8 Kid-Friendly Spinach Recipes to Try in 2024

Spinach is healthy, but let’s be honest: many kids and adults alike avoid it like the plague. But with a bit of ingenuity and some culinary magic, you can teach your fussy eaters how amazing spinach is. 

Many picky eaters don’t enjoy the earthy, slightly sweet, and mildly bitter flavor of cooked spinach, but you can easily disguise it with spices and other ingredients. Also, since it features a soft and tender texture, it mixes so well with other ingredients that you can barely recognize it.

Here is my list of easy recipes that utilize spinach as a main ingredient. I worked with our team nutritionist to find dishes even fussy eaters can enjoy. I’ve also included a few vegan and vegetarian recipes, but if you want more, check our best vegan meal delivery services list.

1. Creamy Garlic Skillet Chicken With Spinach

Ingredients 📃

• 1 pound chicken cutlets

• 3 large cloves garlic, grated

• 2 cups fresh spinach, coarsely chopped

• ½ cup heavy cream

• 1 tablespoon extra-virgin olive oil

• ½ cup dry white wine

• ½ teaspoon salt

• ½ teaspoon ground pepper

Method 🧑‍🍳

1. Season the chicken with half of the salt and pepper. 

2. Place a large skillet over medium heat and add oil. When the oil is hot, add the chicken and cook it for about 6 minutes until browned on all sides and fully cooked. Remove the chicken from the skillet and set it aside.

3. In the same skillet, sauté garlic for 30 seconds. 

4. Raise the heat to medium-high, pour in the wine, and cook for about 1 minute until it reduces slightly. 

5. Lower the heat to medium, then stir in the spinach, cream, and the remaining salt and pepper. Simmer for 2 minutes. 

6. Add the chicken back to the skillet and coat it with the sauce. Serve while still hot. Enjoy!

Overview 🔍

If you're craving a flavorful dinner, let me introduce you to your new favorite go-to recipe. This 1-skillet wonder checks all the boxes: it’s quick, easy, and absolutely foolproof (even for those picky eaters in your life). 

Spinach is not the only star of the show here: it shares the spotlight with the chicken cutlets and the sauce. However, it adds a beautiful pop of green and sneaks in extra nutrients without anyone noticing.

What I love most about this dish is its versatility. You can serve it over a bed of pasta for a cozy, carb-loaded treat or pair it with brown rice, cauliflower rice, or zucchini noodles to keep things light.

2. Spinach Lasagna Rolls

Ingredients 📃

• 9 uncooked lasagna noodles

• 2 cups homemade or store-bought marinara sauce

• 10 oz frozen spinach, thawed, squeezed, and chopped

• 15 oz part-skim ricotta cheese

• ½ cup Parmesan cheese, grated

• 9 tbsp (about 3 oz) part-skim mozzarella cheese, shredded

• 1 large egg

• Salt and fresh pepper to taste

Method 🧑‍🍳

1. Preheat the oven to 350°F (177°C.). 

2. Meanwhile, cook the lasagna noodles according to the package instructions. When cooked, lay them out on wax paper and let them dry. 

3. In a medium bowl, mix the spinach, ricotta, Parmesan, egg, salt, and black pepper until combined. 

4. In a baking dish, spread 1 cup of marinara sauce on the bottom. 

5. Spread the ricotta, spinach, and parmesan mixture evenly over each noodle, then roll them up carefully. Place each roll seam-side down in the baking dish.

6. Pour the remaining marinara sauce over the rolls and sprinkle 1 tablespoon of mozzarella on top. Cover the dish with foil and bake for 40 minutes or until the cheese melts.  

7. To serve, spoon some of the sauce onto a plate and place a lasagna roll on top.

Overview 🔍

Prepare to be surprised how much flavor you can pack into a vegetarian dish! If you’re looking to cut down on meat consumption without suddenly increasing the amount of salad at the dinner table, these Spinach Lasagna Rolls are for you. 

They’re easy to make, satisfying, comforting, and, best of all, individually portioned, making them ideal for family dinners or meal prep. Plus, you’re not losing the classic Lasagna experience – the creamy spinach filling is wrapped in tender lasagna noodles and baked to a bubbly, cheesy perfection. 

