5 surprising recipes with spinach for lunch

Find out how to prepare tasty and different dishes with this vegetable to vary your menu

Spinach is one of the most nutritious and versatile vegetables in the kitchen, ideal for adding vitamins and minerals to everyday meals. It helps prevent anemia and helps control blood pressure and constipation. Furthermore, it is also an excellent source of antioxidants, which promote healthy skin and fight inflammation. Below, check out 5 amazing spinach recipes for lunch!

Spinach roll

Ingredients

Swiss roll

• 1 bunch spinach leaves
• 1 onion peeled and chopped
• 1 1/2 cups milk
• 50 g of cheese grated parmesan
• 1 tablespoon butter
• 1/2 cup wheat flour
• 4 egg yolks
• 4 egg whites
• Salt, ground nutmeg and ground black pepper to taste
• Butter for greasing

Filling

• 200 g of chopped ricotta
• 1 tablespoon of cream
• 1 tomato seeded and cut into pieces
• Salt to taste

Preparation method

Swiss roll

In a blender, blend the spinach leaves and milk until smooth. Book. In a pan, place the butter and place it over medium heat to melt. Add the onion and brown it. Add the wheat flour and sauté for 2 minutes. Add the beaten milk little by little and cook until you obtain a thick cream, stirring constantly. Turn off the heat, add the grated cheese and egg yolks and mix until a smooth mixture is obtained. Add the egg whites and seasonings and mix gently. Next, place the dough on a baking tray greased with butter, forming a thin layer, and place in a preheated oven at 200°C for 30 minutes. Remove from the oven and set aside.

Filling and assembly

Place all the filling ingredients, except the tomatoes, in a container and mix. Book. Carefully unmold the dough and place it on a smooth surface. Spread the filling over it and arrange the cherry tomatoes at one end. Roll up and transfer to a plate. Serve immediately.

Lasagna with spinach and cheese sauce

Ingredients

• 1 bunch spinach leaves
• 1/2 onion peeled and chopped
• 750 ml of milk
• 3 tablespoons corn starch
• 400 g of sliced ​​mozzarella
• 250 g of milk cream
• 500 g pre-cooked lasagna pasta
• Salt and oil to taste

Preparation method

In a pan, add the oil and place over medium heat to heat. Add the onion and brown it. Add the spinach and sauté for 4 minutes. Turn off the heat, wait for it to cool and transfer the mixture to a blender. Add the milk, cornstarch and salt and beat until smooth.

Next, place the sauce in a pan and cook over medium heat until it thickens, stirring constantly. Turn off the heat, add the cream and mix. Place a ladle of sauce in a refractory pan and cover with the pasta. Make a layer with the mozzarella and repeat the operation until the mold is filled, finishing with the spinach sauce. Place in the preheated oven at medium temperature for 25 minutes. Serve then.

Tomatoes stuffed with spinach cream

Ingredients

• 4 tomatoes
• 1 bunch spinach leaves, chopped
• 1 onion peeled and chopped
• 3 tablespoons of olive oil
• 1/2 cup cream cheese
• 1/2 cup milk
• Salt, ground black pepper and grated parmesan to taste

Preparation method

With a knife, cut the top part of the tomatoes and, with the help of a spoon, remove the pulp. Book. In a skillet, add the olive oil and place over medium heat to heat through. Add the onion and brown it. Add the spinach, seasonings and sauté for 5 minutes. Turn off the heat, add the milk and cream cheese and mix. Wait for it to cool and fill the cherry tomatoes with the mixture. Sprinkle with parmesan, place them on a baking tray and bake in a preheated oven at medium temperature for 25 minutes. Serve immediately.

Spinach risotto

Ingredients

• 300 g of tree rice
• 1 onion peeled and chopped
• 1 l of vegetable broth
• 1/2 bunch spinach leaves
• 60 g of grated parmesan
• 2 tablespoons butter
• Salt, ground black pepper and oil to taste
• Waterfall

Preparation method

In a pan, add water and heat over medium heat until boiling. Add the spinach leaves and blanch them. Remove from the pan and place in a container with ice water. Next, remove the water and place the leaves in a blender. Add the vegetable broth and blend until you obtain a smooth consistency. Place in a pan and place over medium heat to heat through.

Meanwhile, in another pan, add the oil and place over medium heat to heat. Add the onion and brown it. Add the rice and sauté until it begins to shimmer. Gradually add the hot spinach broth, one ladle at a time, and cook, stirring constantly, until the rice is tender. Turn off the heat, stir in the parmesan and butter and stir to combine. Serve then.

Tip: serve with cherry tomatoes and grilled salmon.

Pasta with cauliflower and spinach

Ingredients

• 1 tablespoon butter
• 500 g of noodle screw
• 1 cauliflower chopped
• 3 cloves of garlic, peeled and crushed
• 400 ml of cream
• 3 tablespoons of capers
• 1 bunch spinach leaves, chopped
• Juice of 1 lemon
• 1 cup grated Parmesan cheese
• Salt, thyme, ground black pepper and olive oil to taste
• Waterfall

Preparation method

In a pan, add water and place over medium heat. When it starts to boil, add a spoonful of salt and the pasta. Cook until they are al dente. Turn off the heat, set aside a little of the cooking water and drain the rest. In a pan, add the butter and olive oil and place over medium heat to heat through. Add the cauliflower and sauté for 5 minutes. Add the garlic, cream and seasonings and mix. Add a ladle of the pasta cooking water and cook until it thickens. Arrange the pasta in the pan and stir to combine. Finally add the capers, spinach and lemon juice. Mix and top with the grated cheese. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.