May the Food be with you.
Aug 12

107 Responses to “Spinach Jacks”

  1. masyoza Says:

    definitely make this tonight

  2. Gizmo Harris Says:

    Welp, just added this to my to-do list for the weekend. Keep up the excellent work, good sir, and I can’t wait for the book.

  3. joram Says:

    i like the style of your receipes but I don’t understand why you use so much prepared stuff, like dried garlic, pre made dough and so on. also in the other receipes there no big difference to getting industrialized ready-made meals when cooking with baking spray and pre-cooked ingredients.

  4. James Says:

    I was just thinking about what finger foods to have at my niece’s birthday party!

    I fucking love you.

  5. Fritz Says:

    You know, just the other day I was thinking to myself “Hey Fritz, you really need to cook more with spinach, spinach is pretty awesome!” Lo and behold, serendipity has delivered unto me this perfect opportunity.

    Challenge accepted!

  6. Charles Says:

    F’ing A man, F’ing A!

    Great recipe; my wife and I are totally making these!

  7. Cody Says:

    Sriracha goes with everything…

  8. Danielle Says:

    Love the simplicity! And I promise, this garlic hound will not forget the garlic butter. Although my girls will probably use the Sriracha (I always feel like that name has 1 too many “R”s in it) oh and one more thing….I haven’t heard anyone say “Fuckin A” in a loooong time LMAO!!

  9. Skittles Says:

    Love. This. Website.
    Fucking awesome.

  10. Chandalen Says:

    Sriracha goes well with like EVERYTHING

    …didn’t see the other comment before typing that out, but *me high-fives cody!

    This recipe looks darn tasty and simple, thanks!

  11. Jonathan Says:

    Damn, now I have to go BACK to the store for more groceries. Looks delicious!

  12. Capital X Says:

    I’ve done this before with pepperoni and mozzarella, which I suppose changes it drastically but is still pretty awesome. I’ll add the garlic butter next time.

  13. gonzalo Says:

    sounds tasty

  14. Frimmy Says:

    This would totally work with asparagus too. I roll mine up in phyllo but this would be similar (good enough) with less work.

  15. Eric Says:

    Joram: most advanced cooks will agree with you in general, but garlic powder definitely has its uses, like here. You get a sharper flavor with the powder that stands up to the butter, as well as a better texture.

    The trick is to let it stand for at least 10 minutes. Garlic powder needs a few minutes to get going.

  16. Captain Jack Says:

    The most succulent fucking thing I’ve put in my body all week.

  17. Anabel Says:

    This recipe reminds me a little of Argentinian empanadas, so maybe you should try a filling made of “humita”: you have your corn boiled. Then you cook the grains in a small saucepan with milk; you add a little of cournflour to make it heavier, chives, onions, salt, and if you like, some cream cheese or cheese spread. Not very sure on the proportions, but if you look for a recipe, there would be no big deal πŸ™‚
    PD: good luck with the book~ β™₯

  18. Alex Says:

    Joram: The way I see it, prepared ingredients are what most people have on their hands and what most people actually use for the fancy recipes on cooking shows and what not. The spirit of the whole thing that started with 2am chili is to cook food with “pedestrian ingredients”. Not everyone has a herb garden in their back yard or buy fresh herbs in bulk so they can spend a teaspoon of it here and there every recipe.

    Besides, listing prepared ingredients as the default really lessen the barrier of entry for people who’s trying to cook or cook a particular recipe for the first time. Fresh ingredients might not be available in your area, might not come in the right sizes (I HATE salsa recipes that says “4 tomatoes”), might not have the right flavor, spoils quicker…

    Besides, cooking up your own meal compared to buying prepared meals still saves money. Yes, the cooking time could have been used to make more money, but cooking is (or should be) a leisure activity and with today’s economy, I bet more people have time than ways to make money on their hands.

    Finally, you can always substitute fresh ingredients for the prepared stuff listed on the recipe. Not a justification to list prepared ingredients per-se, but you know, the option is always there.

  19. Silka Says:

    Huh. Lazy person’s spanikopita. Works for me. XD

  20. Tonya Cinnamon Says:

    These sounds sooooo yummy!

