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Spanakorizo
Greek spinach and rice cooked through with lemon and dill — simple, healthy and deeply comforting. Adding the spinach in batches rather than all at once is what lets each addition wilt down properly before the next goes in, keeping the texture even throughout.
Ingredients
Instructions
Heat olive oil, fry onion until soft, add garlic.
Add rice and toast 2 minutes.
Add spinach in batches, cook until wilted.
Add stock, lemon juice and salt.
Cover and cook on low heat 18 minutes.
Rest covered 5 minutes.
Fold in dill and lemon zest.
Serve with feta crumbled over and extra lemon wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
