Best 4 Egyptian Spinach Wikipedia Recipes

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Egyptian spinach, scientifically known as Corchorus olitorius, is a leafy green vegetable commonly found in various cuisines worldwide, including North African, Middle Eastern, and South Asian regions. Its culinary versatility makes it a popular choice for many dishes, ranging from stews and soups to salads and stir-fries. This article delves into the world of Egyptian spinach, exploring its nutritional value, potential health benefits, and diverse culinary applications. Whether you're a seasoned chef or a culinary enthusiast seeking to expand your culinary repertoire, this comprehensive guide will equip you with the knowledge and inspiration to create mouthwatering recipes using this unique and flavorful ingredient.

Let's cook with our recipes!

EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST



Egyptian Spinach Pie with Hazelnut Dukkah Crust image

Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.

Provided by Aarti Sequeira

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup raw hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds
4 tablespoons unsalted butter
4 medium shallots, finely diced
4 cloves garlic, minced
4 pounds fresh spinach (not baby), stemmed and sliced
1/4 cup minced fresh dill
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
8 ounces mozzarella cheese, freshly grated
8 ounces cheddar cheese, freshly grated
1 17-ounce package frozen puff pastry (2 sheets), thawed
1 large egg, beaten with 1 tablespoon water
1 tablespoon sumac

Steps:

  • Make the dukkah: Preheat the oven to 350˚ F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.
  • Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.
  • Make the pie: Increase the oven temperature to 400˚ F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.
  • Rinse the spinach. Drain, but don't worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly.
  • Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)
  • Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.

EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH



Egyptian Spinach Pie with Hazelnut Dukkah image

Provided by Aarti Sequeira

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

1/4 cup hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds
4 cloves garlic, minced
4 medium shallots, finely diced
4 tablespoons (1/2 stick) unsalted butter
4 pounds fresh spinach leaves (not baby), stemmed and sliced
1/4 cup minced fresh dill
Pinch freshly grated nutmeg
Salt and pepper
8 ounces freshly grated Cheddar
8 ounces freshly grated mozzarella
1 package puff pastry (2 sheets)
1 large egg, beaten with 1 tablespoon water, for egg wash
1 tablespoon sumac

Steps:

  • Preheat the oven to 350 degrees F.
  • For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.
  • Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.
  • Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.
  • For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.
  • Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.
  • Sprinkle with the sumac and serve.

EGYPTIAN STYLE SPINACH (SABANEK)



Egyptian Style Spinach (Sabanek) image

This is so good, especially on a cold winter day. Its a very hearty and savory dish. You could also add a squeeze of fresh lemon to bowl before serving, gives it a tangy flavor; and if you like heat, add a dash of red pepper hot sauce to bowl before serving as well. Enjoy!

Provided by cooking in cairo...

Categories     Spinach

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 15

1 bunch fresh spinach (cut into small strips)
1/2 lb stew meat
2 large onions, sliced
3 tablespoons butter
1 onion, chopped
1 garlic clove, chopped fine
2 chicken bouillon cubes
3 teaspoons tomato paste
2 tomatoes (blended in blender or food processor)
salt
pepper
1 dash coriander
1 dash nutmeg (grated from whole nutmeg if you have, if not ground ok)
1 dash Arabic seven spice
1 dash cumin

Steps:

  • Wash spinach well and cut into small sized strips. I usually take a few leaves, and slice together into strips, leave the stem, not problem. (This does not have to perfect, you just want to get them into longer, smaller strips.) Set aside.
  • Boil stew meat in water with the two sliced onion and two bouillon cubes. Cook until tender approximately 2 hours.
  • Strain out meat and pour broth into a large bowl.
  • In that same pot used for cooking meat, add chopped onion, garlic and butter and sauté until soft.
  • Add tomato paste, all spices, and stir around until well coated.
  • Add pureed tomatoes, ½ cup water and approximately 2-3 cups of broth. (You can add or decrease broth, depending on how thick you'd like it to be, check while cooking and add more or less broth. End result should be thick, but watery enough to be like a thick sauce -- hope that makes sense.).
  • Bring to a boil, add spinach and simmer for 20- 30 minutes on low heat.
  • Serve in bowls next to plates of rice and browned fideo noodles or with pita bread for scooping.

Nutrition Facts : Calories 201.6, Fat 13.6, SaturatedFat 6.7, Cholesterol 40.8, Sodium 380.1, Carbohydrate 11.5, Fiber 2.8, Sugar 4.8, Protein 9.9

EGYPTIAN SPINACH OMELET



Egyptian Spinach Omelet image

This omelet is cooked open-faced, like a frittata. The flavors are brunch-friendly, and could even make a nice light dinner, served with some fresh flatbreads and herbs from your garden.

Provided by PalatablePastime

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces fresh Baby Spinach
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 medium onions, chopped
2 medium tomatoes, peeled and chopped
salt
fresh ground pepper
6 eggs
1/4 teaspoon nutmeg
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

  • Rinse and drain spinach; squeeze out excess water.
  • Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
  • Remove from heat and drain in colander.
  • Remove all excess water.
  • Heat oil in large cast-iron skillet or other ovenproof skillet.
  • Add chopped onions and cook until tender and lightly golden.
  • Add tomatoes to skillet; season to taste with salt and pepper.
  • Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
  • Preheat broiler.
  • Beat eggs lightly in bowl; season to taste with salt and pepper.
  • Add nutmeg to flavor the eggs, stirring well.
  • Add tomato mixture and spinach to beaten eggs and mix well.
  • Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
  • Top with canned chickpeas.
  • Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
  • It should be firm and lightly browned when it is done.
  • Cut into slices and serve.

Nutrition Facts : Calories 274, Fat 15.3, SaturatedFat 2.4, Cholesterol 186, Sodium 331.3, Carbohydrate 23.5, Fiber 5.5, Sugar 3.1, Protein 12.2

Tips:

  • To save time, use frozen spinach. Make sure to thaw it and squeeze out any excess water before using it.
  • If you don't have garlic powder, you can use a clove of minced garlic instead.
  • Feel free to add other spices to taste, such as cumin, coriander, or paprika.
  • Serve the spinach with pita bread, rice, or your favorite side dish.

Conclusion:

Egyptian spinach is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a good source of vitamins, minerals, and fiber. The dish is also very easy to make, and it can be ready in just a few minutes. If you are looking for a new and flavorful way to enjoy spinach, this recipe is a great option.

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