustard and a teaspoon of maple syrup in the dressing balance sweet and savory notes. Each bite is bright, slightly nutty, and absolutely satisfying. Despite being very easy to make, it feels gourmet!
Nutritional Profile: (per serving – ¼ of recipe)
| Calories | Carbs | Protein | Fiber | Fat |
|---|---|---|---|---|
| 224 kcal | 5 g | 5 g | 2 g | 21 g |
Why It’s Great: This salad is nutrient-dense and keto-friendly – only 5 grams carbs per serving (≈3g net) healthyrecipesblogs.com. Spinach is packed with vitamins (A, C, K) and antioxidants, while pecans and extra-virgin olive oil provide heart-healthy fats. Goat cheese adds indulgent creaminess and some protein.
It’s an ideal light lunch or side dish that won’t spike blood sugar. The simplicity lets spinach’s flavor shine: a bit of garlic, vinegar, and mustard in the dressing complement the natural sweetness of the pecans and the slight tang of the cheese.
Plus, it’s versatile – great as a base to add grilled chicken or avocado if you want to make it a bigger meal.
Suitable For:
- Keto / Low-Carb Diets – Only ~3g net carbs; no bread or high-carb veggies
- Gluten-Free – Naturally free of gluten (just cheese, nuts, veggies)
- Vegetarian – Meatless yet satisfying (cheese for protein)
- Quick Meals – Takes just 10 minutes; perfect for busy weekdays
- Heart Health & Diabetes – High in unsaturated fats, very low sugar, spinach offers potassium and fiber
Tips & Tricks: Use pre-washed baby spinach to save time and ensure the leaves are dry (dressing clings better to dry leaves). If your pecans are raw, toast them in a dry pan for 2-3 minutes to bring out their flavor (watch closely so they don’t burn).
For the dressing, whisk the olive oil slowly into the vinegar and mustard to emulsify. Don’t overdress the salad – add just enough to lightly coat the spinach. You can always serve extra dressing on the side.
Also, let the goat cheese sit at room temp for a few minutes; slightly softened goat cheese distributes more evenly on the salad.
Possible Improvements: Add extra veggies or berries: sliced strawberries or thinly shaved fennel would be terrific for more flavor (though note that adds some carbs).
For more protein, top with grilled shrimp or chickpeas (if not keto). If you dislike goat cheese, swap in feta or even diced avocado for a dairy-free creamy element. A sprinkle of bacon crumbles can also be a nice savory addition (and still keeps it low-carb).
Read the full recipe here: Healthy Recipes Blog – “Spinach Salad with Goat Cheese and Pecans” healthyrecipesblogs.com
3. Vegan White Bean & Spinach Soup – 30-Minute Fiber Feast
Description: A comforting white bean and spinach soup that’s entirely plant-based and loaded with flavor. Cannellini (or Great Northern) beans simmer with aromatics, herbs de Provence, small pasta, and plenty of spinach to create a hearty one-pot meal.
Each spoonful is creamy (without any cream!) thanks to the starch from the beans and pasta, and it’s packed with tender vegetables.
Finished with a squeeze of lemon and vegan parmesan on top, this soup is savory, satisfying, and even kid-approved. Bonus: it tastes even better the next day!
Nutritional Profile: (per serving)
| Calories | Carbs | Protein | Fiber | Fat |
|---|---|---|---|---|
| 395 kcal | 64.4 g | 18.7 g | 16.3 g | 8.6 g |
Why It’s Great: It’s a nutritional powerhouse in a bowl – nearly 16 grams of fiber and 19 grams of plant protein, thanks to the beans and whole grain pasta crowdedkitchen.com. Spinach adds extra vitamins (A, K, folate) and a pop of green color.
Despite being vegan and fairly light in fat, the soup tastes rich and “creamy.” That’s because some of the beans break down to thicken the broth, and a small amount of pasta gives a silky texture.
It’s also very easy (ready in ~30 minutes) and budget-friendly using pantry staples. The flavor profile – garlic, onions, herbs, and lemon – makes it feel like a Mediterranean grandma’s recipe, and it’s versatile for all seasons.
Great for meal prep, it freezes well, and the leftovers only get more flavorful as the ingredients meld.
Suitable For:
- Vegan / Vegetarian – 100% plant-based ingredients, but very hearty
- Dairy-Free – No milk or cream (vegan parmesan is optional)
- High-Fiber Diets – Provides over half the daily fiber recommendation
- Budget Cooking – Beans, spinach, pasta are inexpensive staples
- Family/Kid-Friendly – Mild, comforting taste (an easy way to get kids to eat spinach and beans, as they’re soft and blended in)crowdedkitchen.com
- Make-Ahead/Freezer Meals – Stays good refrigerated ~4 days; can freeze portions for later
Tips & Tricks: If using canned white beans, drain and rinse them first to reduce sodium. You can swap the small shell pasta for any small shape (or use chickpea or lentil pasta for even more protein).
Cook the pasta in the soup so it absorbs all the flavor – but be sure to stir often so it doesn’t stick. If you plan to have leftovers, you might cook the pasta separately and add to each bowl; otherwise it can get overly soft sitting in the soup liquid.
Feel free to substitute kale or Swiss chard for spinach (just cook those a bit longer as they’re sturdier greens). A pinch of red pepper flakes or a dash of hot sauce can be added at the end for a little heat if you like spice.
Possible Improvements: To increase the protein further, add a second can of beans or stir in some silken tofu when simmering (it will break down and enrich the broth). If you prefer a smoother soup, you can puree a portion of it and mix back in.
