10-Minute Spinach Purée for Babies: Smooth, Nutritious Baby Food

I’ve been making spinach puree since my first baby, more than a decade ago when I bought a high-speed blender and started pureeing everything. Spinach felt intimidating at first, but mixed with pear puree, mashed banana, or pureed sweet potato it quickly became a favorite—even with picky eaters. One of my kids still reaches for spinach-apple-beet pouches like they’re a treat.

This spinach puree is fast, flexible, and perfect for both babies and adults who want an easy way to add greens to meals. It takes about 10 minutes from start to finish, uses pantry-friendly ingredients, and freezes beautifully in cubes for quick use later. Try adding frozen spinach cubes to pasta, soups, smoothies, or my spinach lemon orzo for an effortless boost of nutrition.

Ingredients & Notes

⭐ Baby spinach: I usually buy prewashed baby spinach to save time. If you use unwashed leaves, rinse thoroughly and pat dry to avoid a gritty puree.

⭐ Lemon: A splash of lemon juice brightens the flavor. Omit the lemon if you plan to freeze cubes for smoothies or baking; keep it if you’ll pair the puree with other foods or add to soups and pasta.

Fresh or frozen spinach: Both work. Thaw frozen spinach before blending. Note that frozen spinach can have a slightly stronger, earthier flavor—try both to see what your family prefers.

Step-by-Step Instructions

Sauté the spinach with the water in a skillet over medium heat until wilted. This only takes a few minutes.

Turn off the heat and stir in the lemon juice. Add a pinch of salt only if serving to older children or adults.

Transfer the spinach and cooking liquid to a high-speed blender.

Puree until completely smooth, about 1–2 minutes depending on your blender.

Blending and Consistency Tips

If your baby prefers a thin puree, add extra water, stock, breast milk, or formula until you reach the desired consistency. For a thicker texture, blend in cooked rice cereal, oats, or cooked peas. Adjust thickness based on your child’s experience and what you have on hand.

How to Store and Freeze

Freeze the puree in silicone ice cube trays for easy portioning. I keep one small jar (about 4 oz) in the fridge for the next day or two and freeze the rest.

To use frozen cubes, defrost overnight in the fridge or heat in short 10-second bursts in the microwave until thawed. Stir well before serving to ensure even texture.

Serving Suggestions

Spinach puree pairs well with many baby foods. Mix it with fruit purees, sweet potatoes, apples, pears, or combine with cereal or oats. For older kids and adults, stir it into pasta sauces, soups, or grain bowls.

Experiment with combinations to find what your family likes best—sometimes it takes a few tries before a new flavor becomes a favorite.

Other Uses for Spinach Puree

This puree isn’t just for babies. Keep spinach cubes in the freezer year-round to add to red sauces, smoothies, or a quick spinach pesto. I also stir a cube into scrambled eggs or sneak it into muffins to boost nutrition without changing flavor much—small wins for busy mornings.

Check out these other simple purees

📖 Recipe