If you’re unfamiliar with spanikorizo, you’re almost certainly familiar with its cousin: spanakopita. I remember my yiayia spending many afternoons folding countless spanikopita before every family gathering. Each flaky pastry was filled with spinach, fresh herbs and a little too much feta. Of course, this beloved Greek dish is as delicious as it is labour intensive. Enter spanikorizo — instead of phyllo, this one pot dish uses rice, making it a great gluten-free alternative. Best of all, it comes together in 35 minutes. Enjoy the flavours of lemon, dill and feta in your new favourite weeknight staple!
Saute green onions in a heavy bottomed pot with olive oil. After 5 minutes, add minced garlic and cook for an additional minute.
Add in baby spinach and sauté until wilted, then add dill and mint.
Add the rice and the juice of half a lemon and mix well so every grain of rice is covered in the lemon and oil mixture.
Add two cups of water or stock and let the rice come to a boil, then simmer on low until tender.
Stir in the remaining lemon juice, feta and season to taste with salt and pepper.