Conversely, for a brothy soup with distinct components, use less pasta so it’s more soup-y. Finally, a squeeze of fresh lemon juice and a sprinkle of parsley or vegan parmesan on top right before serving really brighten the flavors – don’t skip the finish!
Read the full recipe here: Crowded Kitchen – “White Bean Spinach Soup (Vegan)” crowdedkitchen.com, crowdedkitchen.com
4. Authentic Palak Paneer – Indian Spinach & Cheese Curry (Iron-Rich)
Description: A classic North Indian Palak Paneer, featuring velvety pureed spinach simmered with aromatic spices, onions, tomatoes, and cubes of paneer (Indian cottage cheese).
This vibrant green curry is lusciously creamy (with a touch of yogurt instead of heavy cream) and perfectly spiced – warmly flavored but not overly hot.
The paneer soaks up the flavorful sauce, offering a pleasant chewy contrast to the silky spinach gravy. Served with basmati rice or naan, it’s an unforgettable vegetarian main dish that’s as nutritious as it is delicious.
Nutritional Profile: (per serving, approx. 1/6 of recipe)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 350 kcal | 13 g | 10 g | 30 g | 4 g |
Why It’s Great: Palak Paneer is rich in micronutrients – the spinach base provides abundant vitamin A (up to 77% DV), vitamin C, iron, and calcium indianhealthyrecipes.com, while the paneer contributes protein and additional calcium.
It’s a fantastic example of balanced indulgence: despite its creamy taste and appearance, this recipe is lightened up by using yogurt instead of heavy cream pinchofyum.com, making it lower in fat and calories than restaurant versions.
The result is a guilt-free comfort food. The combination of spinach and dairy in palak paneer is actually nutritionally complementary – spinach’s iron is made more bioavailable when consumed with the calcium and proteins in paneer and yogurt.
This curry is also a great way to introduce greens to those who aren’t fond of them – the spices (garlic, garam masala, cumin, etc.) and aromatic tempering remove any bitter spinach notes. It’s gluten-free and can be made keto-friendly by limiting the serving of rice or bread.
Suitable For:
- Vegetarian & Gluten-Free – A filling meatless entrée, naturally free of gluten
- High-Iron Diets – Delivers iron from spinach (and paneer contains some as well)
- Calcium/Bone Health – Loaded with calcium from both spinach and dairyindianhealthyrecipes.com
- Keto / Low-Carb – Palak paneer itself is low in carbs (13g); pair with cauliflower rice or just eat it as-is to keep meal carbs minimal
- Family Dinners – Mild and fragrant, appealing to kids and adults; you can dial spice up or down
- Meal Prep – Tastes even better the next day as flavors meld; leftovers reheat well
Tips & Tricks:Don’t overcook the spinach – to retain that lovely green color (and more nutrients), add the spinach towards the end and cook just until wilted, then blend.
Many modern recipes skip blanching; instead sautéing the spinach preserves a bright color and avoids bitterness indianhealthyrecipes.com, indianhealthyrecipes.com.
If you don’t have paneer, you can substitute extra-firm tofu for a vegan version or use halloumi cheese (though paneer is ideal and widely available in Indian markets). When blending the spinach, pulse – you want a slightly textured sauce (some chefs even leave it a bit coarse for a rustic feel).
Finally, tempering a bit of garam masala in ghee (or oil) and drizzling it on top right before serving can take the flavor to the next level. A squeeze of lemon or sprinkle of kasuri methi (dried fenugreek) at the end is often used to heighten the aroma.
Possible Improvements: If you prefer a lighter dairy load, reduce the paneer and add a can of chickpeas to the curry for extra protein and fiber – now you’ve got Palak Paneer Chana!
For a completely vegan take, substitute pan-fried tofu cubes for paneer and use a spoonful of cashew cream instead of yogurt for creaminess. You can also spice it up by adding a minced green chili or extra chili powder if you like heat.
Serving ideas: Palak paneer is traditionally enjoyed with roti or naan, but it’s also great over baked potatoes or as a sauce for pasta (an Indo-Italian fusion!).
Read the full recipe here:Swasthi’s Indian Healthy Recipes – “Palak Paneer” indianhealthyrecipes.com, indianhealthyrecipes.com
5. Cheesy Spinach Artichoke Dip – Lightened-Up Party Favorite
Description: A better-for-you version of the famous spinach and artichoke dip, this recipe swaps heavy mayo and cream for Greek yogurt and reduced-fat cream cheese – without sacrificing any of the creamy, cheesy joy.
It combines thawed spinach, artichoke hearts, garlic, a little light mayo & yogurt, and part-skim mozzarella + Parmesan. Baked until hot and bubbly, it comes out ooey-gooey with a golden top.
The flavor is garlicky and tangy with that classic spinach-artichoke combo everyone loves. And each scoop delivers extra protein and far fewer calories than restaurant versions.
Nutritional Profile: (per ~⅕ of recipe, about 5 pieces)
| Calories | Carbs | Protein | Fiber | Fat |
|---|---|---|---|---|
| 90 kcal | 1 g | 8 g | 1 g | 4.5 g |
Serving size ~2–3 tbsp; 15 servings per batch houseofnasheats.com, houseofnasheats.com
Why It’s Great: This dip is the ultimate guilt-free crowd-pleaser. At roughly 90 calories per serving (and 5 grams protein from all the Greek yogurt and mozzarella) houseofnasheats.com, it delivers on indulgent taste while being waistline-friendly.
