Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (2024)

12

Submitted by Leslie

"This is creamed spinach with a Transylvanian touch."

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Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (2) Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (3)

photo by Mamas Kitchen Hope Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (4)

Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (5) Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (6)

Ready In:
15mins

Ingredients:
7
Serves:

2

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ingredients

  • 1⁄2 lb fresh spinach or 1/2 lb swiss chard, cooked, well drained and chopped
  • 1 tablespoon butter
  • 1⁄2 fresh garlic clove, finely chopped
  • 1 tablespoon flour
  • 1⁄8 teaspoon salt
  • 1⁄16 teaspoon ground pepper
  • 3⁄8 cup cream or 3/8 cup milk

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directions

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

Questions & Replies

Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (7)

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  1. 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!

    SusanSuszko

  2. I haven't really tried this yet; but ate it many times growing up and then whenever I would visit my parents. My mom always made sure I had my creamed spinach from a Hungarian recipe book her mom, my grandma, gave her. I have the ingredients on my shopping list for tomorrow. I was so sad when I discovered years ago that the cookbook my mom always referred to for this and many other Hungarian recipes was left at their home after they moved into an assisted living facility. I have exhausted myself in trying to track down that special cookbook. My beloved mom passed away four years ago. I miss her and her most special and delicious creamed spinach! Thank you! I will let you know if the taste is "Mama's Creamed Spinach!" I will be making it on Tuesday.

    jo.marie719

  3. Very tasty, but I added a little more garlic- actually garlic powder at the end to kick it up a notch. Also, no need to cook the spinach separately. Just add it to the end of the mixture and put a lid on the saucepan. The spinach cooks quickly then puree it in the blender. Delish! Thanks for the recipe!

    Frankie Charlie

  4. I grew up in an Austrian/Hungarian home, and this recipe brings me back to my childhood! The only tweaking I did was to add a few scrapes of fresh nutmeg for added seasoning, 'cause that's what my dad used to do. (he was a professional Austrian chef) YUMMM!I also used soy milk and margarine to keep this dish non-dairy.

    PhotoMama

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    Edamame and Radish Salad & other Radish Recipes · Alexandra's Kitchen

  5. This was simple and delicious! I used oil instead of butter and low fat milk to cut down on fat and it was still wonderful. I also added a couple more garlic cloves because my Hungarian boyfriend loves garlic. Thanks!

    Cookita

see 5 more reviews

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Tweaks

  1. This was simple and delicious! I used oil instead of butter and low fat milk to cut down on fat and it was still wonderful. I also added a couple more garlic cloves because my Hungarian boyfriend loves garlic. Thanks!

    Cookita

RECIPE SUBMITTED BY

Leslie

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<p>I am no longer an active member of this site.</p><p>thank you to all who try my recipes!</p><p><br /><br />*No one can make you feel inferior without your consent</p><p><img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/hostanimation.gif alt= width=150 height=200 /></p><p><img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/banner32.jpg alt= width=170 height=165 /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i195.photobucket.com/albums/z205/jubespage/2008AussieNZChristmasCardExchange.gif alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg border=0 alt=Photobucket /> <br /><img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif alt= /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /> <br /><img src=http://i7.photobucket.com/albums/y254/Missymop/rotaruarascals.jpg border=0 alt=Photobucket /> <br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket />&nbsp;<br /><br /><img src=http://i71.photobucket.com/albums/i148/Sage65/teambanner2.gif alt= />&nbsp;<br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/untitled_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>

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Hungarian Style Spinach (Magyaros Spenotfozelek) Recipe - Food.com (2024)

FAQs

What is Spenot Fozelek in English? ›

Hungarian creamed spinach with garlic (“spenót főzelék” or simply just “spenót”) is a traditional, easy and delicious spinach dish.

Learn More ›
What is Hungary famous for food? ›

Expat Explore has put together a list of must-try Hungarian dishes:
  • Goulash. Ok, we know we just said Hungarian cuisine is more than goulash but we still had to mention this hearty, beloved stew! ...
  • Lángos. ...
  • Somlói Galuska. ...
  • Chicken Paprikash. ...
  • Bukta. ...
  • Fisherman's Soup. ...
  • Hortobagyi Palacsinta (meat crêpes) ...
  • Dobos Torta.
Mar 3, 2023

Tell Me More ›
Should I soak spinach before cooking? ›

In general, wash everything. Getting rid of more dirt and grit as well as reducing any pesticide residue, is always desirable. I suggest you soak everything in a bunch of cold water for a few minutes, before any scrubbing or more active cleaning.

View Details ›
Why do we boil spinach before cooking? ›

The good news is that cooking spinach drastically reduces the amount of oxalic acid found in one serving. According to Food Revolution Network, “Steaming spinach has been shown to cut the oxalic acid by 5-53%. Steaming also allows the spinach to retain its folate content, a B-vitamin that helps your body produce DNA.”

Learn More ›
Do you need to remove stems from spinach? ›

There are two types of spinach sold at the market. Baby leaves, which are more delicate and perfect raw in salads, and thicker more mature leaves, which are still great for salads but also great for cooking. For more mature, curly leaves, remove any thick, tough stems. Baby spinach stems do not need to be removed.

Know More ›
How do you shred spinach quickly? ›

Food Processor: If you prefer a quicker and more efficient method, a food processor can be used to shred fresh spinach. Simply place the spinach leaves in the food processor and pulse them a few times until they are shredded to your desired consistency.

Learn More ›
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