Spinach Recipes

Meat-Free Mondays: Spinach And Tomato Dhal

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

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Serves 4


2 tablespoons olive oil

2 red onions, finely chopped

4 garlic cloves, crushed

4cm piece fresh ginger, peeled and grated

1 green chilli, finely sliced

1 teaspoon cumin seeds

½ teaspoon ground coriander

½ teaspoon ground turmeric

pinch of asafoetida (optional)

½ teaspoon salt

250g red lentils

400g can chopped tomatoes

900ml vegetable stock or water

400g baby spinach


1. Heat the oil in a lidded, wide, heavy-based pan over medium heat. Add the onions, garlic, ginger and chilli and cook, stirring often, for about 10 minutes or until the onions have softened. Add the cumin, coriander, turmeric, asafoetida (if using) and salt. Stir and cook for 2 minutes, or until fragrant.

2. Stir in the lentils, tomatoes and stock or water and bring to the boil. Cover, reduce the heat to a slow simmer and cook for about 20–30 minutes, or until the lentils are soft and thick, stirring often to stop them sticking to the bottom of the pan.

3. Fold in the spinach and cook for a further 3–5 minutes, or until it has wilted. Adjust the seasoning, then serve with steamed basmati rice and warm naan or pitta bread. Top each serving with a generous spoonful of yogurt, scatter lavishly with the chopped fresh herbs and hand round the citrus wedges for everyone to squeeze over. Cook’s tip: You can cook the lentils several days ahead and refrigerate until needed, but stir in the spinach just before serving so it retains its colour.

To serve: steamed basmati rice warm naan or pitta bread 4 generous tablespoons thick, creamy, natural yogurt handful of fresh coriander, parsley or mint, or a combination of the three 1 lemon or lime, cut into wedges.

Spinach Eggs With Roasted Balsamic Tomatoes On Toast

Start the day right with these cafe-style eggs wrapped in baby spinach, with a side of roasted balsamic tomatoes. We love to serve this with gluten-free wholegrain toast (and lashings of coffee, of course!).


4 roma tomatoes

1 tbsp. olive oil

1 tbsp. balsamic vinegar

2 cups baby spinach leaves

4 eggs

PureBred Multigrain Farmhouse Toast


1. Preheat oven to 180C. Grease 4 ramekin dishes.

2. Cut 4 large roma (plum) tomatoes in half and place on a baking tray. Drizzle with 1 tbsp. of olive oil and 1 tbsp. of balsamic vinegar and season to taste. Roast for 20 mins.

3. Divide 2 cups baby spinach leaves evenly among the ramekin dishes and season well. Break an egg over the top of each, then gently tilt the ramekin to ensure the egg white runs through the spinach.

4. Place the ramekins in a large frying pan with a lid. Pour boiling water into the pan to come halfway up the dishes then cover and cook for 10-12 minutes.

5. Toast 2 slices of PureBred Multigrain Farmhouse bread. Remove the spinach eggs from the ramekin dishes. Serve with roasted tomatoes on toast.

What’s your all-time favourite breakfast?

Meat-Free Mondays: Spinach Pesto Pasta

Replace basil with super healthy spinach for a twist on classic pesto, which is fabulous used on pizzas, in sandwiches or swirled through your favourite pasta for a quick, weeknight dinner.


4 cups washed spinach leaves, stems removed

3 garlic cloves

3 tablespoons pine nuts

1/4 cup extra virgin olive oil

1/3 cup grated Parmesan cheese

Salt and pepper to taste

250g pasta


1. Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container. Puree until blended. Continue adding spinach leaves a few at a time with small amounts of oil to blender. Add cheese and salt and pepper to taste. Cover and process until spinach pesto mixture is smooth.

2. Meanwhile, cook pasta, then drain in colander, reserving 1/4 cup of the cooking water. Serve with the spinach pesto sauce, adding a little pasta cooking water to loosen the sauce.

What’s your favourite pasta sauce?

Meat Free Monday: Spinach Mushroom Quiche

A quiche is a great way or packing in a few serves of veggies, and this crustless spinach and mushroom quiche makes a fantastic light lunch or dinner served with salad.


8 eggs

250g packed frozen spinach, thawed

200g button mushrooms, thinly sliced

6 green spring onions, thinly sliced

1/3 cup finely chopped parsley

1 tbsp extra virgin olive oil

180g feta cheese, crumbled

1 cup light sour cream

baby rocket leaves, to serve

cherry tomatoes, to serve


1. Grease a 26cm round ovenproof quiche dish. Preheat oven to 180C.

2. Squeeze out excess moisture from spinach. Heat oil in a large pan, add mushrooms, cook, stirring, over high heat until lightly browned. Add spring onions and spinach, cook, stirring, for 1 minute. Remove from heat.

3. Combine eggs and sour cream in a bowl, stir in feta, parsley and spinach mixture. Season with salt and pepper and mix well. Pour mixture into prepared dish.

4. Cook, uncovered, for about 35 minutes or until set. Cool quiche slightly before cutting.

5. Serve quiche, warm or cold, cut into wedges. Serve with rocket and halved cherry tomatoes.

What’s your favourite vegetarian dish?

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