A hearty vegan stew of potatoes and spinach simmered in a rich tomato sauce. Known in northern Greece as Bonamatsi (Μποναμάτσι), this rustic dish is nourishing, simple to prepare and a perfect example of Mediterranean home cooking.
Bonamatsi is a comforting, filling meal often served during fasting periods and colder months. Its combination of tender potatoes, wilted spinach and a tomato-based sauce makes it both satisfying and nutritious. The recipe is straightforward and relies on good olive oil, fresh greens and a bright squeeze of lemon at the end to lift the flavors.
Why I love this recipe
When cooked gently, spinach takes on a silky, luxurious texture that complements the creaminess of potatoes. In this stew the spinach leaves cling to the potato cubes and soak up the tomato sauce, creating a balanced mouthfeel and robust flavor. The dish is humble yet elegant in its simplicity.
Key ingredients
Potatoes: Yukon Gold or other yellow-fleshed potatoes are ideal for a creamy texture, but any medium-starch potato will work.
Spinach: Use fresh spinach when possible; baby spinach or mature leaves both work. Remove any tough stems before chopping.
Tomato sauce and tomato paste: A cup of tomato sauce provides the base while a tablespoon of tomato paste deepens the tomato flavor.
Olive oil: A generous amount of good-quality olive oil brings richness and authentic Mediterranean flavor to the stew.
Onions and green onions: Yellow or red onion plus green onions add sweetness and freshness when sautéed at the start.
Parsley: Fresh chopped parsley stirred in with the spinach adds a bright, herbaceous note.
How to make it
Step 1
In a large pot, heat the olive oil over medium heat. Add the finely chopped yellow or red onion and the chopped green onions. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
Step 2
Stir in the tomato paste and cook for a minute or two to develop its flavor.
Step 3
Add the potato cubes to the pot, then pour in the tomato sauce and one cup of water. Season with salt and pepper. Bring to a boil, then reduce the heat to medium, cover and simmer for 20–25 minutes, or until the potatoes are tender. Stir occasionally and gently to prevent sticking and to avoid breaking the potatoes. If the pot becomes too dry, add more water 1/4 cup at a time.
Step 4
When the potatoes are nearly done, add the chopped spinach and chopped parsley. Cover and cook until the spinach wilts, stirring occasionally so the greens finish cooking evenly.
Step 5
Remove the pot from the heat and let it sit uncovered for 10–15 minutes to allow the sauce to thicken and the flavors to settle.
Step 6
Serve warm and, if you like, squeeze fresh lemon juice over each portion to brighten the dish. The stew pairs wonderfully with bread for dipping and, if not keeping it vegan, a sprinkle of feta on the side.
Recipe substitutions
For a different herb profile, replace or add to the parsley with chopped fresh dill or fennel fronds. To add protein, stir in a cup of canned chickpeas when you add the spinach.
Helpful hints
Use fresh spinach for the best texture. If using frozen spinach, thaw and drain it thoroughly to avoid a watery stew. Any medium-starch potato will work; I prefer yellow-fleshed varieties for their flavor and creaminess. Avoid sweet potatoes, which change the flavor profile considerably.
How to serve
This stew makes a great main course or hearty side. Serve with crusty bread to soak up the sauce. If you eat dairy, crumbled feta on the side complements the tomato and spinach nicely. For a complete meal, pair the stew with grilled meats or roasted vegetables.
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Storing and reheating
Store leftovers in the refrigerator for up to three days. Reheat gently on the stove or in the microwave. This dish does not freeze well because the texture of the potatoes and spinach can change when thawed.
Recipe for Bonamatsi or Spinach and potato stew
Bonamatsi, Spinach and potato stew (Σπανάκι με πατάτες)
A hearty and rustic Greek vegan stew of greens and potatoes.
Ingredients
- 1/3 cup olive oil
- 3–4 green onions, chopped
- 1 yellow or red onion, finely chopped
- 1 tbsp tomato paste
- 20–25 oz fresh spinach, washed and chopped
- 1 cup chopped flat-leaf parsley
- 4–6 medium potatoes, cut into 1-inch cubes (about 1 ¾ lb)
- 1 cup tomato sauce
- 1 cup water
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Lemon, optional
Instructions
- Heat the olive oil in a large pot and sauté the chopped onion and green onions over medium heat for about 5 minutes, until softened.
- Add the tomato paste and cook for a minute or two.
- Add the potatoes, tomato sauce and 1 cup water. Season with salt and pepper. Bring to a boil, reduce heat to medium, cover and simmer for 20–25 minutes until the potatoes are tender. Stir occasionally and add water in 1/4 cup increments if needed.
- Add the chopped spinach and parsley, cover, and cook until the spinach wilts, stirring occasionally.
- Remove from heat and let rest uncovered for 10–15 minutes so the sauce can thicken.
- Serve warm, squeezing lemon over each portion if desired. Feta and crusty bread pair well with this stew.
Nutrition (per serving, approximate)
Calories: 394 kcal | Carbohydrates: 51 g | Protein: 10 g | Fat: 19 g | Fiber: 10 g
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