SPANAKORIZO

Spanakorizo is a classic Greek one pot dish of spinach and rice, gently simmered with onions, olive oil, lemon and often a sprinkle of dill or parsley, resulting in a comforting, slightly tangy risotto like pilaf that can be served hot or at room temperature. It originates from Greece, rooted in peasant and island cooking where simple, wholesome ingredients were combined for nourishing, flavourful everyday meals. It really is Greece’s answer to the risotto, but packed with greens and herbs and without the standing over the pot stirring for an hour.

SPANAKORIZO

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SPANAKORIZO 〰️

(GREEK SPINACH & HERB RICE DISH)

Time: 60 minutes

Serves: 4-5

1 brown onion

1 lemon, zest & juice

3 garlic cloves

1 tbl sp all spice

1 bunch parsley

1 bunch dill

1 bunch English spinach, leaved

1.5 cups long grain rice

700ml chicken stock

100gm feta cheese, crumbled

EVOO

Salt, to taste

Start by prepping the ingredients. Dice the onion. Thinly slice garlic. Finely slice the parsley and dill stem side to halfway up the bunch and leave to one side and then thinly slice the leafy side and pop to another side for later. Rough tip spinach leaves.

Place large pot on medium heat with oil and add in onion and a pinch of salt and sweat for five minutes. Add in lemon zest and sauce through for 2 minutes. Add garlic and all spice and mix through for a minute. Add spinach and allow to wilt and become bright green before adding rice and searing and mixing through on pan. Pour in stock and allow to cook for 30-35 minutes with the lid on until or until rice is cooked through.

Take off heat and let it sit with lid on for 10 minutes. Stir in lemon juice, salt to taste, reserved dill and parsley, and mix that all through before finishing it all with feta cheese and a drizzle of EVOO.