Even better, this lighter, vegetarian version of the classic dish is a sneaky way to get everyone to eat their greens. The spinach blends so perfectly with the cheese that nobody will even think to ask, "Where’s the meat?" Serve these rolls with a crisp, fresh salad for the perfect balance of flavors and textures.

3. Sautéed Spinach

Ingredients 📃

• 5 oz spinach

• 2 teaspoons extra-virgin olive oil

• 1 garlic clove, chopped

• ¼ teaspoon salt

• Lemon juice 

• Freshly ground black pepper

Method 🧑‍🍳

1. Place a large skillet over medium heat and add olive oil. When hot, add the garlic and cook while stirring for about 30 seconds until fragrant (make sure you’re not browning it).

2. Add the spinach and salt to the skillet and toss for 1 to 2 minutes until the spinach wilts.  

3. Remove from heat and season with lemon juice and freshly ground black pepper to taste. 

Overview 🔍

All you need is spinach, garlic, and lemon juice for a side that's quick, simple, and elegant. This recipe is a testament to how a few humble ingredients can come together to create something absolutely delicious.  

What I love most is how this dish celebrates spinach in all its vibrant, green glory. It doesn’t try to hide it; instead, it lets the spinach shine with its tender texture and subtle earthiness. The bright citrus kick from the lemon brings everything to life, while the garlic adds just the right amount of savory depth. 

Whether you’re serving it alongside grilled chicken, folding it into scrambled eggs, or tossing it into a grain bowl, this sautéed spinach is the ultimate go-to side dish. 

4. Spinach Dip Stuffed Mushrooms

Ingredients 📃

• 12 baby bella mushrooms (choose the largest ones)

• 10 oz frozen spinach, thawed, squeezed, and chopped

• ¼ cup scallions, chopped

• 2 tbsp olive oil spray

• 2 cloves garlic, minced

• 4 oz cream cheese

• ½ cup and 2 tbsp parmesan cheese, freshly grated

• 1 cup part-skim mozzarella cheese

• ¼ cup light sour cream

• 2 tbsp Italian-seasoned breadcrumbs

• Salt and freshly ground black pepper to taste

Method 🧑‍🍳

1. Preheat the oven to 400°F (around 200°C) and spray 2 sheet pans with oil.  

2. Remove the mushroom stems and place the caps stem-side down on the sheet pans. Spray the caps with olive oil and sprinkle lightly with salt and pepper. 

3. Finely chop the stems and add them to a large mixing bowl. 

4. In the same bowl, add spinach, cream cheese, ½ cup Parmesan, mozzarella, scallions, garlic, sour cream, ¼ teaspoon salt, and pepper. Combine thoroughly with a spatula or fork.  

5. Turn the mushroom caps stem-side up and fill each with about 1 tablespoon of the mixture. Gently press it in until it forms a small mound on top of the mushroom cap.  

6. In a small bowl, mix breadcrumbs and the remaining 2 tablespoons of Parmesan. Sprinkle this mixture over the mushrooms, then lightly spray the tops with olive oil.  

7. Place the sheet pans in the oven and bake for 25 to 30 minutes. Rotate the pans halfway through for even browning. 

8. Once out of the oven, transfer the mushrooms to a serving platter with a spatula. Serve warm or at room temperature.  Bon Appetit!

Overview 🔍

When it comes to appetizers that steal the show, these mushrooms are in a league of their own. They’re bite-sized, packed with flavor, and irresistibly satisfying. Plus, these little gems are surprisingly easy to make. With minimal prep, you can whip up a batch that looks and tastes like you spent hours in the kitchen.

As a bonus, they’re vegetarian and can easily be made gluten-free, so they’re perfect for a crowd with mixed dietary preferences. Whether you’re entertaining or just want a fun addition to a dinner spread, these stuffed mushrooms are the kind of recipe you’ll keep coming back to. 

5. Spinach Artichoke Dip

Ingredients 📃

• 600 g / 1.3 lb spinach

• 530 g / 1.2 lb jar of artichokes (350 g / 12.3 oz of artichokes when drained)

• 250 g / 1 cup of soft cheese

• 150 g / ⅔ cup sour cream

• 75 g / 2.6 oz mayonnaise

• 50 g / ½ cup mature cheddar, grated

• 120 g / 1 cup mozzarella, grated

• Salt and pepper to taste

Method 🧑‍🍳

1. Preheat the oven to 220°C / 425°F. 

2. Place the spinach in a large colander and pour hot water over it to wilt the leaves. Use the back of a spoon to press out as much water as possible. Let the spinach cool slightly, then roughly chop it.  