The use of Greek yogurt instead of lots of sour cream or mayo means more protein and less fat. In fact, it has about half the calories and a fraction of the carbs of traditional spinach dip – only ~1g carb per serving, making it very low-carb/keto suitable houseofnasheats.com.
It’s also packed with spinach – an entire 10-ounce package is in there, but you’d never know from the cheesy taste. This means each bite sneaks in vitamins K, A, and C from the greens (and some fiber too).
It’s a perfect appetizer for game days or holidays where you want lighter options that still feel fun. Even kids and spinach-skeptics will dunk their chips enthusiastically into this hot, melty dip.
Suitable For:
- Low-Carb/Keto Diets – ~1g carbs per serving (just choose low-carb dippers like celery or keto crackers)
- High-Protein Snacks – Surprisingly high protein (8g) for a dip, thanks to Greek yogurt and cheese
- Vegetarian – 100% meat-free appetizer
- Gluten-Free – The dip itself contains no gluten (serve with veggies or GF crackers)
- Make-Ahead – You can mix it up and refrigerate, then bake when guests arrive
- Party & Potluck Friendly – Beloved classic flavor, but lighter so guests appreciate the healthy twist
Tips & Tricks: Be sure to drain and squeeze the spinach and artichokes really well – excess water can make the dip watery. After thawing frozen spinach, wring it out in a clean kitchen towel or press through a sieve to remove moisture maebells.com,maebells.com.
Same with canned/jarred artichoke hearts: pat them dry. Use a hand mixer or vigorous stirring to fully combine the softened cream cheese with yogurt and seasonings, so the dip is smooth.
Bake until the edges are bubbly and the top is lightly browned – about 25-30 minutes at 375°F (you can broil for 1-2 minutes at the end to brown the cheese on top if needed).
If the dip appears to separate a bit after baking (sometimes yogurt can release whey), just give it a stir – it will come back together. Serve it hot and stir occasionally on the buffet to keep it creamy.
Dipper ideas: whole-grain pita chips, carrot and bell pepper sticks, pretzel thins, or even spooned onto cucumber rounds for a keto option.
Possible Improvements: For extra flavor, mix in a pinch of red pepper flakes or a dash of hot sauce for a subtle kick. You can also fold in some chopped water chestnuts for more crunch (a trick from certain spinach dip recipes). If you don’t have Greek yogurt, low-fat sour cream works similarly.
Want it extra cheesy? Add a little crumbled feta or goat cheese into the mix for tang. And while this version is “light,” you can certainly use full-fat ingredients if preferred for an even creamier result – it will still be healthier than most store-bought versions which are laden with preservatives.
Lastly, try using leftovers (if there are any!) as a sandwich spread or stuffing for mushrooms.
Read the full recipe here: House of Nash Eats – “Healthier Hot Spinach Artichoke Dip” houseofnasheats.com, houseofnasheats.com
6. Sea Salt & Lime Spinach Chips – Guilt-Free Crunchy Snack
Description: A crispy, oven-baked spinach chip seasoned with zesty lime and a pinch of sea salt (a fun twist on kale chips!). These spinach chips come out paper-thin and satisfyingly crunchy, almost like nori seaweed snacks.
They’re made by tossing whole spinach leaves with a little olive oil, lime juice, and salt, then slow-baking until dry and crisp.
The result is a nutrient-dense snack with a pop of citrus flavor – perfect for munching without the heavy calories of potato chips. If you like kale chips, you’ll love these delicate spinach chips!
Nutritional Profile: (per serving, ¼ of recipe)
| Calories | Carbs | Protein | Fiber | Fat |
|---|---|---|---|---|
| 61 kcal | 2 g | 2 g | 1 g | 6 g |
Why It’s Great: It’s the ultimate “eat your greens” snack – you’re essentially eating a bowl of spinach in crispy form. Spinach retains its vitamins and minerals even when baked at low heat, so you’re getting all that vitamin A, K, magnesium, etc., in a fun snack format themediterraneandish.com.
Each serving is only ~60 calories gourmandeinthekitchen.com, virtually no carbs, and provides a bit of healthy fat from olive oil. They are gluten-free, vegan, and paleo by nature.
Plus, making them is ridiculously simple and much cheaper than buying packaged veggie chips. The touch of lime makes them surprisingly flavorful on their own, and you can customize the spices to your liking (chili, garlic, etc.).
For those who crave something salty and crunchy on a diet, these chips are a godsend – “Kale may be on trend, but spinach is forever,” as one recipe author quipped acleanbake.com.
Suitable For:
- Keto / Low-Carb – Essentially zero net carbs (all fiber); a great chip alternative
- Vegan & Paleo – Just spinach, lime, oil, salt – no animal products or grains
- Low-Calorie Diets – Virtually guilt-free at ~61 calories a serving
- Kid-Friendly – A neat way to get kids intrigued (the chips almost melt in your mouth)
- Office Snacks / Lunchboxes – Pack in an airtight container for a light snack
- Diabetic / Heart-Healthy – No starch or sugar, and contains potassium from spinach for blood pressure
Tips & Tricks: Use mature spinach leaves (not baby spinach) for best results – they are larger and a bit sturdier. Pat the leaves completely dry after washing; moisture will cause them to steam and not crisp.
When tossing with oil and lime, do so gently to coat evenly but don’t soak them (too much liquid prolongs cooking).
Bake low and slow: ~275°F for about 30 minutes, flipping once if needed. Keep an eye on them near the end – they can turn from crisp to burnt quickly. If some chips finish earlier, remove them and continue baking the rest.
