April 2017 – Spinach

Sweet Spinach Muffins

Crystle Eby, Akron

Dry Ingredients:

  • 2 cups whole wheat flour
  • 1½ teaspoons cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients:

  • ¾ cup milk
  • ½ cup honey
  • 1 large banana
  • 6 oz. fresh spinach
  • ½ cup unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

Combine dry ingredients in a mixing bowl.

Combine wet ingredients in a blender or food processor and process until liquefied.

Pour the wet ingredient puree into the premixed dry ingredients. Gently fold them together. Do not overstir.  Pour mixture into a muffin pan with paper liners. Makes approximately 18 muffins. Bake in a preheated oven at 350°F for 18 to 22 minutes.

Cool muffins before serving. Spread a small amount of butter on top for added flavor. Store leftovers in the refrigerator or freezer.

Spinach Tortellini Soup

Gloria Dougherty, Akron

  • 2 chicken thighs
  • pinch salt
  • pinch pepper
  • ¼ teaspoon garlic powder
  • ¼ cup chopped onion
  • 1 cup fresh or ½ box frozen spinach
  • ¼ cup chopped carrots
  • ¼ cup corn
  • ¼ cup peas
  • ¼ cup chopped celery
  • ¼ lb. cheese tortellini
  • 2 eggs
  • 1 cup Parmesan cheese

Fill a 4 quart pot halfway with water. Boil chicken thighs until tender and set aside. Add spices and chopped vegetables to broth. Simmer 20 minutes or until vegetables are soft.

Remove 1 cup of broth and bring to a boil in a separate saucepan. Scramble the eggs in a bowl, add cheese and stir until pasty. Add mixture to broth. Cook on medium heat for 1 to 2 minutes, stirring occasionally. Stir mixture back into soup. Add tortellini. Debone chicken thighs and add to soup. Cook until chicken is heated through and tortellini is soft.

Spinach Casserole

Sue Sweigart, Denver

  • 4 tablespoons butter
  • 3 eggs
  • 1 cup flour
  • 1 cup milk
  • 2 packages frozen spinach, thawed and drained OR 8 cups packed fresh spinach, chopped
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded Swiss cheese

Beat eggs. Add melted butter, flour and milk. Stir in salt and baking powder. Fold in cheese and spinach. Bake at 350°F in a 9”x13” pan for 35 minutes. Cool 10 minutes and cut into squares. Can be served as an appetizer or side dish.

Coconutty Shamrock Shake

Tom Rapchinski, Ephrata
“Our daughter in Colorado introduced us to this recipe and we consider it a real treat!”

  • 1 can coconut milk, frozen as ice cubes
  • 1 cup almond milk (or cow’s milk)
  • 4 bananas, frozen
  • ¼ teaspoon peppermint extract
  • ½ cup chopped spinach
  • 2½ to 3 tablespoons dark chocolate chips (or crushed brownie brittle)

Freeze coconut milk in an ice cube tray (one can should fill one tray). Freeze bananas.

Combine all ingredients in a blender. Blend until thoroughly combined and mixture is a light-green color. Top with a few crushed chocolate chips as a garnish. Serves 3 to 4.

Spinach Filled Meatloaf

Pat Roth, Ephrata

  • 1 lb. lean ground beef
  • 1 cup packaged seasoned dry bread crumbs
  • 2/3 cup ketchup, chili sauce or salsa, divided
  • ½ cup milk
  • 1 egg
  • 10 oz. package frozen chopped spinach, thawed and squeezed dry
  • ¾ cup shredded cheese

Preheat oven to 375°F. Mix beef, bread crumbs, half of the ketchup or other sauce, milk and egg until blended. Spread half the mixture in the bottom of an 8” baking dish. Top with spinach and then cheese. Put the remaining meat mixture on top and spread with the remaining ketchup or sauce. Bake 30 to 35 minutes or until meat is no longer pink near the center.

Spinach And Garbanzo Salad

Pat Roth, Ephrata
“Very good diet salad!”

