15 Cozy Fall Spinach Recipes for Cool Evenings

When the air turns crisp and leaves begin to fall, comfort food starts calling our name.

Autumn is a season of hearty flavors — roasted squash, earthy mushrooms, sweet apples, and warm spices.

But there’s one ingredient that deserves a spot at the fall table just as much as pumpkin pie or apple cider: spinach.

This versatile leafy green isn’t just for summer salads. In fact, spinach pairs beautifully with cozy fall ingredients like root vegetables, rich cheeses, grains, and even sweet fruits.

Whether it’s folded into a creamy lasagna, stirred into a hearty skillet meal, or baked into golden pastries, spinach brings freshness, nutrition, and balance to comforting autumn dishes.

To inspire your seasonal cooking, I’ve gathered 15 fall spinach recipes that highlight this super green in cozy, creative ways.

From soups and stews to casseroles and savory pies, each recipe is designed to be flavorful, nourishing, and perfect for cooler weather.

15 Cozy Fall Spinach Recipes for Cool Evenings

Spinach might not always be the star of fall cuisine, but these recipes prove it deserves a permanent spot in your seasonal rotation.

Whether you’re looking for a quick weeknight dinner, a make-ahead casserole for family gatherings, or a festive dish to bring to the holiday table, these 15 fall spinach recipes have you covered.

Next time you’re at the market, grab a big bunch of fresh spinach and let it shine in your autumn cooking.

With its earthy flavor and nutritional punch, it’s the perfect ingredient to bridge comfort food and healthy eating — exactly what we crave during fall.

Creamy Spinach and Butternut Squash Lasagna

This cozy fall lasagna layers roasted butternut squash, tender spinach, and a luscious béchamel sauce.

It’s comforting without being heavy, making it the perfect dish for cool evenings when you want something hearty yet packed with vegetables.

The sweetness of squash balances beautifully with the earthy spinach, while ricotta and mozzarella bring it all together.

Ingredients:

• 2 tablespoons olive oil
• 1 medium butternut squash, peeled and cubed
• 3 cups fresh spinach, roughly chopped
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella
• ½ cup grated Parmesan cheese
• 9 lasagna noodles
• 3 cups milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ½ teaspoon ground nutmeg
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then roast on a baking sheet for 25 minutes until golden and tender.
2. Meanwhile, sauté onion and garlic in a skillet until fragrant. Add spinach and cook until just wilted. Set aside.
3. Make the béchamel: In a saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute. Slowly whisk in milk until smooth and thickened. Season with nutmeg, salt, and pepper.
4. Boil lasagna noodles until al dente, then drain.
5. Assemble: Spread a thin layer of béchamel on the bottom of a baking dish. Layer noodles, roasted squash, spinach mixture, ricotta, mozzarella, and béchamel. Repeat until all ingredients are used, finishing with béchamel and a sprinkle of Parmesan.
6. Bake at 375°F (190°C) for 40 minutes until bubbling and golden. Let rest for 10 minutes before slicing.

The finished lasagna is creamy, rich, and layered with fall flavors.

The sweet squash pairs perfectly with the mild spinach and cheesy béchamel, creating a dish that feels both indulgent and nourishing—a perfect centerpiece for a fall dinner.

Warm Spinach, Apple, and Pecan Salad with Maple Dijon Dressing

This salad captures the essence of autumn in every bite.

Crisp apples, tender spinach, and toasted pecans create a medley of textures, while the warm dressing made with maple syrup and Dijon mustard ties everything together.

It’s ideal as a light lunch or a festive starter for a fall gathering.

Ingredients:

• 6 cups baby spinach leaves
• 2 crisp apples (such as Honeycrisp or Gala), thinly sliced
• ½ small red onion, thinly sliced
• ½ cup pecans, toasted
• ½ cup crumbled goat cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Instructions:

1. In a small skillet, toast pecans over medium heat for 3–4 minutes, stirring often, until fragrant. Set aside.
2. In a jar or small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
3. Arrange spinach in a large serving bowl. Scatter apple slices, red onion, toasted pecans, and goat cheese over the top.
4. Just before serving, drizzle warm dressing over the salad and toss gently.

