The Best 4 Entrees of Vegetarian Spinach Recipes

Vegetarian Spinach Recipes

List of Vegan Spinach Recipes

Spinach and Ricotta Stuffed Shells

A simple dinner that can easily be doubled or tripled and stored in the freezer. You may use kale or chard in place of the spinach.

SERVES 4 OR 5

Sauce:

  • 1 teaspoon olive oil
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper

Stuffed Pasta Shells:

  • 1 tablespoon salt
  • 20 large pasta shells, about 1/2 package
  • 1 teaspoon olive oil
  • 1/2 cup finely diced onion
  • 10 ounces frozen spinach, thawed and drained
  • 1 teaspoon dried oregano or 2 teaspoons fresh oregano
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup shaved Parmesan cheese, divided
  • 2 eggs
  • Pinch of salt
  • Pinch of pepper
  • 1/4 cup mozzarella cheese

Spinach and Ricotta Stuffed Shells

Preheat the oven to 350°F. To make the sauce, in a 3-quart pot over medium heat, warm the oil until it shimmers. Add the shallot and garlic, and cook 15 to 20 seconds, until fragrant. Add the crushed tomatoes, tomato paste, thyme, oregano, basil, and red pepper flakes. Stir, reduce the heat to low, and simmer for 10 minutes. Season with salt and pepper to taste.

Bring a stockpot of salted water to a boil and add the shells. Cook, stirring occasionally, for about 10 minutes, or until the pasta shells are al dente. Drain and run under cold water until the pasta is cool. Set aside.

To prepare the filling, in a large sauté pan over medium heat, warm the oil until it shimmers. Cook the onion for about 2 minutes, until it becomes translucent. Add the spinach and oregano, and cook for an additional 2 to 3 minutes. Drain any excess liquid and transfer to a food processor. Process the spinach mixture until it has an even consistency. In a large bowl, mix together the ricotta, 1/2 cup of the Parmesan cheese, and the eggs. Add the spinach mixture, and mix until well combined. Season with the salt and pepper.

Fill each pasta shell with about 2 tablespoons of the spinach and cheese mixture. Place the stuffed shells into a 9 x 13-inch baking dish. Pour the sauce over the shells. Bake, covered, for 20 minutes. Uncover and sprinkle the mozzarella and the remaining 1/4 cup Parmesan over top. Bake uncovered for an additional 10 minutes, or until the cheeses have melted. This may be stored, covered, in the refrigerator for up to 5 days, or can be frozen in individual portions for up to 3 months.

Spinach Burgers

Low in fat, high in protein and vitamins, these burgers are gluten-free and guilt-free. You can serve them on buns or over pasta or grains.

Spinach recipes - Burger

SERVES 4
  • 3 tablespoons olive oil, divided
  • 1/2 cup finely diced onion
  • 2 cloves garlic, minced
  • 3 cups packed chopped spinach
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1/2 cup cooked white or brown rice
  • Salt and pepper

In a large sauté pan or skillet over medium heat, warm 1 tablespoon of the oil until it shimmers. Add the onion and cook until translucent, about 2 minutes. Toss in the garlic and cook for 30 seconds. Add the spinach and cook until wilted, about 3 minutes. In a food processor, mix together the spinach mixture and beans, pulsing until well combined. Scrape out into a large bowl, mix with the rice, and season with salt and pepper to taste. Divide the mixture into 4 patties. Heat the remaining 2 tablespoons oil in a medium sauté pan or skillet and cook the patties until they begin to brown, then flip to brown the other side, about 4 minutes per side.

Hot Spinach, Mozzarella, and Tomato on Ciabatta

This sandwich features crispbread, gooey cheese, and fresh spinach and tomato. Its fast assembly is another bonus! You can use kale or baby lettuces in place of the spinach if desired.

SERVES 1
  • 2 teaspoons Dijon mustard
  • 6-inch ciabatta loaf sliced lengthwise
  • 1/4 cup shredded mozzarella cheese
  • 1 medium Roma tomato, thinly sliced
  • 1/2 cup packed fresh spinach
  • Pinch of black pepper

Spread a thin layer of mustard on both slices of the bread then evenly sprinkle the cheese. On a small baking sheet, toast the bread and melt the cheese, either in the oven or a toaster oven set to broil. Remove from the oven, and layer 1 slice of the bread with tomato and the other with spinach. Season with a small pinch of pepper then closes the two slices of bread together.

Spinach and Potato Pierogies

These are Polish dumplings, often served at holidays and on special occasions. They are best made with a friend or family member helping to roll, fill, and seal.
MAKES 40 TO 50 DUMPLINGS

Filling:

  • 2 Idaho potatoes, peeled and diced
  • 1/4 cup whole or 2% milk
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cups packed chopped spinach
  • Salt and pepper
  • 2 tablespoons melted butter (optional, for frying)

Dough:

  • 2 large eggs
  • 1 cup sour cream
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Bring a medium pot of water to a boil. Cook the potatoes for 10 minutes, or until fork-tender. Drain, return to the pot, add the milk, and mash. You want the potatoes to have a smooth consistency, but if they are overprocessed, the potatoes will become very tacky and gummy.

In a large skillet over medium heat, warm the oil until it shimmers. Cook the onion until the edges begin to brown, about 5 minutes. Add the spinach and cook until wilted, 2 to 3 minutes. Season with salt and pepper to taste. In a blender or food processor, puree the cooked spinach mixture. Add the blended spinach and melted butter to the mashed potatoes, stirring to combine.

To make the dough, mix together the eggs and sour cream, then sift in the flour and salt. Mix until well combined. Cut the dough in half, and form two balls. Cover with plastic wrap and allow to rest for 30 minutes. With a lightly floured rolling pin, roll out one ball of dough until very thin, preferably inch thick. Cut out rounds using a 3-inch biscuit cutter. Place 2 tablespoons of filling in the center of each dough round. Dampen the edge of the dough, fold over, and seal by crimping the edges with a fork.

To fry: In a large skillet over medium heat, warm 2 tablespoons butter and fry the pierogies until golden brown on each side.

To boil: Bring a large pot of salted water to a boil. Gently drop in the pierogies, making sure not to crowd the pot, and boil until they begin to float.

Serve with a dollop of sour cream, fried onions, or melted butter.

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