Cool quickly and refrigerate in airtight containers
After cooking, cool spinach rapidly by spreading it in a shallow container or on a tray. Transfer to airtight containers and refrigerate within two hours of cooking. Stored this way, cooked spinach keeps 3–5 days in the fridge.
Storage checklist:
- Cool quickly to room temperature (but no longer than two hours).
- Use shallow containers to speed cooling.
- Label with the date and consume within the timeframe.
Reheating guidance:
- Reheat only once; avoid repeated reheating cycles.
- Heat until steaming hot throughout (165°F / 74°C recommended) and discard any leftover reheated twice.
Following these steps prevents bacterial growth and preserves flavor.