Spinach Excellence: Middle Eastern Traditions & Asian Innovations

Transform your menu with Pure Crops Premium IQF Frozen Spinach Leaves. From traditional Middle Eastern fatayer and phyllo parcels to innovative Asian stir-fries and modern fusion dishes, these nutrient-rich leaves deliver exceptional flavor and vibrant color to professional kitchens.

🥬 Why Pure Crops IQF Spinach for Professional Kitchens

• Nutritional Powerhouse: High in iron, vitamins A, C, K, and folate
• Perfect Texture: IQF technology preserves leaf structure and color
• Labor Savings: Pre-washed, chopped, and ready to use
• Consistent Quality: No seasonal variations or wilted leaves
• Versatile Applications: Perfect for pastries, soups, salads, and main dishes
• Extended Shelf Life: 24 months frozen vs. days for fresh spinach

🥟 Middle Eastern Classics

Traditional Lebanese Spinach Fatayer

Serving: 20 pieces | Prep Time: 1 hour | Perfect for: Lebanese restaurants, mezze menus, bakery items

Dough Ingredients:

• 500g all-purpose flour
• 250ml warm water
• 60ml olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast

Filling Ingredients:

• 600g Pure Crops Premium IQF Frozen Spinach Leaves
• 2 large onions, finely chopped
• 60ml olive oil
• 3 tbsp lemon juice
• 2 tbsp sumac
• 1 tsp salt
• 1/2 tsp black pepper
• 100g pine nuts (optional)

Professional Method:

1. Make dough: dissolve yeast in warm water, mix with flour, oil, salt, sugar
2. Knead until smooth, let rise 1 hour
3. Thaw spinach completely and squeeze out all excess water
4. Sauté onions in olive oil until golden
5. Mix spinach with onions, lemon juice, sumac, salt, pepper
6. Add pine nuts if using
7. Roll dough into small circles
8. Place filling in center, fold into triangles
9. Bake at 200°C for 15-20 minutes until golden

Chef's Secret: The key is removing ALL water from spinach - use clean kitchen towel to squeeze thoroughly. Sumac adds authentic tartness.

Greek Spinach and Feta Phyllo Parcels (Spanakopita)

Serving: 12 pieces | Prep Time: 45 minutes | Perfect for: Greek restaurants, appetizer menus

Ingredients:

• 500g Pure Crops Premium IQF Frozen Spinach Leaves
• 200g feta cheese, crumbled
• 12 sheets phyllo pastry
• 100ml olive oil
• 2 eggs, beaten
• 1 large onion, finely chopped
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Professional Method:

1. Thaw spinach and squeeze out excess water thoroughly
2. Sauté onion in 2 tbsp olive oil until soft
3. Mix spinach, feta, eggs, herbs, and sautéed onion
4. Season with salt and pepper
5. Brush phyllo sheets with olive oil
6. Place filling on phyllo, fold into parcels
7. Brush tops with olive oil
8. Bake at 180°C for 25-30 minutes until golden

Chef's Tip: Keep phyllo covered with damp towel while working. These freeze well before baking for convenience.

🥢 Asian Fusion Creations

Chinese Spinach and Tofu Stir-Fry

Serving: 4 portions | Prep Time: 15 minutes | Perfect for: Chinese restaurants, vegetarian menus

Ingredients:

• 400g Pure Crops Premium IQF Frozen Spinach Leaves
• 300g firm tofu, cubed
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• Steamed rice for serving

Professional Method:

1. Thaw spinach and drain excess water
2. Heat oil in wok over high heat
3. Stir-fry tofu until golden, remove and set aside
4. Add garlic and ginger, stir for 30 seconds
5. Add spinach and stir-fry for 2 minutes
6. Return tofu to wok
7. Add soy sauce, oyster sauce, and cornstarch mixture
8. Stir until sauce thickens
9. Drizzle with sesame oil, serve with rice

Chef's Secret: High heat is essential for proper wok hei (breath of the wok). Don't overcook spinach to maintain color and texture.

Japanese Spinach Gomaae (Sesame Spinach)

Serving: 6 portions | Prep Time: 20 minutes | Perfect for: Japanese restaurants, healthy side dishes

Ingredients:

• 400g Pure Crops Premium IQF Frozen Spinach Leaves
• 3 tbsp white sesame seeds
• 2 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp dashi powder (optional)

Professional Method:

1. Blanch frozen spinach in boiling water for 2 minutes
2. Drain and cool in ice water
3. Squeeze out all excess water
4. Toast sesame seeds until golden
5. Grind sesame seeds with sugar until paste-like
6. Mix with soy sauce, mirin, and dashi
7. Toss spinach with sesame dressing
8. Serve chilled as appetizer

Chef's Tip: Traditional Japanese technique requires thorough water removal. The sesame dressing should coat but not pool.

Korean Spinach Banchan (Sigeumchi Namul)

Serving: 8 portions | Prep Time: 15 minutes | Perfect for: Korean restaurants, banchan selection

Ingredients:

• 500g Pure Crops Premium IQF Frozen Spinach Leaves
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tbsp sesame seeds, toasted
• 1 green onion, finely chopped

Professional Method:

1. Blanch frozen spinach in salted boiling water for 3 minutes
2. Drain and rinse with cold water
3. Squeeze out excess water thoroughly
4. Mix with sesame oil, soy sauce, garlic, and salt
5. Garnish with sesame seeds and green onion
6. Serve at room temperature

🍲 Soup & Sauce Applications

Middle Eastern Spinach and Lentil Soup

Serving: 8 portions | Perfect for: Middle Eastern restaurants, healthy menu options

Ingredients:

• 300g Pure Crops Premium IQF Frozen Spinach Leaves
• 200g red lentils
• 1.5L vegetable stock
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• Lemon juice and cilantro for garnish

Professional Method:

1. Sauté onion and garlic in olive oil
2. Add lentils, stock, and spices
3. Simmer 20 minutes until lentils are soft
4. Add frozen spinach in final 5 minutes
5. Blend partially for texture
6. Serve with lemon and cilantro

Asian Spinach and Coconut Curry

Perfect for: Thai restaurants, vegetarian curry options

Ingredients:

• 400g Pure Crops Premium IQF Frozen Spinach Leaves
• 400ml coconut milk
• 2 tbsp green curry paste
• 200g firm tofu
• Thai basil and jasmine rice for serving

Method: Simmer coconut milk with curry paste, add tofu and spinach, finish with Thai basil.

💡 Professional Kitchen Tips

Working with IQF Spinach:

• Water Removal: Always squeeze out excess water after thawing
• Blanching: Brief blanching preserves color and removes raw taste
• Seasoning: Spinach absorbs flavors well - season generously
• Color Preservation: Don't overcook to maintain vibrant green color

Menu Integration:

• Health Marketing: Highlight iron and vitamin content
• Versatility: Works in appetizers, mains, and side dishes
• Cost Effective: Affordable ingredient with high nutritional value
• Visual Appeal: Vibrant green color enhances plate presentation

🛒 Order Pure Crops Premium Spinach

Create these authentic Middle Eastern and innovative Asian spinach dishes with our Premium IQF Frozen Spinach Leaves. Consistent quality and convenience for your professional kitchen.

Available Packaging:

• 1kg professional bags for restaurants
• 2.5kg bulk bags for high-volume operations
• Custom packaging for specific needs

View Product Details & Request Quote

Contact our culinary team at recipes@purecrops.ag for Middle Eastern and Asian menu development services.