Best 3 Spanakorizo A Greek Spinach Risotto Recipes

Spanakorizo, a hearty and flavorful Greek dish, is a delightful combination of rice, spinach, fresh herbs, and tangy lemon. Originating from the vibrant culinary traditions of Greece, this dish is a symphony of textures and flavors that will tantalize your taste buds. Our collection of Spanakorizo recipes offers a diverse range of interpretations, each capturing the essence of this classic dish while adding unique twists and variations. From traditional recipes that stay true to the simplicity and purity of Spanakorizo to modern takes that incorporate exciting ingredients and cooking techniques, we have something for every palate. Whether you prefer a vegetarian or vegan version, a one-pot wonder, or a Spanakorizo with a twist, our recipes will guide you through the culinary journey of creating this beloved Greek dish. So, get ready to embark on a delicious adventure as we explore the world of Spanakorizo, one recipe at a time.

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SPANAKORIZO - GREEK SPINACH RICE

Spanakorizo - Greek Spinach Rice image

Spanakorizo (Greek Spinach Rice) is the comfort food of your dreams. It gives you all the cozy, feel-good vibes but is also loaded with nutrients from spinach, plus flavor from dried herbs and a splash of lemon juice. This easy Greek rice recipe can be enjoyed as a vegetarian main for 4 people or as a side with your favorite protein (up to 6 people).

Provided by Suzy Karadsheh

Categories Side Dish

Time 1h

Number Of Ingredients 11

Ingredients

1 cup medium grain rice
4 tbsp extra virgin olive oil
1 yellow onion (chopped)
1 pound baby spinach
1 lemon, juiced
Kosher salt and black pepper
2 cloves garlic (minced)
2 tablespoons tomato paste
1 1/2 teaspoon dried mint flakes
1 teaspoon dried dill weed
Feta (for garnish)

Steps:

Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.

Nutrition Facts : Calories 382.6 kcal, Carbohydrate 55.7 g, Protein 7.9 g, Fat 14.8 g, SaturatedFat 2.1 g, Sodium 446.9 mg, Fiber 5.1 g, Sugar 2.6 g, UnsaturatedFat 10.3 g, ServingSize 1 serving

GREEK SPINACH RICE (SPANAKORIZO)

Greek Spinach Rice (Spanakorizo) image

With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!

Provided by Chef John

Categories Rice Side Dishes

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
1 ½ cups medium-grain white rice
2 teaspoons large-grain kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 bunch green onions, thinly sliced
½ cup packed finely chopped fresh dill
½ cup packed finely chopped fresh mint leaves
1 pound frozen chopped spinach, thawed and squeezed dry
2 ¾ cups cold water, or more as needed
kosher salt to taste
3 medium lemons, cut in half
¾ cup crumbled feta cheese
2 tablespoons pickled red onions, or to taste
1 pinch hot chili flakes, or to taste
1 drizzle olive oil

Steps:

Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg

SPANAKORIZO (A GREEK SPINACH RISOTTO)

Spanakorizo (A Greek Spinach Risotto) image

One of our favourite vegetarian (ladera) meals. Most often, it is made 'white' - without the use of tomato paste added to the cooking liquid. I like it both way, though, and alternate.

Provided by evelynathens

Categories Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs spinach, cleaned, stemmed, torn or 1 1/2 lbs cut into smaller pieces and washed in several changes water
1/2 cup olive oil
1 cup chopped spring onion (white and green)
1 small onion, chopped
1 leek, chopped (optional)
1 1/4 cups rice, short-grain is best (or use Arborio, but at a pinch, you can use converted. I often make it with brown rice for more fibe)
1/4 cup lemon juice
2 tablespoons minced fresh dill
3 cups water
salt
fresh ground black pepper
1 tablespoon tomato paste (optional)
feta cheese
kalamata olive
crusty bread

Steps:

In a deep pan heat oil and gently fry onion and leek (if used) until soft.
Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
Cook for 5 minutes, stirring frequently.
Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
Remove from heat.
Leave tightly covered and allow to stand at least 1/2 an hour before serving.
Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!

Tips:

Use fresh spinach. Fresh spinach has a more vibrant flavor than frozen spinach, and it will cook down more quickly.
Chop the spinach finely. This will help it to cook evenly and distribute its flavor throughout the dish.
Don't overcrowd the pan. If you add too much spinach to the pan at once, it will steam instead of sautéing.
Cook the spinach until it is wilted. This will take about 2-3 minutes.
Use a good quality olive oil. Olive oil is a key ingredient in Greek cuisine, and it will add a delicious flavor to your spanakorizo.
Toast the rice before adding the liquid. This will help the rice to absorb the flavors of the olive oil and the onion.
Use a flavorful broth. Chicken broth or vegetable broth are both good options.
Season the spanakorizo to taste. Add salt, pepper, and other spices as desired.
Serve the spanakorizo with a dollop of yogurt or feta cheese. This will add a creamy richness to the dish.

Conclusion:

Spanakorizo is a delicious and easy-to-make Greek dish that is perfect for a weeknight meal. It is a versatile dish that can be served as a main course or a side dish. With its vibrant flavors and healthy ingredients, spanakorizo is a dish that everyone will enjoy.