Let them cool on the pan; they crisp up further as they cool. For variety, try seasoning with chili-lime, garlic powder, or even a dusting of Parmesan after baking.
Store in an open container or loosely covered – if sealed completely, any residual humidity can soften them (and if they do soften, you can pop them back in a low oven for a few minutes to re-crisp).
Possible Improvements: If you want more substantial chips, you can double-layer the spinach: place one leaf on top of another and bake – they’ll fuse into a slightly thicker chip.
Another idea: sprinkle nutritional yeast on the oiled leaves for a cheesy flavor (and extra B-vitamins/protein). For those who find spinach chips too paper-thin, consider mixing in some kale or collard pieces to the batch for a mix of textures.
Finally, experiment with a light brush of sriracha or a pinch of cumin to create different flavor profiles (spinach is mild, so it takes on any seasoning well).
Read the full recipe here: A Clean Bake – “Sea Salt & Lime Spinach Chips” acleanbake.com, acleanbake.com
7. Hidden Veggie Banana-Spinach Pancakes – Kid-Approved Fiber Flapjacks
Description: Bright green banana-spinach pancakes that are fluffy, lightly sweet, and perfect for kids (and adults!).
These blender pancakes sneak a whole cup of fresh spinach into a batter made with ripe bananas, buckwheat flour (or whole wheat), milk, and eggs.
The result is fun green pancakes that taste like banana bread – you’d never guess there’s spinach inside except for the color. They have a tender, moist texture and just enough sweetness from banana and a touch of cinnamon.
Served with a drizzle of maple syrup or some yogurt and fruit, they make a nourishing breakfast treat.
Nutritional Profile: (per 2-panckae serving, ¼ of recipe)
| Calories | Carbs | Protein | Fiber | Fat |
|---|---|---|---|---|
| 237 kcal | 40 g | 9 g | 6 g | 6 g |
Why It’s Great: These pancakes are a breakfast nutrition win – they pack 6 grams of fiber and 9 grams of protein per serving yummytoddlerfood.com, far more than typical pancakes made with refined flour.
The high fiber content (from buckwheat/oats, banana, and spinach) supports digestion and steady energy for kiddos (and grown-ups) to start the day.
Parents love that the pancakes are dye-free but naturally green (hello, St. Patrick’s Day breakfast!) and that even picky eaters devour them – one mom blogger noted her toddler “could not taste the spinach” and ate them up happily asimplepalate.com.
Using buckwheat flour also makes them gluten-free (buckwheat is actually a seed), and the recipe contains no added sugar (all the sweetness comes from banana and a little vanilla).
It’s an easy blender batter, so minimal mess, and you can freeze extras for later. Essentially, you’re giving your family a serving of fruit and veggies disguised as pancakes – what’s not to love?
Suitable For:
- Kids & Picky Eaters – A fun green color and yummy banana flavor; great for toddlers (the texture is very soft for baby-led weaning too)
- Vegetarian – Contains eggs and milk, but no meat (can be made dairy-free with plant milk)
- Gluten-Free Option – Use buckwheat or certified GF oat flour; the recipe as written by Yummy Toddler Food uses buckwheat (naturally GF)
- High-Fiber Diets – 6g fiber per serving helps meet daily needs (a mix of soluble and insoluble fiber)
- Make-Ahead – Cook a batch and freeze pancakes with parchment between; reheat in toaster. Perfect for meal prep.
- Low-Sugar Diets – No refined sugar in the batter, and you can serve with fresh fruit instead of syrup to keep sugars low
Tips & Tricks: Blend the spinach and liquid ingredients first until completely smooth before adding flour – this ensures no green flecks. The batter will be relatively thin; that’s normal for these pancakes.
When cooking, use medium heat and wait until you see bubbles throughout and the edges look set before flipping (since they are moist from banana, they need a bit longer on the first side).
If using buckwheat flour and the batter thickens upon standing (buckwheat can absorb liquid), just stir in a tablespoon or two of additional milk to loosen it. For even more protein, you can substitute 2 tablespoons of the flour with protein powder or add an extra egg white.
The recipe from Yummy Toddler Food also mentions you can swap buckwheat with whole wheat flour (just reduce the milk by ¼ cup in that case) yummytoddlerfood.com. Keep finished pancakes warm in a 200°F oven while cooking the rest.
Possible Improvements: Add mix-ins or toppings to boost flavor/nutrition: blueberries or chocolate chips in the batter (the green + chocolate chip combo yields “Hulk pancakes” that kids find cool), or top with peanut butter for extra protein.
You could also incorporate ground flax or chia for omega-3s (just note that may thicken batter more). If you need the recipe to be egg-free, a flax egg (1 tbsp ground flax + 3 tbsp water) can work since the banana also helps bind.
Lastly, to make them vegan, use the flax egg and a non-dairy milk; the texture will be a bit heavier but still tasty. Serve with a smile – the vibrant green pancakes tend to make breakfast more fun!
Read the full recipe here: Yummy Toddler Food – “Sweet Spinach Muffins with Banana” (variation as pancakes) yummytoddlerfood.com, yummytoddlerfood.com
8. Greek Spanakopita (Spinach Feta Pie) – Flaky & Vitamin-Packed
Description: A traditional Spanakopita, the famous Greek spinach pie, made with layers of crisp phyllo pastry and a savory filling of spinach, feta cheese, herbs, and eggs. Baked to golden perfection, you get shatteringly flaky bites of phyllo contrasted with the flavorful green filling.
The spinach is mixed with dill, parsley, green onions, and creamy feta, so the pie bursts with fresh and tangy notes. This recipe makes a large casserole-pan pie that can be cut into squares – perfect as a vegetarian entrée or a party appetizer.
