Frozen spinach is perhaps one of the most underrated MVPs of the freezer aisle. While fresh spinach often wilts into a sad, soggy puddle in the back of your refrigerator before you can use it, frozen spinach is picked at peak ripeness, blanched, and flash-frozen to preserve its nutritional integrity. It is affordable, pre-washed, and pre-chopped, making it a dream for busy home cooks. However, if you have ever ended up with a watery lasagna or a slimy smoothie, you know that cooking with it requires a bit of strategy.
Understanding how to cook with frozen spinach can elevate your meal prep game from average to professional. This guide covers everything from the “Great Squeeze” to creative ways to incorporate this leafy green into every meal of the day.
The Essential Preparation: Thawing and Draining
The biggest mistake people make when learning how to cook with frozen spinach is skipping the drainage process. Frozen spinach has an incredibly high water content. If you toss a frozen block directly into a pan or a baking dish, that water will release during the cooking process, potentially ruining the texture of your dish.
Method 1: The Microwave Thaw
If you are in a rush, place the frozen spinach in a microwave-safe bowl. Heat it on the defrost setting or low power in two-minute increments until it is soft and no longer icy.
Method 2: The Overnight Fridge Thaw
For the best texture, place the bag of spinach in a bowl (to catch any condensation) and let it sit in the refrigerator for 12 to 24 hours. This gentle thawing process keeps the cell structure of the leaves more intact.
Method 3: The Squeeze (Non-Negotiable)
Once thawed, the spinach will be sitting in a pool of green liquid. To remove this, you have a few options:
- The Kitchen Towel Method: Place the thawed spinach in a clean, lint-free kitchen towel. Gather the corners to create a bundle and twist it over the sink. Squeeze with all your might until no more water drips out.
- The Fine-Mesh Sieve: Press the spinach against the mesh using the back of a large spoon.
- The Potato Ricer: This is a pro-tip. Putting thawed spinach through a potato ricer is the most efficient way to get it bone-dry without breaking a sweat.
Sautéing and Basic Cooking Techniques
Once you have dry, thawed spinach, you can treat it almost like a fresh ingredient. Sautéing is the most common way to prepare it as a side dish.
Start by heating a tablespoon of olive oil or butter in a skillet over medium heat. Add aromatics like minced garlic, shallots, or a pinch of red pepper flakes. Since the spinach is already blanched (cooked briefly before freezing), it only needs about 2 to 4 minutes in the pan to heat through and absorb the flavors. Season with salt, pepper, and a squeeze of lemon juice right before serving to brighten the earthy notes.
If you are incorporating it into a warm dip, such as the classic spinach and artichoke dip, make sure the spinach is exceptionally dry. Any residual moisture will cause the cream cheese or mayo base to “break” and become oily.
Incorporating Frozen Spinach into Breakfast
Breakfast is an easy place to sneak in extra nutrients. Because frozen spinach is already chopped, it distributes evenly through egg-based dishes.
Omelets and Frittatas
For a quick morning meal, add a handful of thawed, squeezed spinach to your whisked eggs. If you are making a large frittata, you can bake it at 350°F for about 20 to 25 minutes. The spinach adds a lovely marbled green look to the eggs and pairs perfectly with feta or goat cheese.
Green Smoothies
You don’t even need to thaw the spinach for smoothies! In fact, using it frozen can replace some of the ice, resulting in a creamier texture. Since frozen spinach is more concentrated than fresh (one cup of frozen is roughly equivalent to a whole bag of fresh), start with a small amount—about a quarter cup—to ensure the flavor doesn’t overpower your fruit.
Main Courses and Hearty Dinners
Frozen spinach shines brightest when it is tucked inside something else. It acts as a structural element and a nutritional boost in heavy, savory dishes.
Pasta Fillings and Sauces
If you are making lasagna, manicotti, or stuffed shells, frozen spinach is your best friend. Mix the dried spinach with ricotta cheese, nutmeg, and parmesan. The lack of moisture in the properly squeezed spinach ensures your pasta stays firm rather than becoming watery in the oven. When baking these dishes, a standard temperature of 375°F is usually ideal to melt the cheese and brown the edges.
Soups and Stews
This is the only instance where you don’t necessarily need to thaw or squeeze the spinach first. If you are making a minestrone, a lentil stew, or a creamy potato soup, you can drop the frozen pellets or chunks directly into the simmering broth during the last 5 to 10 minutes of cooking. The heat of the soup will thaw the spinach, and the extra liquid will simply become part of the base.
Savory Pies and Breads
From Greek Spanakopita to savory spinach muffins, frozen spinach provides a consistent moisture level that fresh spinach cannot guarantee. For Spanakopita, the spinach must be bone-dry to keep the phyllo dough crispy. Most savory breads bake beautifully at 400°F, allowing the exterior to crust while the spinach interior remains tender.
Nutritional Benefits and Storage Tips
Frozen spinach is a nutritional powerhouse. It is loaded with Vitamin K, Vitamin A, manganese, and folate. Because it is frozen shortly after harvest, it often retains more vitamins than “fresh” spinach that has spent a week on a delivery truck and another four days in the grocery store.
Storage
Unopened bags of frozen spinach can last in the freezer for up to 12 months. Once a bag is opened, try to use it within 3 to 6 months to avoid freezer burn. If you have thawed and squeezed spinach but didn’t use it all, you can store it in an airtight container in the fridge for up to 3 days.
Pro-Tips for Maximum Flavor
To make frozen spinach taste as good as—if not better than—fresh, keep these three tips in mind:
- Fat is Essential: Spinach contains fat-soluble vitamins, and its flavor is naturally quite “lean” or mineral-heavy. Cooking it with butter, olive oil, or heavy cream helps round out the taste.
- Acid is the Key: A splash of balsamic vinegar, lemon juice, or even a bit of Greek yogurt cuts through the earthy richness of the greens.
- Don’t Overcook: Remember, it has already been blanched. You are essentially just reheating it. Overcooking frozen spinach makes it gray and mushy.
Frequently Asked Questions
Can I use frozen spinach instead of fresh in salads?
No, frozen spinach is not a good substitute for fresh spinach in salads. Because it has been blanched before freezing, the texture is soft and cooked rather than crisp. It is best reserved for cooked applications like soups, casseroles, and sautéed dishes.
How much fresh spinach equals one 10-ounce package of frozen spinach?
Generally, one 10-ounce package of frozen spinach is equivalent to about 1 pound (or a very large 12 to 15-ounce bag) of fresh spinach. This is because fresh spinach loses a massive amount of volume when cooked and drained.
Do I need to wash frozen spinach before using it?
No, frozen spinach is washed and blanched before it is packaged. It is one of the most convenient “ready-to-use” vegetables available. However, you should always check the packaging to ensure it doesn’t contain added seasonings or sauces if you are looking for plain greens.
Is the green liquid from the spinach safe to eat?
Yes, the liquid you squeeze out of the spinach is safe and actually contains many water-soluble nutrients. While you don’t want it in your lasagna, you can save it and add it to a vegetable stock, a smoothie, or even use it to cook rice for a subtle flavor and nutrient boost.
Why does my frozen spinach taste metallic?
Spinach is naturally high in iron and other minerals. If the metallic taste is overwhelming, it might be due to overcooking or using a cast-iron skillet that isn’t well-seasoned. To neutralize this, add an acid like lemon juice or a pinch of sugar to balance the flavor profile.