This is the kind of snack I make when I have fresh spinach and don't want something complicated. Whether I have a bit of leftover spinach from another recipe or I find a nice bunch at the market, it seems to fit any time of day, whether in the morning or as a quick snack. The steps are simple, and the ingredients are always at hand.
Quick Info
Total time: 15-20 minutes
Preparation time: 5-7 minutes
Cooking time: 7-10 minutes
Servings: 6 toast slices
Difficulty: easy
Recipe type: warm toast, snack, quick breakfast
Ingredients
6 slices of toast
200 g fresh spinach
4 garlic cloves
salt (to taste)
oil (a few tablespoons, for frying and spreading on the bread)
Preparation steps
1. Wash the spinach leaves well under cold running water, even if they look clean. Drain and chop them into thin strips. Cutting them thinly helps them cook faster and sit better on the bread.
2. Toast the slices of bread in a toaster or on a dry skillet until they get a light crust. While they are warm, spread a little olive oil on one side of each slice.
3. Place a non-stick pan over medium heat and add 1-2 tablespoons of olive oil. When the oil is hot, add the chopped spinach and the crushed or minced garlic cloves.
4. Stir frequently to ensure the spinach softens evenly. When the leaves have wilted (about 3-4 minutes), add salt to taste. Normally, spinach wilts quickly, so it doesn't need much time on the heat.
5. Remove the spinach from the heat as soon as it has wilted. Spread the spinach and garlic mixture over the toasted bread slices.
6. Serve immediately while warm.
Why I make this recipe often
Because it’s quick to make, doesn’t require much work, and the ingredients are simple. If you have pre-washed spinach, it takes even less time. I love that this recipe is easy to adjust and doesn’t require following something exactly. It’s perfect whenever I crave something light and warm.
Tips and variations
Tips
- If the spinach is very young, cutting isn’t as important, but for more mature leaves, slicing helps.
- Add the garlic towards the end if you don’t want an intense flavor. I add it from the beginning with the spinach for a more uniform taste.
- Don’t leave the spinach on the heat too long, or it will change color and texture.
Substitutions
- The toast can be replaced with slices of baguette or any denser bread.
- Olive oil can be replaced with another vegetable oil, but the final taste will differ.
- If you don’t have fresh spinach, frozen spinach can be used, but it must be well drained after thawing.
Variations
- You can sprinkle some crumbled cheese on top of the toast if you want more texture.
- For a slightly different flavor, add freshly ground pepper at the end.
- Sometimes I also sprinkle raw seeds on top, but it’s not mandatory.
Serving ideas
- Spinach toasts go well with a simple salad as a light lunch.
- They can be served on a platter with other hot or cold snacks.
- They also pair well with a fried egg for a more substantial breakfast.
Frequently asked questions
Can I use frozen spinach?
Yes, if you use frozen spinach, let it thaw and drain it well of excess water before putting it in the pan.
Can I make the toasts in advance?
I don’t recommend it, as the bread gets soggy and the texture isn’t the same. They are best fresh.
Does the garlic have to be crushed?
Ideally yes, because it distributes well, but it can also be grated or finely chopped.
Can I add other greens?
The basic recipe is just with spinach, but you can add a bit of green onion or wild garlic if you have it and want to vary the taste.
How many calories does one toast have?
One toast has about 90-100 kcal, depending on how much oil you use and the type of bread. A quick calculation for 6 toasts: total about 600 kcal, which is around 100 kcal/toast.
Nutritional values
Estimated values per serving (one toast):
- Calories: 90-100 kcal
- Protein: 3-4 g
- Carbohydrates: 13-15 g (mostly from bread)
- Fats: 3-4 g (mostly from oil)
- Fiber: 2-3 g
These are average values and can vary depending on the type of bread and how much oil you actually use.
Storage and reheating
Toasts are not suitable for long-term storage. Once you put the spinach on the bread, it gets soggy quickly. If you want to prepare in advance, cook the spinach separately and assemble the toasts only when you want to eat them. Reheating doesn’t preserve the original texture, but the plain spinach can be easily reheated in a pan or microwave. The toasted bread is best fresh.
