Spinach a le Prince

"You've got the spinach so why don't you cook it?"

Some of our readers have complained in the offline comment section of which our aura consists that al-Masri al-Yum is overly devoted to recipes containing inordinate amounts of sugar or cream and other ingredients that the more healthful and/or philistine amongst us abhor. Before another bout of clothes-renting and assaults on our “I’m not rich but my food is” bumper sticker philosophy, please be advised that we are lining up some contributors that promise much healthier fare, including an adherent to the mysterious cult of raw food currently sweeping Egypt and the world. At any rate, creamed spinach is at least half healthy. It’s a frisson, mayne!

Recipe after the jump.

Creamed Spinach (Adapted from this recipe)

Serves approximately 1.25 very hungry people or 2-4 in polite company, depending on the levels of politesse that maintains at your table.

2 packages (800 grams total) frozen spinach (Fresh spinach would be ideal but we don’t see it very often and when we do it’s sold in rather small quantities (250 grams, if memory serves). Perhaps Suleiman Gohar? If you know a reliable source please let us know.)

1.5 cups heavy cream or milk or a combination thereof (For some tips on buying cream, see this previous post.)

1 small onion, chopped fine

1 or 2 small garlic cloves, chopped fine

40 grams butter

3 tbsp flour

Freshly ground nutmeg, to taste



Either take the spinach out of the freezer a couple hours before you plan to use it or cover it in some hot water to defrost.

Cook spinach it in a large, covered pot for a few minutes, just until it’s hot. Drain and squeeze out the excess water in a wire mesh (or other fine) strainer and set aside.

Heat the milk in a saucepan over medium heat.

Wipe out the pan you cooked the spinach in and cook the butter and onion in it over low to moderate heat. When the onion turns translucent, add the flour and whisk constantly, creating a roux, for about 3 minutes.

Add the milk to the roux a bit at a time, whisking all along to make sure it doesn’t turn lumpy. Cook, stirring a lot, until the mixture turns quite thick.

Stir in the spinach, nutmeg, salt and pepper.

Creamed spinach can be enjoyed a number of ways. It works as a side dish. It can be enjoyed alone with some baguette (we prefer Seoudi or Marriot Bakery), or, if one wants to catch the express tram to Yumiopolis, serve it topped with a poached egg, oozy like Landau.


We couldn’t embed the video, so you’ll have to go elsewhere to enjoy it: Prince- Cream


1 Comment

Filed under 4 Daily Consumption, Cairo, Ingredients, Recipes, Vegetarian

One response to “Spinach a le Prince

  1. Candace

    Love this blog. Keep writing!

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