Spanakorizo

Serves 1
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Directions

  1. 1Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. 2Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. 3Heat the olive oil in a large pot or Dutch oven over medium heat.
  4. 4Add the chopped onion and leeks and sauté until softened.
  5. 5Add the chopped onion and leeks and sauté until softened.
  6. 6Add the chopped onion and leeks and sauté until softened.
  7. 7Add the minced garlic and cook for another minute until fragrant.
  8. 8Add the minced garlic and cook for another minute until fragrant.
  9. 9Add the minced garlic and cook for another minute until fragrant.
  10. 10Add the chopped spinach to the pot. Cook, stirring, until the spinach is wilted.
  11. 11Add the chopped spinach to the pot. Cook, stirring, until the spinach is wilted.
  12. 12Add the chopped spinach to the pot. Cook, stirring, until the spinach is wilted.
  13. 13Add the can of peeled cherry tomatoes and stir it in, trying to break it up.
  14. 14Add the can of peeled cherry tomatoes and stir it in, trying to break it up.
  15. 15Add the can of peeled cherry tomatoes and stir it in, trying to break it up.
  16. 16Stir in the rice and toast it for about 1-2 minutes, coating the grains with the oil and onion mixture.
  17. 17Stir in the rice and toast it for about 1-2 minutes, coating the grains with the oil and onion mixture.
  18. 18Stir in the rice and toast it for about 1-2 minutes, coating the grains with the oil and onion mixture.
  19. 19Pour in the water and bring to a simmer.
  20. 20Pour in the water and bring to a simmer.
  21. 21Pour in the water and bring to a simmer.
  22. 22Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  23. 23Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  24. 24Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  25. 25Remove the pot from the heat.
  26. 26Remove the pot from the heat.
  27. 27Remove the pot from the heat.
  28. 28Stir in the fresh dill and lemon juice.
  29. 29Stir in the fresh dill and lemon juice.
  30. 30Stir in the fresh dill and lemon juice.
  31. 31Season generously with salt and freshly ground black pepper to taste.
  32. 32Season generously with salt and freshly ground black pepper to taste.
  33. 33Season generously with salt and freshly ground black pepper to taste.
  34. 34Let the spanakorizo rest, covered, for 5 minutes before serving.
  35. 35Let the spanakorizo rest, covered, for 5 minutes before serving.
  36. 36Let the spanakorizo rest, covered, for 5 minutes before serving.
  37. 37Finish with a bit of feta if desired.
  38. 38Finish with a bit of feta if desired.
  39. 39Finish with a bit of feta if desired.

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large onion, finely chopped
  • 1 large onion, finely chopped
  • 1 large leek, sliced and washed
  • 1 large leek, sliced and washed
  • 1 large leek, sliced and washed
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 1 pound fresh spinach, washed and roughly chopped
  • 1 pound fresh spinach, washed and roughly chopped
  • 1 pound fresh spinach, washed and roughly chopped
  • 10 oz frozen spinach, thawed and squeezed dry
  • 10 oz frozen spinach, thawed and squeezed dry
  • 10 oz frozen spinach, thawed and squeezed dry
  • 2 cups Arborio rice
  • 2 cups Arborio rice
  • 2 cups Arborio rice
  • medium-grain rice
  • medium-grain rice
  • medium-grain rice
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh dill, chopped
  • 1 lemon, juiced
  • 1 lemon, juiced
  • 1 lemon, juiced
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 1 small can peeled cherry tomatoes
  • 1 small can peeled cherry tomatoes
  • 1 small can peeled cherry tomatoes
  • feta
  • feta
  • feta

Equipment

large potDutch oven

Tips

  • Season in layers with salt and pepper.
  • Stir occasionally to prevent sticking during cooking.
  • Let the spanakorizo rest, covered, for 5 minutes before serving.