Most Greek dishes are “low and slow”: simmered on low heat, requiring time to develop the flavors. Spanakorizo is rare because there is minimal ingredient prep, and it only takes 30 minutes to cook! Therefore, it is a staple weeknight dish for me. There are few ingredients, and the spinach packs nutrients and fiber, making the dish filling to eat on its own.
I typically only like spinach fresh – this is the only cooked spinach dish that I come back to over and over. In fact, Chadwick will ban it from the meal rotation every once in a while, because I make it too often!
- 1 medium yellow onion, chopped
- ½ cup olive oil*
- 1 8-oz can tomato sauce
- 1 cup water*
- ½ cup white rice
- ¼ teaspoon parsley flakes
- ½ teaspoon fresh mint*
- ½-1 teaspoon salt (depends on your taste)
- Freshly ground pepper (generous, to taste)
- 20 oz fresh spinach*
- Crumbled feta cheese (optional, for garnish)
- Sauté onions in olive oil for 5 minutes, in a large pot until onions are translucent.
- Add tomato sauce and water. Bring mixture to a boil.
- Add rice, parsley flakes, mint, salt, and pepper. Stir until well combined.
- Add fresh spinach on top of mixture.
- Cover and simmer for 30 minutes. I use a medium burner and put the heat on low.
- After 30 minutes, lightly push spinach aside to check how cooked the rice is. If rice isn’t fully cooked, add 5 minutes.
- Once rice is cooked, stir in spinach to fully integrate with rice mixture.
- Serve hot, and add crumbled feta to the dish once plated.