Spinach “fozelek” – pottage, stew is a great spring and early summer treat after the long winter days. Usually eaten as a lunch/main course with a variation of eggs, eggy bread or fried meat patties. Spinach garlic and black pepper being the main ingredients, this could also be a great sidedish with a plain roast or piece of meat or fish.
Ingredients – 4 portions
- 500 gram (1.1 pounds) fresh spinach leaves
- 50 gram (4 tablespoons) butter
- 3-4 cloves of garlic minced
- 15 gram ( 2 tablespoons) plain flour
- 350 ml (1.5 cups) milk (full fat)
- Salt/black pepper to taste
Method
- Wash the spinach leaves, remove any tough stalks
- Finely chop the washed leaves
- Heat the butter in a deep pan, add the chopped spinach, may need to do this in batches, stir continuously until the leaves collapse and shrink considerably. (5-10 minutes)
- Add the freshly crushed garlic cloves
- Sprinkle the flour evenly onto the cooking buttery spinach, stir to distribute evenly, cook or 1-2 minutes
- Gradually add the milk whilst stirring, bring to the boil until the sauce thickens
- Season with salt and plenty of black pepper
- Puree some or all of the sauce with a hand blender (optional)
Tip
Soak a white bread roll in milk for a few minutes until completely softens, squeeze out the liquid and add this to the cooking spinach sauce, it will enrich the taste and texture.
Hello. Any idea where I can find/ order online this Hungarian spinach seed so I can grow it for me and my mom???
Just like my mom made but it is not a sauce it is a thick soup
This is a souce I think because we eat the spinach souce with boiled potatoes and boiled eggs.
This is a main course usually served with a fried egg on top and bundas kenyer – a kind of Hungarian french toast.