It’s a familiar problem: a half-used bag of spinach sitting in the fridge, slowly heading towards waste.
Spinach is packed with nutrients but wilts quickly, often before we’ve had the chance to use it all. Instead of throwing it away, try these practical ideas to make the most of every last leaf.
This content is for general information only. Recipes, taste, and results may vary depending on ingredients and preparation. Photos are for illustration purposes.
1. Blend Into Breakfast Smoothies
Spinach’s mild flavour makes it perfect for smoothies. Blend a handful with fruit like bananas or berries, and you’ll barely taste the greens. Even picky eaters won’t notice.
You can use up a large amount quickly by making smoothies for the whole family. Another option is to freeze pre-portioned smoothie packs with spinach, fruit, and yoghurt, ready for busy mornings.
2. Quick Spinach Pasta Toss
A pasta dinner is an easy way to use up spinach. While your pasta cooks, sauté garlic, chilli flakes, and spinach in olive oil. The leaves shrink dramatically, so add plenty.
Finish with a squeeze of lemon, cream, or a sprinkle of parmesan. The dish comes together in the same time it takes to boil pasta, making it perfect for weeknights.
3. Freeze For Future Soups
Spinach freezes well without blanching. Wash, dry, and store in freezer bags, pressing out excess air before sealing. Label with the date for easy tracking.
Later, drop frozen spinach straight into soups, stews, or broths. It works especially well in lentil soup, chicken noodle soup, or hearty vegetable stews.
4. Savoury Spinach Pancakes
Add spinach to pancake batter for a vibrant, savoury twist. Blitz the leaves with the wet ingredients to create a green base, then add feta, herbs, or spring onions for flavour.
Serve with poached eggs or yoghurt for a light meal. Children often enjoy these colourful “green monster” pancakes, making them a fun way to sneak in extra vegetables.
5. Spinach Ice Cubes For Cooking
Blend spinach with a little water and freeze in ice cube trays. Once frozen, transfer to a labelled bag for easy storage.
These cubes are perfect for adding to smoothies, sauces, curries, or soups. They’re also handy for boosting the nutrition of baby food or quick family meals.
6. Crispy Spinach Chips
Spinach can be baked into light, crisp snacks. Spread leaves on a tray, drizzle with oil, season with salt or paprika, and bake at 180°C for 7–10 minutes.
The leaves shrink down significantly, making it easy to use up a large amount quickly. The result is a crunchy, savoury alternative to crisps.
7. Wilt Into Morning Eggs
Egg dishes are an effortless way to add spinach. Stir a handful into scrambled eggs, omelettes, or frittatas. The heat wilts the leaves in minutes.
Pair with feta or cheddar for extra flavour. A large spinach frittata also works well for meal prep, giving you easy breakfast slices for the week ahead.