This salad is crisp, slightly sweet, and satisfyingly nutty.

The warmth of the maple-Dijon dressing makes it feel seasonally cozy, while the goat cheese adds tangy creaminess.

It’s a refreshing way to highlight fall produce while keeping spinach front and center.

Spinach and Mushroom Stuffed Acorn Squash

Stuffed acorn squash is the kind of dish that feels like fall on a plate.

Roasted acorn squash halves serve as little edible bowls, filled with a savory mixture of spinach, mushrooms, wild rice, and Parmesan.

It’s wholesome, beautiful, and makes an impressive vegetarian main course.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 cup cooked wild rice
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, finely diced
• 1 small shallot, minced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 35–40 minutes until tender.
2. While squash roasts, heat a skillet with olive oil and sauté shallot and garlic until fragrant. Add mushrooms and cook until softened. Stir in spinach and season with thyme, paprika, salt, and pepper. Cook until spinach wilts.
3. Stir the cooked vegetable mixture into wild rice and fold in half of the Parmesan cheese.
4. Flip roasted squash halves upright and spoon the filling generously into each cavity. Sprinkle with remaining Parmesan.
5. Return to the oven for 10 minutes, until the tops are lightly golden.

The result is a hearty, elegant dish where the sweet nuttiness of acorn squash complements the earthy spinach and mushrooms.

Each bite offers warmth and comfort, making it a beautiful vegetarian entrée or side dish for any fall meal.

Spinach and Sweet Potato Soup with Sage

This velvety soup is earthy, bright, and comforting — a perfect bowl for crisp autumn evenings.

Sweet potatoes give natural creaminess, spinach adds deep green richness, and sage ties it all together with its warm, woodsy aroma.

It’s filling enough for a light supper when paired with crusty bread.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 3 cups fresh spinach, chopped
• 1 teaspoon fresh sage, minced (or ½ teaspoon dried)
• ½ teaspoon ground cumin
• ½ cup heavy cream or coconut milk (optional for creaminess)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large pot, melt butter and sauté onion until soft and translucent. Add garlic and cook for 1 more minute.
2. Stir in sweet potatoes, broth, sage, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.
3. Add spinach and cook until wilted.
4. Using an immersion blender (or carefully in batches with a blender), puree the soup until smooth and creamy. Stir in cream or coconut milk if using. Adjust seasoning.
5. Serve hot, with a sprinkle of black pepper and perhaps a swirl of cream on top.

This soup has a silky texture and a balance of earthy, sweet, and savory flavors.

The spinach keeps it fresh and green while the sweet potato provides body, making this a soothing dish to warm your soul on chilly days.

Spinach and Caramelized Onion Galette

A galette is a rustic, free-form tart that feels both comforting and elegant.

This version layers a flaky pastry with caramelized onions, tender spinach, and creamy cheese.

Perfect as a brunch centerpiece, a light dinner, or a holiday appetizer, it brings out the sweetness of onions and the delicate flavor of fall spinach.

Ingredients:

• 1 homemade or store-bought pie crust (rolled into a circle)
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 teaspoon sugar
• 3 cups fresh spinach, chopped
• ½ cup ricotta cheese
• ½ cup crumbled feta or goat cheese
• 1 egg, beaten (for egg wash)
• Fresh thyme leaves (optional)
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onions and cook slowly, stirring often, until golden brown and caramelized (about 20–25 minutes). Add sugar halfway through to enhance sweetness.
2. Stir in spinach and cook until wilted. Season with salt, pepper, and thyme if using. Remove from heat.
3. Preheat oven to 375°F (190°C). Place rolled-out pastry on a parchment-lined baking sheet.
4. Spread ricotta over the center of the pastry, leaving a 2-inch border. Top with the onion-spinach mixture, then sprinkle with feta or goat cheese.
5. Fold pastry edges up over the filling in a rustic, pleated style. Brush edges with beaten egg.
6. Bake 35–40 minutes until golden brown. Let cool slightly before slicing.

