Spanakorizo
with tomatoes
By: Eleni Saltas
Spanakorizo, a traditional Greek dish pronounced “spa-na-KO-ri-zoh,” has garnered admiration from both Greek cuisine connoisseurs and those new to its flavors. What’s the secret to its popularity? It’s simple–a delightful mix of fragrant herbs and loads of fresh spinach, serving up heaps of healthy greens in every bite.
Whether enjoyed as a comforting dinner or planning ahead for meal prep, spanakorizo effortlessly strikes a balance between delicious taste and healthy balance. ahead for convenient meal prepping, spanakorizo effortlessly combines taste with a healthy balance.
And guess what? If you’re not into tomatoes or tomato sauce (like my brother), no worries! I’ve got you covered with a tomato-free version. Delve into my latest eBook, Feasting While Fasting, where you’ll not only find that recipe but also 50 more Lenten-friendly dishes.
EBOOK here: https://elenisaltas.com/product/feasting-while-fasting-ebook/
Prep Time:
20 min
Total Time:
40 min
Servings:
4 to 6
Good For:
Lunch/Dinner
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 leeks, thinly sliced
- 1 bunch spring onions, whites chopped (reserve greens for later)
- 1 cup round grain rice
- 2 tablespoons tomato paste
- 4 tomatoes, grated (or 15 ounces canned grated tomatoes)
- 2 large bunches fresh spinach (about 30 ounces in total)
- 1 bunch fresh dill, chopped
- 4 cups vegetable broth or water, or more if needed
- Juice of one lemon, or more to taste
- Salt and pepper to taste
Step by Step Instructions
Step 1
Heat a drizzle of olive oil in a large pot over medium heat. Use only the white and a small portion of the green parts of the leeks. Clean the leeks by peeling the layers apart under a stream of water. Halve and thinly slice them. Add the sliced leeks and chopped white parts of the spring onions. Sauté until softened, about 5 minutes.
Step 2
Add the rice to the pot and stir to coat in the oil, cooking for another 2 minutes. Stir in the tomato paste until well combined with the rice and vegetables. Add the tomatoes plus their juices and the vegetable broth and simmer until the rice is mostly cooked through and liquid absorbed.
Step 3
Add the chopped spinach and half of the fresh dill to the pot. Be patient as the spinach will cook down. Stir everything together.
Step 4
Once the spinach has wilted down, remove from heat and add the remaining dill, the chopped green parts of the spring onions, and lemon juice. Season to taste with salt, plus more lemon juice if desired.
Allow to stand for a few minutes before serving. Enjoy!
Your amazing ! Thank you!
ah you’re so welcome! enjoy xo
I can’t wait to make this! Thank you!
you’re welcome! enjoy xo
Can’t wait to make this 🙏
ah yay enjoy!
Thank you. Delicious 😋
you’re so welcome. enjoy!
Absolutely delicious! It will be on my regular rotation!!💙🤍
oh my i’m so happy to hear that thank you!
Does this dish take 2 hour to cook?
oh my no no! I didn’t edit that i’m sorry, i’ll fix It. It would take 40 minutes tops!