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Spanakorizo

Serves 4 Entree vegan, Vegetarian

Spanakorizo

Spanakorizo is a comforting Greek dish that brings the Mediterranean ethos to the dinner table, combining the earthy depth of spinach with the simplicity of rice. Often enjoyed as a humble home meal, it embodies the balance of flavors and textures that define Greek cuisine, where olive oil and lemon are as essential as the air and sea.

The taste is a verdant embrace, where the spinach melds into a soft, savory green with rice that carries the brightness of lemon and a whisper of dill. The dish is meant to be uncomplicated, yet satisfying, each bite a reminder of the garden and the coast.

Ingredients

  • 500 gspinach
  • 200 grice
  • 1onion
  • 80 mlextra virgin olive oil
  • 2lemons
  • dill — handful
  • to tastefine sea salt

Method

  1. Start by washing 500 g of spinach thoroughly under cold water to remove any dirt or grit. Once cleaned, roughly chop the spinach and set it aside. Dice 1 onion finely to ensure it cooks evenly and blends well with the rice.
  2. In a large, heavy-bottomed pot, heat 80 ml of extra virgin olive oil over medium heat. Add the diced onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. This should take about 5 to 7 minutes, allowing the onion to infuse the oil with flavor.
  3. Add 200 g of rice to the pot, stirring well to coat each grain with the olive oil. This step helps the rice absorb the flavors from the oil and onion, creating a rich base for the dish. Cook the rice for about 2 minutes until it appears slightly translucent around the edges.
  4. Stir in the chopped spinach, allowing it to wilt down and release its moisture. The spinach should turn a vibrant green and reduce significantly in volume. This process helps integrate the spinach into the rice, ensuring even distribution throughout the dish.
  5. Pour in enough water to cover the rice and spinach by about 1 cm. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Cook until the rice is tender and has absorbed most of the liquid, stirring occasionally. The rice should be soft but not mushy, with a slightly creamy consistency.
  6. Once the rice is cooked, remove the pot from the heat. Squeeze the juice of 2 lemons over the rice and stir in a handful of chopped dill. The lemon juice adds brightness and acidity, while the dill provides a fresh, herbal note.
  7. Taste the Spanakorizo and add fine sea salt to your liking, stirring well to ensure even seasoning. Serve immediately, garnished with additional dill if desired, and enjoy the vibrant flavors of this Mediterranean classic.