Spanakorizo (Greek Spinach Rice)
Wilted spinach and rice simmered together with olive oil, onion, tomato and dill until tender and fragrant.
9 ingredients
5 steps
Ingredients
- 11kg fresh spinach (washed)
- 2250g short-grain rice
- 31 onion (chopped)
- 43 tbsp olive oil
- 51 tsp tomato purée
- 6Juice of 1 lemon
- 72 tbsp fresh dill
- 8Salt and pepper
- 9600ml hot water
Instructions
- 1Wilt spinach in a large pan with just the water clinging to it; chop roughly.
- 2Fry onion in olive oil until soft. Add tomato purée; stir 1 minute.
- 3Add rice and stir to coat. Pour in hot water; season and add spinach.
- 4Simmer covered on low heat for 18–20 minutes until rice is cooked and liquid absorbed.
- 5Stir in lemon juice and fresh dill. Rest 5 minutes. Serve warm with crusty bread.