Spanakorizo is a traditional Greek lemon-forward pilaf of spinach and herbs served with feta. All the flavours you might know from spanakopita but applied to a rice dish instead. This recipe comes from Elena Paravantes of Olive Tomato.
In a large pot wilt 450g (1 lb) of spinach with the juice of ½ a lemon and 1 teaspoon of olive oil. Set aside to drain. In another pot sauté 1 finely chopped onion (or 2-3 spring onions) in 2 tablespoons of olive oil until translucent and soft. Add the spinach plus 1 teaspoon of dried mint, 1-2 tablespoons of chopped fresh dill and ⅔ of a cup of water and bring to a boil. Add ⅓ of a cup of rice and season to taste with salt and freshly ground black pepper. Bring to a slow simmer and cook for about 15 minutes with the lid on. Turn the heat off and allow to sit for 5-10 minutes before removing the lid. Serve drizzled with some extra lemon juice and olive oil and top with crumbled feta.
michelle picker cooks 