See how Olive Magazine prepares spanakorizo with trachanas instead of rice:
1,000 gr. fresh spinach, coarsely chopped
1 dry onion, chopped
1 leek, chopped
3 spring onions, finely chopped
4 tsp. dill, chopped
3 tsp. parsley, chopped
80 gr. trahanas sour
60 ml olive oil
150 gr. tomato juice
200 ml of water
yogurt, for serving
salt, freshly ground black pepper
Step 1: Pour 2 tablespoons of olive oil into a deep casserole dish and sauté the onion, onions and leek for 3 minutes. Add the spinach and stir with a wooden spoon until wilted. Add the tomato, herbs, salt, pepper and cook for 10 minutes.
Step 2: Finally, add the trachanas, the rest of the olive oil and, depending on the liquid that the spinach has extracted, add the water. Cook for 10 minutes and remove.
We serve the food with yogurt and freshly ground pepper.
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