Mia Kouppa

https://miakouppa.com

Bonamatsi, Spinach and potato stew (Σπανάκι με πατάτες)

A hearty and rustic Greek vegan stew of greens and potatoes

Prep Time20

Cook Time30

Resting time10

Total Time1

Course: Main Course

Cuisine: Greek

Servings: people

Calories: 394kcal

Author: miakouppa

In a large pot heat the olive oil and add the chopped yellow or red onion and green onions. Cook over medium heat for approximately 5 minutes, stirring occasionally to prevent the onion from burning.
1/3 cup olive oil, 3-4 green onions, chopped, 1 yellow or red onion, finely chopped
Add the tomato paste and cook for a minute or two.
1 tbsp tomato paste
Next add the potatoes to the pot along with the tomato sauce and 1 cup of water. Season with the salt and pepper. Bring to a boil and then reduce the heat to medium and cook, covered, for 20-25 minutes or until the potatoes are tender. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot. Do so carefully as to not break up the potatoes. If your pot is getting too dry during the cooking process, add a little more water, 1/4 cup at a time.
4-6 medium sized potatoes, cut into 1 inch cubes, 1 cup tomato sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper
Add the chopped spinach, chopped parsley, cover, and cook until the spinach is wilted, stirring occasionally.
20-25 ounces fresh spinach, washed and chopped, 1 cup chopped flat leaf parsley
Remove from heat, and let sit uncovered, for approximately 10-15 minutes, to allow the sauce to thicken.
Serve, and squeeze some lemon juice over each serving, if desired.
lemon
Feta is excellent with it, and bread is necessary to sop up all the delicious sauce.
Enjoy!