This is my spin on traditional spanakorizo. The more classic version includes a bit more olive oil and tomato paste. I decreased the oil, left out the tomato paste and added in some creamy feta cheese. My mom approves, so we are good to go here!
This recipe is similar to a risotto style dish however you do not have to use arborio rice. Feel free to use any short or medium grain rice. This dish is a classic mediterranean healthy meal that all Greeks grow up on. It’s gluten free and uses fresh whole ingredients.
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Spanakorizo (Greek Spinach Rice)
- 1/3 cup olive oil
- 1/2 white onion, diced
- 4 scallions, diced
- 2 cloves garlic, minced
- 1 cup arborio rice
- salt + pepper to taste
- 2-3 cups vegetable broth
- 1/4 cup fresh dill, chopped
- 1/2 lb baby spinach
- 1/3 cup feta cheese, crumbled
- Optional: lemon garnish
- In a deep skillet, heat your oil on medium. Add the onion and scallions and cook on medium low until translucent – 4 minutes. Add garlic and stir until fragrant.
- Add the rice to the pan and cook for 2 minutes constantly stirring. Season with salt and pepper to taste.
- Next, mix in 1/2 cup broth. Allow it to be absorbed by the rice and repeat this step until rice is cooked al dente.
- Stir in the fresh dill. Add the spinach to the pan and cover with the lid. Let the spinach wilt for 2-3 minutes. Uncover and fold them into the rice.
- Top with your crumbled feta and cover to melt for a few minutes. Serve immediately with lemon wedges, more dill, drizzle of oil and black pepper.