How to Roasted Spinach Plain (Recipe Without Egg)

90 minutes



Spinach, one of the indispensable vitamin sources of winter months, leaves a unique flavor on our palate when roasted. Everyone has their own way of making this dish and honestly.

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Adjust Servings
1 Kilogram Spinach
1 Large Onion
1 teacup of oil
Black pepper
Powdered Pepper
Chili Pepper
1 Tablespoon Pepper Paste
Optionally 1 Bowl Yoghurt
1 clove of garlic

Nutritional Information

5.9g Fat
65mg Sodium
8.6g Carbohydrate
1g Protein




We extract 1 kilo of spinach roots and soak them in vinegar water.
Chop the spinach soaked in vinegarweed water coarsely.
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Vegetables Cutting

After washing the chopped spinach a few times in plenty of water, filter it in a sieve.
We boil the strained spinach in boiling water for about 5 minutes.
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Add olive oil

We leave the boiled spinach to cool.
We fry by adding vegetable oil to a pot, adding chopped onions for cooking.
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Add the tomato paste dissolved in 2 tablespoons of boiling water over the roasted onions and mix.
We squeeze the juice of the cooled spinach and add it over the roasted onions and continue to roast.
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Add black pepper, cumin, ground pepper and salt on the roasted spinach.
Whisk the yogurt in a bowl to add it to the spinach roast.
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Add clove

We beat 1 clove of garlic into yogurt and add it.
On the other hand, we prepare chili peppers and tomato paste in a little oil in a sauce.
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We take the roasted spinach on our serving plate and add the yogurt we whisk on it.
Then, we serve our tomato paste sauce over the roasted spinach poured with yoghurt.
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*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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