  21. Jamey Says:

    We do this same idea with chicken. When we have grilled chicken … use this recipe the next day with the left over chicken … yum!

    Afterward, take crescent roles use the “fun sized” milky-way bars … role … bake per instructions on the can … we call them “sugar bombs”

  22. Rhett Gill Says:

    these comics are so freaking hilarious!! and they’re great recipes too! cant wait to get the book when it comes out, keep it up!

  23. Guardian Says:

    Looks like a great fast and tasty recipe! I expect it’ll be a hit at thanksgiving.

    Side-note: I kept reading and waiting for the main character to realize he’d just covered his burger and fries with very hot rooster sauce instead of ketchup. I’d enjoy a spit-take scene at the end of the comic. πŸ™‚

  24. Marc Says:

    I’m with Silka. I love spanikopita but the recipes I’ve found seem very involved. I can’t wait to try this.

  25. Dave Pacc Says:

    Please do a sriracha-centric recipe!

  26. Ivette Says:

    OMG I cooked these up and they were delicious!! I can’t wait to buy your book to try new recipes!

  27. michelle Says:

    I see why people may get upset with prepared ingredients because it would be nice to think that we live in a world in which we have unlimited time (and money) to nourish our bodies with only the freshest and best ingredients. However, I live in the real world and I work 12 hours a day and recipes from the website make me happy. I’ll take garlic powder and crescent rolls over the drive-thru any day. Thank you Tyler for giving me new ideas for quick and easy home cooking!

  28. Peter Says:

    It’s all about adding FETA cheese in with the chopped spinach! And if you are feeling really adventurous.. some home made bacon bits.

  29. Cheetos Says:

    Made these tonight. Used Colby Jack cheese and they were a hit. You’re right, the garlic butter *makes* this dish.

  30. Flea Says:

    Perfect for a crowd…and by nature, I’m generally in crowd.

  31. sean Says:

    btw – put this one in the book and legally you will probably owe him a contributors fee at best and ongoing royalties at worst… better get your legal eagle to advise you :+)

  32. Areal Says:

    Not sure if your up for suggestions buuuuut,

    A while ago I was browning hamburger to make hamburger helper, only to find there was no milk. so instead i replaced the hamburger helper, with stuffing and melted cheese. Which is surprisingly good actually. feel free to try πŸ˜€

  33. brittany Says:

    joram, I think he’s going for the easy factor. in fact, that’s one of the reasons I love these recipes so much.

  34. Sleepingcomically Says:

    I love the comments on how pre-made stuff is used in a lot of recipes……He has never once said Cooking-Healthy COmically. Just enjoy the recipes for what they are, damn delicious and easy to make.

  35. ephy Says:

    add bacon? yeah, that’s really adventurous…not.

  36. Dante Says:

    I bet Spinach Jacks are tasty!
    I also love your approach to cooking, its like a new take on the phrase “for the people by the people” but with cooking

  37. b-girl Says:

    Clearly joram is not the target audience of this website and the upcoming book; to me this appears to be geared toward males under 30 years old who didn’t grow up being taught how to cook. I love recipes that are geared more toward novice cooks because they are the ones who need them the most. We are living in a time-crunch world and some fresh-out-of-college 22 year old who grew up on boxed mac n cheeze because that is all mom had time to cook is just gonna order a pizza when confronted with a recipe that tells him to infuse olive oil with minced garlic.

    btw – I am a 36 year old female who has been cooking longer than I can remember and got the “Home Economics Book Award” at high school graduation, but I am always looking for new ideas for convenient meals and have a sense of humor much like that of younger males.

  38. Ross Says:

    Your format is incredible, keep it up!

  39. Zach Says:

    I bet some thinly sliced sauteed mushrooms would go pretty well in there

  40. Sean Says:

    I love your comics.

  41. ATU Says:

    Emmental, ham and dried apricot makes a great filling for croissants.

