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A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A broad-leafed variety of spinach that is grown in Far Eastern countries for the shoots and leaves of the plant.

A type of broad-leafed Spinach that is grown in Far Eastern countries to harvest the shoots and leaves of the plant.

A leafy green vegetable with a flavor that is slightly bitter tasting. There are different varieties of spinach, which vary in the type of leaves they have, from smooth to very crinkled.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A ribbon pasta made from pasta dough that has had finely chopped spinach added to it when the dough was made.