It’s comfort food that tastes indulgent, yet is packed with nutrient-rich spinach.
Nutritional Profile: (per slice, 1/12 of pan)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 234 kcal | 20 g | 11 g | 13 g | 3 g |
Why It’s Great: Spanakopita is a time-honored way to enjoy spinach, and for good reason.
The combination of spinach and feta is both delicious and nutritionally smart – spinach brings iron and folate while feta provides calcium and protein, and the healthy fats in olive-oil-brushed phyllo help absorb spinach’s fat-soluble vitamins themediterraneandish.com.
Each piece of this spanakopita has only ~234 calories theplantbasedschool.com yet delivers 11 grams of protein and a good amount of vitamin A (over 150% DV) from all that spinach theplantbasedschool.com.
It feels indulgent with the buttery pastry, but compared to cheese-only pie, this packs in a lot more fiber (3g) and micronutrients. It’s also a great make-ahead dish – spanakopita tastes wonderful warm or at room temperature, so it’s ideal for gatherings or meal prep.
One bite gives you the crunch of phyllo and a comforting, warm spinach-cheese center that even those wary of greens will enjoy (as one child described it: “yummy, crispy cheese pie with lots of green stuff!” themediterraneandish.com). Culturally, it’s a fantastic introduction to Mediterranean cuisine’s healthful ingredients.
Suitable For:
- Vegetarian Diets – Contains dairy/eggs but no meat. It’s a hearty main dish for vegetarians.
- Make-Ahead & Freezer-friendly – You can assemble the spanakopita and freeze before baking, or freeze leftovers; reheat in oven to restore crispness.
- Party Appetizer or Brunch – Can be cut into small triangles or squares for finger-food portions. Loved by adults and kids alike.
- Iron & Calcium Boost – Delivers substantial iron (about 4 mg) and calcium (over 300 mg) per serving theplantbasedschool.com, great for those looking to increase these.
- Mediterranean Diet – Embraces olive oil, greens, herbs, and moderate dairy, all staples of the heart-healthy Mediterranean diet.
Tips & Tricks: Thaw your phyllo dough properly (in the fridge overnight) and keep it covered with a damp towel while working so it doesn’t dry out. When layering, don’t worry if sheets tear – phyllo is forgiving. Use about 8-10 sheets on the bottom and top each for a sturdy pie.
Squeeze the spinach dry after sautéing (or after thawing, if using frozen) to avoid a soggy filling. Let the cooked spinach cool before mixing with eggs and cheese to prevent the eggs from scrambling.
For best flavor, use authentic Greek feta and plenty of fresh dill and parsley in the filling. Cut the assembled spanakopita before baking – slice through the top layers of phyllo to outline your portions; this makes it easier to cut later without destroying the flaky top.
Bake until deeply golden – underbaked phyllo can be chewy. If the top browns too fast, loosely tent with foil. Let it cool ~15 minutes before serving so the filling can set a bit.
Possible Improvements: Some folks like to add a little ricotta or cottage cheese to the filling for extra creaminess – this can make the filling softer and richer (as in some regional variations).
You can also mix in other greens like chopped kale or leeks in addition to spinach for complexity. For a lighter version, use cooking spray between phyllo layers instead of brushing each with olive oil or butter (though you’ll sacrifice some flavor).
If you need it gluten-free, try using GF phyllo or make a crustless “spanakopita casserole” (simply bake the filling with maybe a sprinkle of gluten-free breadcrumbs or almond flour on top for a bit of crust).
But honestly, a proper spanakopita is worth enjoying with real phyllo – it’s a treat with beneficial nutrients, so dig in!
Read the full recipe here: The Plant Based School – “Spanakopita (Greek Spinach Pie)” theplantbasedschool.com
9. Spinach Feta Frittata – Low-Carb Silky Quiche without Crust
Description: A spinach and two-cheese frittata that’s baked slowly to custardy perfection. It’s loaded with sautéed baby spinach, shallots, creamy heavy cream, and a mix of mozzarella and parmesan cheese, giving it a texture closer to a delicate quiche (but without a carb-heavy crust).
Baked in the oven instead of the stovetop, this frittata turns out evenly cooked, sliceable, and great served warm or at room temp.
The flavor is mild, savory, and oh-so-creamy – with plenty of spinach in each bite, balanced by salty cheese. It’s an excellent high-protein breakfast, brunch, or light dinner option.
Nutritional Profile: (per quarter of 10-inch frittata)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 443 kcal | 8 g | 25 g | 35 g | 2 g |
Why It’s Great: This frittata is keto and protein-friendly – only 8 grams of carbs vs 25 grams of protein onceuponachef.com. Using plenty of eggs (a complete protein) and cheese, it serves as a fantastic meatless protein source.
Spinach boosts the vitamin K and A content and pairs wonderfully with the eggs and dairy. What sets this recipe apart is its quiche-like tenderness: heavy cream in the egg mixture yields a silky, custard-like filling rather than spongy or dry (as frittatas sometimes get).
By baking at a lower temperature (325°F) until just set, it avoids the rubbery texture and instead almost melts in your mouth onceuponachef.com, onceuponachef.com.
This also makes it an elegant choice for brunch gatherings – it looks beautiful and slices neatly. With its richness, one piece is quite satiating.
It’s versatile too: you can enjoy it for breakfast or pair with a side salad for a quick high-protein supper. And it’s a great way to use up a big bunch of spinach in a pleasurable way.
