• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start
  • About
  • Recipes
  • Subscribe

The Matbakh

menu icon
go to homepage
  • Home
  • Start
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Start
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Food Type » Main Dish

    Feb 4, 2021 · Modified: Jun 6, 2021 by Lily · This post may contain affiliate links.

    Egyptian Spinach With Tomato Sauce

    Jump to Recipe·Print Recipe
    EGYPTIAN SPINACH WITH TOMATO SAUCE

    If you are trying to get more vegetables in your meals, try this Egyptian spinach with tomato sauce. This recipe is vegan, gluten-free, and packed full of vegetables. Just to keep the record straight, this recipe isn't molokhia, which is sometimes called Egyptian spinach. This recipe uses actual spinach, tomatoes, onions, garlic, and cilantro.

    The tomato sauce, also known as Egyptian magic red sauce, is the sauce base for this recipe. It's freezer-friendly, easy to make red sauce.

    Egyptian sauteed spinach with tomato sauce in a bowl

    Ingredients You'll Need

    • Spinach: Full leaf adult spinach is the best option for spinach in this recipe. It looks like the image below. The entire spinach leaf including the stems will be chopped finely for this recipe.
    • Tomatoes: Any type of red tomato will work for this recipe from Roma tomatoes, beefsteak tomatoes, tomato on the vine, and grape tomatoes (for a sweeter tomato sauce).
    • Onion: White onion, yellow onion, red onion, or sweet onions are the best option.
    • Cilantro (Coriander): Fresh cilantro, or coriander, is needed for this recipe.
    • Garlic: I prefer fresh garlic whenever possible.
    • Broth: You can use any type of broth. Duck broth, chicken broth, vegetable broth, or oxtail broth are all great options. Additionally, you can use water and a bouillon cube, which is what I did. This recipe is vegan if using a vegetable broth.
    • Spices: Ground coriander, salt, and pepper are the spices used for this recipe.
    spinach leaves

    How To Make Egyptian Spinach

    1. Prepare the ingredients. Blend the onions and garlic in a food processor. Blend the tomatoes in a blender and strain. Wash and chop the spinach very finely. Wash and chop the cilantro.
    2. Make the rice. Lebanese vermicelli rice in an instant pot is a good side. Or, make steamed Calrose rice on the stovetop.
    3. Make the tomato sauce. Sautee the onion and garlic mixture in a little bit of olive oil for around 5 minutes. Add the strained tomatoes, salt, pepper, and sugar. Cook on medium-high heat for about 10 minutes covered.
    4. Add the chopped spinach. Cook for another 10 minutes covered while continuing to stir every few minutes. Add the chopped cilantro and ground coriander and continue to cook for another 2 to 3 minutes.
    5. Serve with rice.

    Tips and Variations

    • Try to use full leaf spinach instead of baby spinach leaves. Adult spinach is more fibrous than baby spinach making this recipe less mushy. For the right texture, I wouldn't recommend using baby spinach. However, if the texture is not an issue for you, then baby spinach is an option.
    • Wash the spinach really well. For some reason, my spinach is always super sandy. I have to wash and re-wash the spinach in a large bowl (or sink) about 4 or 5 times until the water is clear.
    • Chop the spinach finely (see image). Chop the spinach leaf and stem all together very finely. Add the chopped spinach to a strainer.
    • Use fresh tomatoes. The tomato sauce is made from scratch, and it's what I call Egyptian magic red sauce. This tomato sauce base is used for bamia (okra), bisilla (peas), and this one-pan chicken and potatoes meal.
    • Serve with rice. Egyptian spinach is best with a side of steamed rice. I prefer Calrose rice, which is medium-grain rice. However, it's completely possible to eat this recipe as is, it's that good!
    chopped spinach in a strainer

    How To Store

    Keep the spinach in an airtight container in the fridge for up to 4 or 5 days. Freeze this spinach dish without rice for up to 3 months.

