Quick Creamed Spinach Recipe (Transylvanian Style)
Servings: 2 portions
Calories: 764kcal
A comforting, traditional Transylvanian spinach mash made with garlic, milk, and thickened quickly with breadcrumbs. A delicious 15-minute childhood favorite from Timea's Kitchen, traditionally served topped with crispy fried eggs.
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Equipment
- 1 larger saucepan
- 1 stick blender
Ingredients
- 450 g fresh spinach or frozen chopped spinach
- 100 ml sunflower oil for frying the garlic
- 2 cloves garlic finely chopped or pressed
- 1 cup milk approx. 240 ml, adjusted for thickness
- 100 g breadcrumbs or soaked bread slices
- 1 teaspoon sea salt kosher
- 1 tablespoon sugar granulated
- 1 tablespoon lemon juice fresh
- 1 tablespoon vegetable mix like Vegeta
Instructions
- 1. Prepare the Ingredients: If using fresh spinach, wash it under cold water and let it drain completely. Finely chop the 2 cloves of garlic or pass them through a garlic press.
- 2. Infuse the Oil: Heat 100 ml of sunflower oil in a saucepan over medium heat. Sauté the garlic for exactly 1 minute, stirring continuously. Be careful not to let it brown so the oil absorbs a sweet, aromatic garlic flavor without turning bitter.
- 3. Wilt the Spinach: Gradually add the spinach leaves to the pan, allowing them to soften and wilt down. Pour in the first 100 ml of milk, stir well, and let it simmer for about 5 minutes.
- 4. Blend the Mash: Remove the saucepan from the heat. Take a hand blender and pulse the spinach leaves until they form a rustic paste, leaving some small texturized pieces intact.
- 5. Thicken and Season: Return the saucepan to the heat and stir in the 100 g of breadcrumbs with a wooden spoon. Let it simmer for another 5 minutes, gradually adding the remaining milk until it reaches your ideal thickness.
- 6. Final Flavor Touch: Stir in 1 teaspoon of sea salt, 1 tablespoon of sugar, 1 tablespoon of lemon juice, and 1 tablespoon of your vegetable soup mix. Serve hot in bowls, topped with freshly fried eggs with runny yolks.
Video
Notes
- Frozen Spinach Adjustment: If you are using frozen chopped spinach instead of fresh, ensure it is completely thawed and thoroughly squeezed dry in a clean kitchen towel before adding it to the pan. Because frozen spinach releases a lot of hidden water, skipping this step will make your garlic-infused oil splatter and cause the sauce to become watery.
- The Old-School Bread Method: To make this the traditional way my grandmother did, replace the 100g of dry breadcrumbs with 2 slices of stale white bread. Soak the bread slices in cold milk for a few minutes, squeeze out the excess liquid completely, and mash the soft bread directly into the wilted spinach before adding the rest of your milk.
- Controlling the Mash Density: The 1 cup (240ml) of milk is an estimate. Because breadcrumbs absorb liquid quickly based on their coarseness, keep a little extra milk on hand. Add it gradually at the end until the mash reaches your exact preference—whether you like a loose, velvety purée or a dense, thick side dish.
- Vegetable Mix Salt Warning: Dehydrated vegetable soup mixes (like Vegeta) can vary heavily in salt content. If your blend is highly salted, reduce the added sea salt to $½$ a teaspoon initially, taste the finished mash at the end, and adjust with more salt only if needed.
- Serving Suggestion: For the ultimate Transylvanian comfort food experience (spanac cu ochiuri), always serve this hot with a crispy-edged fried egg balanced on top. Slice into the soft yolk right before eating so it runs beautifully into the garlicky spinach.
Nutrition
Serving: 1grams | Calories: 764kcal | Carbohydrates: 58g | Protein: 18g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 40g | Cholesterol: 15mg | Sodium: 1757mg | Potassium: 1572mg | Fiber: 8g | Sugar: 16g | Vitamin A: 21672IU | Vitamin C: 68mg | Calcium: 473mg | Iron: 9mg
