Špenátový Prívarok


As vibrant as it is busting with spinach flavor



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Špenátový Prívarok


  • 450 g frozen spinach puree or approximately 2 large packages of fresh spinach, cooked and blended
  • 100 ml water
  • 40 ml neutral cooking oil such as sunflower or another neutral-flavored oil
  • 80 g wholemeal spelt flour or all-purpose flour or atta flour
  • 350 ml milk
  • salt & pepper to taste
  • 1 pinch nutmeg
  • boiled potatoes, fried egg, and/or sausage for serving


For homemade spinach puree

  • Bring a pot of water to a boil. Add the washed spinach leaves and blanch for a maximum of 2 minutes.
  • Remove from the water and blend with a mixer, adding 100 ml of water if needed.

To make the Špenátový Prívarok

  • Thaw the spinach puree in a pot over low heat, adding the water as directed. Alternatively, you can make your own puree from fresh spinach (see above for instructions).
  • In another pot, prepare the bechamel sauce by heating the oil and adding flour to create a roux.
  • Gradually whisk in the milk until the sauce thickens to a consistency where a spoon can stand upright.
  • Combine the bechamel sauce with the spinach puree over heat. If the puree has larger leaves, use a hand mixer to blend until smooth.
  • Allow the mixture to cook slightly, then season with salt, pepper, and nutmeg.
  • Serve warm with boiled potatoes, fried egg, and/or sausage.
Course: Dinner, Lunch
Region: Europe
Diet: Vegetarian


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While it may look simple, this dish is nothing like you’ve ever experienced