3. In a large bowl, whisk together the cheese, sour cream, and mayonnaise. Season with a pinch of salt and plenty of black pepper. 

4. Add in the spinach, artichokes, and half of the mozzarella.  

5. Transfer the mixture to a baking dish and sprinkle the remaining mozzarella on top. Bake for 25 minutes. 

6. Let it rest for 10 minutes before serving. Serve with fresh veggies and tortilla chips for dipping. Enjoy!

Overview 🔍

If you're looking for the ultimate crowd-pleaser, this will be the MVP at any snack table! This rich, creamy, and cheesy dip is loaded with tender spinach and tangy artichokes, creating the perfect balance of indulgent and veggie-packed goodness. 

It’s the sort of recipe that makes every bite feel like a celebration, whether it’s game night, a Super Bowl party, or just a casual gathering with friends.  

Pair it with tortilla chips, hearty crackers, or a plate of crudités, and you’ll have a versatile snack that never fails to impress. Make it once, and it’ll become a regular on your party menu lineup!

6. Spinach Frittata

Ingredients 📃

• 2 tbsp extra virgin olive oil

• ¾ cup shallots, thinly sliced

• 5 oz baby spinach (about 5 packed cups)

• ½ teaspoon salt

• 8 large eggs

• ⅓ cup heavy cream

• ¼ tsp freshly ground black pepper

• ¾ cup Cheddar cheese, shredded

• ½ cup Parmigiano Reggiano, grated

• ¼ cup fresh basil, chopped

Method 🧑‍🍳

1. Preheat the oven to 325°F / 160°C and place the rack in the middle.  

2. Add a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add oil, and when hot, add the shallots. Cook, stirring often, for 3 to 4 minutes until softened (careful not to brown). 

3. Add the spinach and cook for about 1 minute until wilted. Add ¼ teaspoon salt and continue cooking for another 1 to 2 minutes.  

4. In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining ¼ teaspoon salt. Stir in the cooked spinach, Cheddar, Parmigiano Reggiano, and basil. 

5. Pour the mixture back into the skillet (no need to clean it first) and bake in the oven for 20 to 23 minutes until the frittata is set.  

6. Serve directly from the skillet, or use a rubber spatula to loosen the edges and slide it onto a serving platter. Bon Appetit!  

Overview 🔍

A frittata is the best way to hide some spinach among other delicious goodies. Packed with tender baby spinach and a luscious blend of 2 cheeses, this frittata is a dreamy choice for brunch, lunch, or even an elegant breakfast-for-dinner moment.

But to get that quiche-like texture, you have to bake it gently in a low-temperature oven. This technique lets the eggs set into a creamy, velvety texture without a hint of scrambling. It’s the kind of frittata that feels fancy enough for guests yet easy enough for a lazy Sunday morning.  

Serve it warm for a cozy meal, or let it cool to room temperature and pack it up for a picnic or weekday lunch. 

7. Creamed Spinach With Bacon

Ingredients 📃

• 1 lb fresh spinach, thoroughly cleaned

• 3 to 4 strips of uncooked bacon, finely chopped

• 1 medium onion, finely chopped

• 1 clove garlic, finely chopped

• Pinch of nutmeg

• Salt and pepper to taste

For the béchamel sauce:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup whole milk

Method 🧑‍🍳

1. Boil a pot of water and blanch the spinach for 30 seconds to 2 minutes until wilted. Drain and rinse with cold water to stop the cooking. Squeeze out all the moisture, chop the spinach, and set aside.  

2. Heat a large skillet over medium-high heat. Cook the chopped bacon until it starts releasing its fat. Add the chopped onion and garlic, and sauté until the onions turn translucent. Set aside.

3. In a small saucepan, melt the butter over medium-low heat until it begins to bubble. Stir in the flour and cook for about 2 minutes until smooth. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.

4. Place a pan over medium heat. Add the spinach, bacon-onion mixture, and béchamel sauce. Mix everything and season with nutmeg, salt, and pepper to taste. Bring to a simmer, then remove from heat. Serve warm.  

