Spinach's Perfect Cheese Partners: A Guide To Flavorful Combinations

Spinach and cheese are a match made in heaven. The creamy texture of cheese and the earthy flavour of spinach complement each other perfectly. Spinach is packed with vitamins and minerals, and when paired with cheese, it becomes a delicious and indulgent treat. From the Greek spinach pie, Spanakopita, to the Spinach & Artichoke Dip Pasta, there are endless mouth-watering combinations to explore. So, what cheese goes well with spinach? The options are abundant, including Parmesan, cheddar, feta, provolone, mozzarella, and cream cheese. Whether you're whipping up a savoury side dish or a hearty main course, these cheeses will surely enhance the flavour of spinach.

Cheddar creamed spinach

Ingredients

• Fresh spinach
• Cheddar cheese
• Milk
• Flour
• Salt & pepper
• Nutmeg
• Unsalted butter
• Avocado oil
• Garlic

Optional Ingredients

• Breadcrumbs
• Paprika
• Garlic powder

Method

• Make a garlic roux by melting butter and avocado oil in a large Dutch oven or soup pot over medium heat. Add garlic and cook until fragrant (30 seconds to 1 minute). Add flour and stir to form a paste.
• Make a bechamel sauce by removing the pot from the heat and whisking in milk until smooth. Add salt, pepper, and nutmeg. Return to medium-high heat and bring to a simmer, whisking often.
• Add spinach to the creamy sauce in batches, covering and allowing to wilt until all spinach is wilted.
• Remove from heat and stir in cheese. Serve immediately.

Tips

• This is a great make-ahead dish and can be stored in an airtight container in the fridge for up to 3 days.
• You can use frozen spinach instead of fresh spinach. Simply thaw and drain a 10-ounce package of frozen spinach before adding it to the cheese sauce.
• To make the dish gluten-free, make a slurry with 1 1/2 teaspoons cornstarch and 3 tablespoons of milk. Skip adding the flour to the saucepan and add the milk instead. Bring it to a boil while whisking to prevent clumping.
• You can also use other quick-cooking greens such as Swiss chard instead of spinach.
• To serve as a make-ahead casserole, transfer the creamed spinach to an oven-proof dish and sprinkle with breadcrumbs, avocado oil, paprika, garlic powder, and salt. Bake at 350 degrees Fahrenheit for 30 minutes until the casserole is bubbling and the spinach is heated through.

Feta creamed spinach

Ingredients:

• 1 pound of fresh spinach (or 1/2 pound of frozen spinach)
• 3 tablespoons of unsalted butter
• 1 small yellow onion, finely diced or minced
• 3-5 garlic cloves, minced
• 1-2 cups of milk
• 3 tablespoons of all-purpose flour
• 1/8 teaspoon of ground nutmeg
• 1/4 teaspoon of red chilli flakes (or cayenne pepper)
• 3/4 teaspoon of fine sea salt
• 1/8 teaspoon of freshly ground black pepper
• 1-1 1/2 cups of crumbled feta cheese (adjust to your preference)

Instructions:

• Wash and trim the fresh spinach, if using. For frozen spinach, make sure it's thawed and well-drained.
• Bring a large pot of salted water to a boil. Add the spinach and cook for about 1 minute until it starts to wilt.
• Transfer the cooked spinach to a bowl of cold water to stop the cooking process. Then, drain the spinach.
• In a 12-inch skillet, melt the butter over medium heat.
• Add the onion and garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until the onion is soft and translucent.
• Add the flour to the skillet. Stir continuously for about 1 minute until the mixture becomes foamy.
• Gradually whisk in the milk. You can use regular milk or a combination of milk and half-and-half/heavy cream, depending on your preference for richness.
• Add the nutmeg, red chilli flakes, salt, and pepper to the skillet.
• Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes until it slightly thickens. If you prefer a thinner sauce, add a bit more milk.
• Add the cooked spinach and feta cheese to the skillet. Stir everything together and cook for an additional minute to heat through.
• Serve immediately and enjoy the creamy, cheesy goodness!

Tips and Variations:

• You can adjust the amount of feta cheese to your taste. Crumble it with your fingers and add it to the skillet.
• If you want a stronger spinach flavor, you can use mature fresh spinach leaves instead of baby spinach.
• For a gluten-free option, replace the flour with a slurry made from cornstarch and milk.
• To make it even more indulgent, add some extra cheese like cream cheese, mozzarella, or Gruyere.
• If you're feeling adventurous, try adding crispy bacon, sautéed mushrooms, or Indian spices for an exotic twist.

Parmesan creamed spinach

This delicious, indulgent, and oh-so-irresistible Parmesan creamed spinach is the perfect side dish for a busy night. It takes less than 30 minutes to prepare and is a great way to get your family to eat some healthy greens.

Ingredients:

• Spinach: 16 to 20 ounces of frozen chopped spinach, or 30 ounces of fresh spinach.
• Butter: 2 tablespoons.
• Garlic: 1 to 2 teaspoons, minced.
• Flour: 1 to 1 1/2 tablespoons (optional).
• Milk: 2 1/4 cups (or substitute with cream for a richer dish).
• Parmesan Cheese: 1/4 to 1/2 cup, grated.
• Nutmeg: 1/4 teaspoon.
• Salt and Pepper: To taste.

