Spinach is an extremely versatile vegetable: excellent both raw and cooked, they are also the fundamental ingredient of various fillings.


Spinach is a very popular vegetable: the edible part is that of the leaves and both raw and cooked are the basis of many side dishes and salads, without forgetting that together with ricotta they are among the most popular fillings for fresh pasta.

Spinach cooking methods

Cooking spinach is very simple: they can be boiled and eaten with a drizzle of oil and a pinch of salt or butter, but also cooked in a pan in addition to eggs to obtain the classic omelette or scrambled eggs. Together with the eggs they can also be cooked in the oven, for savory patties and tasty appetizers.

Spinach also can be cooked with dairy products and cheeses: together with ricotta they are among the fundamental ingredients of the filling of lasagna, cannelloni and ravioli, with mozzarella instead you can get cheesy spinach, a quick and easy side dish to make.

They are vegetables suitable for various light recipes but also to enrich fillings and savory pies, they can be eaten in a salad both raw or cooked and it is also possible to freeze them in order to cook them later: their versatility is their value!

Nutritional values ​​of spinach

The abundance of iron contained in spinach is actually a false myth, which spread in the early 1900s, probably due to a typo concerning the first nutritional tables on the labels of canned spinach packs. The iron values ​​present in spinach are in fact not very remarkable: they amount to about 2.7 mg. 100 grams of spinach contain about 23 kcal.

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