Overview 🔍

This comforting side dish combines the richness of a creamy béchamel sauce with crispy bacon, making it the perfect accompaniment to everything from roast chicken to seared fish. The bacon adds an irresistible depth of flavor, but if you prefer a lighter version, you can easily skip it.  

One of the things I love about this recipe is how simple it is to make. Between prep and cooking time, it takes about 30 minutes, but it feels so luxurious that guests will think you’ve spent hours in the kitchen. 

A quick heads-up: if you’re using fresh mature spinach (instead of baby spinach), take a little extra time to clean it properly. Simply soak the spinach in water to get rid of any sand or dirt, then drain and repeat to ensure it's nice and clean before cooking.

8. Spinach & Mushroom Bibimbap

Ingredients 📃

• 5 oz sushi rice

• ½ lb baby bella mushrooms, thinly sliced

• 3 oz baby spinach

• 1 oz scallions, thinly sliced

• 2 carrots, sliced at an angle

• 2 cloves of garlic, finely chopped and separate the dark greens

• 2 large eggs

• 1 tbsp rice vinegar

• 2 ½ oz gochujang sauce

• 1 tbsp Furikake (rice seasoning)

• 1½ tsp sugar

• 3 tbsp vegetable oil

• Salt & ground pepper to taste

Method 🧑‍🍳

1. In a small saucepan, cook the rice according to instructions. When ready, set it aside and cover it to stay warm.

2. In a small bowl, whisk together rice vinegar, sugar, 2 tsp water, and ½ tablespoon gochujang (adjust for preferred spiciness).

3. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the carrots and cook for about 2 to 3 minutes, without stirring, until golden brown on 1 side. 

4. Add the mushrooms, sprinkle with a pinch of salt, and cook, stirring occasionally, until the mushrooms are golden-brown and tender (about 5 minutes).

5. Add the garlic and the white and light green parts of the scallions to the skillet, cooking and stirring until fragrant (about 1 minute). 

6. Add the spinach and cook, stirring, until just wilted (about 1 minute). Season with salt and pepper to taste. Transfer the mixture to a bowl and cover to keep warm.

7. In the same skillet, heat the rest of the oil over high heat until shimmering. Crack the eggs into the skillet and sprinkle lightly with salt and pepper. Cook undisturbed until the edges are crispy and the whites are just set (about 1 minute). Cover and cook for about 1 more minute, until the edges are very crispy and the yolks are still runny.

8. Stir half of the Furikake and dark green scallion parts into the freshly cooked rice, fluffing with a fork. 

9. Spoon the rice into bowls and top with the vegetables, fried eggs, and some gochujang sauce. Garnish with the remaining furikake and dark green scallions. Enjoy!

Overview 🔍

If you're craving a hearty vegetarian meal, you’ve got to try this version of the Korean bibimbap! This dish is a beautiful medley of textures and flavors, with savory mushrooms, silky spinach, and crisp carrots all coming together in 1 bowl of goodness. Every bite offers something new, whether it’s the tender mushrooms, the crunchy carrots, or the smooth spinach that ties it all together.

Of course, no bibimbap is complete without a perfectly fried egg and gochujang on top. This Korean chile paste brings the signature tangy-sweet, spicy kick that makes bibimbap truly unforgettable.

FAQ

Do I need to wash spinach before cooking? 

Yes, wash spinach thoroughly to remove any dirt or pesticides. Even pre-washed spinach can benefit from a quick rinse before use. Also, let it dry after washing, especially if you're making Sautéed Spinach or using it in dishes where excess moisture can affect the texture.

Should I remove the stems from the spinach? 

If you're using baby spinach, the stems are tender and edible. For mature spinach, the stems can be tough, so it’s best to remove them before cooking.

Is it okay to cook spinach with dairy? 

Yes, spinach pairs well with dairy, especially cheeses, as proven in the Spinach Lasagna Rolls recipe. In fact, dairy products can help the body absorb the nutrients in spinach more effectively, especially the fat-soluble vitamins.

What can I add to spinach to enhance its flavor? 

Garlic, onion, lemon juice, and a pinch of salt or nutmeg can complement the flavor of spinach. You can also sauté it with olive oil or butter for richness.