Suitable For:
- Keto / Low-Carb – Only 8g carbs per serving (and could be lower if you use fewer onions). High fat and protein fit keto macros perfectly.
- Gluten-Free – No flour or grains at all.
- Vegetarian – Contains dairy/eggs but no meat (you could add bacon or ham if not vegetarian).
- High-Protein Diets – 25g protein in a serving helps hit protein goals easily.
- Make Once, Eat All Week – Keeps well; can be eaten cold or quickly reheated for meal prep breakfasts.
- Diabetic / Insulin-Resistant – Very low carb, won’t spike blood sugar, high protein/fat to promote satiety.
Tips & Tricks: Use a well-seasoned cast iron or non-stick oven-safe skillet to sauté the shallots and spinach, then pour the egg mixture in the same pan to bake – one less dish to clean.
Cook the shallots until translucent, then just wilt the spinach (it only takes a minute) so it doesn’t overcook in the oven. Let the cooked spinach cool a bit before mixing with eggs to avoid curdling.
When mixing the eggs and cream, whisk thoroughly but gently – you don’t want too much air, which can make it puff then collapse. Bake until the center is just set (it should still jiggle slightly in the middle; it will continue to cook and firm up once removed from oven).
Overbaking is the enemy of a tender frittata. If you want a hint of browning on top, you can sprinkle a little extra parmesan and broil for 1 minute at the end.
This frittata is delicious as-is, but you can serve with hot sauce, salsa, or a dollop of sour cream if you like a tangy contrast.
Possible Improvements: Add more veggies or proteins to make it your own – sun-dried tomatoes or mushrooms go great with spinach and feta (just be sure to pre-cook mushrooms to remove water).
Swap feta for goat cheese or cheddar for a different vibe. For a lighter version, you could use half-and-half instead of heavy cream, though the texture won’t be as rich (you could offset by adding one extra egg yolk).
If you prefer stovetop frittatas, you can start this on the stove and finish under the broiler, but the oven method yields a gentler cook.
Lastly, this recipe is naturally low in carbs but if you need even fewer (e.g. strict keto), you could omit the small amount of shallot (or replace with a pinch of onion powder) – it would then be almost zero net carbs.
Read the full recipe here: Once Upon a Chef – “Spinach Frittata” onceuponachef.com, onceuponachef.com
10. Spinach-Stuffed Chicken Breasts – High-Protein Weeknight Hero
Description: Juicy baked chicken breasts filled with a flavorful spinach and cheese stuffing. Each chicken breast is butterflied and generously stuffed with a mixture of sautéed spinach, garlic, cream cheese, mozzarella, and Parmesan, then baked until tender.
The result: a molten spinach-artichoke-dip-like center inside lean protein-rich chicken. Seasoned on the outside with Italian herbs and paprika, the chicken comes out tasty on its own and absolutely scrumptious when you hit the savory spinach-cheese core.
This dish looks impressive (gorgeous cross-section when sliced!) but is actually easy and ready in about 30 minutes.
Nutritional Profile: (per stuffed chicken breast)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 340 kcal | 5 g | 31 g | 22 g | 1 g |
Why It’s Great: With 31 grams of protein and only 5 grams of carbs budgetbytes.com, this entree is a muscle-building, low-carb meal that doesn’t skimp on flavor.
The filling keeps the chicken breast (which can dry out) incredibly moist and adds fats from cheese to help with satiety and nutrient absorption.
It’s essentially a healthier twist on creamy chicken – by stuffing the richness inside, you get the creamy mouthfeel in each bite without needing a heavy sauce on top. It’s also “keto casserole meets chicken breast”: you get your spinach and cheese fix along with lean protein all in one.
This recipe is budget-friendly too, and yields a restaurant-quality presentation that’s weeknight-easy.
For those eating low-carb or gluten-free, it hits the mark perfectly while feeling like a comfort food. Serve it with a side salad or steamed veggies for a completely guilt-free dinner.
Suitable For:
- High-Protein / Low-Carb Diets – Very high protein, minimal carbs; great for weight loss or post-workout dinner
- Keto / Atkins – Only ~1g net carb per servingbudgetbytes.com, fits into ketogenic macros easily
- Gluten-Free – Naturally no breading or flour here
- Family Meals – Most people (even kids) enjoy cheesy chicken; plus you get extra veggies (spinach) hidden inside
- Meal Prep – You can stuff the chicken and refrigerate earlier in the day, then just bake when ready. Leftovers reheat well too.
- Diabetic-Friendly – Low glycemic load, high protein helps with blood sugar control
Tips & Tricks: Pound the chicken breasts to an even thickness (about ½ inch) before stuffing so they cook uniformly. When cutting the pocket for stuffing, be careful not to cut all the way through – a deep slit about 3/4 through is ideal to form a “pocket.”
Squeeze excess water from the cooked spinach so the filling isn’t too wetmaebells.com. You can prepare the spinach-cheese filling ahead; it firms up a bit when cool which actually makes it easier to stuff.
Use toothpicks to secure the chicken if the filling seems to want to ooze out, though usually a well-packed breast holds fine on its own.
Don’t skip seasoning the outside of the chicken generously – that gives it a nice crust and flavor (a simple mix of salt, pepper, garlic powder, paprika, and Italian seasoning works greatbudgetbytes.combudgetbytes.com).
Bake at 400°F for about 25-30 minutes until chicken hits 165°F internal – overbaking can dry it out. Let it rest 5 minutes before cutting to keep the juices inside.
Possible Improvements: Feel free to get creative with the filling: add chopped artichoke hearts to make it a true spinach-artichoke stuffing, or add red pepper flakes for a kick.
