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Spanakorizo

Serves 4 to 6 Side vegetarian, Sides

Spanakorizo

Spanakorizo hails from the heart of Greek home kitchens, a dish that embodies the simplicity and resourcefulness of everyday cooking. It is not reserved for special occasions or feasts but rather graces the table whenever fresh spinach and fragrant dill are at hand. Each household has its own touch, yet the essentials remain: olive oil flows freely and lemons are ever-present, ready to brighten the pot.

The flavor is a gentle embrace of tender spinach and creamy rice, lifted by the tang of freshly squeezed lemon. The spring onions add a subtle sharpness, while the dill whispers its herbal notes. Spanakorizo is a dish where the textures meld into a comforting whole, inviting you to savor each bite with a sprinkle of fine sea salt.

Ingredients

  • 500 gspinach
  • 200 grice
  • 1 bunchspring onions
  • 100 mlolive oil
  • 1lemon
  • dill — chopped
  • to tastefine sea salt

Method

  1. Begin by thoroughly washing 500 g of spinach to remove any grit. Drain and set aside. Chop 1 bunch of spring onions into thin slices, ensuring even pieces for uniform cooking. Finely chop a small handful of dill, enough to yield about 2 tablespoons when chopped.
  2. In a large, heavy-bottomed pot, heat 100 ml of olive oil over medium heat. Once the oil is shimmering, add the sliced spring onions. Stir occasionally, cooking until the onions are soft and their natural sweetness is released, about 3 to 5 minutes. They should appear translucent but not browned.
  3. Add the washed spinach to the pot, stirring gently to coat it in the olive oil and onions. Cook until the spinach has wilted down significantly, its volume reduced and its color a vibrant dark green. This should take about 2 to 3 minutes.
  4. Stir in 200 g of rice, ensuring each grain is coated with the oil and mixed well with the spinach and onions. This step helps the rice absorb the flavors of the dish. Pour in enough water to cover the rice and spinach by about 1 cm, then bring to a gentle simmer.
  5. Reduce the heat to low and cover the pot with a lid. Allow the mixture to cook slowly, stirring occasionally to prevent sticking. The rice is done when it is tender and has absorbed most of the liquid, with the grains appearing plump and soft, about 15 to 20 minutes.
  6. Once the rice is cooked, remove the pot from the heat. Squeeze the juice of 1 lemon over the dish, stirring to combine. Season with fine sea salt to taste, adjusting until the flavors are balanced and to your liking.
  7. Gently fold in the chopped dill, allowing its fresh aroma to infuse the dish. Serve the Spanakorizo warm or at room temperature, letting the flavors meld and develop further as it cools.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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