  42. robb Says:

    i gotta try this one out

  43. Libby Says:

    It’s been my experience that those who object to prepared ingredients tend to stick their nose in the air so high and so frequently they get a double chin on the back of their neck.Wouldn’t we all just love to have the time and money to grow our own chervil and vegetables, maybe have a special little basket for our daily slow-motion, soft-focus stroll through the garden as we harvest? Screw that. I’m busy. I happen to be a skilled and creative cook and have never had a single complaint from anyone I’ve given food to. I like fresh ingredients for a special treat, but sometimes I need garlic infused throughout my butter or oil, not just minced up in little pieces that get stuck in my guests teeth. You can mash up tomatoes to make sauce, but try to get a deep, rich tomato flavor without a ((gasp)) can of tomato paste!

  44. The Chad Says:

    My mom taught me a similar recipe when I was about 12. Only, instead of spinach and cheese and stuff, it used BUTTER and CINNAMON SUGAR for a filling and a frosting made from confectioner’s sugar and a splash of milk. It made for a great, fast breakfast for the family.

    The only problem with it is that they (like all products using store-bought dough from a can) needed to be served pretty fresh, otherwise you’d be able to taste the preservatives.

  45. LeAnn Says:


  46. Cooking Comically - Spinach Jacks - ChefChatter Says:

    […] Tweet(function() { var s = document.createElement('SCRIPT'), s1 = document.getElementsByTagName('SCRIPT')[0]; s.type = 'text/javascript'; s.async = true; s.src = ''; s1.parentNode.insertBefore(s, s1); })(); EmailSPINACH JACKS […]

  47. Angels Says:

    Great food ideas as always. You have the greatest stick figures ever.

  48. Thomas Says:

    I have a ton of spinach I’ve needed to use. Great as always.

  49. Rachel Says:

    Oh my goodness. My room mate and I saw this and made our own take on this tonight. Used feta cheese instead of pepperjack, added sundried tomatoes and artichoke hearts, and it was freaking DELICIOUS.

  50. Staci Says:

    You know…they make garlic butter crescent rolls now. Bonus garlic? Or swap out garlic butter for an herb butter instead? Oh, the choices!

  51. Lindsey Says:

    I’m impressed you used almost an entire bottle of Sriracha on your burger!

  52. Brettonius Says:

    So, to make this one a bit easier, cheese squares cut in to perfect cheese triangles which fit awesomely on the dough as a first layer.

    Second, I wilted my fresh chopped baby spinach by using hot, fresh bacon grease. The bacon which I used to make said grease I crumbled and added on top of my spinach. Delish!

  53. Carla Says:

    Mmmm, nothing like having a little bit of food to go with your sriracha. ^.^

  54. Shelbs Says:

    Dude, I’m a poor college kid who lives in a second story apartment. I don’t have money to go buy shit from scratch, and don’t have room for a garden, so handover the dried garlic please and thank you.

    Tyler, this crap is awesome! Can’t wait for your book. I’m going to buy like, 20 of them. And one of them is going to go to my boyfriend, because he has no idea what he’s doing in the kitchen, but I think he’d be able to do your stuff just fine! Keep up the great work!!! =D

  55. KJ Says:

    I can’t WAIT for the book!

  56. hellyea Says:

    Fuckin’ A! I think this may be the easiest recipe I’ve seen you do yet! Good stuff!

  57. Amy Says:

    I made these for a party I had last night and they were a HIT. I didn’t do the garlic butter, but instead sauteed the spinach with garlic and then topped the crescent rolls with olive oil, parmesan and garlic salt. They were awesome!

  58. Kathleen Says:

    I have a casserole recipe that uses ground beef (cook it first), spinach, and Italian seasoning. That mixture, with mozzarella instead of jack, would be mighty fine in this recipe. It’d be a meal in your hand.

  59. Gio Says:


  60. Kerry Says:

    whoa, you can buy dough in a can?

    I guess I would use just a buttery puff pastry for this one?
    It looks delicious, I’ll be giving this one a go.

