Greek cuisine · Dough, Pasta & Rice

Spanakorizo

Greek spinach rice with dill, lemon and plenty of olive oil.

Ingredients · for 4 servings

• 500 g leaf spinach
• 250 g short-grain rice
• 2 onions
• 3 spring onions
• 1 bunch dill
• 2 lemons
• 120 ml olive oil
• 700 ml vegetable stock
• Salt
• Pepper

Instructions

1. Wash the spinach, chop it coarsely and let it drain.
2. Sweat the onions and spring onions in olive oil for 8 minutes until soft.
3. Add the spinach in batches and let it wilt down.
4. Stir in the rice and cook it for 2 minutes until the grains turn glassy.
5. Pour in the stock and let it simmer covered over low heat for 18 minutes.
6. Take it off the heat, fold in dill and lemon juice and let it rest for 5 minutes.
7. Serve lukewarm, drizzled generously with olive oil.