You can also wrap each stuffed breast in a slice of bacon for extra flavor (and fat, if keto) – this also helps seal the stuffing in. If you want to reduce fat, use Neufchâtel (1/3 fat) cream cheese and part-skim mozzarella; the filling will be a bit less rich but still tasty and creamy.
Finally, for an all-in-one meal, surround the chicken in the baking dish with cherry tomatoes or cauliflower florets – they’ll roast in the flavorful juices, giving you an instant side dish.
Read the full recipe here: Budget Bytes – “Spinach Stuffed Chicken Breast” budgetbytes.com, budgetbytes.com
11. Creamy Tuscan Salmon with Spinach – Dairy-Free Omega-3 Bomb
Description: A luscious Tuscan-style salmon dish featuring pan-seared salmon fillets smothered in a creamy garlic spinach and sun-dried tomato sauce. Remarkably, the “cream” sauce contains no dairy – it’s made with coconut cream, making this dish paleo and dairy-free.
The sauce is infused with Italian herbs, garlic, and fresh baby spinach, coating each flaky salmon portion in rich, velvety goodness. Briny Kalamata olives add pops of flavor.
It’s a one-pan, 20-minute recipe that delivers restaurant-quality flavor – the salmon is perfectly cooked and loaded with heart-healthy omega-3s, while the spinach and tomatoes make the meal feel vibrant and nourishing.
Nutritional Profile: (per serving, with sauce)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 428 kcal | 12 g | 27 g | 32 g | 4 g |
Why It’s Great: This dish manages to be decadent yet healthy. Salmon itself is an excellent source of high-quality protein and omega-3 fatty acids for brain and heart health.
The recipe keeps it wholesome by using coconut cream instead of heavy cream, which provides a creamy texture with less cholesterol and it keeps the dish dairy-free healthyfitnessmeals.com, healthyfitnessmeals.com.
The spinach boosts the vitamin and mineral content (vitamin A, iron, folate), and sun-dried tomatoes and olives give antioxidants and healthy fats. Each serving is under 500 calories but very satiating with 27g protein and 4g fiber healthyfitnessmeals.com.
It’s also relatively low in carbs (12g), so it suits those on lower-carb diets. The flavors are bold – garlic, herbs, tangy olives, and the natural richness of salmon – so it feels indulgent.
And importantly, it’s fast: you can have a gourmet dinner on the table in under half an hour, making it feasible even on weeknights.
Suitable For:
- Paleo / Whole30 – Contains no dairy, grains, or legumes; just be sure to use compliant sun-dried tomatoes (in olive oil, not soybean oil)
- Keto / Low-Carb – ~8g net carbs per serving; fits well into keto macros while providing lots of fat and moderate protein
- Gluten-Free – Naturally no gluten in this dish
- Dairy-Free – Uses coconut cream, so ideal for lactose intolerant or those avoiding dairy
- Pescatarian / Mediterranean Diet – Emphasizes fish, olive oil, veggies – very much a Mediterranean pattern meal (just with coconut in place of dairy)
- Quick Gourmet – Great for dinner parties or date night when you want something impressive but easy
Tips & Tricks: Use skinless salmon fillets or remove the skin after searing (you can leave it on for cooking to protect one side, then peel off – the recipe’s sauce will soften it anyway).
Sear the salmon in a hot pan with a bit of oil to get a nice crust, but don’t over-cook – about 4 minutes per side depending on thickness, then remove from pan before making the sauce.
The salmon will finish cooking in the warm sauce later. For the sauce, use the oil from the jar of sun-dried tomatoes to sauté garlic for extra flavor.
Coconut cream (the thick part from a can of full-fat coconut milk) creates a rich sauce; if you’re not dairy-free, you could use heavy cream or half heavy cream half chicken broth. Let the sauce simmer briefly to thicken and allow the flavors to meld.
Add spinach last and cook just until wilted to keep its vibrant color and nutrients. Don’t forget the squeeze of lemon juice at the end – it brightens the creamy sauce and complements the richness of salmon (a common trick in Tuscan-style recipes). Garnish with fresh basil or parsley for freshness.
Possible Improvements: If you love a cheesy element, you can certainly sprinkle some grated Parmesan on top of the finished dish (it will still be largely dairy-free with coconut cream base, but that adds a bit of traditional Tuscan flavor).
To bump up veggies, toss in a handful of quartered artichoke hearts or chopped zucchini to the sauce along with spinach. For extra heat, add a pinch of red pepper flakes when sautéing the garlic.
This recipe is versatile with proteins too – the same sauce works with chicken breast or shrimp if you don’t have salmon.
Serve it over zucchini noodles or cauliflower rice to keep it low-carb, or with crusty bread or pasta if you’re not carb-conscious (the sauce is to die for and perfect for sopping up!).
Read the full recipe here: Healthy Fitness Meals – “Creamy Tuscan Salmon” healthyfitnessmeals.com, healthyfitnessmeals.com
12. Hearty Spinach Lasagna – Veggie-Loaded Cheesy Comfort
Description: A classic baked spinach lasagna with layers of tender lasagna noodles, a basil-tomato marinara, and a creamy ricotta-spinach filling.
This vegetarian lasagna alternates red sauce and a green spinach-ricotta mixture, plus plenty of melty mozzarella and parmesan, resulting in a super comforting Italian casserole.
It’s big on flavor – garlic, herbs, and a hint of lemon zest in the spinach filling brighten it up. Despite being packed with spinach (nearly a pound of fresh leaves!), the dominant notes are the savory cheeses and tangy tomato sauce.
