Contrary to popular belief, spinach can be delicious. It’s full of vitamins and can be used in a variety of creative ways as these recipes prove.

More scrumptious spinach recipes: SPINACH, CARAMELISED ONION & BRIE QUICHE

Baked leek, mushroom and spinach risotto

This risotto is so full of flavour, the family will love it.

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risotto -- scrumptious spinach recipes

Spinach and sweetcorn tart

Having friends over for tea? Impress them with this irresistible tart.

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spinach and sweetcorn tart -- garden and home -- scrumptious spinach recipes

FROM OUR SISTER MAGAZINES

Spinach, pea and ricotta fritters

These fritters from Food and Home Entertaining are easy to whip up after a long day at work.

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Green Smoothie Bowl

Try this smoothie bowl from Your Family Magazine for breakfast with a difference.

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BLOGGER FAVOURITE

Involtini di Pollo (Stuffed butter chicken breast)

We wish we could eat Aneesa Mansoor’s tempting Instagram posts! You’ll find this blogger’s wholesome dishes under “Aniseeds”. Serve her Involtini di Pollo at your next dinner party.

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Involtini di Pollo (inspired by my mom ❤) is one of my favourite ways to enjoy chicken.Moist pieces of chicken fillet marinated, stuffed, cooked & finally dowsed in a butter chicken sauce that will leave you wanting more ? Recipe below & see my stories for more . . Involtini di Pollo Recipe credit: @aniseeds Picture credit: @aniseeds Take 3 – 4 chicken fillets, rinse and dry. Tear off 2 pieces of plastic wrap. Place chicken fillet one at a time between the pieces of plastic and tenderise with a mallet to an even thickness that's easy to stuff and roll. In a bowl, mix 1 heaped tsp ginger garlic, 2 tsp tandoori masala and 1/2 tsp ground green chillies and salt to taste. Marinate chicken pieces for half an hour in the fridge. Butter chicken sauce: In a non stick pan, heat 1/2 cup butter. Add 1 tsp cumin seeds and heat. Add 1 large onion, chopped and braise till golden. Add 4 cloves garlic (crushed) + 1 tbsp ginger paste. Braise. Pour onions into liquidiser jug. Add 2 large tomatoes, chopped, into same pan and braise. Add to liquidiser. Liquidise onion + tomato till smooth. In a large pot, add olive oil and heat up. Add in 2 bay leaves, 2 cardamom pods + 3 cloves and heat up. Add onion/tomato puree with 1 tbsp tomato paste and cook through. Add in salt to taste, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp brown sugar, 1/2 tsp ground cinnamon and simmer. Add 1/2 cup cream. Add in 2 tsps cashew nut butter, a pinch of kasuri methi (ground fenugreek leaves), 1/2 tsp black pepper, 1/2 tsp garam masala. Once chicken is marinated, place 1 piece at a time on a board and layer with baby spinach leaves and then half a round of feta cheese. You can use any cheese you prefer. Season with salt and pepper and herbs. Roll tightly in a swissroll motion and place onto a piece of plastic wrap. Roll in plastic wrap and twist the sides of the plastic to form a log. Tie a knot on each side. Get a medium sized pot ready win simmering water and place the chicken logs into the water and cook for 10 minutes. Remove from water, cut off the plastic and place into the sauce to cool further. Allow all flavours to meld. Garnish with dhania ❤ #food24_sa

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