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 developed and reviewed.

A warm savory filling for Hanukkah sufganiyot, combining sautéed spinach and mushrooms with garlic and onion for a rich, earthy flavor. This Middle Eastern-inspired Hanukkah recipe (vegetarian), ready in about 25 minutes, pairs fresh spinach, cremini mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.