Rice
Spanakorizo
Greek spinach rice with spring onions, dill and lemon: humble, green and comforting, best with a slab of feta.
- 45 min15 prep · 30 cook
- EasyDifficulty
- 560 kcalper serving
Ingredients
4 servings
- Medium-grain rice200 g
- Fresh spinach750 g
- Bunch of spring onions, sliced1
- Onion1
- Fresh dill, chopped3 tbsp
- Tomato paste1 tbsp
- Hot vegetable stock600 ml
- Lemon1
- Olive oil80 ml
- Feta, to serve200 g
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Wash the spinach well and chop it roughly.
- 2
Soften the onion and spring onions in the oil.
- 3
Add the spinach a handful at a time and let it wilt.
- 4
Stir in the rice and tomato paste, then pour in the stock and season.
- 5
Cover and simmer gently until the rice is tender and still a little loose.
- 6
Stir in the dill and lemon juice and rest for a few minutes.
- 7
Serve with crumbled feta and a drizzle of oil.
Tips and questions
- Can I use frozen spinach?
- Yes: about 450 g, thawed and well squeezed. Add it with the rice, since it needs less time to wilt.
- Is it vegan?
- The dish itself is; only the feta served on top is not. Skip it or use a plant-based cheese.
- Is it eaten hot or cold?
- In Greece it is often eaten warm or at room temperature, and it is even better the next day. It keeps 3 days in the fridge.
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