Greek Spinach and Rice - Spanakorizo | Akis Petretzikis

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese reduces fat while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is often less expensive.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Using water with herbs can reduce costs while adding flavor.

dill

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers a similar aromatic quality at a lower price.

Chop the stocks of scallion and dill into big pieces, keeping the fresh parts aside for later.

Heat a pot on the stove and add about 4 tablespoons of extra virgin Greek olive oil.

Add chopped scallion and dill to the pot and sauté.

Chop the onion and add it to the pot along with minced garlic, salt, and pepper; sauté until fragrant.

Add rice to the pot and sauté to sear it, ensuring it stays al dente while cooking.

Deglaze the pan with about 60-70 mL of chicken stock, stirring until absorbed.

Gradually add more chicken stock while stirring for about 12 to 15 minutes until the rice is almost tender but still slightly al dente.

Add spinach to the pot; either squeeze out the juices first or add it directly, stirring until wilted.

Add the juice of 2 lemons and the zest of 2 lemons to the mixture.

Chop the reserved fresh scallion and dill and add them to the pot.

Taste and adjust seasoning with more salt and pepper if needed.

Add about 50 g of extra virgin Greek olive oil for flavor.

Serve warm, optionally topped with feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens