Spanakorizo (Spinach And Rice) Recipe

Name: Spanakorizo (Spinach And Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. clarified butter; oil; 1 sm. onion, chopped; 1/2 cup raw long-grain white rice; 1/2 cup tomato sauce; 1/4 cup water (or more); 2 lb. fresh spinach, washed and trimmed; 1/4 cup parsley, chopped; 2 sprigs fresh mint, chopped; Salt and freshly ground pepper, to taste; Nutmeg, grated, to taste; 4 hard-cooked eggs, sliced; Lemon wedges, for garnish

Servings: persons

2 tbsp. clarified butter
oil
1 sm. onion, chopped
1/2 cup raw long-grain white rice
1/2 cup tomato sauce
1/4 cup water (or more)
2 lb. fresh spinach, washed and trimmed
1/4 cup parsley, chopped
2 sprigs fresh mint, chopped
Salt and freshly ground pepper, to taste
Nutmeg, grated, to taste
4 hard-cooked eggs, sliced
Lemon wedges, for garnish

1
Heat the butter or oil in an enameled pan, then add the onions and cook until soft and transparent.
2
Add the rice and saute for a few minutes, stirring constantly, then add the tomato sauce (or same amount of canned chopped tomatoes, drained) and water, cover the pan and simmer until the rice is almost tender (approximately 10 minutes).
3
Uncover and stir in the spinach, parsley, mint; season with salt and pepper.
4
Partially cover the pan and continue cooking, stirring with a wooden spoon until the spinach has wilted.
5
Grate a little nutmeg over the top and continue cooking until all the liquid has been absorbed and the spanakorizo is tender, not mushy.
6
Remove from the heat and drape with a dry towel until ready to use.
7
Transfer to a warm serving dish, and garnish with the sliced eggs and lemon wedges.
8
Serve warm.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp. clarified butter, oil, 1 sm. onion, chopped, 1/2 cup raw long-grain white rice, and more.

Yes, Spanakorizo (Spinach And Rice) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanakorizo (Spinach And Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions