Sautéed Spinach and Mushroom Sufganiyot-Style Filling

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm savory filling for Hanukkah sufganiyot, combining sautéed spinach and mushrooms with garlic and onion for a rich, earthy flavor. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 25 minutes, pairs fresh spinach, cremini mushrooms, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 6 Middle Eastern cuisine 90 cal/serving

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Ingredients

8 cups (about 10 oz) fresh spinach
8 oz sliced cremini mushrooms
1 medium (about 6 oz) diced yellow onion
3 minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp freshly grated nutmeg

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
Step 2: Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and soft.
Step 3: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms; cook for 6-7 minutes until mushrooms release moisture and brown lightly.
Step 4: Add 8 cups fresh spinach in batches, stirring until wilted, about 3 minutes total.
Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp freshly grated nutmeg. Cook another 2 minutes to blend flavors and evaporate excess liquid.
Step 6: Remove from heat and cool slightly before using as a filling for sufganiyot or savory pastries.