Spanakorizo is a popular and traditional Greek spinach and rice dish that is both healthy and delicious!
There are many versions of Spanakorizo and different regions of Greece either make it tomato-based or with lemon.
Today, we share a family recipe, which is a simple to follow tomato-based version, ideal for meatless Monday and Easter Lent!
-800 grams of fresh spinach, (chopped)
-1/2 cup chopped parsley
-2 x Spanish onions (chopped)
-4 x tomatoes (blended into the sauce)
-1.5 litres water
-3/4 cup medium-grain rice
-1/2 cup Greek olive oil
-salt and pepper to taste
-Rinse rice in cold water and set aside.
-In a large pot sauté in the olive oil with onion for 2 to 3 minutes, stirring constantly and add spinach and parsley. Add rice to the spinach and stir.
– Add the water and tomato sauce to the pot and salt and pepper to taste. Stir well and cover and cook over medium heat for approximately 30 minutes. After 30 minutes check to see how much liquid is in the pot, and test to see if the rice is cooked. If the spanakorizo appears too watery, continue to cook, uncovered for a few minutes, if too thick and the rice is not cooked yet, add more water and allow to cook for a few more minutes.
– Remove from heat and allow to sit a few minutes before serving.
*Image by Greek City Times (Copyright)