I remember when I was a child, we were always told you should not re-heat spinach by frying it. You can eat it cold (ick!), but not re-heat it. I cannot remember whether this was a heath or taste issue, or just some urban myth. I just bought some rather yummy spinach parcels in a rice-and-bread-crumb shell, but there are too many of them and I'd like the rest tomorrow for dinner, but I cannot imagine they'd be nice cold.

So, I have a couple of questions:
- Is it true that spinach should not be re-heated once cooked? If so, why?
- Does this apply to all ways of re-heating it, such as baking, microwaving etc?

I have never heard that one, Silja. I have re-heated spinach in a microwave numerous times, and did not notice any bad eff...

I agree with DG. We re-heat spinach regularly in the microwave, and we're still alive. I've never heard of frying it though, we try to avoid frying things just on general principle.

Fresh cooked spinach *steamed* is great - you get it to just the point where it is wilting and then serve - each leave keeps its form.

Cook it too long and you get a slimy mess - EW.

I bet that the issue with reheating spinach in a pan was due to the fact that you are twice cooking it leading to it turning slimy, over cooked - not because of potential health issues.

Heating it a microwave is going to cook it the least - of course applying heat cooks