Greek recipes, main courses, mezes, recipes, vegetarian
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Spanakorizo (Spinach and Rice)

Spanakorizo has become an instant favorite of every single mouth I’ve fed it to. The style my mom grew up with included tomato paste and you’ll often see other recipes that will include a tomato sauce to the dish. That is something you can add on your own as well as you find new flavors you like. I don’t include a tomato sauce in mine, and I have officially won over my mom with this one. Served as a side or main dish, it’s simplicity and taste will surely be on the menu for many occasions to come.

 

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Spanakorizo (Spinach and Rice)
Author: 
Recipe type: Main Course/Vegetarian
Cuisine: Greek
Serves: 4-6
 
Whip spanakorizo up in a matter of minutes. Served as a side or main dish, it’s simplicity and taste will surely be on the menu for many occasions to come.
Ingredients
  • ½ cup long grain white rice
  • ¼ cup extra virgin olive oil
  • ½ yellow onion, finely chopped
  • 2 green onions, finely chopped
  • 5 cloves of garlic, minced
  • 2 bunches of spinach, chopped
  • ½ cup Italian parsley, chopped
  • ¼ cup dill, chopped
  • 2 large lemons, juiced
Instructions
  1. Cook rice according to box directions, in a large pot.
  2. In a skillet, heat olive oil over medium heat and sauté the onions and the garlic until they become wilted.
  3. Add spinach, parsley and, dill to the pan, gently stirring for a couple of minutes. Add water as needed.
  4. Once spinach mixture is nearly cooked down, add to the pot of simmering rice and finish cooking on low to medium heat until rice is tender. Add more water or olive oil as needed.
  5. Stir in lemon juice, remove from heat and serve.

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