Recipe – 3 ways with spinach

Do you ever buy a sackful of fresh spinach and then wonder what you’re going to do with it before it goes soggy? I’m here to help with 3 quick, healthy vegetarian recipes!

Breakfast smoothie

Makes 1

  • 1 banana, cut into chunks
  • Large handful of fresh spinach
  • 200ml almond milk
  • Handful of blueberries

In a nutri-bullet or similar, add all your ingredients and blitz until completely smooth – it really is that simple!

Pea, potato, spinach & feta fritatta


Serves 2-4 (depending on how hungry you’re feeling!)

  • 300g new potatoes, halved
  • 250g spinach
  • 300g peas
  • 5 eggs
  • 1 tablespoon wholegrain mustard
  • 60g crumbled feta
  • Olive oil
  • 2 cloves of garlic, crushed
  • Maldon salt and black pepper

Pre-heat your oven to 200°c (180°c fan oven)

Toss the potatoes with a glug of olive oil & sprinkle with salt, then roast until golden – about 30 mins

Whisk the eggs with the wholegrain mustard, season with salt & pepper, then set aside

In an oven-safe frying pan, sautee the peas, spinach and garlic in a little olive oil until the spinach has completely wilted

When roasted to perfection, tip the potatoes into the frying pan with the peas & spinach, pour in the eggs and mix until everything is combined. Cruble the feta on top, add a few grinds of pepper and then pop back in the oven for 20 minutes until the egg has cooked through and set

Paneer, chickpea & mushroom saag

Serves 2

  • 200g paneer, cut into cubes
  • 1 x 400g tin of chick peas
  • 1 x 400g tin of tomatoes
  • 250g spinach
  • 150g mushrooms, sliced
  • 1 x large onion, finely diced
  • 2 x cloves of garlic, crushed
  • An inch of fresh ginger, grated
  • 1 tablespoon tomato paste
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Handful of fresh coriander, finely chopped
  • Olive oil

In a large frying pan, heat a tablespoon of olive oil and fry the paneer, mushrooms & chickpeas until golden, then remove from the pan and set aside

In the same pan, add a little more oil then fry the onions until translucent. At this point, add in the crushed garlic, ginger and spices. Fry for a minute before adding in a tablespoon of tomato paste, the tinned tomatoes and some salt & pepper. Cook for about 10 minutes – the sauce will be quite thick from the off, add a splash of water to loosen if preferred

Add the paneer, mushrooms & chickpeas back into the pan, along with the spinach. Keep stirring until the spinach has wilted, then serve topped with the chopped coriander

What’s your favourite spinach recipe?!


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