spinach roll-up recipe

One sure sign that spring’s approaching is the sight of perky green spinach leaves at the market. While the leafy green is available year-round, it’s at its peak during the cooler months of fall and spring, which means it’s coming into abundance right about now. In addition to being affordable both fresh and frozen, spinach is full of phytonutrients and antioxidants, as well as vitamins K, A, B6, and C. Not so into the idea of eating raw spinach salads? That’s OK—the lightweight leaf takes well to blending, steaming, sautéing, and more, so it’s a great candidate for sneaking into dips, finger foods, sauces, and even pastries.

Personally, we’re all for celebrating spinach in its full green glory, but picky eaters might prefer it be disguised, so we have options for both palates. Either way, it’s always good to add more vegetables to your diet—and while you might never be able to sneak spinach into buttercream frosting, you can definitely work it into veggie nuggets and all the delicious options you see below.

1. Garlicky Kale and Spinach Dip

garlic kale dip recipe

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If you’re more into snacks than smoothies, get in your greens by blending spinach with kale and pine nuts for a piquant dip that pairs nicely with root vegetable chips. Get our Garlicky Kale and Spinach Dip recipe.

2. Steamed Vegetable Dumplings

jiaozi (Chinese steamed dumplings)

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Spinach is the star of these steamed Chinese dumplings, which begin with a cooked filling of chopped spinach, rehydrated shiitake mushrooms, and pressed tofu. Get our Steamed Vegetable Dumplings recipe.

3. Spinach Pesto Fusilli

spinach pesto recipe for pasta

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For a milder, sweeter pesto, substitute baby spinach for basil; toss with al dente fusilli (gluten-free if need be; the sauce is already GF). Get our Spinach Pesto Fusilli recipe.

4. Chicken Stuffed with Spinach and Feta

Spinach and Feta Stuffed Chicken recipe

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Want a simple way to wake up your tired chicken breast dinner? Stuff it with a Greek-inspired spinach and feta filling. Get our Chicken Stuffed with Spinach and Feta recipe.

5. Spinach and Basil Hummus

spinach basil hummus recipe

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Make homemade hummus even healthier by slipping in two parts spinach leaves to one part sweet basil. Get our Spinach and Basil Hummus recipe.

6. Spinach Mushroom Enchiladas

Spinach Mushroom Enchilada recipe

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Not quite the spinach salad type? That’s OK—we think you’ll hardly notice the leafy green in this cheese- and tomatillo-sauce-smothered entree. Get our Spinach Mushroom Enchiladas recipe.

7. Fresh Spinach Dip

healthy spinach dip recipe

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If you love creamy, cool spinach dip but find yourself questioning the authenticity of its ingredients, make your own. This version starts with fresh spinach leaves and sour cream, not frozen spinach and dehydrated soup mix. Get our Fresh Spinach Dip recipe.

8. Spinach Meatloaf

Bacon Wrapped Spinach Meatloaf recipe

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Our contemporary version of meatloaf includes spinach and celery in the mix, a bacon crust, and tomato sauce to keep things moist. Get our Spinach Meatloaf recipe.

9. Indian Chickpea Curry with Spinach

Indian chickpea spinach curry recipe

Chowhound

Next time you’re in the mood for Indian, make a batch of chickpea-studded chana masala with a few cups of baby spinach tucked in. Get our Indian Chickpea Curry with Spinach recipe.

10. Joe’s Special (Spinach Scramble)

spinach scramble recipe

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This spinach-packed scramble with onion, garlic, ground beef, and parmesan was invented in 1920s San Francisco. Bread is the usual accompaniment, but try wrapping it in whole wheat tortillas and freezing them for your own on-the-go breakfast burritos that aren’t ultra-processed. Get our Joe’s Special Spinach Scramble recipe.

11. Spinach and Weisswurst Quiche

Spinach Quiche with Weisswurst Sausage

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This hearty quiche recipe takes a nod from both French and German cultures with its flaky crust and finely textured veal sausage. It’s ideal for breakfast, dinner, or any occasion in between. Get our Spinach and Weisswurst Quiche recipe.

Related Video: How to Make Easy Spinach Lasagna

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Susannah Chen is a San Francisco–based freelance writer. When she’s not cooking or writing, she’s on the hunt to find the world’s best chilaquiles. Follow her on Twitter and Instagram.
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