Creamed Spinach

Beğendili Ispanak

 

 

This is a really classy side dish to a nice steak. You might be surprised to find that some regions of Turkey - particularly the Istanbul/Marmara region -commonly use the humble white sauce to combine with eggplant (as in the famous Hunkar Begendi dish) or with spinach, as it is here. Serve your meat of choice on a base of creamy spinach, with lightly fried potato and tomato on the side.

 

300g       fresh spinach (ıspanak), or good quality frozen spinach

1 tbsp    butter

1 tbsp    flour

1 cup     milk

½ tsp     salt

               a generous cranking of black pepper

 

Preheat the oven to 220C

 

1. Wash the spinach leaves well, then chop roughly.

 

2. Heat a large frypan, add the spinach, and sauté until spinach is wilted and most of the juices have evaporated.

 

3. Meanwhile, melt the butter in a small saucepan and add the flour. Stir constantly until the mixture foams.

 

4. Add the milk, a little at a time, stirring well so that the mixture is smooth before the next addition of milk.

 

5. When all the milk is added and the sauce is smooth, bring to the boil, stirring regularly until it has thickened, then remove from heat.

 

6. Add the white sauce to the spinach, and stir through the salt and pepper. Mix well, then serve immediately with your meat and sides of choice.

 

 

TIP: This recipe is also used to make a Turkish baked eggs recipe.

Look for the “Baked Eggs with Creamy Spinach” recipe in the breakfast section.

 If you want, simply make as much Creamed Spinach for your steak the night before, then have a fun breakfast the next morning...