The galette is rustic and beautiful, with buttery pastry, rich caramelized onions, and the brightness of spinach.

Each bite feels both indulgent and homey, the kind of dish that fits just as well at a Sunday family table as it does on a festive fall buffet.

Spinach, Sausage, and White Bean Skillet

This hearty skillet meal is brimming with rustic fall flavors.

Savory Italian sausage, creamy white beans, and fresh spinach simmer together in a tomato base that’s fragrant and filling.

It’s one-pan cooking at its best — fast, nourishing, and perfect for weeknights when the air turns crisp.

Ingredients:

• 1 pound Italian sausage (mild or spicy, as you prefer)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 3 cups fresh spinach
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Freshly grated Parmesan, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Remove sausage from casing if necessary and cook until browned. Transfer to a plate, leaving a little fat in the pan.
2. Sauté onion until soft, then add garlic and cook 1 minute.
3. Stir in crushed tomatoes, beans, oregano, paprika, salt, and pepper. Simmer for 10 minutes to allow flavors to blend.
4. Return sausage to the skillet and stir in spinach. Cook until spinach wilts and everything is hot and bubbling.
5. Serve straight from the skillet with Parmesan sprinkled on top and crusty bread on the side.

This dish is rustic, flavorful, and deeply satisfying.

The sausage and beans give it richness and protein, while spinach brings freshness and color.

It’s the kind of comforting, hearty skillet that feels tailor-made for fall suppers.

Pumpkin Gnocchi with Spinach and Brown Butter Sage Sauce

This dish is pure autumn comfort: pillowy pumpkin gnocchi coated in nutty brown butter, infused with crispy sage, and balanced by tender spinach.

The combination of earthy pumpkin, buttery sauce, and fresh greens creates a luxurious yet simple meal that feels festive for fall.

Ingredients:

• 1 pound fresh or store-bought pumpkin gnocchi
• 4 tablespoons unsalted butter
• 6 fresh sage leaves
• 3 cups fresh spinach
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Cook gnocchi in salted boiling water until they float to the surface, 2–3 minutes. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden and nutty, and sage leaves crisp up (about 4–5 minutes).
3. Add the cooked gnocchi to the skillet and toss gently in the brown butter. Stir in spinach and cook until just wilted.
4. Remove from heat and sprinkle generously with Parmesan. Season with salt and black pepper.

The result is elegant and warming, with tender gnocchi, earthy spinach, and buttery sage flavor.

It’s a dish that feels indulgent yet seasonal, perfect for cool fall nights with a glass of white wine.

Spinach and Lentil Shepherd’s Pie

This vegetarian spin on the classic shepherd’s pie is hearty and deeply satisfying.

Earthy lentils and spinach create a robust filling, topped with creamy mashed potatoes that bake into golden perfection.

It’s wholesome, filling, and a great way to bring spinach into a comforting fall favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils (rinsed)
• 3 cups vegetable broth
• 2 cups fresh spinach, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 4 cups mashed potatoes (prepared ahead)
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil and sauté onion, carrots, and garlic until softened.
2. Stir in lentils, tomato paste, thyme, paprika, and broth. Simmer 25–30 minutes until lentils are tender and mixture thickens.
3. Stir in spinach until wilted. Adjust seasoning.
4. Preheat oven to 375°F (190°C). Spread lentil-spinach filling in a baking dish. Top with mashed potatoes, smoothing the surface with a spoon.
5. Bake 25 minutes until the top is golden brown. Let rest a few minutes before serving.

