Skip to content
Seasonal recipes

Spinach

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Tender in salads when young, meltingly soft with cream or in a quiche: winter spinach is full of iron and flavour.

Choosing itBright green, firm leaves that snap between your fingers, with no yellow marks or limp leaves.
Storing it2 days maximum in the fridge, in a bag. It quickly loses its freshness.
Top tipBe generous: 1 kg of raw leaves only yields about 300 g of cooked spinach.
Creamed spinach with nutmegSide dish ·Prep 15 min · Cook 10 min · Serves 4 · Very easy

The great classic, smooth and mild, a far cry from school dinners.

Ingredients for 4

  • 1 kg fresh spinach
  • 20 g butter
  • 1 shallot
  • 15 cl cream
  • Salt, pepper, nutmeg

Method

  1. Wash the spinach and remove the thick stalks.
  2. Soften the shallot in the butter, add the spinach and let it wilt for 4 minutes.
  3. Drain them well, squeezing out the water, then chop roughly.
  4. Return them to the frying pan with the cream, season with salt and pepper and add the nutmeg. Heat for 3 minutes.
Thermomix version
  1. Add the shallot, chop 3 s/speed 5. Add the butter, cook 2 min/120 °C/speed 1.
  2. Add 500 g of spinach, cook 6 min/100 °C/reverse/speed 1. Drain and repeat with the rest.
  3. Return all the spinach with the cream and seasoning, chop 5 s/speed 4, then heat 3 min/90 °C/reverse/speed 1.

Food & wine pairing

A fresh, rounded white, such as a Mâcon.

Spinach and goat's cheese quicheMain course ·Prep 20 min · Cook 35 min · Serves 6 · Easy

A soft, green and fragrant quiche, ideal for a winter picnic or a quick lunch.

Ingredients for 6

  • 1 shortcrust pastry
  • 500 g fresh spinach
  • 1 goat's cheese log (150 g)
  • 3 eggs
  • 20 cl cream
  • 10 cl milk
  • 1 garlic clove
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 180 °C. Line a tin with the pastry and prick it.
  2. Wilt the spinach with the garlic for 4 minutes, squeeze out the water and chop.
  3. Beat the eggs, cream, milk, salt, pepper and nutmeg.
  4. Spread the spinach and sliced goat's cheese over the pastry, pour in the filling.
  5. Bake for 35 minutes.
Thermomix version
  1. Add the garlic, chop 3 s/speed 7. Add the spinach, cook 6 min/100 °C/reverse/speed 1. Drain and squeeze.
  2. Add the eggs, cream, milk and seasoning, mix 15 s/speed 4.
  3. Fill the pastry case and bake for 35 minutes at 180 °C.

Food & wine pairing

A Sauvignon from the Loire, fresh and lemony.

Baked eggs florentineStarter · Prep 10 min · Cook 15 min · Serves 4 · Easy

Runny eggs on a bed of creamy spinach, to enjoy with toast soldiers.

Ingredients for 4

  • 300 g spinach
  • 4 eggs
  • 8 tbsp cream
  • 30 g grated Parmesan
  • Butter, salt, pepper, nutmeg

Method

  1. Preheat the oven to 180 °C. Butter 4 ramekins.
  2. Wilt the spinach, squeeze out the water, chop and divide between the ramekins.
  3. Break an egg into each ramekin, add 2 tbsp cream, Parmesan, salt, pepper and nutmeg.
  4. Cook for 12 to 15 minutes in a bain-marie: the white should be set and the yolk runny.
Thermomix version
  1. Put the spinach in the mixing bowl, cook 5 min/100 °C/reverse/speed 1, drain, squeeze and chop.
  2. Divide between the ramekins, add the eggs and cream.
  3. Place the ramekins in the Varoma and 50 cl water in the mixing bowl, cook 12 min/Varoma/speed 1.

Food & wine pairing

A blanc de blancs Champagne, for the egg and the cream.

Spinach and ricotta cannelloniMain course ·Prep 30 min · Cook 30 min · Serves 4 · Medium

A great Italian classic, golden-topped and meltingly soft.

Ingredients for 4

  • 16 dried cannelloni tubes
  • 500 g spinach
  • 250 g ricotta
  • 1 egg
  • 60 g grated Parmesan
  • 50 cl tomato passata
  • 1 garlic clove
  • 1 mozzarella
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 180 °C.
  2. Wilt the spinach with the garlic, squeeze out the water and chop.
  3. Mix them with the ricotta, the egg, half the Parmesan, salt, pepper and nutmeg.
  4. Fill the cannelloni and arrange them in a dish on half of the passata.
  5. Cover with the rest of the passata, the mozzarella and the Parmesan. Bake for 30 minutes.
Thermomix version
  1. Add the garlic, chop 3 s/speed 7. Add the spinach, cook 6 min/100 °C/reverse/speed 1. Drain and squeeze.
  2. Return to the mixing bowl with the ricotta, egg, half the Parmesan and the seasoning, mix 15 s/speed 4.
  3. Fill the cannelloni, cover with passata and cheese, bake for 30 minutes at 180 °C.

Food & wine pairing

A fruity, supple red, such as a Ventoux or a Côtes du Rhône.

Cream of spinach and potato soupSoup · Prep 10 min · Cook 20 min · Serves 4 · Very easy

A vibrant green cream soup, mild and creamy.

Ingredients for 4

  • 400 g spinach
  • 2 potatoes
  • 1 onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 80 cl vegetable stock
  • 10 cl cream or coconut milk
  • Salt, pepper

Method

  1. Fry the onion and garlic in the oil.
  2. Add the diced potatoes and the stock, cook for 15 minutes.
  3. Add the spinach and cook for 3 minutes: it should stay bright green.
  4. Blend with the cream. Season.
Thermomix version
  1. Add the onion and garlic, chop 5 s/speed 5, add the oil, cook 3 min/120 °C/speed 1.
  2. Add the potatoes and the stock, cook 15 min/100 °C/speed 1.
  3. Add the spinach, cook 3 min/100 °C/speed 1, then the cream, and blend 1 min/speed 5 to 10.

Food & wine pairing

A Pinot Blanc from Alsace, soft and delicate.

Excessive drinking is harmful to your health. Please drink responsibly.

And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

The shopAll recipes

Excessive drinking is harmful to your health. Please drink responsibly.
The sale of alcohol to minors under 18 is prohibited.

© 2026 Vino Veritas – HERNANDEZ SASU

Vino Veritas is part of the Synaxis galaxy.

To make reading easier for everyone, this site uses Luciole, an inclusive typeface designed for visually impaired people. Find out more

EN