Greek Lemony Spinach and Rice / Σπανακόρυζο

This recipe can be done using just one large pot.  If you use fresh spinach you need to wash it well and remove and cut all the hard stems so you are left just with the spinach leaves. Drain and let them dry. I often use frozen spinach because it makes it a lot faster and spinach is one of the vegetables that freezes well.

Chop the onion in small pieces. I use my Multi Blender, since the recipe is done best with the onion finely chopped. Heat up half of the olive oil and add the onion. Sauté for 4-5 minutes until it becomes transparent. Add the chopped spring onions and continue cooking for another 2 minutes.

Add the fresh spinach in batches till it shrinks completely while mixing every few minutes. If you use frozen spinach, put all of it and mix till it unfreezes and incorporates well with the onion. Then add the rest of the olive oil. Let it boil for 10-12 minutes till the spinach releases all of its liquids.

Then add the cup of rise and half a cup of water. You do not need a lot of liquid since the spinach will release more liquid. Add half of the chopped dill and let it cook in medium heat for 12-13 minutes, till the rice has cooked and the Spanakorizo is left with very little liquid. Add the rest of the dill and lemon juice a few minutes before the rice is cooked but still a bit firm.

Let it sit for a few minutes so all the ingredients mix well and the rice and spinach absorb the lemon juice. Lemon is this dishes best friend so add more based on your taste and preference. Serve with Feta cheese and fresh sourdough bread. Spanakorizo can be kept in the fridge up to 5 days. Enjoy!