Greek Spinach and Rice

    (94)
    50 min

    This is a classic and tasty Greek recipe for spinach and rice, called Spanakorizo. Easy and quick to cook, and healthy as well! Serve with fresh lemon juice and Greek feta cheese.


    93 people made this

    Ingredients
    Serves: 6 

    • 250ml olive oil
    • 2 onions, chopped
    • 300g frozen spinach, thawed and drained
    • 2 large tomatoes, coarsely chopped
    • 700ml water
    • 1 clove garlic, minced
    • 1 tablespoon tomato puree
    • 1 beef stock cube
    • salt and pepper to taste
    • 8 tablespoons uncooked long-grain white rice

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
    2. Pour 475ml water into saucepan, and bring to the boil. Mix in garlic, tomato puree, stock cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
    3. Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat and simmer covered 20 minutes, or until rice is tender and fluffy.

    Tip

    Make this recipe vegan by omitting the beef stock cube and using either plain water or a veg stock cube.

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    Reviews & ratings
    Average global rating:
    (94)

    Reviews in English (80)

    by
    26

    As I was making this recipe, I was pouring the olive oil into the measuring cup and as I got to a half cup I thought, "oy, that's a lot" - so I only used 1/2 cup of oil (which was still too much for me, I am gonna do 1/4 cup next time). I followed the rest of the recipe and when I got to the rice it seemed like a little, so I used a cup (which seemed to make the perfect amount for me and my family). When I first served it, we all looked at it like "ew...." I was not excited about the prospect of tasting it, however, after we all tasted it, we realized that it was actually pretty good!! So for me, I think using 1/4 cup of oil (possibly even less) and 2 cups of rice is what will work for me. I think we will make this recipe again... I did have to modify it though, I think it's way too oily as is (them greeks and their olive oil!!) Worth trying out!!! Oh and we got a laugh when my hubby (who hates tomatoes) said "I think it needs more tomatoes" heh!  -  23 Apr 2003  (Review from Allrecipes US | Canada)

    by
    22

    Terrific low-fat dish if you hold back on the olive oil--you only need 1/4 cup at the most. I followed the directions with the following exceptions: used fresh spinach and 1 large onion; I used 2 CUPS Minute Rice for step #3(let it simmer, covered, for 5-10 minutes and it was perfect); I also added some parmesean cheese, red pepper flakes, and seasoned salt to taste.  -  20 Feb 2005  (Review from Allrecipes US | Canada)

    by
    15

    We love this as a main dish! I make a few changes to suit my taste. Only 2 T olive oil, extra garlic and fresh spinach. After reducing the liquid in step two I do not add any more water, just pour the rice right in. I put in a whole cup of rice instead of just half. This is wonderful with feta cheese. Next time will try with lemon too. Served with homemade pita chips and hummus. Delish!  -  06 Mar 2008  (Review from Allrecipes US | Canada)

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