Spanaki Avgolemono - Spinach in Lemon Egg Drop

Spanaki Avgolemono
Spinach in Lemon Egg Drop

This is a nice way to prepare spinach. You can have it on its own with a piece of crispy bread or you can serve it as appetiser to start off a sumptuous dinner. The lemony egg drop is comforting and is loaded with many health benefits. Serve it warm or cool.

2 bunches of spinach

olive oil

salt

pepper

1 tsp mint

1/2 tbsp garlic powder

1 egg

1 lemon

1/4 cup boiled water

1. In a medium sauce pan, heat some olive oil before adding the spinach. Cook spinach in the olive oil for 5 to 7 minutes or until wilted.

2. Squeeze juice from half a lemon directly into the pan along with the seasonings. Simmer for 2 minutes.

3. Add the water and simmer for another 3 minutes. Spoon out some of the liquid into a small bowl to allow to cool down.

4. In a separate bowl, beat the egg and the juice of the remaining lemon. 

5. Once the liquid from the spinach has cool down to room temperature, add the lemon drop to the spinach juice. 

6. Slowly introduce the egg drop into the spinach. Stir together and serve immediately or allow to cool down further.