Spinach Recipes for March

The spinach is one of my favorite vegetables from the CSA.  I spoke to Anne about an easy recipe for quiche at distribution and have it below.  Anne, let me know if you have any changes to what I listed!  Alice also submitted a vegetarian spinach recipe that looks warm and wonderful.

This week I wanted to do something different with the spinach so I created an enchilada casserole with spinach, carrots and potato.  The two recipes are below.  Let me know if you have favorite spinach tips.  Enjoy.

Spinach Quiche from Anne


2 cups wilted spinach

1 cup ricotta cheese

2 eggs

1/2 cup swiss cheese

parmesan cheese


Pie crust (optional, you can also bake a crustless quiche)

Combine ingredients in a pie plate.  Bake at 350 degrees for 1 hour.


Good Shepherd’s Pie from Alice

Here’s the recipe from Laurel’s Kitchen Alice used. As usual, she modified it to fit what she had.

2 cups leftover mashed potatoes 
3 medium potatoes,
1/4 cup milk, 2T butter and 1/2 tsp salt 
pinch paprika

1 onion, chopped
1-2 T oil
3-4 cloves garlic
cooked lentils (6oz)
cooked fava beans (40z)
6 carrots, sliced and steamed
3/4 C chopped fresh tomatoes
 or I used eggplant with garlic spread in place of tomatoes 

1 bunch of Spinach (about 5oz) or if you ate all your spinach, you could use swiss chard or another green

 Unless you have leftover mashed potatoes, steam potato chunks or cook them in fast-boiling water until soft. Mash well, adding milk, butter,  salt. Save the potato water for bread making.

Steam carrots and saute garlic. Set aside.

Preheat oven to 350 degrees.

Saute onion in oil. Add veggies, and save cooked garlic for topping. Simmer all for about 15 minutes, including beans or until veggies are just tender. Stir in spinach. Put filling in a 9″x13 ” baking dish. Spread potatoes with added sauteed garlic mixed in topping and sprinkle with paprika. Bake for 10-15 minutes, until potatoes are piping hot. Serves 4-6.

Stacked Enchiladas with Spinach, Potato and Carrots


6 oz spinach, washed and chopped

2 carrots

2 potatoes

2 chicken sausage links (I used fresh sausage from the Coop)

1 onion

2 cloves garlic

1 bottle enchilada sauce (I bought a bottle at Trader Joe’s)

5 flour tortillas

1 cup of shredded white cheddar cheese

2 tsps of red chili powder


Preheat the oven to 400 degrees.  Peel and dice the potatoes and carrots into very small peices.  Place them inside foil with olive oil, salt, pepper and 2 tsps red chili powder.  Roast in the oven for 1 hour.

Saute the onion, garlic and chicken sausage.  If you have fresh sausage, I recommend removing the outside and shredding in the pan.  When cooked, add the chopped spinach and cover.  I usually leave the spinach wet from washing so that it steams more quickly.

Grease a baking dish and place a little enchilada sauce in the bottom.  Cut the tortillas and make a layer.  Add carrots/potatoes and the chicken/spinach mixture.  Continue making layers and adding enchilada sauce.  Cover the top with cheese and sauce.  Bake for 30 minutes to melt the cheese.


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