1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (170g) Recipe makes 4 servings
Calories 223
Calories from Fat 180		(80%)
Amount Per Serving		%DV
	Total Fat 20.1g	30%
	Saturated Fat 12.4g	61%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 291mg		12%
Potassium 687mg		19%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 2.6g	10%
	Sugars 0.6g
Protein 4.7g		9%
detailed view... how is this calculated?

Hungarian Style Spinach (Magyaros Spenotfozelek)

Recipe #134934 | 15 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Aug 25, 2005

This is creamed spinach with a Transylvanian touch.

SERVES 4 (change servings and units)

Ingredients

1 lb fresh spinach or swiss chard, cooked, well drained and chopped
2 tablespoons butter
1 fresh garlic clove, finely chopped
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground pepper
3/4 cup cream or milk

Directions

1
Melt butter in a small saucepan over low heat.
2
Add garlic clove.
3
Saute garlic in butter a minute or so.
4
Do not let garlic burn or it will be bitter.
5
Blend in flour to make a roux.
6
Add salt and pepper and heat until mixture bubbles, stirring constantly.
7
Remove from heat.
8
Gradually add cream or milk.
9
Return to heat and stir until mixture is smooth and thickened.
10
Blend well drained spinach into sauce and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1069699

On Oct 11, 2009

My Hungarian mother makes this all the time, it's one of my favorite recipes, yum! The only difference is, when it's all done, she stirs in a healthy dollop of sour cream too! Delish!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: beetlejud

On Jun 21, 2009

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bluemoon downunder

On Oct 23, 2005

For all spinach lovers out there, here is a fabulously quick and truly scrumptious spinach recipe. I loved your reference to a touch of Transylvania! And in honour of (!) or should be that in dishonour of (?), all vampires, I increased the amount of garlic, as I do in most recipes anyway. I used low-fat cream rather than milk. A wonderful side-dish! Thank you so much for sharing this one: for me, it’s my World Tour memento for Eastern Europe, by which I mean that I’ll be making this one again!

3 people found this review helpful

Was this review helpful to you? YES | NO