Substitute fresh spinach for frozen is a very good idea. Once you know how to calculate the substitutions, you can use fresh spinach in place of frozen vegetables! To achieve the ideal texture for soups, spinach dips, casseroles, and egg dishes, spinach is frequently chopped, blanched, or boiled before being swiftly frozen in commercially available products. You may now freeze what you manufacture at home (or use it fresh in recipes that call for frozen spinach). You can also check out my more awesome ingredient substitution recipes like: 9 Best Heinz Chili Sauce Substitute Products You Will Ever Need, 10 Best Recipes Substitute Truvia For Sugar Healthy You Should Try.

Frozen Spinach

The majority of frozen spinach is sold in 10 oz packets, and since it will release a lot of water when defrosted, it must be drained. A 1-pound bunch of fresh spinach is similar to a 10-oz container of frozen spinach.

When purchasing fresh spinach, you should purchase more than you initially planned because some bunches will require the stem to be removed, which will decrease the weight before cooking. A 10 oz. frozen box of cooked fresh spinach is roughly comparable to one and a half cups, according to a reliable rule of thumb.

Frozen Spinach vs Fresh

Spinach has more fiber, but becomes tender when cooked and needs to be drained when cooked. The nice thing about cooking fresh spinach is that you know it’s 100% fresh and you can season it any way you want while it’s cooked. Fresh spinach works best in a salad or sautéed as a side dish like Creamy Spinach.

The easiest way to prepare spinach is to cut the spinach into small pieces and put it in a quick-cooking non-stick pan. After the water spinach is cooked, remove from the stove and scoop into the colander so that the excess water drains out and is cool enough to handle.

How To Substitute Fresh Spinach for Frozen

You’ll need a package of defrosted, squeezed-dry frozen chopped spinach, as with many dips. Although frozen chopped spinach is a terrific option because it’s simple to use and ideal for dips, I prefer to use fresh spinach when I have it on hand or when I don’t have access to frozen.

Just one component is required… Fresh spinach weighing 1 lb. You may think there is a lot of spinach here, but it only amounts to around 1 1/4 cups.

When fresh spinach is called for in a recipe that asks for cooked spinach, one pound of it will provide 10–12 cups of torn leaves, which will cook down to around one cup. After heating, one bag of spinach leaves (weighing 10 ounces) provides around 1-1/2 cups. As a result, you can use 1-1/2 pounds of frozen spinach instead of 1 package (10 ounces) of fresh spinach.

Recipes to Substitute Fresh Spinach for Frozen

1. Spinach Alfredo Pasta

Your entire family will love the unique dish, Grilled Alfredo Pasta Spinach! You can make this dinner vegetarian or you can add your favorite type of meat. It would be healthy to have it alongside some garlic butter bread and a glass of fruit juice.

To improve your dishes, you can also use the alternatives I’ve listed below in place of spinach.

The dish is excellent for busy weeknights and your family will adore it because it basically combines spinach dip and fettuccine alfredo. Recipes Spinach Alfredo Pasta.

2. Spinach Artichoke Dip Stuffed Pretzels

I combined two of my favorite snacks to create a delicious, portable appetizer.

The Half Baked Harvest recipe for Stuffed Spinach and Artichoke Bread served as the inspiration for these cookie rolls.

These are a terrific appetizer to keep on hand, especially with football season back in full swing. Recipes Spinach Artichoke Dip Stuffed Pretzels.

3. Chicken and Spinach Calzones

These Chicken and Spinach Calzones are incredibly simple to prepare, a little healthier than the typical calzone, and bursting with flavor.

As calzones go, this one with chicken and spinach is a little bit healthier. It is made with whole wheat flour and lightly beaten egg whites rather than butter or olive oil. It still has lots of cheese but is also loaded with spinach and chicken breast.

Add a little red sauce. These chicken and spinach calzones make a terrific evening meal option and are entertaining to serve at events. Recipes Chicken and Spinach Calzones.

4. Crustless Spinach Quiche

Quiche with peelless spinach is quite simple to cook and has a lovely flavor. The mixture of spinach, sweet onions, mushrooms, cheddar, and feta cheese will be to your taste.

We adore the fast cake to the hilt. You can have a delectable quiche for breakfast, brunch, lunch, supper, or even simply as a delectable after-hours snack. Serving it to your family will make you feel satisfied because it is a full dinner with lots of protein, fat, and vegetables. Fear not—all they’ll notice is that they enjoy it, and we might as well keep the whole “sane” part to ourselves.

For up to seven days, you can keep leftovers in an airtight container. Single servings should be heated through in the microwave for 30 seconds, or 60 to 90 total. Recipes Crustless Spinach Quiche.

5. Roasted Red Pepper Spinach Mozzarella Stuffed Chicken

The simplest stuffed chicken meal combines tender chicken breasts with savory roasted red peppers, creamy mozzarella cheese, and fresh baby spinach.

This recipe is for you if, like me, you prefer opulent foods with a minimum of fuss.

With just eight staple pantry goods, we can prepare this stuffed chicken in under an hour. It’s the most understated and straightforward supper game you can have. Recipes Roasted Red Pepper Spinach Mozzarella Stuffed Chicken.

6. Stuffed Mushrooms

Rich cream cheese, tender spinach, melted mozzarella and parmesan cheese, raw garlic, and crispy panko breadcrumbs are all added to stuffed mushrooms. A recipe for an impressive appetizer or party snack! They may be made quickly and are excellent for entertaining.

If someone in your family doesn’t like mushrooms, you might consider packing a few little peppers or tomatoes in them for this recipe. Additionally, spinach can be used in its place in full. Recipes Stuffed Mushrooms.

