Out of Spinach, one case
How to substitute fresh spinach for frozen
4 options, ranked, with the exact amount
Use Fresh spinach (bunched, mature)
1 lb for every 10 oz package
Use 1 pound of fresh spinach for each 10-ounce package of frozen. Cook it first: wilt it for 2 to 3 minutes, cool it, squeeze it dry and chop it, and you have about the same 1 cup of cooked spinach the package gives. Do not add raw leaves to a dip or a filling, because they release their water into the dish.
- Verdict —
- Tweak it
- The tweak —
- Trim the thick stems and wash well. Wilt in a large pot with only the water clinging to the leaves, 2 to 3 minutes, then drain, cool, squeeze out the liquid and chop.
- Best for —
- spinach artichoke dip
- Pantry —
- Likely in your cupboard
One casethe full spinach card
Every option, one card
Ranked| # | Substitute | Instead of spinach | Verdict |
|---|---|---|---|
| 1 | Fresh spinach (bunched, mature)spinach artichoke dip | 1 lb per 10 oz packageTweak it | Tweak it |
| 2 | Baby spinachdips and fillings | 1 lb per 10 oz packageTweak it | Tweak it |
| 3 | Swiss chardfillings for pasta and pies | 1 lb per 10 oz packageYou'll taste it | You'll taste it |
| 4 | Kalesoups and stews | 1 lb per 10 oz packageYou'll taste it | You'll taste it |
| Not a swap | Raw fresh spinach, uncooked | not a swapNot for this | Not for this |
Fresh spinach (bunched, mature)
fresher and greener than frozen
Frozen spinach is fresh spinach that has been blanched, chopped and packed. A pound of fresh leaves cooks down to about what one 10 oz package holds.
- Best for
- spinach artichoke dip, lasagna, stuffed shells and spanakopita, quiche, casseroles and creamed spinach
- Prep
- Trim the thick stems and wash well. Wilt in a large pot with only the water clinging to the leaves, 2 to 3 minutes, then drain, cool, squeeze out the liquid and chop.
- Suits
- vegan, gluten-free
- Where it fails
- Skipping the squeeze. Cooked spinach holds a lot of water, and it will thin a dip or make a quiche weep.
A pound looks like far too much: it is 10 to 12 cups of leaves and it shrinks to about 1 cup.
Baby spinach
milder than mature spinach
The bagged or boxed kind. Tender, already washed and with no stems to trim, so it is the least work.
- Best for
- dips and fillings, when the store only has bags or clamshells
- Prep
- Wilt in a large pan for 1 to 2 minutes, a few handfuls at a time, then cool, squeeze dry and chop.
- Suits
- vegan, gluten-free
- Where it fails
- It cooks down even softer than mature spinach, so the texture in creamed spinach is finer.
Bags and clamshells are usually 5, 10 or 16 oz. Check the weight and buy 16 oz per package of frozen.
Swiss chard
earthier, slightly more mineral
If the fresh greens on hand are not spinach, chard leaves are the nearest in tenderness and taste. Start with the same weight.
- Best for
- fillings for pasta and pies, soups and casseroles
- Prep
- Strip the leaves from the stems, cook the leaves 4 to 5 minutes until tender, then squeeze dry and chop.
- Suits
- vegan, gluten-free
- Where it fails
- The stems stay firm and can color a pale filling. Leave them out or cook them separately.
Kale
stronger and more bitter, chewier
Sturdier and stronger tasting than spinach. It works in cooked dishes that can take a firmer green.
- Best for
- soups and stews, casseroles and baked pasta
- Prep
- Remove the ribs, chop the leaves and cook 5 to 8 minutes until tender before squeezing dry.
- Suits
- vegan, gluten-free
- Where it fails
- Too coarse for a smooth dip or a delicate filling unless it is chopped very fine.
Raw fresh spinach, uncooked
the same
Stirring raw leaves into a recipe written for thawed frozen spinach is the common mistake.
- Best for
- only soups and sauces that simmer, where the extra water does not matter
- Suits
- vegan, gluten-free
- Where it fails
- In a dip, lasagna, quiche or stuffed pasta, raw leaves release their water as they cook and leave the dish watery, and the volume is far off.
Tips for substituting spinach
5 tips- The conversion: 1 lb fresh spinach = one 10 oz package frozen = about 1 cup cooked and squeezed. A 16 oz bag of frozen is about 1 ½ lb fresh.
- Wilt, do not boil. A large dry pot over medium heat, lid on, 2 to 3 minutes, turning once. The water on the washed leaves is enough.
- Squeeze hard. Wrap the cooled spinach in a clean towel and wring it, or press it in a sieve. Expect several tablespoons of liquid.
- Going the other way, frozen for fresh: use one 10 oz package, thawed and squeezed, for each pound of fresh spinach in a cooked dish. Frozen cannot replace fresh in a salad.
- Soups, curries and pasta sauces are the exception: stir raw fresh spinach in for the last 2 minutes, about 1 lb for each 10 oz package the recipe lists.
Questions
5 questionsCan I substitute fresh spinach for frozen in spinach artichoke dip?
Yes. For each 10-ounce package of frozen spinach, wilt 1 pound of fresh spinach, cool it, squeeze it as dry as you can and chop it. Raw leaves stirred into the dip make it watery and stringy.
How much fresh spinach equals a 10 oz package of frozen?
About 1 pound, which is 10 to 12 cups of loosely packed leaves. Both come to roughly 1 cup once cooked and squeezed dry. Cup counts of raw spinach vary a lot with how tightly the leaves are packed, so go by weight.
How do I substitute frozen spinach for fresh?
In cooked dishes, use one 10-ounce package of frozen spinach for each pound of fresh. Thaw it, squeeze out the liquid and add it near the end, since it is already cooked. It does not work in salads, sandwiches or anywhere the leaves are eaten raw.
How much fresh spinach do I need for 1 cup of frozen?
A cup of thawed, squeezed frozen spinach is about one 10-ounce package, so use about 1 pound of fresh. For ½ cup, use 8 ounces of fresh.
Do I need to cook fresh spinach before adding it to lasagna or quiche?
Yes. Wilt it and squeeze it dry first. Fresh spinach is about 90% water, and in a baked filling that water has nowhere to go, so the layers slide and the custard weeps.