Frozen spinach?

[LindorDoubleChoc]

The spinach frozen in small portions - what do you use it for?

I put it in soups and curries but I now want to finish off a bag. Can I defrost it, drain it and make a spanakopita or something like that with it? Or any other favourite recipes where you can substitue frozen for fresh preferably involving filo pastry? I'm just worried about everything getting soggy and tasting watery.

Thanks in advance.

Just make sure you squeeze it out well and it should work no differently to fresh. I've not used it in filo but I've made spinach and ricotta cannelloni/lasagne and it works really well.

Yes you can, you'll just have to squeeze all the water our really carefully.

I put it in smoothies: banana, spinach, splash of oat milk, squeeze of honey.

I use it in every dish you need cooked spinach in.
spinach and ricotta lasagna
filling for fresh filled pasta
quiche fillings
spinach and feta ‘sausage’ rolls

but for all these thing, and stuff like spanakopita then defrost and press as much water as you can out of it beforehand

I use mine in a wet recipe but I'd say of you leave it to defrost and then wrap in a clean tea towel and squeeze the water out, you should be able to avoid the soggy thing

It's not quite as tasty as fresh spinach but is far more economical but, yes, either squeeze or evaporate off the water before adding it to anythj g that isn't saucy.

I chuck it in pasta sauces and pasta bakes as well as curries and dahls.

No reason it won't work in other dishes! Perhaps let it thaw then wring out in a clean dish cloth to remove the liquid?

I use mine in smoothies. Or make an omelette. I blend drained defrosted lumps with the eggs so my baby can easily eat them.

I use it most often to make a hot artichoke and spinach dip, serve with celery sticks and baguette. Defrost completely and squeeze all water out, mix into the dip base with artichokes, top with grated cheese and bake until it's bubbly and crispy on top.

I use it French style with garlic and add some boursin as a veg or omelette filling.

I use it in my “cheat” spinach en croute - defrost, squeeze out water and spread over defrosted frozen salmon then wrap in ready made puff pastry.

I chuck it into curry, pasta, spag bol, loads of things. Also make very basic homemade 'gozleme' consisting of spinach and cheese and lots of lemon juice inside a wrap, toasted in the sandwich press as a quick lunch.

I buy whole leaf rather than chopped - more versatile as it can be chopped if needed.
Also easier to defrost & wring out.