Warm Spinach Salad With Peppers and Cotija Cheese

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“A warm spinach salad (spinach is barely wilted) with red and yellow peppers and Cotija cheese. I first made it with friends in Houston and am not sure where it came from before that ;), but I often receive compliments when I serve it at dinner parties.”

Ingredients Nutrition

  • 1 bunch spinach (approx 10-12 oz when cleaned, or one of the store packages)
  • 1 white onion
  • 1 red pepper
  • 1 yellow pepper
  • 12 cup butter (approx. 8 T, adjust depending how large onions & peppers are)
  • 1 cup Cotija cheese (a hard Mexican cheese, sometimes available in a Mexican section of a grocery store)


  1. Clean spinach and cut off most of stems.
  2. Crumble Cotija cheese with a fork and set aside to be used as garnish later.
  3. Dice onion and peppers.
  4. Place butter in large pot and melt on low heat.
  5. Add onions to butter, adjusting stove temperature until onions become soft.
  6. Add peppers and cook for another few - peppers should be soft around edges but still a bit crispy.
  7. Cook spinach in sauce very slightly - one friend sautes it by taking a handful and swiping it around the pan.
  8. This can take awhile if you decide to make more for a dinner party, though, so I usually add enough to fill the pot one-third to one-half full, stir it a few times, then take out immediately.
  9. Spinach should still be fluffy - just barely sauteed.
  10. Continue until finished with spinach, removing some onions and peppers with each batch.
  11. Add extra onions and peppers to salad.
  12. Sprinkle with Cotija cheese just before serving.
  13. Serves approximately 6 as a side dish, with some onions and peppers leftover for the next day.
  14. You can prepare this dish ahead of time by sauteing the onions and peppers and setting them aside.
  15. Reheat them and add the spinach just before you're ready to serve.

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