Spanikorizo

Where I came from spinach was something you got in a frozen block in your freezer section. Or, if you were feeling a little adventurous you purchased a bag of baby specimens that promptly went off as soon as you brought them home. Leaving a slimy green mess in that same bag in your refrigerator. Needless to say, I was pleasantly surprised by the offerings at the local market during the fall and winter months. The outer leaves have an almost leathery texture with a real earthy taste, while the inner leaves, soft and delicate have the subtle sweet flavor we are used to in spinach. A real treat for texture and flavor variation in salads.

Spanikorizo is a classic Greek favorite, literally meaning spinach-rice. It is simple to make and tastes wonderful.
heathcat

What you need:

  • 1kg of fresh spinach, cleaned and roughly chopped.
  • 2 cups of long grain rice.
  • 1 onion chopped.
  • Dill, fresh (chopped) or dried to taste.
  • Olive oil.
  • 4 cups of chicken or vegetable stock. 
  • 1 lemon.
How it’s done:
  • Saute the onion in a little oil in a pot large enough to hold the spinach.
  • Place spinach in the pot and add 1 cup of stock.
  • Cook the spinach until reduced by half.
  • Add the rice and the rest of the stock, mix well and simmer until rice is cooked. 
  • When the rice is near to finished, mix in a generous handful of fresh dill or a tbsp. of dried.
  • Serve rice with fresh squeezed lemon and a drizzle of olive oil.
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