Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Big Buy: Baby Spinach

Seared Scallops with Creamy Spinach and Leeks

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

by Laraine Perri
from Fine Cooking #116, pp. 22-23

Anyone who’s ever bought a pricey 6-ounce package of spinach from the supermarket knows that it cooks down to next to nothing. That’s why the 2-1/2-pound bag of prewashed baby spinach from the warehouse store is a deal among deals: For about $5 you get an abundance of the incredible shrinking green to cook or to eat raw. You’ll have to act quickly, though, since fresh spinach lasts just a handful of days. To get started, try the recipes that follow. Our Greek spinach and feta pie, luxurious spinach and leek sauté with scallops, and Japanese-inspired chilled side dish promise to help you turn that giant heap of greens into something sublime.

Feature Recipes:

Seared Scallops with Creamy Spinach and Leeks Japanese Spinach with Sesame and Soy
Seared Scallops with Creamy Spinach and Leeks  

Japanese Spinach with Sesame and Soy

Puff Pastry Spanakopita The big buy:

What: Baby spinach.

How Much:  A 2-1/2-pound bag.

How to Store: Refrigerate spinach in its original bag for up to five days.

Puff Pastry Spanakopita

Photos: Scott Phillips


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.