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Spanikorizo is the Greek Spinach and Rice You Need

Spanikorizo
Prep Time
10 min
Cook Time
25 min
Yields
4 servings

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!

Related: Simple 5-Ingredient Greek Dakos Toast

 

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ingredients

4
green onions, chopped
2
Tbsp olive oil
5
cloves of garlic, minced
5
cups baby spinach
cup fresh dill, chopped
4
mint leaves, torn
2
cups medium grain rice
1
lemon, juiced and divided
4
cups chicken broth
1
cup Greek feta, crumbled
Salt, to taste
Pepper, to taste
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directions

Spanikorizo ingredients
Step 1

Saute green onions in a heavy bottomed pot with olive oil. After 5 minutes, add minced garlic and cook for an additional minute.

Step 2

Add in baby spinach and sauté until wilted, then add dill and mint.

Spinach and herbs sauteing in a pot
Step 3

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.

Rice and lemon juice added to pot mixture
Step 4

Add two cups of water or stock and let the rice come to a boil, then simmer on low until tender.

Step 5

Stir in the remaining lemon juice, feta and season to taste with salt and pepper.

Feta added to pot
Step 6

Serve warm.

Spanikorizo

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