Quick Info
Total time: 15-20 minutes
Preparation time: 5-7 minutes
Cooking time: 7-10 minutes
Servings: 6 toast slices
Difficulty: easy
Recipe type: warm toast, snack, quick breakfast
Ingredients
6 slices of toast
200 g fresh spinach
4 garlic cloves
salt (to taste)
oil (a few tablespoons, for frying and spreading on the bread)
Preparation steps
1. Wash the spinach leaves well under cold running water, even if they look clean. Drain and chop them into thin strips. Cutting them thinly helps them cook faster and sit better on the bread.
2. Toast the slices of bread in a toaster or on a dry skillet until they get a light crust. While they are warm, spread a little olive oil on one side of each slice.
3. Place a non-stick pan over medium heat and add 1-2 tablespoons of olive oil. When the oil is hot, add the chopped spinach and the crushed or minced garlic cloves.
4. Stir frequently to ensure the spinach softens evenly. When the leaves have wilted (about 3-4 minutes), add salt to taste. Normally, spinach wilts quickly, so it doesn't need much time on the heat.
5. Remove the spinach from the heat as soon as it has wilted. Spread the spinach and garlic mixture over the toasted bread slices.
6. Serve immediately while warm.
Why I make this recipe often
Because it’s quick to make, doesn’t require much work, and the ingredients are simple. If you have pre-washed spinach, it takes even less time. I love that this recipe is easy to adjust and doesn’t require following something exactly. It’s perfect whenever I crave something light and warm.
Tips and variations
Tips
- If the spinach is very young, cutting isn’t as important, but for more mature leaves, slicing helps.
- Add the garlic towards the end if you don’t want an intense flavor. I add it from the beginning with the spinach for a more uniform taste.
- Don’t leave the spinach on the heat too long, or it will change color and texture.
Substitutions
- The toast can be replaced with slices of baguette or any denser bread.
- Olive oil can be replaced with another vegetable oil, but the final taste will differ.
- If you don’t have fresh spinach, frozen spinach can be used, but it must be well drained after thawing.
Variations
- You can sprinkle some crumbled cheese on top of the toast if you want more texture.
- For a slightly different flavor, add freshly ground pepper at the end.
- Sometimes I also sprinkle raw seeds on top, but it’s not mandatory.
Serving ideas
- Spinach toasts go well with a simple salad as a light lunch.
- They can be served on a platter with other hot or cold snacks.
- They also pair well with a fried egg for a more substantial breakfast.
Frequently asked questions
Can I use frozen spinach?
Yes, if you use frozen spinach, let it thaw and drain it well of excess water before putting it in the pan.
Can I make the toasts in advance?
I don’t recommend it, as the bread gets soggy and the texture isn’t the same. They are best fresh.
Does the garlic have to be crushed?
Ideally yes, because it distributes well, but it can also be grated or finely chopped.
Can I add other greens?
The basic recipe is just with spinach, but you can add a bit of green onion or wild garlic if you have it and want to vary the taste.
How many calories does one toast have?
One toast has about 90-100 kcal, depending on how much oil you use and the type of bread. A quick calculation for 6 toasts: total about 600 kcal, which is around 100 kcal/toast.
Nutritional values
Estimated values per serving (one toast):
- Calories: 90-100 kcal
- Protein: 3-4 g
- Carbohydrates: 13-15 g (mostly from bread)
- Fats: 3-4 g (mostly from oil)
- Fiber: 2-3 g
These are average values and can vary depending on the type of bread and how much oil you actually use.
Storage and reheating
Toasts are not suitable for long-term storage. Once you put the spinach on the bread, it gets soggy quickly. If you want to prepare in advance, cook the spinach separately and assemble the toasts only when you want to eat them. Reheating doesn’t preserve the original texture, but the plain spinach can be easily reheated in a pan or microwave. The toasted bread is best fresh.