    I notice a few peeps complaining about you using prepared stuff, I have to say, I am usually all about making things from scratch (except puff pastry) but I find this refreshing. It works for an everyday I-just-need-to-whip-something-up-for-tea-and-not-take-too-long type of person.
    I’ll put more effort in on a weekend but this seems achievable on a weeknight especially if I am having friends over.

    thanks for adding Celsius, that is very cool πŸ™‚
    maybe, if the book is only published in the USA you could make sure there is a conversion chart in the back?? and include Australian measurements maybe πŸ™‚

  61. tlyung Says:

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  62. David Says:

    Just got done making these and have to say freaking A! I made some with sriracha inside with the spinach and pepper jack have to say not bad at all and indeed do not forgo the garlic butter it does add a extra layer of flavor that was amazing. Sadly I didn’t have any parm cheese but still the olive oil gave them a nice brown and delicious look and taste that I loved and so did my family haha

  63. amanda Says:

    Do the same thing with brown sugar and cinnamon inside!! My family has made those for breakfast forever.

  64. Yummmmm Says:

    I bet adding pesto to this would be sooooo good!

  65. Maria Says:

    I <3 the 'There Will Be Blood' Reference!!!

  66. Kateoraide Says:

    I have a recipe you might like, Its my breakfast casserole. You start by grating potatoes (preferably red) and adding them to the bottom of a casserole dish. Broil it until it browns. Add bacon, sausage, ham, leftover steak or whatever meats you have handy. let them brown abit. now add at least a handful of cheese, preferably mozzarella. melt the cheese, and add scrambled eggs and return to the oven till the eggs are cooked. top with a pinch of cheese and serve with ketchup. This is a great recipe for the avid gamer because of all the downtime it entails.

  67. Mogane Says:

    Made some pizza sauce to dip these in and it was a big hit with my roomies.

  68. D Says:

    Baking these right now – oh my gosh, they smell so good!
    Apparently my husband picked up the plus-sized bag of spinach – made 8 very generously spinach-topped rolls and still had a large amount left over. But am I crying? Nope. πŸ˜€ Just make more!
    I did make one minor modification – I mixed garlic powder, minced onions and basil into the spinach. I like my food full of flavour, if you can’t tell.
    I bet these’d be really pretty as part of a Christmas dinner spread. Maybe mix some bacon bits and water chestnuts in as well….

  69. robin Says:

    I hate those crescent roll things, something about the flavour. I’m wondering if puff pastry would be good? What do you think? Would it work?

  70. trina Says:

    you are kindof a FUCKING ROCKSTAR!

  71. Brian Says:

    I’m thinking Sriracha Garlic dipping sauce. Bring it.

    Robin: Puff Pastry definitely works. Go with it.

  72. E Says:

    F-ing A! Will try this!

    When the book is on sale, please make sure that it is available for overseas online order!

  73. Erica Says:

    I just LOVE your recipes. I have used several and would DEFINITELY buy your cookbook. It would be the first cookbook ever bought by myself, as I always just look up random recipes online. Keep em comin!
    Joram is a douche.

  74. ATasteOfMadness Says:

    Well now I really need to try this. So easy and looks so good!!

  75. Mason Says:

    I tried these tonight, they were so easy and so delicious. I loved the garlic butter, and I think this recipe could be used for a lot of different combinations. Just throw whatever you have in your fridge that would be good warm and all cheesy!

  76. Jake Says:

    I made this for all of my housemates. There are 10 of us living together so, I made about 100. I live with a vegan so I used a soy cheese on hers. For the rest I used a smoked gouda. It was pretty wonderful. Thanks!

  77. Andres Says:

    Made a pizza like roll!
    Instead of spinach i spreaded pizza sauce, added mozzarella cheese, pepperoni, and more chees, a dash of oregano. on the others mozza and parmesan cheese, bacon and sealed the deal.
    Mutha-F*ckin good! Nice recipe

  78. Josh Weakland Says:


  79. LewdPrude Says:

    First time eating spinach, loved it!

  80. kt Says:

    i messed it up by greasing the pan too much and not drying my spinach, now they’re just squishy

  81. Farida Says:

    wow this is hilarious & creative !

  82. peytonimo Says:

    Hahahaha instead of grabbing the ketchup he grabs the rooster sauce.

  83. Kate Says:

    These are amazing! Although, it is imperative that you completely drain the spinach and go easy on the olive oil. Mine are a tad bit squishy but still really frickin good.

  84. Gabe Says:

    Way too bland for my taste but the wife liked ’em.

  85. Zach Says:

    Thanks a lot asshole.