  • 15.5 oz. can low sodium chickpeas, drained
  • 6 oz. bag baby spinach
  • ½ medium red onion, finely chopped
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil

Toss spinach, chickpeas and onion. Mix vinegar and olive oil together and pour over chickpea mixture.

Spinach Casserole

Pat Roth, Ephrata

  • 8 oz. fettuccini
  • 1 lb. fresh spinach
  • ½ teaspoon garlic powder
  • 1 lb. bacon slices, diced
  • 2 eggs
  • 2/3 cup half and half
  • salt
  • pepper
  • 1 cup Monterey jack cheese, shredded

In a large saucepan, bring 3 quarts of salted water to a boil. Add pasta, boil about 10 minutes or until tender. Drain, rinse under cold running water and drain again. Set aside.

Remove stems and any tough leaves from spinach. Wash thoroughly. Place 1 inch of water in the saucepan, add the spinach, cover and cook until spinach begins to wilt. Drain well. Coarsely chop and mix with the garlic powder.

Preheat oven to 400°F. In a large skillet, cook bacon until crisp. Drain. Spray a baking dish with cooking spray. In a bowl, beat eggs, half and half, salt and pepper. Set aside. Cover bottom of baking dish with a layer of fettuccini, then top evenly with spinach. Spread rest of fettuccini on top. Pour egg mixture evenly over fettuccini. Sprinkle with cheese and bake about 10 minutes or until cheese is melted and casserole is heated through.

Lettuce And Spinach Salad

Dawn Oswald, Denver


  • ½ head lettuce, shredded or chunked
  • similar amount of spinach, chopped
  • 4 to 5 eggs, hard-boiled and sliced
  • 1 lb. bacon, fried and chopped


  • 2 tablespoons flour
  • 1½ cups sugar
  • 2 to 3 eggs
  • 1 tablespoon butter
  • 1 cup vinegar
  • 1 cup milk

Prepare salad ingredients in a large bowl.

Mix dressing ingredients together and cook until thickened. For serving, heat and pour over lettuce/spinach mixture in bowl. Can garnish with sliced tomatoes if desired.

Extra dressing will keep for several weeks in the refrigerator.

Spinach Balls

Margaret Harting, Denver

  • 2 packages frozen, chopped spinach, cooked and drained
  • 1 large onion, chopped fine
  • 4 eggs, beaten
  • ¾ cup melted butter
  • ½ teaspoon garlic salt
  • ½ cup parmesan cheese
  • 2 cups Pepperidge Farm stuffing mix, dry

Mix all ingredients together. Form into balls and place on cookie sheet. Chill at least 2 hours. Bake at 350°F for 15 minutes. Good hot or cold.

Spinach Cheese Swirls

Gloria Dougherty, Akron

  • 1 package (10 oz.) frozen chopped spinach, thawed and drained
  • 2 cups (8 oz.) shredded mozzarella cheese
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 tube (10 oz.) refrigerated pizza crust

In a bowl, combine the first four ingredients and mix well. On a greased baking sheet, roll pizza dough into a 14”x10” rectangle. Seal any holes. Spoon filling over crust to within 1 inch of edge. Roll up, jelly-roll style, starting with a long side. Seal the ends and place the seam side down. Bake at 400°F for 25 to 27 minutes or until golden brown. Cut into slices. Yield 4 servings.

Spinach Salad

Glorene Gable, Terre Hill

  • 1 lb. fresh spinach
  • ½ cup salad oil
  • ¼ cup sugar
  • 2 tablespoons vinegar
  • 1 teaspoon grated onion or sliced spring onion
  • 1 teaspoon salt
  • ¼ teaspoon dry mustard
  • 6 slices bacon, cooked crisp and crumbled
  • 6 hard cooked eggs, chopped

Wash and drain spinach. Tear into bite-size portions. Place in salad bowl and add bacon and eggs.

Blend oil, sugar, vinegar, salt and mustard. Pour over spinach and toss to mix. Let stand 30 minutes. Maybe made a day ahead. Refrigerate and enjoy. Serves 6.