This shepherd’s pie is hearty and deeply flavored, with lentils providing a meaty texture and spinach adding freshness.

It’s the ultimate comfort food that still feels nourishing and full of fall spirit.

Spinach, Pear, and Blue Cheese Flatbread

This flatbread blends sweet, savory, and earthy flavors for a sophisticated fall appetizer or light meal.

Caramelized pears and creamy blue cheese contrast beautifully with fresh spinach, all layered on a crisp flatbread.

It’s quick to make and elegant enough for entertaining.

Ingredients:

• 2 flatbreads or naan rounds
• 2 tablespoons olive oil
• 1 ripe pear, thinly sliced
• 1 small red onion, thinly sliced
• 2 cups fresh spinach
• ½ cup crumbled blue cheese
• ½ cup shredded mozzarella
• Honey for drizzling
• Black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush flatbreads lightly with olive oil.
2. Heat a skillet and sauté onion until softened. Add pear slices and cook 2–3 minutes until lightly caramelized.
3. Place flatbreads on a baking sheet. Scatter spinach, then top with pear-onion mixture, mozzarella, and blue cheese.
4. Bake 10–12 minutes until cheese melts and edges are crisp.
5. Drizzle lightly with honey and finish with a crack of black pepper before serving.

This flatbread is a beautiful balance of flavors: sweet pears, tangy blue cheese, earthy spinach, and a touch of honey for warmth.

It’s quick yet impressive — a perfect way to showcase fall produce in a handheld form.

Spinach and Wild Mushroom Risotto

Creamy risotto is a fall favorite, and this version highlights earthy wild mushrooms and fresh spinach.

Slowly cooked Arborio rice absorbs broth until it becomes luxuriously creamy, while spinach adds freshness and color, and Parmesan finishes the dish with richness.

Ingredients:

• 1 ½ cups Arborio rice
• 5 cups vegetable or chicken broth (kept warm)
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 cups mixed wild mushrooms, sliced
• 3 cups fresh spinach
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper to taste

Instructions:

1. In a large pan, heat olive oil and sauté onion until soft. Add garlic and cook briefly.
2. Add mushrooms and cook until golden and tender. Remove half for garnish and leave the rest in the pan.
3. Stir in Arborio rice and cook for 2 minutes, coating grains in oil.
4. Deglaze with white wine, stirring until absorbed.
5. Begin adding warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next. Continue until rice is creamy and tender (about 18–20 minutes).
6. Stir in spinach, butter, and Parmesan. Season to taste.
7. Serve hot, topped with reserved mushrooms and extra Parmesan.

The risotto is creamy and decadent yet balanced by fresh spinach.

Earthy mushrooms bring depth and savoriness, making this a soul-warming fall dish that feels both rustic and elegant.

Spinach and Pumpkin Curry

This aromatic curry combines tender pumpkin cubes with wilted spinach in a lightly spiced coconut milk base.

It’s vibrant, comforting, and perfect for chilly evenings served over rice or with warm naan bread.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups pumpkin, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 3 cups fresh spinach
• 2 teaspoons curry powder
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon chili flakes (optional)
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Stir in curry powder, turmeric, cumin, and chili flakes. Cook 1 minute to toast spices.
3. Add pumpkin cubes, coconut milk, and broth. Simmer 20–25 minutes until pumpkin is tender.
4. Stir in spinach until wilted. Season with salt.
5. Serve hot, garnished with cilantro, alongside rice or naan.

This curry is warming and vibrant, with pumpkin providing sweetness and spinach adding freshness.

The coconut milk creates a creamy base infused with aromatic spices, making it a wholesome yet indulgent fall meal.

Spinach and Ricotta Stuffed Shells with Roasted Tomato Sauce

This baked pasta dish is a fall classic: large pasta shells filled with a rich spinach and ricotta mixture, nestled in a roasted tomato sauce, and topped with melted mozzarella.

