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    You are in: Home / Recipes / Ispanak Kavurma (Turkish Spinach) Recipe
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    Ispanak Kavurma (Turkish Spinach)

    Ispanak Kavurma (Turkish Spinach). Photo by awalde

    1/1 Photo of Ispanak Kavurma (Turkish Spinach)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Cookgirl's Note:

    Courtesy of with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful...

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    Units: US | Metric

    • 17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
    • 2 tablespoons extra virgin olive oil
    • 1 small onion, finely chopped
    • 2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
    • 1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
    • 4 tablespoons water (or beef or chicken broth)
    • salt and pepper, to taste



    • 1 tablespoon extra virgin olive oil
    • 1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)


    1. 1
      Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
    2. 2
      In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
    3. 3
      Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
    4. 4
      Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
    5. 5
      Arrange spinach on a platter. Place the yogurt sauce on top.
    6. 6
      Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
    7. 7
      Drizzle the infused red pepper over the yogurt sauce.

    Ratings & Reviews:

    • on February 10, 2011


      Hi Cookgirl! This is really a top recipe!
      I prepared the double amount yogurt sauce, only because we like it a lot!
      Delicious! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2011


      Yes, you're right--boiled spinach can be beautiful and this is. I assauged my guilt by using some of the water I boiled the spinach in for the liquid in the recipe. I was intrigued by the use of nutmeg in this Turkish dish--Italians put nutmeg in spinach all the time--is this a Silk Road/Spice Trade thing that Italians learned from Turks way back when? It's delicious in this--I used really nice grape tomatoes, chopped up, and fresh grated nutmeg and the garlic yogurt sauce. I skipped the final garnish--I didn't want more oil or the heat--I really enjoyed this and will make it again. Thanks, CG!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010


      My husband and I loved this. Fresh and creamy with the sauce. The only change I made was to not make the garnish step, instead I just put a bottle of hot sauce on the table ( I used it but hubby did not ). Look at all that nutrition & yummy too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Ispanak Kavurma (Turkish Spinach)

    Serving Size: 1 (297 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 299.9
    Calories from Fat 210
    Total Fat 23.4 g
    Saturated Fat 4.3 g
    Cholesterol 7.9 mg
    Sodium 224.6 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 6.6 g
    Sugars 6.9 g
    Protein 10.0 g

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