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Spanakorizo

A Greek spinach and rice dish with onions and herbs
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Lunch, Side Dish
Cuisine: Greek
Ingredients Equipment Method

Ingredients
  

  • 1 1/4 cups Jasmin Rice
  • 1 cup Onions or Leeks diced
  • 4 ounces Spinach cut up
  • 2 Tablespoon Fresh Dill, minced
  • 1 Tablespoon Fresh Mint, minced
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Tablespoons Olive Oil
  • 4-6 Cherry tomatoes cut in half (optional)
  • 3 1/2 cups Water

Equipment

  • 1 12 inch Frying Pan with lid Dutch Oven
  • 1 spatula
  • 1 Cutting board
  • 1 Kitchen knife
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 Medium Bowl 1 1/2 quart for rinsing rice 1 1/2 cooking pot

Method
 

  1. Cut up the onions/leeks and set aside.
  2. Cut up and measure out dill, and mint and set aside.
  3. Measure and rinse the rice three times and set aside
  4. Now that everything is ready, heat up a 12” skillet with deep walls or a Dutch oven with a lid on medium heat. Add Olive oil.
  5. Sauté the Onions or leeks for 5-7 minutes. Note: If you are cooking leeks cook at a lower temperature until softened without browning and remove and set aside.
    Before Sauteing’ the onions/Leeks have one cup of water ready right next to the skillet.
  6. Return the skillet/Dutch oven to the heat and add spinach, Mint, Dill, Garlic, Water, Rice, Onions, Salt, Pepper and leeks. Cover and bring to a simmer. Simmer for about 20 minutes.
  7. Check the Rice dish if it starts to loose too much water and start to sizzle use some of the water you set aside if you need it.
  8. After 18-20 minutes, total simmer time, remove from heat and let it rest for another 7-10 minutes. Enjoy!