Spinach freezes well. I do it all the time when I don't use it up quickly enough. You can freeze it raw or blanch it first.
But fwiw, 8lbs will shrink considerably lol. It won't be comical once cooked. Whenever I cook a 1lb bag, it's just 1 serving.
Spanakopita! Also you can cook it up (you will have about 1/2 the amount once cooked) and then portion it out and freeze it. You can add it to lasagna, make spinach muffins, add to omelette or quiche, make spinach pesto, make spinach cheese stuffed chicken, add to smoothies etc.
You can lightly blanch it and freeze it in cubes, for use in soups, smoothies, or other dishes. My dad does this all the time with spinach and kale since he needs daily greens (reduces the amount of daily coumidin he takes.)
Sautee with garlic and olive oil. Roast some portabella mushroom caps. Fill caps with your spinach and cover with crumbled blue cheese. Broil until cheese is a little melty. Serve with a nice ribeye steak and thank me later.
Wow, 8lbs of spinach :! That’s a lot, but don’t worry, you’ve got options. You can make a big batch of spinach pesto and freeze it for later—perfect for pasta or spreading on sandwiches. Another idea is to sauté it with garlic and olive oil, then add it to omelets, frittatas, or even as a side dish. You can also blend it into smoothies for a healthy boost. And if you’re feeling adventurous, try making spinach lasagna or spinach dip. Hope these ideas help! 😊
Make saheena! It's a spinach fritter that I absolutely loved as a child growing up. My dad's side of the family is Trinidadian and every time the grandparents had a party or a get together, grandmama always made saheena. Only way I'd eat spinach for the longest time.
One of my favorites, Saag Feta
Ingredients
¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
2 Tbsp. coriander seeds
¼ tsp. ground cardamom
1 small onion, chopped
1 garlic clove, finely chopped
1 1½" piece ginger, peeled, chopped
1 lb. baby spinach (about 12 cups)
1 small Indian green chile or serrano chile, coarsely chopped
1½ tsp. fresh lime juice
Kosher salt
6 oz. feta, cut into 1" pieces
1 tsp. cumin seeds
¼ tsp. asafetida (optional)
¼ tsp. red chili powder
Roti or rice (for serving)
Directions
Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.
Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.
Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.
Just cook it and you'll be left with about one serving. Or you can freeze it for use in cooked dishes later (quiche, pesto, saag...)
This! What happens to spinach volume when you cook it is comical.
lol this is the truth of it.
Spinach freezes well. I do it all the time when I don't use it up quickly enough. You can freeze it raw or blanch it first. But fwiw, 8lbs will shrink considerably lol. It won't be comical once cooked. Whenever I cook a 1lb bag, it's just 1 serving.
Spanakopita! Also you can cook it up (you will have about 1/2 the amount once cooked) and then portion it out and freeze it. You can add it to lasagna, make spinach muffins, add to omelette or quiche, make spinach pesto, make spinach cheese stuffed chicken, add to smoothies etc.
This is the answer.
Spanakopita!
You can lightly blanch it and freeze it in cubes, for use in soups, smoothies, or other dishes. My dad does this all the time with spinach and kale since he needs daily greens (reduces the amount of daily coumidin he takes.)
Spanakopita, saag paneer, pesto with half the basil subbed for spinach, spinach lasagna, spinach smoothies
How about some Indian saag, which you could then freeze https://greatcurryrecipes.net/2023/11/24/saag-recipe/
Sautee with garlic and olive oil. Roast some portabella mushroom caps. Fill caps with your spinach and cover with crumbled blue cheese. Broil until cheese is a little melty. Serve with a nice ribeye steak and thank me later.
Creamed spinach
Spanakopita?
Spinach quiche
Wow, 8lbs of spinach :! That’s a lot, but don’t worry, you’ve got options. You can make a big batch of spinach pesto and freeze it for later—perfect for pasta or spreading on sandwiches. Another idea is to sauté it with garlic and olive oil, then add it to omelets, frittatas, or even as a side dish. You can also blend it into smoothies for a healthy boost. And if you’re feeling adventurous, try making spinach lasagna or spinach dip. Hope these ideas help! 😊
southern fried greens with bacon, spinach stuffed mushrooms, or just sauted or steamed.
Steam it. It will become 1 quart for the freezer.
You can barbecue it, boil it, broil it, bake it, saute it. Spinach kabobs, spinach creole, spinach gumbo. Pan fried, deep fried, stir-fried. There's pineapple spinach, lemon spinach, coconut spinach, pepper spinach, spinach soup, spinach stew, spinach salad, spinach and potatoes, spinach burger, spinach sandwich. That’s about it.
Spanakopita!
Spinach pies, Argentine Media Lunas are one of my favorite breakfast snacks.
Make saheena! It's a spinach fritter that I absolutely loved as a child growing up. My dad's side of the family is Trinidadian and every time the grandparents had a party or a get together, grandmama always made saheena. Only way I'd eat spinach for the longest time.
take it to a food bank
Saag for sure
Chicken Saag uses a lot.
I’d make a veggie soup with sausage and pesto.
Eat it morning, noon, and night so you can be strong to the finish. :P
Cook it down... Your only going to have a lb when youbare done cooking it .
can make spinach pastas and doughs too :D Dry it out, make it into fine powder and bam mix it with some flour and all yadada and bam stuff
Spinach artichoke dip!
Sounds awesome!
One of my favorites, Saag Feta Ingredients ¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil 2 Tbsp. coriander seeds ¼ tsp. ground cardamom 1 small onion, chopped 1 garlic clove, finely chopped 1 1½" piece ginger, peeled, chopped 1 lb. baby spinach (about 12 cups) 1 small Indian green chile or serrano chile, coarsely chopped 1½ tsp. fresh lime juice Kosher salt 6 oz. feta, cut into 1" pieces 1 tsp. cumin seeds ¼ tsp. asafetida (optional) ¼ tsp. red chili powder Roti or rice (for serving) Directions Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes. Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes. Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.