    I made these for me and girlfriend, and they were so good that she ejaculated all over the carpet. I gotta shampoo that carpet is I want my security deposit back…you ass.

  86. Mike Says:

    Made theses for the wife and I, I went with fresh spinach and added prosciutto, awesome! Thanks!

  87. Matt Says:

    Am thinking of making these but im from the uk and have never heard of crescent roll!! Is it like puff pastry?? Awesome cartoons dude!!

  88. Sarah Says:

    I may just be making these for my husbands birthday party. Thank you and your cab driver. Love the site. Very creative and funny!

  89. Mike Says:

    Made this last night but made a minor change – added browned ham cubes and ate the hell out of these.
    If I ever throw a party, I will make a TON of these.

  90. Joseph K Pakula Says:

    But one thing Dude, do you have to cuss so much?

  91. Chris H Says:

    Nice Oatmeal reference. πŸ˜‰

  92. Stefan Says:

    I remember first reading these comics and wondering how the heck people spend this much time preparing food.

  93. Eva Says:

    These are great, but how did you get them to roll so nicely!? maybe I simply lack the finesse to roll them properly.

  94. Bernard Says:

    This reminds me of borek.

  95. Jer Says:

    Just tried this. For future reference it might help if one knows how to make crescent rolls in the first place. experiment a bit, make em plain the first couple times. otherwise you get the monstrosity that is cooking in my oven this very moment.

  96. Stephanie Says:

    Buy namebrand dough or you’ll have a very bad time trying to unroll it. I bought walmart brand the first time around, and it would NOT unroll, but this time around I used Peppridge Farms instead which was perfect. Pizza Hut’s garlic parm wing sauce is even better than garlic butter to dip these in. Seriously. Try the wing sauce.

  97. Alex Says:

    These sound faaaantastic. My boyfriend tends to shy away from spinach, but he devours croissants, and loves pepper jack, so this might make the experience more pleasant for him.

    I, on the other hand, am a pussy when it comes to spicy foods, so I might experiment with mixing the spinach with softened cream cheese and spreading that inside, instead.

  98. Nate Says:

    Hey! love your website and i love all your recipes. This one is one of my favorites, and for those looking for a little twist, i highly recommending sautΓ©ing some onions and sun dried tomatoes together to add in the mix. Keep up the good work!

  99. Donna Says:

    Made these for football watching on Sunday–used the garlic butter crescent rolls that Pillsbury has, and used habanero jack cheese. Instalove.

  100. cori Says:

    Great idea w/the spinach. I make something similar to these w/my son w/pepperoni and cheese. A quick recipe you might like..make a p/b/j sammich ( thin on the spreading though ), cut into 3/4 lenghtwise strips, coat in whisked egg ( like french toast ) and cook till golden w/ powdered sugar..fab and family loves em !

  101. Jamus Says:

    FINALLY had the chance to cook these suckers. They’re great stuff, very easy to make and enjoy. Been ordering your book for some gift ideas too, so I’m looking forwards to reading more. Cheers!

  102. Spenser Says:

    Yunno, I made these with ham (And with bacon) and I gotta say, cheddar on the inside and mozzarella over the top in the last minute or two of baking, and it’s just PERFECT. The only thing better is if you happen to have marinara or nacho cheese nearby. Possibly warmed to your specifications. mmm

  103. Chrysa Says:

    These are a BIG win every time I make them. In fact, big plate of Spinach Jacks is my dinner tonight. I love the cook book. It’s become my go to books when I don’t know what to fix for dinner. Keep up the great work!!!!

  104. Furyustyles Says:

    I add a spoonful of hot Italian sausage to mine.

  105. Tina Says:

    hahahah, Love your series. I have enough spinach in the garden, this will be a good thing to try.

  106. Schaefer Says:

    TBH I’ve been making this every year for a friends thanksgiving/christmas party. Substituting pepper jack and adding bacon to them with the spinach, and mozzarella on top! Everyone always asks how I make it and I just point them your way.

    Anyway, thank you for the dish. Going on 5 years strong and I’ll keep making them till my arteries clog.

  107. Christian Galvez Says:

    Look godd, although i’m not a big fan of pepperjack cheese. I might try Swiss cheese.

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