Buying a huge bag of spinach always feels like a great idea until it starts glaring at you from the fridge like, “So… are you actually going to cook me, or nah?” Spinach wilts fast, but the good news is that it sneaks into just about everything and makes it better.

So instead of letting it go slimy in the corner (we’ve all been there 😬), here are 10 dinner recipes that’ll help you use up that bag of spinach—and actually enjoy it.

Creamy Lemon-Pesto Spaghetti & Spinach

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A bright, zesty pasta that tastes like summer in a bowl. The pesto brings that herby punch, while lemon keeps everything fresh. Toss in a big handful of spinach, and you’ve got dinner on the table in under 30 minutes.

Ingredients

• 12 oz spaghetti
• 2 cups fresh spinach
• ½ cup pesto (store-bought or homemade)
• Juice and zest of 1 lemon
• ½ cup heavy cream
• ¼ cup grated Parmesan
• 2 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Cook spaghetti according to package directions. Reserve ½ cup pasta water.
2. In a skillet, heat olive oil, then stir in pesto and cream.
3. Add lemon juice, zest, and a splash of pasta water. Stir until smooth.
4. Toss in spinach and let it wilt.
5. Add spaghetti, sprinkle Parmesan, and mix until creamy. Serve hot.

Honey Salmon with Potatoes & Spinach

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Sweet meets savory in this sheet-pan dinner. Salmon caramelizes with honey, while the potatoes roast into crispy little bites. Spinach finishes it off with that earthy green balance. Easy, healthy, and way fancier than it looks.

Ingredients

• 4 salmon fillets
• 1 lb baby potatoes, halved
• 4 cups spinach
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss potatoes with olive oil, garlic, salt, and pepper. Roast for 20 minutes.
3. Mix honey and soy sauce, brush onto salmon.
4. Place salmon on baking sheet with potatoes, roast another 12–15 minutes.
5. Toss spinach in right before serving so it gently wilts from the heat.

Spinach-Artichoke Gnocchi Skillet with Feta

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Think spinach-artichoke dip, but make it dinner. Soft gnocchi, tangy artichokes, melty feta—it’s creamy comfort food that also sneaks in some greens.

Ingredients

• 1 lb potato gnocchi
• 3 cups spinach
• 1 can artichoke hearts, drained and chopped
• ½ cup crumbled feta
• 1 cup heavy cream
• 1 tbsp butter
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions

1. Cook gnocchi in salted water until they float, then drain.
2. In a skillet, melt butter and sauté garlic.
3. Stir in artichokes and cream, simmer until slightly thickened.
4. Toss in spinach and let it wilt.
5. Add gnocchi and feta, stir until creamy, and serve warm.

Spinach & Artichoke–Stuffed Butternut Squash

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This one’s a little extra, but totally worth it. Roasted squash stuffed with a creamy spinach-artichoke mix makes for a cozy vegetarian dinner that feels like something from a fancy restaurant.

Ingredients

• 2 medium butternut squash, halved and seeded
• 3 cups spinach
• 1 cup artichoke hearts, chopped
• ½ cup cream cheese
• ½ cup shredded mozzarella
• ¼ cup Parmesan
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Drizzle squash halves with olive oil, salt, and pepper. Roast for 40 minutes.
2. Meanwhile, sauté spinach and artichokes until soft.
3. Stir in cream cheese, mozzarella, and Parmesan until creamy.
4. Scoop spinach mixture into roasted squash halves.
5. Bake another 10 minutes until bubbly, then serve.

One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo

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Minimal cleanup, maximum flavor. Orzo cooks right in the broth, while spinach and beans make it hearty. Sun-dried tomatoes bring that tangy-sweet pop you didn’t know you needed.

Ingredients

• 1 ½ cups orzo
• 4 cups vegetable broth
• 2 cups spinach
• 1 can white beans, drained
• ½ cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot, sauté garlic.
2. Stir in orzo and toast for 2 minutes.
3. Add broth and sun-dried tomatoes. Simmer until orzo is tender.
4. Stir in beans and spinach until warmed through.
5. Season with salt and pepper, serve hot.

Baked Brie, Sun-Dried Tomato & Spinach Pasta

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Yes, you read that right—brie in pasta. The creamy cheese melts into the sauce, coating every bite of pasta. Add spinach and sun-dried tomatoes, and you’ve got a decadent weeknight dinner.

Ingredients

• 12 oz penne pasta
• 1 small wheel brie, rind removed
• 3 cups spinach
• ½ cup sun-dried tomatoes
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Cook pasta until al dente. Drain.
2. In a skillet, heat olive oil, stir in cream.
3. Add brie, stirring until it melts into a sauce.
4. Stir in spinach and sun-dried tomatoes.
5. Toss with pasta and serve hot.

Baked Spinach & Mushroom Ravioli Lasagna

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Lazy lasagna? Yes, please. Layer ravioli, mushrooms, spinach, and sauce, then bake it all together. You get lasagna vibes with half the effort.

Ingredients

• 1 package cheese ravioli (about 18 oz)
• 3 cups spinach
• 2 cups mushrooms, sliced
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• ¼ cup Parmesan
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté mushrooms and spinach in olive oil.
3. Spread marinara on the bottom of a baking dish.
4. Layer ravioli, spinach mix, sauce, and cheeses.
5. Repeat layers, finish with cheese. Bake for 25 minutes.

Creamy Spinach & Artichoke Chicken Skillet

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Tender chicken smothered in creamy spinach-artichoke sauce—basically comfort food at its best. Serve it with rice, pasta, or even a hunk of bread to mop up the sauce.

Ingredients

• 4 boneless chicken breasts
• 3 cups spinach
• 1 cup artichoke hearts, chopped
• ½ cup cream cheese
• ½ cup chicken broth
• ¼ cup Parmesan
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Season chicken with salt and pepper, sear in olive oil until golden. Remove and set aside.
2. In the same pan, add spinach and artichokes.
3. Stir in cream cheese, broth, and Parmesan until creamy.
4. Return chicken to skillet, simmer until cooked through.
5. Serve with your favorite side.

Creamy Garlic Skillet Chicken with Spinach

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This one’s for garlic lovers. Creamy, garlicky sauce with tender chicken and plenty of spinach—simple, rich, and totally irresistible.

Ingredients

• 4 chicken thighs
• 4 cups spinach
• 1 cup heavy cream
• 4 garlic cloves, minced
• ¼ cup Parmesan
• 2 tbsp butter
• Salt and pepper, to taste

Instructions

1. Season chicken, sear in butter until golden. Remove and set aside.
2. Add garlic to pan, cook until fragrant.
3. Pour in cream, simmer until thickened.
4. Stir in spinach and Parmesan.
5. Return chicken to skillet, simmer until cooked through.

Spinach Soup with Rosemary & Garlic

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Sometimes you just need a warm, soothing bowl of soup. This spinach soup gets an herby kick from rosemary and a mellow richness from garlic. Pair with crusty bread, and you’re golden.

Ingredients

• 6 cups spinach
• 4 cups vegetable broth
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a pot, sauté onion and garlic.
2. Add broth and rosemary, bring to a simmer.
3. Stir in spinach and cook until wilted.
4. Blend soup until smooth.
5. Season with salt and pepper, serve warm.

Conclusion

There you have it—10 easy, delicious dinner recipes to finally tackle that bag of spinach before it turns into fridge slime. From creamy pastas to cozy soups, spinach proves it’s way more than just “that green stuff” you buy with good intentions. Next time you toss a bag into your cart, you’ll actually know what to do with it 😉