Spanakorizo (Greek Spinach and Rice)
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 78.78 ml olive oil
- 29.58 ml butter (or use all olive oil)
- 2 medium onions, chopped
- 14.79-29.58 ml fresh minced garlic (or to taste)
- 907.18 g fresh spinach (rinsed and stems removed)
- 226.79 g can tomato sauce
- 473.18 ml water (or use 1 cup each chicken broth and water)
- 9.85-19.71 ml fresh dill (or use 1 teaspoon dried dill)
- salt and pepper
- 118.29 ml short-grain white rice
- fresh lemon juice
- crumbled feta cheese
- hard-boiled egg (peeled and sliced) (optional)
directions
- Heat oil with butter in a large skillet over medium-high heat; add in onions and garlic and saute for about 4-5 minutes or until softened.
- Add in fresh spinach and cook stirring for 3 minutes.
- Add in tomato sauce and water (or water and broth) bring to a boil, then season with salt, pepper and dill.
- Add in rice, then reduce the heat to low, cover and simmer for about 25 minutes or until rice is tender (adding in a little more water if needed).
- Drizzle with fresh lemon juice, then sprinkle with feta cheese.
- Garnish with hard-boiled eggs and lemon wedges.
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