    Recipes Packed With Leafy Greens

    • Mulukhiyah With Roz
    • Khobiza Green Goddess Soup
    • Taro Root Stew (Kolkas)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    vegan egyptian spinach with tomato sauce in a bowl

    Egyptian Spinach With Tomato Sauce (Vegan)


    ★★★★★

    5 from 2 reviews

    • Author: Lily
    • Total Time: 45 minutes
    • Yield: 6 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    Egyptian spinach with tomato sauce is not to be confused with molokhia. This delicious vegan recipe is made from nutrient-dense spinach leaves.


    Ingredients

    Scale
    • 2lbs (1 kg) fresh spinach leaves
    • 10 small tomatoes (or 9 medium tomatoes)
    • 2 large onions (or 3 medium onions)
    • 1 bunch of cilantro (coriander)
    • 9 cloves of garlic
    • 3 cups broth (any type) or 3 cups water with a bouillon cube
    • 1 tbsp ground coriander
    • 2 tbsp olive oil
    • 1 tsp sugar
    • Salt and pepper to taste

    Instructions

    Prepare The Ingredients

    • Blend the onions and garlic in a food processor.
    • Blend the tomatoes in a blender and strain.
    • Wash the spinach leaves very well. Continue to wash the spinach until the water is sand-free. It might take 4 or 5 washes to completely remove the sand.
    • Cut off the base of the spinach leaves and discard. Chop the spinach leave very finely and add to a strainer. 
    • Wash and finely chop the cilantro (coriander).

    Make the Tomato Sauce

    1. In a large stovetop pot on medium-high heat, add 2 tablespoon of olive oil. Add the blended onions and garlic. Sautee until the onion mixture starts to turn golden (about 5 minutes). 
    2. Add the strained blended tomato mixture. Add the ground salt, pepper, and sugar. Cook for 10 to 15 minutes on medium-high heat covered.

    Make The Egyptian Spinach

    1. Add the chopped spinach and broth to the tomato sauce. Cover the pot and cook on medium-high heat for 10 to 15 minutes, stirring frequently.
    2. Add the chopped cilantro and ground coriander. Cook for another 2 to 3 minutes, then remove from the stove.
    3. Serve with rice.

    Notes

    • Use vegetable broth for the vegan version of this recipe. 
    • The nutrition information doesn't include rice.
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Side Dish
    • Method: Stovetop
    • Cuisine: Egyptian

    Nutrition

    • Serving Size: 2 cups
    • Calories: 156 calories
    • Sugar: 9 g
    • Sodium: 840 mg
    • Fat: 5 g
    • Saturated Fat: 1 g
    • Unsaturated Fat: 4 g
    • Trans Fat: 0 g
    • Carbohydrates: 23 g
    • Fiber: 8 g
    • Protein: 8 g
    • Cholesterol: 0 mg

    Keywords: egyptian spinach, spinach and tomatoes, sauteed spinach, vegan spinach, gluten-free spinach, spinach recipe, full leaf spinach

    Did you make this recipe?

    Follow @thematbakh and tag your photos to #thematbakh

    Recipe Card powered byTasty Recipes
    « Zaatar Manakeesh Flatbread
    Ajwa Dates »

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

    1. Laurie says

      September 01, 2021 at 6:43 pm

      I just received some Egyptian spinach from my CSA and I am so excited to find this recipe! I love Egyptian food, and this sounds like a perfect meal. Thanks for sharing!

      ★★★★★

      Reply
      • Lily says

        September 01, 2021 at 6:53 pm

        Woohoo! Hope you like the recipe!

        Reply
    2. Ameerah says

      August 03, 2021 at 7:02 pm

      I have made this many times Its not an Egyptian dish although it is eaten alot in Egypt My family is American and we made this alot growing up. Some of us like eating it with rice and others with bread.

