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Greek

Spanakorizo

The Greek spinach-and-rice pilaf: sweet spring onions softened in olive oil, a mountain of spinach wilted down, rice simmered in its green juices and finished with a shower of dill and plenty of lemon. Eaten warm or at room temperature as a ladero main.

Lunch & dinnerVegan8g+ fibre
43 min15 prep · 28 cookEasy578 kcalper serving
Spanakorizo

Method

  1. Wash 250 g of spinach in two changes of cold water to remove all grit, pinch off any thick stalks and shake dry. Stack the leaves and shred them coarsely into ribbons about 2 cm wide.
  2. Slice 3 spring onions finely, white and green parts alike, and chop 10 g of dill, keeping a pinch back for the finish.
  3. Warm 1 tbsp of olive oil in a small saucepan or deep frying pan over medium-low heat and sweat the spring onions for 3 minutes, stirring, until soft and sweet but not coloured.
  4. Add the shredded spinach a handful at a time, letting each batch collapse before adding the next. Cook 5 minutes over medium heat until fully wilted and the pan is loose with dark green juices.

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Per serving

578kcal
22gprotein
95gcarbs
19gfat
22gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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