mezzomediSpinach
Tender and mineral, green and slightly earthy note with a hint of iron.
Leafy vegetable with a mild, slightly earthy taste, and a tender texture that softens when cooked. Spinach is a staple in Mediterranean cuisine as a base for stuffings, pasta, and sautés, bringing color, nutrition, and subtlety to dishes.
Best pairings
Olive oil Classic88%Olive oil reveals the sweetness of spinach and creates a typically Mediterranean creamy, rich base.
Garlic Classic86%Spinach sautéed with garlic and olive oil.
Feta Classic85%Spanakopita: spinach and feta in a Greek pie.
Ricotta Classic85%Ricotta and spinach, the filling for ravioli.
Tomato Classic84%Tomato and spinach form a balanced Mediterranean red sauce, acidity versus natural sweetness.
Pancetta Classic84%Spinach wilted in pancetta fat: base for Florentine pasta and Mediterranean gnocchi.
Pine nut Classic83%Spinach with pine nuts and raisins, Catalan style.
Raisin Classic82%Spinach with raisins and pine nuts, Catalan style.
Nutmeg Classic82%Nutmeg and spinach: a classic pairing for stuffings and gratins.
Lemon Classic80%Lemon brightens wilted spinach.
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In the kitchen
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FAQ
What goes with spinach?
Spinach pairs especially well with olive oil, garlic, feta, ricotta and tomato. Olive oil reveals the sweetness of spinach and creates a typically Mediterranean creamy, rich base.
When is spinach in season?
Best season: spring.
What can I substitute for spinach?
If you don't have it, try: swiss chard, arugula, lettuce.