      Reply
      • Lily says

        August 03, 2021 at 7:42 pm

        Thanks for the comment! I like eating it with rice, but I'll try bread next time.

        Reply
    3. Amina says

      July 12, 2021 at 7:56 am

      An excellent vegetarian meal. Loved how many vegetables this meal has.

      ★★★★★

      Reply
      • Lily says

        July 12, 2021 at 7:59 am

        Thanks for the comment. I'm trying to get lots of vegetables servings in too.

        Reply

    Leave A Comment Cancel reply

    Your email address will not be published.

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi, I'm Lily!

    toddler lily using her kitchen set

    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

    More about me

    Easy Desserts

    • Lazy Cake
    • Cookie Dough Date Balls
    • Cookie Butter Rice Krispie Treats
    • The BEST Chocolate Chip Cookies (Freezer-Friendly)

    Vegan Smoothies

    • Pineapple Kiwi Green Smoothie
    • Blueberry Kale Banana Smoothie
    • Strawberry Banana Pineapple Smoothie
    • Strawberry Pomegranate Smoothie

    Middle Eastern Desserts

    • Aish El Saraya - Ashta With Sweetened Bread
    • Pistachio Tahini Halva
    • Mafroukeh Pistachio Dessert With Cream
    • How To Make Baklava Rolls
    • Date Ma'amoul Mad Bars
    • Riz Bi Haleeb - Rose Water Rice Pudding
    • Qatayef Stuffed Pancakes (Walnuts or Cheese)
    • Basbousa Semolina Cake
    • Date Filled Cookie Bracelets - Ka'ak Asawer
    • Homemade Syrian Turkish Delight (Raha)

    Lebanese Recipes

    • Meghli Lebanese Caraway Pudding
    • Lebanese Chicken and Rice (Riz a Djej)
    • Lebanese Seven Spices Blend
    • Namoura Syrup-Soaked Semolina Cake
    • Sfouf Turmeric Cake
    • Kibbeh Labanieh (Kibbeh Balls In Yogurt)
    • Kafta
    • Potato Kibbeh (Kibbet Batata)
    • Kousa Mahshi Lebanese Stuffed Zucchini
    • Fried Kibbeh Balls
    • Beef Sambousek
    • Zaatar Manakeesh Flatbread

    Mediterranean Faves

    • Italian Spaghetti and Meatballs
    • Slow Roasted Lamb Shanks In Foil Packets
    • Sautéed Lemon Garlic Butter Shrimp
    • Egyptian Koshari Recipe (The Best I've Had)
    • Oven Broiled Lamb Kabobs
    • Killer Lebanese Fattoush Salad
    • Lebanese Tabouli Salad (Tabbouleh)
    • How To Make Labneh From Milk
    • The Best Spanakopita Pie
    • Mediterranean Pot Roast

    Family-Style Recipes

    • Ricotta and Sausage Baked Ziti
    • Steelhead Trout with Garlic Lime Butter Sauce
    • Harissa Lamb Chili With Couscous
    • Blanched Asparagus With Garlic Aioli
    • 20 Minute Garlic Butter Shrimp Pasta
    • Easy Ground Lamb Shepherd's Pie
    • Baked Chicken Thighs and Turmeric Basmati Rice
    • Chocolate Delight Yummy Dessert

    Kid Favorites

    • Crispy Pita Bread Pizza
    • Chipwich Cookie Ice Cream Sandwich
    • Lemon Blueberry Pancakes
    • Slow Cooker Meat Spaghetti Sauce
    • Butter Roasted Baby Gold Potatoes
    • Italian Spaghetti and Meatballs

    Follow

    Footer

    ↑ back to top

    Stay Connected

    Legal Stuff

    Privacy Policy

    Terms & Conditions

    Accessibility Statement

    About

    The Matbakh

    About Me

    Our Team

    Resources

    Podcast (Other Site)

    Shop

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 - 2021 Amooni Media LLC