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Spanakorizo in black pan.
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5 from 4 votes

Spanakorizo

Spanakorizo is a delicious but simple Greek dish that combines spinach and rice simmered in a broth with garlic, onion, dill, and mint and finished with feta and lemon. It's the perfect side to grilled meat, but can also be served as a main dish.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Greek
Servings: 6
Author: James Delmage

Ingredients

  • 2 pounds baby spinach
  • 1/2 cup extra virgin olive oil
  • 1 large onion diced
  • 6 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1/4 cup lemon juice
  • 2 tablespoons fresh dill minced
  • 1 tablespoon mint minced
  • 2 teaspoons (13g) fine sea salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium chicken stock can also use water or vegetable stock
  • 1 1/4 cups arborio rice soaked and rinsed
  • feta cheese for garnish

Instructions

  • Rinse the rice then add to a bowl and cover with water. Soak for 5 minutes then rinse the rice once more and set aside. Boil the spinach in a large pot of water until it wilts (~2 minutes) then drain well and set aside.
  • Heat a large pot or high-walled pan to medium heat with the olive oil. Add the onion with a pinch of salt and cook until translucent (7-10 minutes) then add the garlic and cook until fragrant (about 2 minutes).
  • Add the tomato paste and cook for another 3 minutes, stirring frequently. If the paste starts to burn, just add a splash of the chicken stock to cool down the pan.
  • Add the drained spinach, lemon juice, dill, mint, and salt and pepper, and mix well to coat.
  • Add the chicken stock and bring to a boil. Once boiling, add the rice and stir once to coat. Cover with a tight fitting lid and turn the heat to low. Cook until the rice is tender (about 18-20 minutes).
  • After 18 minutes turn off the heat and test the rice. If it is too hard, cover and let cook for another 3 minutes.
  • Remove the pot fromthe burner. Let the rice sit, covered for another 5 minutes. Serve with feta and lemon wedges. Enjoy!

Notes

  • Make it vegetarian.  Simply sub either vegetable stock or water for chicken stock.
  • Make it more substantial.  Add some meatballs or chicken if you like.
  • Leftovers.  Spanakorizo can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.

Nutrition

Calories: 305kcal | Carbohydrates: 33.3g | Protein: 8.4g | Fat: 17.8g | Saturated Fat: 2.6g | Sodium: 1021mg | Fiber: 6g | Sugar: 7.5g | Calcium: 178mg | Iron: 7mg

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