Hungarian Style Spinach Magyaros Spenotfozelek
Experience the rich flavors of Eastern Europe with Hungarian Style Spinach, or Magyaros Spenótfozelek—a comforting and creamy spinach stew infused with traditional sweet Hungarian paprika. This quick and easy recipe transforms fresh spinach into a velvety side dish through the magic of a garlic-infused roux, thickened with milk and finished with a dollop of tangy sour cream. Perfect as a side for breaded meats, sausages, or simply enjoyed on its own with crusty bread, this dish captures the hearty essence of Hungarian cuisine. Ready in just 25 minutes, it's an ideal choice for a satisfying weeknight meal or an authentic taste of Hungary.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 4 pieces Garlic cloves
- 2 tablespoons Butter
- 1.5 tablespoons All-purpose flour
- 300 milliliters Whole milk
- 1 teaspoon Paprika (sweet Hungarian)
- 2 tablespoons Sour cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Wash the fresh spinach thoroughly under cold running water to remove any grit, then drain and set aside.
Peel and finely mince the garlic cloves.
In a large pot, bring water to a boil and blanch the spinach by cooking it for 1-2 minutes until wilted. Drain immediately and run under cold water to stop the cooking process. Squeeze the spinach to remove excess water and chop it coarsely.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Sprinkle the flour over the garlic and butter, stirring constantly to form a roux. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the milk while whisking to create a smooth sauce. Continue cooking and stirring until the mixture thickens, about 3-4 minutes.
Stir the sweet Hungarian paprika into the sauce, followed by the chopped spinach. Mix well to combine everything evenly.
Season the dish with salt and ground black pepper to taste. Lower the heat and simmer for another 2-3 minutes, stirring occasionally.
Remove the saucepan from the heat and stir in the sour cream until fully incorporated and creamy.
Serve warm as a side dish with breaded meat, sausages, or on its own with a slice of crusty bread.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 16.9 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 918 mg | 71% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
