This Egyptian spinach with tomato sauce is made with fresh spinach leaves, tomatoes, onions, garlic, and cilantro. 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.
The tomato sauce, also known as Egyptian magic red sauce, is the sauce base for this recipe. It's freezer-friendly and easy to make.
Ingredient Notes
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.
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.
How To Make Egyptian Spinach
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.
Make the rice. Lebanese vermicelli rice in an instant pot is a good side. Or, make steamed Calrose rice on the stovetop.
Make the tomato sauce. Sauté the onion and garlic mixture in a little olive oil for around 5 minutes.
Add the strained tomatoes, salt, pepper, and sugar. Cook on medium-high heat for about 10 minutes covered.
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 cook for another 2 to 3 minutes.
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 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. Chop the spinach leaves and stems all together very finely. Add the chopped spinach to a strainer.
Use fresh tomatoes. Use the tomato sauce 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!
📋 Recipe
Egyptian Spinach With Tomato Sauce
Ingredients
- 2¼ lbs fresh spinach leaves
- 10 small tomatoes or 9 medium tomatoes
- 2 large onions or 3 medium onions
- 1 bunch of cilantro coriander
- 9 cloves garlic
- 3 cups broth any type or 3 cups water with a bouillon cube
- 1 tablespoon ground coriander
- 2 tablespoon olive oil
- 1 teaspoon 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
- 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).
- 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
- 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.
- Add the chopped cilantro and ground coriander. Cook for another 2 to 3 minutes, then remove from the stove.
- Serve with rice.
Notes
- Use vegetable broth for the vegan version of this recipe.
- The nutrition information doesn't include rice.
- Storage: 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.
Vivian says
What is the name of this dish in Egyptian? I had it once at a church potluck and was so impressed. I am excited re-create it with your recipe!
Lily says
Hi Vivian, it’s a great way to prepare fresh spinach! I’ve heard it just called “spinakh” which is spinach in Arabic. I’m not sure if it has any other name. Hope it turns out great!
Vivian says
Sounds good! Shukran, Lily 😀
Lily says
Enjoy!
Mary says
U recipe so delicious and easy to follow
Lily says
Thank you for the comment Mary!
Denita T. says
The molokhia recipe is delicious! Thank you so much💕
Lily says
Thanks for the comment! Not sure if you meant to add it to the molokhia recipe.
Mira says
Hi Lilly,
Try adding 1 tablespoons if rice or better freekeh while cooking the onions, it gives the dish more nice texture and taste.
This is how we do it in Egypt ❤️
Lily says
Hi Mira, Thank you so much for that tip! I will try it next time when I make it.
Laurie says
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!
Lily says
Woohoo! Hope you like the recipe!
Ameerah says
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.
Lily says
Thanks for the comment! I like eating it with rice, but I'll try bread next time.
S says
It is 100% an Egyptian dish. 7000
Years of civilization brought forth many such stews.
Amina says
An excellent vegetarian meal. Loved how many vegetables this meal has.
Lily says
Thanks for the comment. I'm trying to get lots of vegetables servings in too.