Spinach Recipe Winners: Three Inventive Spinach Dishes

It was a difficult task, but our judges chose 3 tasty dishes featuring spinach as the main ingredient. See the mouthwatering recipes that will become winners with you as well!

by Farmers' Almanac Staff Updated: June 14, 2026

The Farmers’ Almanac contest drew creative spinach recipes from across the country. Three winners cover Mexican, Italian, and a sneaky-healthy cookie.

Quick Reference

Three winners: Mexican enchiladas, Italian polenta pie, sneaky-healthy cookies.
Best spinach: baby spinach for raw uses; mature spinach for cooked.
Squeeze the water out: cooked spinach holds a lot of liquid; press firmly before adding to recipes.
Frozen spinach works: thaw, squeeze, use exactly like fresh.
Storage: fresh 5 days refrigerated; frozen up to 6 months.
Sneaky use: spinach in cookies and smoothies adds nutrition without changing flavor.

Spinach Enchiladas

Ingredients (serves 6):

2 lbs fresh spinach, blanched and squeezed dry
2 cups shredded Monterey Jack
1 cup ricotta or queso fresco
1 onion, diced
3 cloves garlic, minced
1 teaspoon cumin
12 corn tortillas
2 cups red or green enchilada sauce
2 cups additional shredded cheese for topping

Sauté onion and garlic. Add spinach, cumin, salt. Cook 2 minutes.
Mix with cheese mixture in a bowl.
Warm tortillas. Fill each with spinach filling and roll.
Place seam-down in a 9×13 dish. Top with enchilada sauce and cheese.
Bake 350°F for 25 minutes.

Spinach Polenta Pie

Ingredients (serves 6):

1 tube prepared polenta (or 2 cups cooked polenta cooled and sliced)
1 lb fresh spinach, blanched and squeezed
1 onion, diced
3 cloves garlic
1 cup ricotta
½ cup parmesan
2 eggs
Italian seasoning

Slice polenta into rounds. Layer in the bottom of a 9-inch pie dish.
Sauté onion, garlic, and spinach.
Mix spinach with ricotta, parmesan, eggs, salt, pepper.
Pour over polenta.
Bake 375°F for 30 minutes.

Healthy Tropical Green Chocolate Chip Cookies

Spinach hidden in the dough adds nutrition without changing the chocolate-chip cookie taste.

Ingredients:

2 cups baby spinach
1 ripe banana
¼ cup coconut oil, melted
¼ cup maple syrup
1 egg
1 teaspoon vanilla
1¼ cups whole wheat flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup mini chocolate chips
¼ cup shredded coconut

Puree spinach and banana smooth.
Whisk with coconut oil, maple syrup, egg, vanilla.
Add flour, baking soda, salt. Fold in chips and coconut.
Scoop onto a baking sheet.
Bake 350°F for 12-14 minutes.

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