Spanakorizo is a popular Greek vegetarian and vegan dish that is simple and quick to make. It is extremely healthy, as it predominantly consists of spinach, rice, tomatoes, herbs and olive oil. It's a great Lenten dish for Greeks who are fasting for the 40 day Greek Easter period.
Ingredients 1 bunch of spinach chopped
1/2 cup of tomato paste (or pureed tomato from scratch)
1/4 cup olive oil
1 cup of calrose medium grain rice
2 cups of water
Salt and pepper to taste
Fresh lemon to serve
Finely chop an onion with olive oil and simmer until translucent. While this is cooking, chop the spinach roughly. It does not need to be chopped finely, as it reduces as it cooks.
Add the spinach to the pan. It may look overcrowded and full, however the spinach reduces dramatically so keep it on a very low simmer with the lid on for about 15 -20 minutes or until the spinach is cooked down, and darker in colour. Add the dill and salt and pepper.
After 15-20 minutes, add the tomato paste, 1 cup of the water and rice to the pan, stir well and cook for another 20 minutes over a low heat.
Check on the dish after 20 minutes for readiness. If the rice is still not cooked, turn the heat up and add the rest of the water if needed. Be sure the rice does not stick to the pan.
When the water has dissolved and the consistency is thick, rice is cooked and spinach is completely wilted, the spanakorizo is ready to be served. Turn off the heat and add extra salt, pepper and dill if needed.
(optional) - Stir well with a tablespoon of extra raw olive oil.