pinaatit

Pinaatit, the plural form of pinaatti, is a leafy green vegetable of the species Spinacia oleracea. It is native to western and central Asia and the Mediterranean region and was introduced to Europe in the Middle Ages. Today it is widely cultivated around the world and is a common ingredient in Finnish cuisine, used fresh in salads or cooked in soups, stews and side dishes such as pinaattikeitto (spinach soup) and various baked dishes.

Two main commercial types are Savoy pinaatit, with crinkled leaves, and flat-leaf spinach. Baby pinaatit refers to young, tender leaves. Spinach is a cool-season crop that grows best in fertile, well-drained soil with ample moisture. It bolts in warm weather; harvest outer leaves first to extend the season.

Nutrition and storage: Pinaatit is rich in vitamins A, C, and K, folate, and minerals such as iron and calcium, while being low in calories. It also contains oxalates, which can interfere with mineral absorption for some people; cooking reduces oxalate levels and improves palatability. Store refrigerated and wash before use; for longer storage, blanch and freeze.

Culinary uses: eaten raw in salads or cooked in soups, stews, omelets, and casseroles. In Finnish cooking, pinaatit is used in sauces and fillings, and is the primary ingredient in pinaattikeitto, a thick and creamy spinach soup.