It is a good source of folic acid, and this vitamin was first purified from spinach. To benefit from the foliate in spinach, it is better to steam it than to boil it.
Spinach is available throughout the year; but it has the best flavour and is most readily available from March to May and from September to October.

It can be bought loosely or pre-packaged. You can get better quality when you buy loose, because you can examine all the leaves. When doing so, pick the ones that are smaller and have a good green colour to them. Leaves that are crisp and spongy are of good quality. Do not pick leaves that are wilting, brown or yellow.
If you don’t like spinach on its own, try the following simple recipes:

Creamy spinach soup

Serves 1

Ingredients

• 1 tbsp olive oil
  
• 1 garlic clove, crushed
  
• 3 spring onions, sliced
  
• 1 handful of spinach leaves, shredded
  
• 120ml/4fl oz vegetable stock
  
• 1–2 tbsp double cream
  
• salt and freshly ground black pepper
  
• 2 slices of bread, toasted in a griddle pan, to serve

Method

1. Heat the oil in a pan and add the garlic and spring onions. Sweat for 3-4 minutes over a low-to-medium heat.
2. Add the spinach leaves to the pan, stir well, and allow to cook for two minutes until wilted.
3. Add the vegetable stock and simmer for 8-10 minutes.
4. Stir in the cream, season to taste and serve in a soup bowl, with the slices of griddled bread as an accompaniment.

Spinach, bacon and cherry tomato salad with a shallot and balsamic dressing

Serves 2

Ingredients

For the salad:

• 4 slices dry cure back bacon
  
• 110g/4oz cherry tomatoes
  
• 2 large flat mushrooms, stalks removed and cleaned
  
• 170g/6oz fresh young leaf spinach
  

For the dressing:

• 2 small shallots, peeled and finely chopped
  
• 1 garlic clove, peeled and finely chopped
  
• 1 tsp red wine vinegar
  
• 1 tbsp balsamic vinegar
  
• 3 tbsp olive oil
  
• salt and freshly ground black pepper

Method

1. Place a medium frying pan over a high heat.
2. Fry the bacon for 2–3 minutes on each side or until cooked through.
3. In the same pan, fry the tomatoes and mushrooms until softened.
4. Remove the bacon, mushrooms and tomatoes from the pan. Carefully halve the bacon and slice the mushrooms.
5. In the same pan, sauté the shallots and garlic for 1–2 minutes or until softened.
6. Shake in the red wine vinegar, balsamic and oil. Season.
7. Tip the dressing into a large bowl then toss in the salad ingredients.
8. Serve immediately.

Antony Worrall Thompson’s Spanakopita 

Ingredients

• 500g/1lb 1oz young spinach, washed and cut into thin strips
  
• 1 tbsp chopped parsley
  
• 1 small bunch spring onions, chopped
  
• 225g/8oz onion, finely chopped
  
• 120g/4oz feta cheese, crumbled
  
• salt and freshly ground black pepper to taste
  
• olive oil, for frying onions and brushing filo
  
• 6 thin filo pastry sheets

Method

1. Preheat the oven to 180ºC/250ºF/Gas 4.
2. For the filling, in a large bowl, combine the spinach, parsley and spring onions.
3. In a pan, gently fry the onion until golden. Add to the spinach mix.
4. Now add the feta and mix well. Season.
5. For the spanakopita, grease a shallow baking dish with oil and line with three of the filo sheets, placing one on top of the other. Brush each sheet separately.
6. Put the filling over the pastry and spread evenly. Cover with the remaining filo. Brush the top with oil and, with the point of a sharp knife, trace the crust into square pieces.
7. Bake for 40 minutes. When golden brown, remove and leave to cool. Cut and serve with a tomato salad.