It’s the perfect dish to feed a family or a crowd, and leftovers taste even better the next day.
Nutritional Profile: (per serving, 1/8 of 9×13” pan)
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 425 kcal | 53.9 g | 31.9 g | 9 g | 9 g |
Why It’s Great: This spinach lasagna manages to be decadent yet lighter than a meat lasagna.
The stats are impressive: 32 grams of protein and 9 grams of fiber per serving asimplepalate.com, thanks to loads of spinach and the use of cottage cheese or part-skim ricotta in the filling (some recipes use cottage cheese to bump protein).
It’s a sneaky way to get people to eat a lot of spinach – the greens are well hidden among noodles and cheese.
The high fiber (from whole wheat noodles, if used, plus spinach) makes it quite filling and adds a healthy angle to an otherwise comfort-heavy dish. Spinach also contributes important vitamins like K and folate.
This recipe is family-friendly – even picky eaters usually enjoy it, especially if you finely chop the spinach so it’s not too stringy or obvious. It’s also an excellent make-ahead meal; you can assemble it and refrigerate or freeze before baking.
As a vegetarian main, it’s hearty and crowd-pleasing (even carnivores won’t miss the meat here).
The combination of tomato sauce and spinach-ricotta gives a nutritional balance – you get the lycopene from cooked tomatoes and antioxidants from spinach. In short, it’s feel-good food in every sense.
Suitable For:
- Vegetarian Diets – No meat, yet very satisfying with protein from dairy.
- High-Protein Needs – Nearly 32g protein, which is high for a vegetarian entrée (cottage/ricotta and mozzarella provide a lot).
- High-Fiber – 9g fiber helps meet daily goals and promotes satietyasimplepalate.com.
- Kid-Friendly / Family Dinners – It’s basically a cheesy pasta casserole – spinach is well camouflaged. Great for batch cooking and leftovers.
- Make-Ahead / Freezer Meal – Lasagna is renowned for being freezer-friendly; this one is no exception. Make two and freeze one for an easy meal later.
- Comfort Food with Veggies – Perfect for those who want a comfort dish but also want some vegetables and not just carbs+fat.
Tips & Tricks: If using no-boil lasagna noodles, ensure your sauce has enough liquid (no-boil noodles absorb more liquid). You can also pre-soak no-boil noodles in hot water for 5 minutes to soften before layering.
For the spinach filling, many recipes recommend using thawed frozen spinach squeezed dry – this is convenient and ensures no excess water. If using fresh spinach, sauté it just until wilted and then chop and squeeze out water.
Mixing a bit of lemon zest or nutmeg into the ricotta-spinach filling is a pro tip – lemon zest brightens the flavor, while nutmeg is a classic spice that enhances green and cheese dishes.
Layer the lasagna with enough sauce on the bottom to prevent sticking, and finish with sauce and cheese on top so the noodles are fully covered (prevents dry edges).
Let the lasagna rest 15 minutes after baking – this makes it set up so it cuts cleanly (and prevents mouth burns!).
For even more spinach per bite, some cooks purée some of the spinach with the ricotta – it turns the filling green and evenly distributes spinach flavor.
Possible Improvements: To cut down carbs, you can use thinly sliced zucchini or eggplant in place of some pasta layers (or use a lower-carb noodle alternative).
If you want to reduce fat, use part-skim ricotta/cottage cheese and part-skim mozzarella – though don’t go fat-free, as some fat is needed for flavor and to carry the vitamins from spinach.
You can also pump up the veggie content by adding layers of sautéed mushrooms or zucchini in the lasagna.
For a vegan version, swap in tofu (blended with a little plant milk and seasoning) as a ricotta replacement, use dairy-free cheese, and ensure your pasta is egg-free – it’ll be different but still good.
But the classic recipe as given is pretty stellar: you get carbs, protein, fiber, and comfort all in one. Buon appetito!
Read the full recipe here: A Simple Palate – “Classic Spinach Lasagna” asimplepalate.com
Conclusion
From smoothies that supercharge your morning to globally-inspired dinners and sneakily healthy treats, these 12 spinach recipes showcase just how versatile and nutritious this leafy green can be.
We’ve traveled through Italian kitchens, Greek tavernas, Indian homes, and American diners – all with spinach as the common hero ingredient.
Along the way, we saw how spinach effortlessly fits into various diets: adding bulk to high-protein meals without extra calories, providing a low-carb vehicle for indulgent flavors on keto, boosting fiber and iron in vegetarian dishes, and even standing in for dairy or gluten in certain recipes.
The health benefits of spinach – vitamins (A, K, C, folate), minerals (iron, calcium, magnesium), fiber, and antioxidants – are present in each meal, proving you can enjoy comfort food and still nourish your body themediterraneandish.com, indianhealthyrecipes.com.
Most importantly, these recipes are delicious evidence that eating your greens doesn’t have to be boring.
Whether you’re biting into a flaky spanakopita, savoring a cheesy spinach-stuffed shell, crunching on a lime-zested spinach chip, or cozying up with a bowl of spinach dal, you’re treating yourself to satisfying flavors and good nutrition in equal measure.
We hope this collection inspires you to get creative with spinach in your own kitchen. With its mild taste and chameleon-like ability to blend into dishes, spinach truly is a cook’s best friend for healthier meals.
So next time you’re at the market, grab an extra bunch of spinach – you’ll now have plenty of ideas to turn those humble leaves into something extraordinary. Happy cooking and here’s to enjoying the strength of spinach in every bite! 🥬💚