Greek Spinach & Rice
This dish, called spanakorizo, is a classic Greek comfort food that transforms an enormous amount of spinach into a savory, saucy rice pilaf. The key is to wilt the spinach in batches, as a full pound will seem impossibly large at first. Finishing the dish off the heat with a generous amount of fresh dill and lemon juice is what gives it its signature bright, fresh flavor.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion finely chopped
- 1 pound 16 ounces baby spinach
- 3/4 cup Arborio rice rinsed
- 2 cups chicken broth
- 1/4 cup fresh dill minced
- 2 tablespoons fresh lemon juice
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook for 5-7 minutes until soft and translucent.
- Add the spinach gradually in handfuls, stirring until wilted before adding more.
- Add the rinsed Arborio rice and stir for 1 minute until coated and lightly toasted.
- Pour in the chicken broth, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover tightly and simmer for 18-20 minutes without lifting the lid.
- Remove from heat when rice is tender and most liquid is absorbed.
- Stir in the dill and lemon juice.
- Gently fold in the crumbled feta cheese.
- Serve immediately while hot and saucy.
Notes
The rice will continue absorbing liquid as it sits, so this dish is best enjoyed right after cooking.