or frozen spinach

Frozen spinach is fresh spinach that has been blanched and rapidly frozen to preserve its nutritional content and extend shelf life. The plant (Spinacia oleracea) is a leafy green vegetable native to western Asia, characterized by tender, dark green leaves with a slightly earthy, mild flavor. Commercial frozen spinach is typically harvested at peak maturity, cleaned, blanched to arrest enzymatic activity, and frozen at very low temperatures. It is available in two primary forms: chopped and whole leaf, with chopped being most common for convenience and uniform cooking.

Frozen spinach is widely used in soups, stews, curries, and cream-based sauces where its soft texture and tendency to release moisture are advantageous. It features prominently in Mediterranean, Asian, and Middle Eastern cuisines, appearing in dishes such as creamed spinach, spinach and feta pies, curries, and pasta fillings. Because frozen spinach has already released much of its water during processing, it requires less cooking time than fresh spinach and is ideal for baked goods, dips, and casseroles where moisture control matters. It should be thawed and excess moisture pressed out before use to prevent watering down dishes.