Špenátový Prívarok

SLOVAKIA

As vibrant as it is bursting with spinach flavor

SUBMITTED BY

Pavlína

Pavlína knows that beauty is in the simple things with this spinach dish. Špenátový Prívarok is a traditional Slovakian spinach dish that’s beloved for its creamy texture and rich flavor. This classic recipe typically combines spinach with a roux-based sauce, often made with butter, flour, and milk, creating a comforting side dish. The key to making the perfect Špenátový Prívarok lies in using fresh spinach, which is lightly cooked to retain its vibrant color and nutrients.

This dish is commonly served as an accompaniment to various meats, especially pork, or as a vegetarian meal when paired with boiled potatoes or dumplings. The subtle flavor of spinach is complemented by the creamy sauce, making it a perfect comfort food for any season.

Špenátový Prívarok is not only delicious but also offers nutritional benefits. Spinach is packed with vitamins and minerals, making it a great addition to a balanced diet. Whether enjoyed as part of a hearty meal or as a simple side, this traditional Slovak dish is sure to satisfy.

For those looking to explore Slovak cuisine, Špenátový Prívarok is a must-try. Its versatility, ease of preparation, and wholesome ingredients make it an excellent choice for anyone wanting to enjoy authentic Slovak flavors at home.

Špenátový Prívarok

Ingredients
  

  • 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

Instructions
 

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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