Entertaining

Spanakorizo (Greek spinach rice)

Name: Spanakorizo (Greek spinach rice) recipe
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, thinly sliced; 1 bunch English spinach, trimmed, stalks finely chopped, leaves shredded; 1 bunch dill, stems and tips finely chopped; Finely grated zest & juice of 2 lemons; 2 1/2 cups (625ml) Chicken Style Liquid Stock; 1/4 tsp ground allspice; 280g rice; 1/4 bunch flat-leaf parsley, finely chopped; 100g finely crumbled feta, to serve

7 ratings

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by Phoebe Wood

Sep 05, 2020

"Rice may be one of the simplest ingredients, but it can take on a host of textures and flavours, from rich and creamy to light and fresh", says Phoebe Wood.

1/4 cup (60ml) extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced
1 bunch English spinach, trimmed, stalks finely chopped, leaves shredded
1 bunch dill, stems and tips finely chopped
Finely grated zest & juice of 2 lemons
2 1/2 cups (625ml) Massel Chicken Style Liquid Stock
1/4 tsp ground allspice
1 1/2 cups (280g) Woolworths Essentials Long Grain Rice
1/4 bunch flat-leaf parsley, finely chopped
100g finely crumbled feta, to serve

Method

1.

Heat oil in a large saucepan with a lid over medium-low heat. Add onion and garlic, and cook, stirring, for 6-8 minutes until softened. Add all of the spinach, dill stems and 1 tsp salt flakes and cook, stirring, for 2-3 minutes until spinach has wilted. Stir in zest, stock, allspice and rice, and bring to a simmer. Cover and reduce heat to low. Cook for 25 minutes until rice is tender and cooked. Leave covered for 10 minutes.
2.

Stir through dill tips, parsley and lemon juice. Season to taste. Scatter with feta and freshly ground black pepper to serve.

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