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Old 03-03-2012, 12:12 PM   #1
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Can I substitute fresh Spinach for frozen ?

I have a lot of fresh Spinach and Swiss Chard in my garden now and was wondering about using it in Linda's Spinach Lasagna Recipe. How much will I need to make the amount of frozen needed ? We love the recipe.
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Old 03-03-2012, 12:35 PM   #2
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Monika I always use fresh not frozen. A bag of spinach should be plenty. Just put it in layers.
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Old 03-03-2012, 12:36 PM   #3
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I like fresh better. I can never get all the liquid out of frozen.
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Old 03-03-2012, 03:29 PM   #4
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Quote:
Originally Posted by rosethorns View Post
Monika I always use fresh not frozen. A bag of spinach should be plenty. Just put it in layers.
I bet her veggie garden stuff doesn't come in bags!

Sorry Essy, I couldn't resist....

Fresh tastes so much better, as Essy says. I think frozen spinach is relatively nasty stuff.
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Old 03-04-2012, 09:26 AM   #5
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I'm pretty sure that you need about 9-10 ounces of fresh spinach to equal one box of frozen. Whenever I've cooked a bag about that size, it shrunk down to about the same as what you get in a box of frozen spinach.
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Old 03-04-2012, 11:43 AM   #6
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Thank you all, I will make it tomorrow I just picked a bushel, lol. I love your Web site Linda, been using it since starting low-carb in 2004. You make our life easier.
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Old 03-04-2012, 12:33 PM   #7
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I sub fresh for frozen all the time cuz I can get a thing of Organic baby spinach at Sam's for about $3.60 and to get frozen spinach that's organic is crazy expensive. I use organic spinach because spinach is one of the dirty dozen...

I just saute mine first then treat it as you do defrosted spinach - squeeze out excess moisture, etc!

You are so lucky to have a producing garden!!!
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Old 03-05-2012, 02:41 AM   #8
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Theoretically, 16 ounces of frozen spinach is the same as 16 ounces of fresh spinach. The frozen spinach will take up much less room, but the question is: is the frozen spinach weighed with all the water content intact? Probably so. In any case, I haven't found Linda Sue's recipes to be particularly fragile in terms of amounts of things like spinach. In other words, I just throw some spinach in there (sometimes frozen, sometimes not, sometimes drained, sometimes not) and it always turns out beautifully anyway!
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Old 03-05-2012, 08:25 AM   #9
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Georgene is right. Getting the exact amount isn't terribly important. For the cream cheese filling in that recipe, just make sure that there's a slightly more cream cheese to spinach ratio or it might be a little dry. Lately when I make that recipe, or any recipe that calls for frozen spinach, I chop it up even finer than it comes in the package. I find that frozen chopped spinach is often long and stringy as is and my husband has complained about that a few times. After I squeeze the water out, I dump it onto a big cutting board and whack it with my huge chef's knife a few times.
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Old 03-05-2012, 09:41 AM   #10
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If I had spinach in my garden, it WOULD be frozen. hehehe


I can't eat frozen spinach because it is very bitter. The fresh must be younger as it is not bitter when cooked.
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