7. Italian Stuffed Eggplant

Italian-style stuffed eggplant is a delicious and low-carb recipe. Last night, I cooked this recipe once more, and I’m pleased there weren’t any leftovers.

Good food unifies people better than anything else, and Italian cuisine has a particular attraction. With this recipe, you can use any type of ground meat, including beef. Even though the entire process only takes about 30 minutes, the Italian-flavored fragrances it produces will entice everyone into the kitchen. Recipes Italian Stuffed Eggplant.

8. Spinach Artichoke Stuffed Shells

These mouthwatering Stuffed Artichoke Shells are made of soft noodles and stuffed with ricotta, spinach cream, and basil pesto cheese. These stuffed pods are the ideal evening dinner and the ultimate comfort food!

Ricotta, spinach, and artichokes make up the cheese mixture on top of these creamy stuffed shells. They only take 20 minutes to bake to perfection after being cooked in a mouthwatering marinara sauce and topped with shredded mozzarella. For a complete supper, serve this warming recipe with grilled Brussels sprouts, oven-roasted asparagus, or a side salad. Recipes Spinach Artichoke Stuffed Shells.

9. Chickpea Spinach Curry

In less than 30 minutes, you can prepare this amazingly delicious, healthful, vegetarian, and reasonably priced chana palak masala spinach curry.

When served with some crispy cauliflower pakora as the meal, the chickpea spinach curry is equally as spectacular to serve if entertaining and is tastier and healthier than any takeout. It is also less expensive. Appetizer.

Even my kids love this mild curry, but if you prefer it hotter, feel free to add more spice. The chickpeas in the hot curries are my favorite. Recipes Chickpea Spinach Curry.

10. Bacon-Wrapped Spinach Dip Crostini

There are bacon belts on this chic crostini. Furthermore, the bread absorbs the bacon drippings as it bakes, turning golden and crunchy. They not only look chic. Eat them warm without dipping. Recipes Bacon-Wrapped Spinach Dip Crostini.

Spinach Substitutes

Substitute ingredients	Using
Beet greens	The taste and texture of beet greens are delicate and earthy. They can be substituted for spinach in almost any cooked dish, such as spaghetti, soup, and sautes. With more than 30% of the Daily Value (DV) for vitamin C, copper, vitamin A, and vitamin k per cooked cup, as well as 28% of the DV for potassium, beet greens are nutrient-dense.
Arugula	Arugula can be used in place of spinach in meals such salads, soups, and pastas even though it has a different flavor. Most of the arugula that is sold in supermarkets is relatively mild and has a light peppery flavor. Arugula’s texture is comparable to spinach’s, so you may use it in recipes that call for cooked or raw spinach.
Bok choy	Bok choy is an Asian green with a mild flavor and sensitive texture. It is also referred to as pak choy, buk choy, and Chinese white cabbage. It may be used similarly to spinach in many recipes, including soups and stir-fries, and is great both raw and cooked. This cruciferous vegetable is a good source of several vitamins, minerals, and health-promoting substances like glucosinolates and flavonoids, as well as calcium, iron, folate, and potassium.
Butterhead lettuce	If you’re planning to make a fresh salad with spinach, you might want to consider using lettuce instead. Crispier lettuces like iceberg and romaine won’t have spinach’s texture, but softer lettuces like butter lettuce, also known as bibb lettuce, will work well as a spinach substitute. With 10% and 46% of the Daily Value (DV) for these minerals, respectively, per cup, avocado lettuce is an excellent source of folate and vitamin K.
Mustard greens	When you are out of spinach, mustard greens can give meals a delicious boost. They taste peppery and hot when eaten fresh. However, mustard greens have a milder flavor after being cooked. Remember that mustard greens have a considerably stronger flavor than spinach, so adding them to your recipe could alter its flavor. Similar to other cruciferous vegetables, mustard greens are a strong source of vitamins C and K as well as healthy plant substances like beta-carotene and lutein.
Watercress	You could occasionally use the cruciferous vegetable watercress in place of spinach. Watercress tastes slightly peppery when it’s raw, but it tastes milder when it’s cooked. For dishes like egg dishes, pastas, and soups that call for cooked spinach, watercress may be a suitable substitute.
Purslane	Foragers, who include wild, edible plants in their diet, frequently eat this vegetable. In many regions of the world, it spreads like a weed. It is typically consumed raw in salads and is a staple of the Mediterranean diet. Its mild flavor and moderate saltiness have led some people to believe that it tastes a lot like spinach. Purslane contains large amounts of calcium, potassium, phosphorus, as well as vitamins C and A.
Kale	Spinach can be replaced with kale, but depending on the recipe, you’ll need to pick the proper variety. It’s recommended to use baby kale because it is more tender than mature kale if you’re making a salad and intend to replace raw spinach with it. If you plan to use mature kale in a raw dish, you may also massage it with some olive oil to make it more tender.
frozen spinach	You’ll need a package of defrosted, squeezed-dry frozen chopped spinach, as with many dips. Although frozen chopped spinach is a terrific option because it’s simple to use and ideal for dips, I prefer to use fresh spinach when I have it on hand or when I don’t have access to frozen.
Swiss chard	A leafy green vegetable from the same plant family as spinach is called Swiss chard. It’s frequently referred to as spinach beet. Swiss chard is a great substitute for spinach in recipes that call for cooked spinach since it has a milder flavor when cooked despite having a little bitter taste when eaten raw. Additionally, it contains significant amounts of vitamin C, vitamin K, vitamin A, folate, magnesium, iron, and other nutrients. Furthermore, Swiss chard has a lot of carotenoids and flavonoids, which are potent antioxidants.