Method:

• If using frozen spinach, thaw and place in a colander, squeezing out as much moisture as possible. If using fresh spinach, wash and dry the leaves.
• In a large saucepan or Dutch oven, melt the butter over medium heat.
• Add the garlic and cook until fragrant and lightly browned, about 30 seconds to 1 minute.
• (Optional) Add flour and stir to form a paste (this will create a thicker sauce).
• Whisk in milk until smooth. Add salt, pepper, and nutmeg.
• Return the pan to medium-high heat and bring to a simmer, whisking often.
• Add spinach in batches, covering and allowing it to wilt before adding more.
• Once all the spinach is wilted, remove from the heat.
• Stir in the grated Parmesan cheese.
• Serve immediately, or store in an airtight container in the fridge for up to 3 days.

Tips:

• For a gluten-free option, omit the flour and instead create a slurry with 1 1/2 teaspoons of cornstarch and 3 tablespoons of milk.
• To make this dish even more indulgent, add 4 ounces of cream cheese and stir until melted.
• If you want to add some extra flavour, try sautéing a medium-chopped shallot for about 3 minutes before adding the garlic.
• This recipe is very versatile and can be served with roasted chicken, grilled steak, baked fish, or as a side dish for Thanksgiving.

Mozzarella creamed spinach

Ingredients

• 2 1/4 pounds fresh leaf spinach or 1 pound frozen spinach
• 4 tablespoons unsalted butter
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 4 teaspoons kosher salt, divided
• 1 teaspoon coarse ground black pepper
• 1/2 teaspoon nutmeg, freshly grated
• 3 1/2 cups half-and-half
• 1 cup mozzarella cheese
• 4 ounces cream cheese
• 1/2 cup Parmesan cheese, grated

Method

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into 3/4-inch widths.
• In a large skillet, melt the butter with the garlic and onions.
• Cook on medium-low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper, and nutmeg.
• Add in the flour and mix with a wooden spoon over low heat. Cook for 2-3 minutes until the aroma is nutty.
• Add the half-and-half and cook until boiling.
• Add in the mozzarella cheese and cream cheese.
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

Tips

• This recipe can be made ahead of time and stored in the fridge. Reheat gently on the stovetop with a splash of milk or cream to loosen it up.
• It can also be frozen for up to four months. Defrost in the refrigerator overnight before reheating and serving.
• If you want to add a crunchy topping, sprinkle the finished dish with breadcrumbs or crunchy fried onions and pop it under the broiler for a minute or two.
• This recipe can easily be doubled or tripled, making it perfect for holiday gatherings or potlucks.

Spinach and cheese pastries

Ingredients

• Spinach
• Cheese (feta, ricotta, cheddar, parmesan, mozzarella, or cream cheese)
• Puff pastry
• Olive oil
• Salt and pepper
• Garlic
• Bacon
• Eggs

Method

Step 1: Prepare the Spinach and Cheese Filling

Start by cooking the spinach. You can use fresh or frozen spinach, but make sure to squeeze out any excess liquid to prevent the pastries from becoming soggy. If using fresh spinach, wash and dry the leaves before cooking. Chop the spinach into small pieces and sauté it in a pan with a little olive oil, salt, and pepper. If using frozen spinach, thaw and drain it before adding it to the pan.

Next, add your choice of cheese to the spinach. Crumble feta cheese, or mix in ricotta or cream cheese for a creamier texture. You can also add shredded cheddar, parmesan, or mozzarella cheese for extra flavour. Feel free to experiment with different types of cheese to find your favourite combination.

For an extra indulgent touch, you can also add some crumbled bacon or chopped ham to the mixture. Simply cook the bacon or ham in a pan until crispy, and then mix it into the spinach and cheese mixture.

Step 2: Assemble the Pastries

Roll out the puff pastry on a lightly floured surface. Cut the pastry into equal squares, depending on the size of your desired pastries. You can make them bite-sized or larger, depending on your preference.

Place a heaping tablespoon of the spinach and cheese mixture onto the centre of each pastry square. Be careful not to overfill, as the mixture may spill out during baking.

Gently bring the four corners of the pastry together, covering the filling, and press them together to seal. You can use a fork to crimp the edges for a decorative touch.

Step 3: Bake the Pastries

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and place the assembled pastries on the tray, leaving some space between them to allow for even cooking.

Brush the tops of the pastries with a beaten egg to give them a golden, glossy finish. This step is optional, but it will give your pastries a beautiful shine.

Bake the pastries for 15-20 minutes, or until they are golden brown and puffy. Keep an eye on them to ensure they don't burn.

Step 4: Serve and Enjoy

Remove the pastries from the oven and let them cool for a few minutes before serving. These spinach and cheese pastries can be served warm or at room temperature. They are best enjoyed fresh, but you can also store them in the refrigerator for up to a day or two.

Feel free to experiment with different ingredients and flavours to create your own unique spinach and cheese pastries. You can add herbs, spices, or other vegetables to the mixture to create your signature snack. Enjoy!

Frequently asked questions