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Spinach (Palak) – 3 Ways

Spinach and Pasta Bake, Spinach and Mushroom Frittata, Palak Mutton

I don’t know why a Popeye had to be developed to sell this wonderful vegetable. Spinach is one of the most versatile, delicious vegetables in the world. It heavily used in Europe, the Middle East and in India, is low in calories, yet extremely high in vitamins, minerals and other phytonutrients (natural plant chemicals with human nutritional value) and there is never such a thing as too much spinach.

In India it is a subzi that is either hated or loved, there seems to be no room in between. The taste of spinach in India is more distinct and many of the Western recipes don’t taste as good with our because the taste of the palak is too prominent.

There are several ways to package the recipes for this ingredient for the sake of this article, three ways to make better spinach subzi, three Italian dishes with spinach, three south Indian spinach curries, the list is endless but we will concentrate on 3 ways to disguise spinach in your child’s favorite food.

Spinach and Pasta Bake  Ingredients: 1 tablespoon butter 2 tablespoon flour 1 cup milk, skim 1/2 cup chicken broth(or vegetable broth) 100g penne or macaroni –cooked 1 cup cooked chopped spinach — drained 1 cup grated paneer 80g shredded mozzarella cheese(or substitute amul cheese) 2 eggs (vegetarians can substitute 1/2 cup milk) 2 tablespoons grated parmesan cheese

Directions: In 1 quart saucepan, melt butter over high heat; sprinkle with flour and stir quickly to combine. Continuing to stir, cook for 30 seconds. Gradually stir in milk and chicken broth. Reduce heat to medium-high and cook, stirring constantly until mixture thickens slightly, about 3 minutes. Add pasta and spinach and stir well to combine; set aside. Preheat oven to 350F degrees. In medium mixing bowl combine paneer,  eggs, and half the Parmesan cheese; add spinach mixture and stir to combine. Spray 1 quart casserole with nonstick cooking spray and add spinach-cheese mixture to casserole. Sprinkle with remaining cheeses and bake until cheeses are melted, about 20 minutes.

Spinach and Mushroom Frittata(adapted from


300g chopped cooked spinach, squeezed thoroughly to remove liquid 4 eggs 1 cup low fat paneer cheese 3/4 cup freshly grated Parmesan cheese 3/4 cup chopped mushrooms 1/2 cup finely chopped green onions 1/4 teaspoon dried Italian seasonings 1 pinch Salt and pepper, to taste

Directions: 1. Preheat oven to 375 degrees. 2. In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture. 3. Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Palak Mutton This one is for meat lovers

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