Ah the spanakorizo… This dish was a winter staple in our home. My mom would make it once a week, all winter long. She would usually accompany it with a small cheese pie (tiropitaki) or one or two Greek meatballs, and while you may think that as children we would hate it because of the spinach, it actually was a comfort food.
It is soft and creamy, and along with plenty of lemon juice, a bit of olive oil and of course feta, it was delicious (and still is).
It is such a simple dish as many Greek ones are, but yet delicious and easy to make. Oh, and did I mention its nutritional value? Spinach full of antioxidants and fiber, the lemon helps with some absorption of the iron in the spinach and the rice is a source of carbohydrates to provide sustenance. The actual recipe has little olive oil during the cooking stage, but adding some olive oil while serving makes it even more delicious. Now this recipe makes about 2 main course servings, so basically you are getting ½ pound of vegetables in one sitting. The beauty of the Greek diet… getting your vegetables effortlessly.
Yield: 2 Main Course servings or 4 sides
- 1 pound fresh spinach rinsed
- Juice of half lemon
- 1 onion chopped or 2-3 spring onions chopped
- 2 ½ tablespoons olive oil plus more for drizzling
- I teaspoon dry mint
- 1-2 tablespoons chopped dill
- 2/3 cups water
- 1/3 cup medium grain rice
- 1 tablespoon tomato paste (optional)
- In a large pot wilt the spinach with the lemon juice and 1 teaspoon olive oil. Set aside to drain.
- In another pot sauté the onion with the rest of the olive oil until soft.
- Add the spinach, dry mint, dill and 2/3 cup warm water and bring to a boil.
- Add the rice, salt (as needed) and pepper and simmer for about 20 minutes until rice is soft. Add additional warm water as needed.
- Serve warm or at room temperature with a squeeze of lemon juice and a bit of olive oil and feta.
You may add the tomato paste in step 4.