Recipe
1. 2 dry onions
2. 2-3 fresh onions
3. gloves of garlic
4. 2 vegetable cubes
5. some white wine
6. 200 gr. of rice for risotto (arborio)
7. dill
8. 1 kg. of fresh spinach
9. 1 lemon
10. 1 lt. of fresh water
11. salt – pepper
12. 50-70 ml. of olive oil
Procedure
1. You can increase the amount of olive oil if you wish, as this is a dish that does not have any other sources of oil. Some Greek people add olive oil or lemon juice on top of spanakorizo in their plate.
2. In general, I personally prefer not to add many different spices or herbs because I believe that you cannot understand what you are eating. Especially with intense herbs, such as colander or mint. The same applies to spices, such as cinnamon and nutmeg. I only make an exception when I am using dill and persil in some dishes. They have a more mild taste and the result is satisfactory enough. For this reason, in this recipe I have added only dill.
3. The analogy of spinach to rice I am using is 4:1 or 5:1 (i.e. 1000 gr. of spinach to 200 gr. of rice). It works fine with me. But if you want to decrease the amount of rice or spinach, this is up to you.
4. Please add the water gradually so that the rice can absorb it and gets done. The same applies to spinach. When the one portion wilts, add another one. I personally add 4-6 portions.
Please note that unlike rice, which needs around 20 min. to get done, spinach does not need much time, not to lose its vitamins. For this reason, it is added at the end of the cooking procedure, only to wilt.
Description
The punctuation is on the first “o”.
Spanakorizo is a typical Greek dish made in all parts of Greece. It can be eaten hot or cold. The main ingredients used are spinach, rice, dill, dry onion, olive oil, salt and pepper. It is usually accompanied by feta cheese and bread, and sometimes by fried eggs. Besides the above ingredients, Greek people may add tomato, leek, lemon/wine, cumin, persil, feta cheese, or eggs when preparing the dish.