Greek spinach rice (spanakorizo)

Σπανακορυζο (Spanakorizo) is an old time classic Greek-style spinach risotto. This nourishing dish has excellent health benefits, just on time for Lent.

Bright, vibrant looking, fresh spinach can be found in food markets across Greece, as well as the UK, this time of the year. It is packed with iron and is advised especially for vegetarians, those who experience iron-deficiency anaemia, pregnant women or those abstaining from meat during Lent. In addition, if you combine iron with vitamin C, you’re boosting your body with more energy. Apart from spanakorizo with lemon, you could also have an energy boost when pairing spinach salad with orange slices, bean burrito with salsa and oatmeal with strawberries.

It also has anti-inflammatory and anti-cancerous properties and its properties are especially important for healthy eye-sight. As a nutritional powerhouse, it also is an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as a good source of manganese, magnesium and vitamin
B2. Enjoy spinach raw in salads, roasted (8-10 minutes), slice and stir fried (1-2 minutes) or steamed whole (3-4 minutes).

Serves 4
Preparation: 10’ Cooking: 25’

Ingredients
• 1 kilo roughly chopped fresh spinach -alternatively frozen
• 1 leek finely chopped
• 1 onion
• A bunch of spring onions
• 1 grated tomato
• Juice from a lemon
• ¾ cup of evoo –we recommend using our 22°C
• ¾ cup Carolina rice -could also work with Arborio/ brown rice
• 1 bunch of dill roughly chopped
• Freshly ground salt and pepper

Initially, chop spinach in chunks. In a wide pot heat the olive oil over medium heat olive oil and sauté the onion, the spring onion and the leek for a few minutes until soften. Afterwards, add spinach, grated tomato and rice. Stir in the ingredients until soften. Put in two glasses of water. Reduce heat to low and simmer for about 20-25 minutes, until the rice is tender. During cooking, stir the mix once in a while and check if it appears to be getting dry. Pour in some more hot water, if needed. Finally add salt, pepper and dill. Squeeze the lemon. Mix and serve. It goes without saying that feta goes perfectly with this dish. Of course, try it with our raw Kalamata olives; we would recommend our wild green lemony ones or those with lemon and herbs.

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