Spinach cooked in a skillet with melting mozzarella is a vegetarian main course and also a side dish that never goes out of style and that can save dinner in the best possible way. If you have leftover spinach or cooked a lot, you can also make Spinach Bruschetta or a quick Spinach Omelette. The recipe for spinach in a skillet with mozzarella is very simple to prepare, just like Potatoes stuffed with sausage and spinach or Potato and spinach mini pies, tasty, healthy, nutritious and flavorful — perfect, like the others, to get kids to eat spinach too, who always go crazy for melting cheese.
To make spinach in a skillet you can use either fresh spinach or frozen spinach; I use both, but fresh is tastier and much quicker to prepare. Let’s go to the kitchen — you’ll see that this quick spinach recipe will win you over — and before you start, if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile, and here you’ll find many equally delicious Spinach Recipes.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17 cups baby spinach (fresh)
- 1/2 cup onion (about 1 small onion (100 g))
- 2 1/2 tbsp butter
- to taste salt
- to taste black pepper
- 2 mozzarella balls
Tools
- Skillet
Preparation
For this recipe I used fresh spinach; I did not blanch it and used it directly. If you prefer to use frozen spinach, blanch it in water for a few minutes and then drain it.
Peel and chop the onion, then sauté it in the butter until golden.
Add the cleaned, rinsed and drained spinach (I use the pre-washed bagged spinach), season with salt, and once wilted and softened — it only takes a few minutes — place the mozzarella, halved, on top of the greens and sprinkle with black pepper.
Cover the pan, wait for the mozzarella to melt and serve immediately.
Storage and tips
Spinach cooked in a skillet can be prepared in advance, but once the mozzarella is added and allowed to melt, it should be eaten right away — this dish is best enjoyed hot, ideally accompanied by toasted bread.
