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    Frozen Chopped Spinach

    Frozen Chopped Spinach

    Frozen Chopped Spinach gives a busy kitchen the spinach it needs without the washing, stemming, chopping, ... Read more
    $64.16
    $64.16
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    Frozen Chopped Spinach gives a busy kitchen the spinach it needs without the washing, stemming, chopping, and shrinkage that come with fresh. It arrives pre-cut and frozen in 3 LB packs, so a cook can pull exactly what a recipe calls for and keep the rest in the freezer. Baker's Authority sells it by the case of 12/3 LB and offers it in bulk and wholesale quantities for restaurants, bakeries, caterers, and institutional kitchens.


    What It Is

    This is chopped spinach that has been frozen for foodservice use, packed in 3 LB units and sold twelve to a case. Chopping before freezing means the leaves are already broken down to a fine, even cut, which is the texture most cooked spinach applications want. Fresh spinach loses most of its volume once it hits heat, so a 3 LB pack of frozen chopped spinach represents a large quantity of cooked-down leaves in a compact, ready-to-use form.


    Texture and Flavor

    Frozen chopped spinach has a soft, tender texture once heated and a mild, earthy flavor that takes well to garlic, cream, cheese, lemon, and nutmeg. Because it is chopped fine, it blends evenly into batters, fillings, and sauces rather than leaving long strands, and it adds a strong green color to anything it goes into.


    Culinary Uses

    Chopped spinach is a standard ingredient across a wide range of dishes in a commercial kitchen. It is used in:

    • Creamed spinach and spinach side dishes
    • Spanakopita, spinach pies, and savory pastry fillings
    • Quiche, frittata, and egg bakes
    • Spinach and artichoke dip and other hot dips
    • Lasagna, stuffed shells, ravioli, and cannelloni fillings
    • Soups, stews, and grain bowls
    • Spinach breads, savory muffins, and stuffed doughs

    For bakeries, the fine chop is what makes it work in doughs and fillings: it folds in without tearing the dough or leaving watery pockets, provided the excess moisture is pressed out first.


    Handling and Prep

    For fillings, dips, and baked goods, thaw the spinach and press or squeeze out the excess water before mixing it in; frozen spinach holds a lot of liquid, and removing it keeps fillings from turning soggy and pastry from going soft. For soups, stews, and sauces, it can go into the pot directly from frozen and break apart as it heats. Season after cooking, since the flavor is mild and takes on whatever it is paired with.


    Storage

    Keep frozen until ready to use. Once a pack has been thawed, use it rather than refreezing, since refreezing breaks down the texture further and adds water.


    Bulk and Wholesale Options

    Sold by the case of 12/3 LB, with a case weight of 37 LB, and shipped frozen. Bulk and wholesale quantities are available for high-volume production, and the 3 LB pack size lets a kitchen open only what it needs for a service or a batch while the rest stays frozen.


    Product Identifier

    Item Number: D-62055


    Key Takeaways

    • Chopped spinach, frozen, in 3 LB packs
    • Fine, even cut that blends into fillings, dips, batters, and sauces
    • Thaw and squeeze out excess water for fillings and baked goods; add from frozen to soups and sauces
    • Standard ingredient for creamed spinach, spanakopita, quiche, lasagna, and spinach dip
    • Case of 12/3 LB, 37 LB, shipped frozen, available in bulk and wholesale

    FAQ

    How much fresh spinach does a pound of frozen chopped spinach replace?
    A pound of frozen chopped spinach stands in for roughly a pound and a half of raw fresh spinach, because the fresh leaves collapse dramatically when cooked. A 3 LB pack therefore covers what would otherwise be several large cases of fresh leaves, with none of the trimming or waste.
    Does frozen chopped spinach need to be cooked before using it in a dip or filling?
    Frozen chopped spinach is typically blanched before freezing, so it only needs to be thawed and drained before going into a cold or baked application. It is safe to eat once thawed, though most dips and fillings are heated anyway as part of the recipe.
    What is the fastest way to drain frozen chopped spinach?
    Draining frozen chopped spinach goes quickest when it is thawed in a colander, then pressed against the sides or wrapped in a clean towel and wrung out. Large batches can be pressed in a perforated hotel pan set over a solid one. The goal is a compact, almost dry mass that will not water down whatever it goes into.
    Why does spinach filling sometimes turn watery in the oven?
    Spinach filling turns watery when the thawed spinach still holds liquid that is released as it heats. Squeezing the spinach harder before mixing, adding a binder such as cheese, egg, or breadcrumbs, and venting the top of the pastry all help keep the filling set.
    Can frozen chopped spinach be refrozen after it has thawed?
    Refreezing thawed chopped spinach is not recommended. Each freeze-thaw cycle breaks down the cell walls further, so the spinach comes out mushier and wetter the second time. It is better to thaw only the amount needed for a batch.