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Spanakorizo (Spinach Rice)

From the kitchen of Ikaria by Diane Kochilas.

I have always needed to add at least 2 cups of water.


  • 4 tbps greek evoo
  • 1 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 cup long-grain rice
  • 8 cups of fresh spinach, about 1 pound
  • ½ cup water
  • ½ cup wild fennel fronds or dill
  • sea salt and pepper
  • juice of 2 lemons


  1. In a large heavy skillet, heat 2 tbsp olive oil over medium heat. Add the onion and cook frequently until soft, 2-3 minutes. Stir in the garlic. Add the rice and stir with a wooden spoon over medium low heat for 3 minutes.
  2. Add the spinach and cook until wilted.
  3. Add the water, fennel (or dill) and salt and pepper to taste.
  4. Simmer covered, until all the liquid is absorbed and rice is very tender, 25-30 minutes.
  5. Add more water as necessary to achieve a creamy consistency.
  6. Add the lemon juice 3 minutes before the end.

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