Spanakorizo is a super easy food to prepare and really fast to cook. At the same time though is super healthy and surprisingly kids friendly. It has the goodness of spinach which is packed with vitamins, minerals and iron but it also has tomatoes in it which are rich in antioxidants. Spanakorizo is traditionally served with lots of lemon juice squeezed on top which aids the absorption of iron from the spinach. This recipe is also vegetarian and healthy which makes it an ideal meal when you are trying to avoid meat.
Right, let’s get cooking my darlings!
For the spinach rise with tomatoes you will need:
1 kg frozen spinach
1 onion, finely chopped
300 gr tomato passata
1/4 cup olive oil
2 tbsp dill, fresh or dried
salt. pepper to taste
1 vegetable cube
1/2 cup rice , basmati or long grain
3 cups water
Add the chopped onion and olive oil in a big pot. Saute for 5 min until it turns translucent. Add the tomato passata and let it simmer for about one minute. Add the spinach and on a low heat, let it cook for about 10 minutes to completely defrost.
Add the rise, vegetable stock, dill and salt and pepper. Let is simmer on a low heat for the rice to cook completely. If you want the spanakorizo to be more soupy add 4 cups of water.
Serve with lots of lemon juice squeezed on top and with lots of sourdough bread to soak up all the sauce. Feta cheese of course lifts this dish to the sky!
Ingredients
- 1 kg frozen spinach
- 1 onion, finely chopped
- 300 gr tomato passata
- 1/4 cup olive oil
- 2 tbsp dill, fresh or dried
- salt. pepper to taste
- 1 vegetable cube
- 1/2 cup rice , basmati or long grain
- 3 cups water
Instructions
Step 1
Add the chopped onion and olive oil in a big pot. Saute for 5 min until it turns translucent. Add the tomato passata and let it simmer for about one minute. Add the spinach and on a low heat, let it cook for about 10 minutes to completely defrost.
Step 2
Add the rise, vegetable stock, dill and salt and pepper. Let is simmer on a low heat for the rice to cook completely. If you want the spanakorizo to be more soupy add 4 cups of water.
Notes
You can of course substitute frozen spinach for fresh. I just find it really easy to use frozen as I always have some in the freezer for those days when I am super busy. In the spanakorizo you can also add spring onion and leeks. If you have any leftovers then just add a splash of water and reheat it in a pan.