It’s crowd-pleasing comfort food at its finest.

Ingredients:

• 18 jumbo pasta shells
• 2 cups ricotta cheese
• 2 cups fresh spinach, finely chopped
• 1 egg
• ½ cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cups roasted tomato sauce (homemade or store-bought)
• 1 ½ cups shredded mozzarella cheese
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells in salted water until al dente. Drain and cool.
2. In a bowl, mix ricotta, spinach, egg, Parmesan, basil, oregano, salt, and pepper until combined.
3. Spread a thin layer of tomato sauce on the bottom of a baking dish.
4. Stuff each pasta shell with spinach-ricotta filling and arrange in the dish.
5. Pour remaining tomato sauce over the shells and sprinkle with mozzarella.
6. Cover with foil and bake 25 minutes. Remove foil and bake another 10 minutes until golden and bubbly.

These stuffed shells are creamy, savory, and comforting.

The spinach filling balances the richness of cheese, while the roasted tomato sauce gives depth and warmth — a perfect make-ahead meal for cozy autumn evenings.

Spinach and Roasted Beet Grain Bowl

This colorful grain bowl is nourishing, hearty, and perfect for fall.

Roasted beets bring earthy sweetness, spinach adds freshness, and a nutty grain base (like farro or quinoa) ties everything together.

A tangy tahini-lemon dressing makes it both vibrant and satisfying.

Ingredients:

• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• 1 cup cooked farro (or quinoa, barley, or brown rice)
• 3 cups fresh spinach
• ½ cup crumbled feta cheese
• ¼ cup toasted walnuts or pumpkin seeds
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin dressing)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
3. Assemble bowls: layer farro, spinach, roasted beets, feta, and walnuts. Drizzle with tahini dressing.

This bowl is colorful, hearty, and deeply nourishing.

The beets and spinach complement each other beautifully, while the tangy tahini dressing gives it a cozy, earthy fall flavor.

Spinach and Chicken Pot Pie

A flaky, golden crust hides a creamy filling of chicken, spinach, carrots, and celery in this comforting pot pie.

It’s classic fall comfort food that warms you from the inside out, perfect for family dinners or chilly weekends.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups cooked chicken, shredded
• 3 cups fresh spinach
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup milk or cream
• 1 teaspoon dried thyme
• 1 prepared pie crust (or puff pastry)
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). In a large skillet, melt butter and sauté onion, carrots, and celery until softened.
2. Sprinkle in flour and stir to coat vegetables. Gradually whisk in broth and milk, cooking until thickened.
3. Add chicken, spinach, thyme, salt, and pepper. Simmer 3–4 minutes until spinach wilts.
4. Pour filling into a baking dish. Lay crust on top, trimming edges. Brush with egg wash.
5. Bake 30–35 minutes until golden and bubbling.

This pot pie is rich and satisfying, with spinach adding freshness to the creamy filling. The golden crust and warm, savory filling make it the ultimate comfort dish for fall evenings.

Spinach and Apple Cider Glazed Pork Chops

Savory pork chops pair beautifully with a sweet-tangy apple cider glaze, while sautéed spinach provides a fresh, earthy contrast.

It’s a skillet meal that’s elegant enough for guests but simple enough for a weeknight.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 3 cups fresh spinach
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then sear 3–4 minutes per side until golden. Remove and keep warm.
2. In the same skillet, add garlic and sauté briefly. Pour in apple cider, mustard, and honey. Simmer until reduced by half and slightly thickened.
3. Return pork chops to the skillet, spooning glaze over them. Cook until fully cooked through.
4. In a separate pan, quickly sauté spinach with olive oil and a pinch of salt until wilted.
5. Serve pork chops topped with cider glaze alongside sautéed spinach.

This dish is hearty and autumnal, with the sweetness of apple cider balancing the savory pork and the earthy freshness of spinach.

It’s a simple yet refined fall dinner.