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Old 10-16-2011, 06:03 PM   #1
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Substituting frozen for fresh spinach

I am preparing a lasagna recipe that calls for 10 cups of fresh spinach, which is then steamed and chopped and put in the lasagna. To save time and money, I want to use frozen spinach, but I am not sure how much to use. And, would I use frozen chopped spinach, or frozen leaf spinach (I've seen both at the grocery store)?

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Old 10-16-2011, 06:35 PM   #2
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This is what Cook's Thesaurus says about spinach. One pound fresh = 1 cup cooked = 5 ounces frozen. I've never heard of measuring raw fresh spinach in cups.
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Old 10-16-2011, 08:28 PM   #3
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leaf spinach, squeeze it dry.
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Old 10-16-2011, 10:32 PM   #4
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I second the squeezing. The frozen will have lots of water in it, so squeeze it dry!
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Old 10-16-2011, 10:46 PM   #5
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Third the squeeze. I don't think it matters if it's chopped or leaf.
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Old 10-17-2011, 02:26 AM   #6
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Since the recipe calls for spinach that is steamed, then chopped, I would substitute 2 (10 oz.) boxes of frozen chopped spinach for a pan of lasagna. Thaw first and squeeze out the water, as mentioned.
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Old 10-17-2011, 08:38 AM   #7
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Would seem leaf is easier to squeeze.
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Old 10-17-2011, 10:56 AM   #8
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Leaf OR chopped frozen doesn't matter which, thawed. Then put it a bit at a time in a ricer and squeeze it dry.
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Old 10-17-2011, 11:25 AM   #9
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I never thought of using my potato rice for that! It is generally only brought out when I'm making lefse to rice the leftover mashed potatoes. I generally use a dish towel to wring the water out of frozen spinach, kale, or swiss chard.
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Old 10-17-2011, 11:34 AM   #10
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Quote:
Originally Posted by CWS4322 View Post
I never thought of using my potato rice for that! It is generally only brought out when I'm making lefse to rice the leftover mashed potatoes. I generally use a dish towel to wring the water out of frozen spinach, kale, or swiss chard.
It works great for spinach.
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