Spanakorizo is one of the few foods that my six-year-old daughter doesn't like, but she does loves this with trahana.
Servings for four people:
1,000 gr. fresh spinach, coarsely chopped
1 dry onion, chopped
1 leek, chopped
3 spring onions, finely chopped
4 tsp. dill soup, chopped
3 tsp. parsley, chopped
80 gr. trahana sour
60 ml extra virgin 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, spring 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 ten minutes.
Step 2: Finally, add the trachana, the rest of the olive oil and, depending on the liquid that the spinach has extracted, add the water. Cook for another ten minutes and remove. Serve the food with yogurt and freshly ground pepper.
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