1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (553g) Recipe makes 4 servings
Calories 516
Calories from Fat 252		(48%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 19.8g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 144mg		6%
Potassium 1118mg		31%
Total Carbohydrate 59.5g		19%
	Dietary Fiber 5.6g	22%
	Sugars 2.4g
Protein 9.6g		19%
detailed view... how is this calculated?

people who like this recipe also like:

Cucumber Salad

By: ~Rita~

Yemista (Greek Stuffed Tomatoes and Peppers)

By: evelyn/athens

Pumpkin Puree

By: JellyBean

Sauteed Sugar Snap Peas

By: Kymmarie

Twisted Black Olive Breadsticks

By: mama's kitchen

Spanakorizo (A Greek Spinach Risotto)

Recipe #59468 | 45 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Apr 14, 2003

One of our favourite vegetarian (ladera) meals.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs spinach, cleaned, stemmed, torn or cut into smaller pieces and washed in several changes water
1/2 cup olive oil
1 cup chopped spring onion (white and green)
1 small onion, chopped
1 leek, chopped (optional)
1 1/4 cups rice, short-grain is best (or use Arborio, but at a pinch, you can use converted. I often make it with brown rice for more fibe)
1/4 cup lemon juice
2 tablespoons minced fresh dill
3 cups water
salt
fresh ground black pepper

Serve with

Directions

1
In a deep pan heat oil and gently fry onion and leek (if used) until soft.
2
Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
3
Cook for five minutes, stirring frequently.
4
Add remaining ingredients and bring to the boil.
5
When boiling add the spinach, stir well and cover.
6
Reduce heat and simmer on low heat for 15 minutes or so (longer if using brown rice).
7
Remove from heat.
8
Leave tightly covered and allow to stand at least 1/2 an hour before serving.
9
Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!

Questions about this recipe?

Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Jan 22, 2009

I really liked the combination of lemon juice and dill in this, as it gave it a distinctive taste. We served it with feta cheese. Kalamata olives would have been good too but we didn't have any. My only comment would be to add the spinach a little later in the cooking process because I felt it came out a bit slimy. Also, we thought the amount of olive oil was excessive so we reduced it substantially. Thanks evelyn!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: CranberrySparkle

On Jan 22, 2009

Wonderful new way to make risotto. This combines two of my favorites into one great dish. I made it just as described and it turned out delicious.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Geema

On May 27, 2003

I close my eyes and I'm in Greece while I eat this delicious risotto. I used the Arborio rice for this dish and was thrilled to discover that I could make a risotto without standing for a half hour of more, stirring and adding broth to my rice. It came out exactly right...creamy. I add the feta, and think it added a wonderful dimension, but my husband doesn't care for it and left it out. I'm keeping this recipe to make some other risotto variations using the same proportions, since it turned out so well.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: katia

On Feb 27, 2007

One of my favorite vegetarian meals. I made it last night but I also used fresh tomato and one teaspoon tomato paste and added the lemon just before serving!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews