Last Meals.00_39_51_25.Still080-2
Last Meals.00_39_46_45.Still079
Last Meals.00_43_25_26.Still089

Spenót Főzelék Bundáskenyérrel

HUNGARY

Spinach Pottage & Savory French Toast

SUBMITTED BY

Lilla

Jump to Recipe

Lilla’s favorite dish on earth is simply beautiful and steeped in nostalgia.

Spenót főzelék bundáskenyérrel, a beloved classic of Hungarian home cooking, is more than just a comforting meal—it’s a dish deeply rooted in tradition and culinary history. Literally translating to “spinach stew with egg-fried bread,” this combination has been a staple in Hungarian households for generations. With its humble ingredients and nourishing qualities, spenót főzelék is a perfect example of how simple peasant food evolved into a national favorite.

Origins of Főzelék in Hungarian Cuisine

To understand the history of spenót főzelék bundáskenyérrel, it helps to first explore the concept of főzelék, a uniquely Hungarian dish that doesn’t have a direct counterpart in most other cuisines. Főzelék is a thick vegetable stew—usually not soupy, yet not entirely dry—made by simmering vegetables in a roux-based sauce. Traditionally served as a main course, főzelék was a cornerstone of rural and urban diets in Hungary, especially during meatless days or fasting periods.

The origins of főzelék date back to the 18th and 19th centuries, when Hungary’s agrarian population relied heavily on vegetables grown in their gardens. Carrots, potatoes, lentils, peas, and spinach were common ingredients. Spenót főzelék—made with pureed spinach, garlic, milk, and flour—is one of the most popular variations.

The Role of Bundáskenyér

Bundáskenyér, often referred to as the Hungarian take on French toast, is a savory slice of bread soaked in beaten eggs and fried to a golden crisp. Unlike the sweet version found in many Western countries, Hungarian bundáskenyér is traditionally salty and served alongside stews and soups.

In the context of spenót főzelék, bundáskenyér serves as both a protein source and a texture contrast. The soft, creamy spinach pairs perfectly with the crispy outside and fluffy inside of the fried bread. This pairing became especially popular in school cafeterias and family homes during the 20th century, particularly under the socialist regime, when resourceful, low-cost meals were encouraged.

From Humble Dish to Comfort Food Classic

While originally a utilitarian dish made from basic pantry staples, spenót főzelék bundáskenyérrel has experienced a culinary revival in recent years. Many Hungarian restaurants, bistros, and even fine-dining establishments have begun to embrace traditional dishes with a modern twist. The nostalgic comfort of főzelék has made it a popular choice for people seeking a connection to their heritage or a taste of childhood.

Some versions now feature poached eggs or artisanal sourdough instead of white bread, but the heart of the dish remains the same: warm, garlicky spinach stew and golden egg-fried bread.

Spenót főzelék bundáskenyérrel is more than just a meal—it’s a symbol of Hungarian culinary ingenuity. Its roots in everyday life, its adaptability, and its enduring appeal make it a treasured part of the country’s gastronomic identity. Whether enjoyed in a rustic countryside kitchen or a trendy Budapest café, this dish continues to nourish both body and soul.

Spenót Főzelék Bundáskenyérrel

Servings 2
Print Recipe Pin Recipe

Equipment

  • blender or food processor

Ingredients
  

For spinach pottage

  • 1 bag frozen spinach about 350-450g, thawed and drained
  • milk as needed
  • 4-5 slices bread brioche or other type of enriched bread works best
  • garlic powder to taste
  • vegeta to taste

For savory french toast

  • 2 eggs
  • 4 bread slices
  • 1 pinch salt
  • oil for frying

Instructions
 

To make spinach pottage

  • When the spinach is defrosted and drained, transfer it into a pot. And put all the seasonings in and begin to heat it.
  • Soak the bread slices in the milk. They should be really soaked!
  • Tear the bread into the spinach, stir it and then turn the heat off.
  • Transfer the spinach and bread mixture to a blender or food processor. Add milk as need and blend until you've reached the desired consistency. The consistency you are looking for is similar to a really thick greek yoghurt.
  • Now, you have to taste it and add some extra vegeta/garlic powder/milk/bread if needed. Try to keep the dish as green as possible!

To make savory french toast

  • Whisk the eggs in a bowl with salt.
  • Begin to heat the oil in a pan.
  • Let the bread soak in the egg, but not too long! The outside must be fully coated, but the center still a bit dry.
  • When the oil is really hot, put the egg-coated bread slices into the pan and fry them, until they are nice, gold and crispy.
  • Transfer them on a paper towel and dry the extra oil from them.
  • Serve alongside spinach pottage.
Course: Lunch
Region: Europe

Watch the Video

SHARE THE LOVE

You May Also Like

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

Get Social

Youtube Instagram Facebook