What Goes With Spinach? 29 Best Flavour Pairings

Spinach goes best with garlic, lemon, nutmeg and salty or creamy cheeses like feta, paneer, ricotta and parmesan. Its mild, mineral, slightly bitter leaves love fat, salt and a bright hit of acid, which is why it shines in palak paneer, spanakopita and creamed spinach.

Dairy & Cheese

• Paneer — Mild, milky paneer cubes soak up spiced spinach purée in palak paneer, a true classic.
• Feta — Salty, tangy feta seasons the greens from the inside, the heart of Greek spanakopita.
• Cream — Cream coats every leaf and smooths out spinach's chalky bite for steakhouse creamed spinach.
• Ricotta — Soft, sweet ricotta and wilted spinach make the classic filling for ravioli, cannelloni and lasagne.
• Parmesan — A shower of parmesan adds salt and umami to quick sautéed spinach.
• Butter — Wilting spinach in foaming butter gives silky, glossy leaves with a rich finish.

Aromatics

• Garlic — Garlic's punchy sulphur notes stand up to spinach's earthiness; the simplest, best side.
• Shallot — Sweet, gentle shallot softens spinach's mineral edge without shouting.
• Scallion — Fresh scallion bite livens up mild leaves in pies, pancakes and egg dishes.

Spices & Herbs

• Nutmeg — A whisper of nutmeg warms up creamy spinach dishes and spinach-ricotta fillings.
• Chilli flakes — A pinch of heat wakes up garlicky sautéed spinach.
• Sage — Earthy, piney sage and spinach meet in buttery ricotta-stuffed pasta.

Acids & Citrus

• Lemon — A squeeze at the end brightens the greens and makes the earthy flavour pop.
• Rice vinegar — Mild, gentle acid dresses blanched spinach without overwhelming it.

Grains & Starches

• Potato — Soft potato and grassy spinach make saag aloo, a comforting Indian side.
• Chickpea — Creamy chickpeas and slightly bitter greens balance each other in stews and curries.
• Lentil — Spinach stirred into dal adds fresh, mineral greenness to earthy lentils.
• Rice — Spinach folded into rice or pilaf adds colour and a fresh, grassy note.
• Quinoa — Nutty quinoa and baby spinach make a quick warm salad.

Proteins

• Egg — Spinach and eggs are a brunch staple: omelettes, frittatas and eggs Florentine.
• Salmon — Fresh, mineral spinach cuts through salmon's rich oils.
• Shrimp — Garlicky spinach balances sweet, briny shrimp in pasta and stir-fries.
• Scallop — A bed of wilted spinach sets off sweet, seared scallops.
• Ribeye — Creamed or sautéed spinach is the steakhouse side that lightens a rich steak.

Nuts & Seeds

• Pine nut — Toasted pine nuts add buttery crunch and sweetness to wilted spinach.
• Sesame seed — Toasted sesame brings nutty crunch, as in Japanese spinach goma-ae.
• Sesame oil — Toasty sesame oil dresses blanched spinach in Korean namul.

Vegetables & Sides

• Mushroom — Earthy, savoury mushrooms and wilted spinach fill omelettes, crêpes and pasta.
• Radish — Peppery radish crunch perks up a soft baby spinach salad.

Classic combos

• Spinach + paneer + garam masala — palak paneer, the North Indian favourite of spiced green purée and soft cheese.
• Spinach + feta + dill — the filling for Greek spanakopita, wrapped in crisp filo pastry.
• Spinach + cream + nutmeg — classic creamed spinach, the steakhouse side served with steak.
• Spinach + ricotta + parmesan — the Italian stuffing for ravioli, cannelloni and lasagne.
• Spinach + sesame + soy sauce — Korean sigeumchi namul and Japanese goma-ae, quick and nutty.
• Spinach + eggs + hollandaise — eggs Florentine, a brunch classic.

Pairings to avoid

• Long, slow simmering — spinach turns grey, slimy and bitter if stewed for ages; add it at the end so it just wilts.
• Acid added too early — lemon or vinegar cooked with spinach dulls the colour to olive green; add acid just before serving.
• Heavy, overpowering spices — spinach is delicate, so piles of strong spice can bury it; let one or two bold flavours lead.