Spanakorizo
By Peter G • Aug 7th, 2008 • Category: Greek Food, Recipes
This dish is another one of those Greek classics that was constantly featured in my childhood. I probably didn’t appreciate it growing up but I love it as an adult. It’s “more-ish” and I actually find it quite addictive! In fact I ate it for three days straight! It’s a healthy dish and literally translates as spinach and rice. Served with a hunk of feta and bread on the side it can be a complete meal in itself. Or you may choose to serve it as a side dish to some meat or chicken. Whatever you do you won’t be disappointed. The spinach is sometimes substituted with cabbage and then it’s known as “lahanorizo”. That tastes great as well!
I’m not aware of how this dish varies from region to region in Greece. I tend to make the version I watched my parents make. In this version today I used Arborio rice as I feel it works best with the dish. Sort of like an Italian risotto. Sort of!!! I don’t want to offend any Greek or Italian food historians. If you wanted to make it extra healthy I’m sure you could use a brown rice as a substitute taking into account the extra cooking time brown rice needs. I also use dill and mint as the herbs and the aroma is mesmerising. Perfect with a nice robust red during the cooler weather we are experiencing here.
RECIPE FOR SPANAKORIZO
- 1 onion finely diced
- 2 cloves of garlic finely minced
- olive oil for cooking
- 1 big bunch of spinach washed, and roughly chopped
- a handful of mint roughly chopped
- a handful of dill roughly chopped
- a handful of parsley roughly chopped
- 1 cup of passata
- 1 tablespoon of tomato paste
- 1 1/2 -2 cups of chicken stock or water
- 1 cup of rice (I chose Arborio)
METHOD
- In a medium sized pot heat up your olive oil and saute the onion and garlic till it becomes translucent
- Add the spinach and stir through until it wilts
- Add the herbs and salt and pepper to taste.
- Add the tomato passata and paste and stir through
- Add the rice
- Pour in the stock or the water
- Turn up the heat and let it come to a boil. Turn the heat down to medium and let it continue to boil until the liquid has mostly evaporated and the rice is cooked. This could take anywhere between 10-20 mins. Keep on stirring during this process and be wary about over cooking your rice. Also be careful not to make it too “soupy”. We love to mop up the juices using bread but we’re not after a spinach and rice soup!
Serve with feta and bread…Enjoy! It tastes even better the next day and the day after that!
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Peter G is a passionate foodie of Greek descent living in Australia. You'll usually find him cooking up a storm in the kitchen and photographing all his exploits.
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Who could possibly be offended with the comparison to risotto? They’re both superb. And the combo of mint and dill must have been beautiful!
Susan, it was a reference to a recent discussion about recipes and authenticity. I just love to cook (and photograph!)
This sounds so warm and comforting, perfect for a cold night. I’m intrigued by the combination of dill and mint — two herbs I never would have thought to bring together. Nicely done!
Ah yes, one of the true classics… I love Spanakorizo. I have always loved it, since my youngest years. We have it regularly around here and it never disappoints. Very nice, Peter.
Hola Peter, This looks delicious and yes nutritious, will give it a try here in Mexico, just got to find the translantion for Dill in Spanish, mint is menta, dill any idea? anyway, hope you are well, besos de Rod y yo. Sofia
I have tried a version of this Peter…but uours does sound so flavourful…so…bookmarked:D
Oooh, yum yum yum! This looks so comforting! We are also having cooler weather for a couple of days, even though it is summer… This looks like it could be on the menu! I love anything with spinach in. Nice touch with the Arborio too, I love the texture.
Mmmm - this sounds like a dish that needs no accompaniment - I look forward to trying it!
I think i would like this meal peter. Never had it before , but spinach and rice …2 thumbs up
That is my kind of food right there! I just love spinach! Popeye would love it too.
Great dish Peter. When I read the title at first I thought it was a combination of a Greek dish with chorizo. Hehe. But this is something I definitely want to try when it starts to cool down over here
As kids we hated spanakorizo and lahanorizo although I used to watch Popeye as a kid. Eventually I got to like it although it’s not one of those dishes I make over and over again. I have never tried it with mint and next time shall give it a try.
Yummy…looks so creamy & comforting. I love the use of mint in here and isn’t it amazing how our tastes change over years!
Mmm, one of my favorites Peter! We grew up without putting any tomato base in it, but I’ve been thinking of re-trying it with some tomato flavor in there.
I agree with Ivy that the mint is a nice touch, as I too am not a huge spanakorizo fan. I’ll have to try your recipe, Peter. I assume that if I use your recipe the spinach won’t make my teeth feel fuzzy?