- 4 servings
- 2 pound fresh spinach, chopped
- 1 red onion, finely chopped
- 6 large cloves of garlic, sliced
- ½ cup of olive oil, plus ¼ cup more
- 1 teaspoon dried dill
- 1 cup basmati rice, washed and soaked for 15 minutes
- 1 and ½ cups water
- 1 and ¼ teaspoon sea salt or to taste
- Black pepper to taste
- 1-2 lemons cut into wedges
- Feta for garnish, about ¼ pound
Greeks love their vegetables, especially spinach! We put spinach in any dish we can. This is one of my favorite ways to eat spinach. My children love this recipe too. Especially with the feta on top. Yummy!! When my mom made this, my favorite part was, and still is, the cooked pieces of garlic. I put lots of garlic in my spanakorizo. If you're not a great big fan of garlic like I am, just put less 🙂 Trust me though, it's delicious. It has a roasted, slightly sweet flavor when it's cooked in the hot olive oil and onions.
Serve this as it is as an delicious vegetarian entrée with some nice crusty bread or as a side dish with meat or seafood
Heat ½ cup of olive oil in a large pot and cook onions until soft and lightly golden ( about 10 minutes). Add garlic slices and cook about 5 minutes more or until soft.
Add spinach and dill in a few batches after each one wilts. Add water, rice, salt and pepper. Bring to a boil and stir well.Reduce heat to a simmer, cover the pot and cook for 20 minutes. Do not stir or uncover the pot.Fluff the rice with a large spatula and heat for 5 more minutes.
Place the spanakorizo on a platter and squeeze some lemon juice over it or leave the lemon wedges as a garnish for your guests to squeeze as much as they like. Crumble or slice some feta over the top and serve!