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    You are in: Home / Greek / Spanakoryzo (Spinach and Rice) Recipe
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    Spanakoryzo (Spinach and Rice)

    Spanakoryzo (Spinach and Rice). Photo by Bonnie G #2

    1/4 Photos of Spanakoryzo (Spinach and Rice)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    momaphet's Note:

    A simple Greek side dish, a nice change from basic rice. Using chicken broth in place of the water adds extra flavor.

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    Units: US | Metric


    1. 1
      Saute rice and onion in olive oil , stirring occasionally for 10 minutes. Add boiling water and salt; simmer covered for 10 minutes.
    2. 2
      Meanwhile, wash spinach well then cut into 1/2" strips (you can roll a group of leaves together and cut into strips).
    3. 3
      After rice has simmered for 10 minutes add spinach and mix well, cover and continue to simmer for 15 minutes, stirring occasionally.

    Ratings & Reviews:

    • on December 30, 2010


      Delicious! I tweaked the original recipe though. I used about 7 ounces of fresh spinach leaves, 1 big garlic clove (same as 2 normal size clove). In stead of 1/3 cup of oil, I used 2 tbsp oil and 2 tbsp butter (could probably reduce to 1 tbsp oil and 2 tbsp butter even). I dissolved 3 cubes of chicken bouillon in the 2 cups of hot water before adding it to the rice. Probably because my heat was too high, the rice absorbed all the liquid and was done before I supposed to add the spinach.I fixed this by adding 1/2 cup hot water with the spinach to the rice (I also added salt at this stage, not earlier. I added only 1/4 tsp because the chicken stock was salty enough). My rice was old so it can absorb more water without being too soggy.

      A lot can be done with this recipe and nothing will go wrong. I imagine adding some cooked meat, mushroom or even lemon zest for a change in flavor will be quite nice too!

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    • on June 14, 2010


      This is a great side dish. I should have use a bigger saucepan. I used a 3 QT and it was hard to combine all the spinach. There was something missing. I used chicken broth. Maybe some spices (oregano) would be great. Thanks Momaphet :) Made for the Zwizzle Chicks of ZWT

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    • on September 18, 2009


      This is really good. I did add a clove of garlic as well. I used homemade chicken stock rather than just water which is something I would definitely recommend. I served this with Greek Lemon Chicken Kabobs With Mint Marinade. I can see this being good as a bed of rice for fish dishes too. I will make this again.

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    Read All Reviews (14)


    Nutritional Facts for Spanakoryzo (Spinach and Rice)

    Serving Size: 1 (219 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.5
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 967.3 mg
    Total Carbohydrate 45.3 g
    Dietary Fiber 3.6 g
    Sugars 1.6 g
    Protein 6.7 g

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