An icy package of blanched greens may not be the sexiest vegetable, but when it comes to convenience and helping in the struggle to add greens to every meal, frozen spinach wins. Here's what you need to know to make the most of this freezer staple.


Frozen fruits and vegetables are picked at their peak and flash-frozen, meaning nutrients are preserved at their height of freshness. Adding greens to daily meals, from family-style breakfast omelets to a stuffed manicotti dinner, should be a year-round endeavor and having frozen spinach on hand makes that so much simpler.

Credit: Andrew Purcell


Frozen spinach is typically cooked and frozen either whole-leaf or chopped; the only difference is size and the two types can generally be used interchangeably. Frozen spinach doesn't have to be washed or blanched but it does need to be thawed and most likely drained or squeezed dry -- this can be done by pressing onto the spinach as it sits in a colander, or wrapping it up in a clean kitchen towel and wringing out the excess water. Removing the water prevents the spinach from adding excess moisture to a dish, which is particularly important when using it in recipes where doughs are involved, such as in spinach pie or in a filling or as a pizza topping.

Make this Skillet Spinach Pie Recipe with Frozen Spinach
Credit: David Loftus


One of frozen spinach's greatest virtues -- in addition to being easily stored and accessible year-round in the freezer -- is its soft texture and mild flavor, it's an easy green to win over picky palates. Factor in it's versatility and you know it's a winner, a staple to have on hand. Use frozen spinach for dips, pastas and soups, or give it the creamed spinach treatment. Whether you go classic or shortcut you can use frozen spinach and enjoy the results.

Get the Spinach-and-Cheese Puff Recipe

Watch how to make a delicious vegetarian dinner starring frozen spinach:


Be the first to comment!