Homemade Maultaschen
Homemade Maultaschen is a German recipe, a traditional Swabian recipe, often prepared for Easter.
Spinach
Spinach is one of my favorite greens to cook with. I use it all the time – fresh leaves go into salads and sandwiches, sautéed spinach into omelets, pasta, or casseroles, and pureed spinach into soups or sauces. It adapts to any cooking method while retaining its mild flavor and nutrients. I often combine it with cream, eggs, garlic, or cheese – even the simplest dish becomes richer and more flavorful with spinach. Another reason spinach is always in my kitchen is its health benefits. It’s a source of vitamins and minerals that support cardiovascular, immune, and digestive systems. It's also great for children’s and diet-friendly meals, easy to digest, and light on the stomach. I always recommend adding spinach to your daily meals: it’s tasty, diverse, and so easy to use. When prepared properly and combined with the right ingredients, even those who usually avoid greens tend to change their minds. Spinach is a perfect example of how healthy can also be genuinely delicious.
Spinach Recipes
Salads Where Spinach Is More Than Just Greens
Spinach is perfect for salads: whether as a base or an accent, it adds lightness, freshness, and nutritional value. I especially enjoy fresh spinach salads, which can be made in just a few minutes. One of the simplest versions is spinach with boiled egg, radish, and a dressing made from mustard, lemon juice, and olive oil. This salad works well for breakfast or a light dinner. Another option is spinach with feta cheese, sun-dried tomatoes, olives, and croutons. I often make it when I crave something vibrant yet not too heavy. In more complex salads, spinach pairs well with fruits – pears, apples, oranges, and berries. For example, spinach with roasted beetroot, goat cheese, and nuts is one of the most popular recipes in my home. Its delicate texture balances the other ingredients perfectly. I also enjoy adding spinach to warm salads – such as with roasted vegetables or hot lentils. In these dishes, spinach wilts slightly but retains its freshness. All these options are a great way to enrich the diet with greens effortlessly.
Hot Spinach Dishes: From Omelets to Lasagna
Stewed or lightly sautéed spinach opens up entirely new culinary possibilities. One of the most common ways to prepare it is to add it to omelets or scrambled eggs. I often make an omelet with spinach, cheese, and tomatoes – it's the perfect breakfast: both light and nutritious. Another option is spinach in casseroles, for example, with potatoes, eggs, and sour cream. In these dishes, spinach acts as a green "filling" that brings creamy texture and brightness. Spinach pasta is also always a winning combination. I make a cream-based sauce with spinach, garlic, and cheese, or prepare a spinach and walnut pesto. Spinach is also part of classic lasagna, especially in vegetarian versions with ricotta, mushrooms, or zucchini. In pies and tartlets, spinach combines with eggs, cream, and feta cheese to create a tender filling. Thanks to its mild taste, spinach adjusts to various dishes – it doesn’t dominate but enhances the overall flavor balance.
Soups, Creams, and Sauces with Spinach
Spinach is a perfect component for soups, especially creamy ones. I often prepare spinach cream soup on a vegetable broth base with added potatoes, onions, and cream. This soup has a delicate texture, a bright green color, and a pleasantly light flavor. For a more expressive aroma, I add nutmeg, and before serving – a poached egg or a cheesy toast. Spinach soup is a simple way to add more greens to your diet without complicated ingredients. Another direction is sauces with spinach. I make a creamy sauce for pasta or fish by blending spinach with garlic, cheese, and oil. This sauce is not only delicious but also healthy, as it retains many vitamins. I also make spinach pesto with walnuts – a budget-friendly alternative to the classic basil version. In sauces, spinach adds volume, color, and smoothness while allowing you to reduce the amount of fat or salt thanks to its natural flavor. All of this makes spinach an indispensable element of light and nutritious dishes.
Baking, Pancakes, and Unconventional Spinach Dishes
Spinach works beautifully in baking. One of my favorite recipes is a “green” sponge cake made with spinach purée, which I use for layer cakes or rolls. Thanks to its natural color, the dough looks vibrant without any food coloring. The spinach is not noticeable in flavor but adds moisture, making the pastry tender. I also add it to savory muffins with cheese and herbs – they’re perfect with soup or for a picnic. Another fun direction is spinach pancakes. I mix chopped spinach into the batter, giving it freshness and a green hue. These pancakes are great as a base for savory fillings – with cheese, chicken, vegetables, or egg. In vegetarian recipes, spinach becomes the foundation for falafel, veggie patties, or hummus. Even in pizza or bread, it works well: I add a bit of boiled spinach into the dough to make it more flavorful and nutritious. Thanks to its versatility, spinach has always made my culinary experiments successful.
How to Store, Prepare, and Select Spinach Properly
To get the best taste and benefits from spinach, it’s important to select it properly. I always look at the color and texture of the leaves: they should be bright green, with no yellowing or spots. Young leaves are more tender and suitable for salads, while older ones are better for cooking. If the spinach is sold in bunches, the stems should be firm and not slimy. Vacuum-packed spinach should be used right after opening, as it wilts quickly. The best way to store spinach is in the fridge wrapped in a paper towel and placed in a bag with slight ventilation – this keeps it fresh for 3-4 days. If spinach starts to wilt, I use it in hot dishes or blanch and freeze it in portions – it retains its color and structure well. Before cooking, spinach must be washed thoroughly, especially if it’s market-bought in bunches. Sand often settles on the stems, so I soak it in a large bowl of water for a few minutes and then drain it through a sieve. Spinach doesn’t need much cooking: just a few minutes in a pan or steamer is enough to make it soft. By following these simple steps, you’ll get the maximum benefit and flavor from this wonderful ingredient.