Spanakorizo – Greek Spinach and Rice

Serves 4

Spanakorizo, or Greek Spinach and Rice is a typical Greek country dish and is eaten either hot or cold. It’s primarily a main dish and often topped with a fried egg. However, it works perfectly as a side dish too and offers up all the usual fresh flavours of Greece.

I’m using baby spinach for this recipe as it’s easily found in supermarkets, but the tougher older leaves can also be used if picked off their leaves. If using mature spinach leaves, pick off the tough stalks and add the spinach to the rice.

Ingredients

45ml Olive oil

1 White Onion, Chopped

3 Garlic Cloves, Crushed

1 Tsp Cumin Seeds

300g Long Grain Rice

600ml Vegetable Stock

300g Baby Spinach

Salt / Pepper, to taste

1 Tbsp Dill, Chopped

Juice of ½ Lemon

60g Feta Cheese, Crumbled

Method

1. Heat the oil in a large saucepan and gently soften the onion. Once the onions become translucent stir in the garlic and cook for another 2-3 minutes.
2. Stir in the cumin and rice and gently toast the rice until the outsides appear opaque.
3. Cover the rice with the stock and bring it to a boil. Then, cover, reduce to a simmer, and cook for 12 minutes.
4. After 12 minutes, remove the lid and stir in the spinach, and cover again. Continue to cook for another 5 minutes until all the water has been absorbed.
5. Stir in the dill, half of the feta and lemon juice, and season to taste.
6. Serve topped with the remaining feta.