Choose based on texture needs and convenience
Fresh spinach offers crispness and is ideal for salads, lightly dressed sides, and recipes where whole leaves are appealing. Frozen spinach is already blanched and wilted, so it’s convenient for cooked dishes where texture isn’t central.
When to use each:
- Fresh: salads, sandwiches, sautéed sides, omelets, and fresh pesto.
- Frozen: soups, stews, smoothies, dips (spanakopita filling, creamed spinach), casseroles, and sauces.
Substitution tips:
- Thawed frozen spinach needs squeezing to remove excess water; measure after squeezing when recipe calls for "packed" spinach.
- Use about 10–12 oz fresh for every 1 cup cooked or first-blanched equivalent (frozen weight varies by packing).
- Fresh cooks faster; reduce cooking time when swapping.
Using both types smartly saves time and reduces waste while keeping texture appropriate to the dish.