Friday, January 25, 2013

My Turkish-Inspired Spinach Entrée

Here is another one of my Turkish-inspired dinner favorites, Yumurtali Ispanak.  It has chopped spinach, ground beef, seasoned salt, and cheese.  The Turks make it with ground lamb, and crack eggs over the top, but I usually skip the eggs.  (I don’t like the texture of egg whites.)  This entrée is super easy and quick to make.  It’s one of my favorite ways to eat cooked spinach, and the one I make most often.  (I also like Indian Saag Paneer.)


1 lb lean ground beef or ground lamb
2 bags frozen chopped spinach, about 1 lb each

Lawry’s seasoned salt

5-6 eggs (optional)
Shredded cheddar cheese

Nutmeg (optional)



1.  Place ground meat in a large skillet, or Dutch oven pot.  Sprinkle with about ½ tsp of Lawry’s seasoned salt, and brown meat. 

2.  Add frozen spinach.  Sprinkle with about ½ tsp of seasoned salt, and cover.  Cook on medium for 15-20 minutes, stirring occasionally.  Color of the spinach will change from bright green to a darker color. 

3.  Stir to ensure spinach and meat are evenly mixed, and evenly distributed in the pan.  Crack eggs into top of spinach mixture, spacing evenly. 

4.  Sprinkle eggs lightly with nutmeg.  Cook until eggs are firm, about 10 minutes. 

4.  Sprinkle with shredded cheese before serving. 

Serving without egg, sprinkled with cheese

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