If you ask me, spinach is one of the most underrated ingredients out there. Not only is it versatile, but it’s also packed with fiber, vitamins and even calcium.

I don’t have a lot of spinach dishes on hand, but the ones that I do have are some of my most popular recipes to date!

Do I have your attention yet? If so, you’ll have to try them yourself.

And I almost forgot… I have a BRAND NEW spinach recipe at the bottom of this post! It’s fresh, flavorful and a great accompaniment for any main dish.

Read on to find all my spinach recipes — they won’t disappoint!

Just Jill Spinach Recipes

Dive into spring with these delicious spinach treats. Just click on the blue, bold text to jump straight to the recipe page.

Spinach Balls

First up is my spinach balls recipe, made with breadcrumbs, Parmesan cheese and chopped spinach. They make for great finger food and they’re perfect for small gatherings.

In addition to being tasty, this one only takes 10 minutes — a great option for those last-minute events.

If you’d like to make it at home you can find the full recipe HERE.

Warm Asiago Cheese and Artichoke Dip

My second popular spinach recipe is my Warm Asiago Cheese and Artichoke dip. While I originally made it with arugula, you can easily swap in some spinach for a new and healthy twist.

I enjoy making this one during football season but I can promise you it’s a year-round hit. I also like to serve it with anything I have on hand. Vegetables, chips, breadsticks… you name it!

Find everything you’ll need to make it HERE.

Crustless Spinach Quiche

While this one isn’t mine, I wanted to share it because it looks too good to keep to myself! It’s a Crustless Spinach Quiche from a blogger named Dorothy Kern.

Photo credit: Crazy for Crust

I have my own quiche recipe, but this one looks like one I’d like to add to my collection. From the caramelized onions to the mozzarella cheese, I know I’d enjoy it!

Here’s what you’ll need to make it:

  • 1 (10-ounce) box frozen chopped spinach thawed
  • 3 large eggs
  • 1 1/2 cups milk
  • 1 cup mozzarella cheese, shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 Tbsp olive oil
  • 1 small yellow onion, diced


  1. Place a medium frying pan over medium-low heat. Add olive oil to the pan, coating the bottom. Next, add the onions, stirring often until they’re brown and caramelized (about 15-20 minutes). Remove from heat and let cool.
  2. Preheat oven to 350°F. Next, spray a quiche pan (or 9-inch pie pan or square baking dish) with nonstick cooking spray.
  3. Remove spinach from the box or bag and place on top of several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach and remove the towel.
  4. Whisk eggs and milk together until frothy. Stir in the spinach, onions, cheese, salt, and pepper.
  5. Pour into a prepared pan and bake 35-45 minutes, or until it’s browned and no longer jiggly. (It should read about 170°F internal temperature on a thermometer.)
  6. Cool slightly and serve.

Raspberry Blue Cheese Spinach Salad

Here’s my newest spinach recipe. The picture below looks good enough to eat… but instead, you can just make it at home!

Spinach salad

Raspberry Blue Cheese Spinach Salad

Filled with crunch and flavor, this spinach salad is a great addition to any meal.


  • 1 (10-oz) bag baby spinach
  • 2 cups fresh raspberries
  • 1 cup Gorgonzola or another creamy Blue cheese, crumbled
  • 1 cup glazed walnuts
  • 6 Tbsp aged balsamic vinegar
  • 3 Tbsp olive oil
  • Kosher salt and white pepper to taste


  1. Combine the spinach, raspberries, crumbled Gorgonzola, and candied walnuts in a salad bowl.
  2. In a small bowl, whisk together the vinegar, honey, olive oil, salt, and pepper until well blended.
  3. Add the vinaigrette to the salad and toss well. Drizzle any additional vinaigrette on the plates. Serve immediately.

I hope you’re able to make at least one of these spinach recipes at home! And if you’re looking for something to do as you head into the weekend, this could be a good (and delicious) way to take up some time.

From my kitchen to yours,


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