Greek Spinach and Rice (Spanakorizo)
This is a classic Greek comfort food that is meant to be more of a savory, stew-like dish than just dry rice with some greens mixed in. The entire texture depends on using a starchy rice like Arborio and letting the massive volume of spinach cook down to flavor everything. The dill and lemon at the end keep it from being heavy.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 large yellow onion ~1 1/2 cups, finely chopped
- 2 cloves garlic minced
- 1 pound fresh spinach
- 3/4 cup Arborio rice rinsed
- 2 cups chicken stock
- 1/4 cup fresh dill minced
- 1/4 cup fresh parsley minced
- 3 tbsp fresh lemon juice
- 4 oz feta cheese crumbled
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
- Heat olive oil in large pot over medium heat. Cook onion with pinch of salt until soft, 5-7 minutes.
- Add garlic, cook 1 minute until fragrant.
- Add spinach in batches, stirring until wilted, about 5 minutes total.
- Stir in Arborio rice, toast 1 minute.
- Add chicken stock, bring to boil. Reduce heat, cover, simmer 20 minutes until rice is tender.
- Remove from heat. Stir in dill, parsley, and lemon juice.
- Fold in feta cheese. Season with salt and pepper. Serve immediately.
Notes
Keep lid on during 20-minute simmer for proper rice cooking.