Go Back
Spanakorizo- arboria rice cooked with with spinach and topped with feta

Spanakorizo – Greek Spinach and Rice

Spanakorizo is a simple rice dish originating in Greece, but it tastes as elegant as a risotto and contains far less saturated fat. While it’s often served as a main course, I love using it to accompany grilled meat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: greek
Calories: 457
Ingredients Method

Ingredients
  

  • 45 ml Olive oil
  • 1 White Onion Chopped
  • 3 Garlic Cloves Crushed
  • 300 g Arborio Rice
  • 950 ml Vegetable Stock
  • 200 g Baby Spinach
  • Salt / Pepper to taste
  • 1 Tbsp Dill Chopped
  • 1 Tbsp Parsley Chopped
  • Juice of ½ Lemon
  • 60 g Feta Cheese Crumbled

Method
 

  1. Heat the oil in a large saucepan and gently soften the onion. Once the onion becomes translucent, stir in the garlic and cook for 2-3 minutes.
  2. Add the rice and gently toast it until the outside appears opaque.
  3. Slowly add the stock, stirring regularly until all the stock has been absorbed and the rice is cooked but retains a bite.
  4. Stir in the spinach and continue cooking for 5 minutes, until all the spinach has wilted.
  5. Stir in the parsley, dill, half of the feta and lemon juice, and season to taste.
  6. Serve topped with the remaining feta.