Greek Style Spinach And Rice Recipes

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GREEK SPINACH AND RICE RECIPE (SPANAKORIZO)



Greek Spinach and Rice recipe (Spanakorizo) image

Looking for a super healthy and delicious traditional Greek spinach and rice recipe? Spanakorizo is a classic Greek vegetarian dish packed with abundant amounts of nutrients and best of all? Its super simple and easy to make!

Provided by Eli K. Giannopoulos

Categories     Main

Time 30m

Yield 8

Number Of Ingredients 11

1kg fresh or frozen spinach, rinsed and stemmed (35 oz.)
200g rice white rice (7 oz.)
1/2 cup olive oil
4 spring onions, chopped
1 red onion, finely chopped
1 leek, sliced
1/2 bunch dill, finely chopped
150g tinned chopped tomatoes (5.5 oz.) or 200g of fresh tomatoes, if in season.
1 tbsp tomato paste
1 cube vegetable stock
salt and freshly ground pepper

Steps:

  • To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
  • Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer, covered, for about 20-25 minutes, until the rice is tender.
  • While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
  • To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it's close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
  • Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

Nutrition Facts : ServingSize 1 plate, Calories 199kcal, Sugar 2.2g, Sodium 416mg, Fat 14.7g, SaturatedFat 2.1g, UnsaturatedFat 11.8g, TransFat 0g, Carbohydrate 15.7g, Fiber 3.7g, Protein 4.8g, Cholesterol 0mg

GREEK STYLE SPINACH AND RICE



Greek Style Spinach and Rice image

Make and share this Greek Style Spinach and Rice recipe from Food.com.

Provided by Dancer

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
4 cups fresh spinach, chopped
3 tablespoons lemon juice
4 cups long grain rice, cooked
2 tablespoons basil, minced
salt and pepper
1/4 cup feta cheese, crumbled

Steps:

  • Heat oil in a heavy skillet or wok.
  • Add onion and garlic and cook on medium-high until onion is softened and transparent.
  • Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
  • Toss in basil.
  • Add salt and pepper to taste.
  • Place in serving bowl and sprinkle with feta cheese.

GREEK SPINACH RICE (SPANAKORIZO)



Greek Spinach Rice (Spanakorizo) image

With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!

Provided by Chef John

Categories     Rice Side Dishes

Time 55m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
1 ½ cups medium-grain white rice
2 teaspoons large-grain kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 bunch green onions, thinly sliced
½ cup packed finely chopped fresh dill
½ cup packed finely chopped fresh mint leaves
1 pound frozen chopped spinach, thawed and squeezed dry
2 ¾ cups cold water, or more as needed
kosher salt to taste
3 medium lemons, cut in half
¾ cup crumbled feta cheese
2 tablespoons pickled red onions, or to taste
1 pinch hot chili flakes, or to taste
1 drizzle olive oil

Steps:

  • Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
  • Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
  • Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
  • Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
  • Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg

SPINACH AND RICE (SPANAKORIZO)



Spinach and Rice (Spanakorizo) image

This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven.

Provided by Kathy Bezemes Walstrom

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 9

⅓ cup olive oil
2 onions, chopped
2 pounds fresh spinach, rinsed and stemmed
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon dried dill weed
1 teaspoon dried parsley
salt and pepper to taste
½ cup uncooked white rice

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 35.7 g, Fat 19.3 g, Fiber 7.1 g, Protein 9.8 g, SaturatedFat 2.7 g, Sodium 552.7 mg, Sugar 6.6 g

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES



Greek-Style Rice with Spinach, Feta, and Black Olives image

Provided by Paula Wolfert

Categories     Olive     Rice     Side     Vegetarian     Feta     Spinach     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a side dish or supper with crusty bread

Number Of Ingredients 11

2 pounds fresh spinach, washed and tough stems removed
Coarse sea salt
4 tablespoons extra-virgin olive oil
1/2 cup thinly sliced scallions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
Freshly ground black pepper
Oily black olives for garnish
Chunks of feta cheese or spoonfuls of thick yogurt for garnish

Steps:

  • Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
  • Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
  • Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

GREEK RICE - RICE WITH SPINACH AND FETA



Greek Rice - Rice With Spinach and Feta image

This recipe for a delicious and easy rice side dish came from Michael at Gail's Recipe Swap, and I've fiddled with it a little. Although I don't get to eat rice often, this one looks so tasty I have to put it here for safe keeping when I get to splurge! :)

Provided by Julesong

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup uncooked long grain rice
1 1/2 cups low sodium chicken broth or 1 1/2 cups vegetable broth
1/2 cup water
2 tablespoons olive oil
1 tablespoon butter
3/4 cup diced onion
8 ounces sliced mushrooms
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano or 2 teaspoons minced fresh oregano
6 cups fresh Baby Spinach, washed and spun dry (if you use grown spinach, remove stems and coarsely chop it, too)
fresh ground black pepper, to taste
1 tablespoon dry sherry
4 ounces feta cheese, crumbled

Steps:

  • Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
  • Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
  • In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
  • Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
  • Add the crumbled feta and toss until the cheese begins to melt.
  • Add to the cooked rice, toss well, and serve immediately.

Nutrition Facts : Calories 391, Fat 17.3, SaturatedFat 7.6, Cholesterol 34.4, Sodium 431.9, Carbohydrate 47, Fiber 2.8, Sugar 4.2, Protein 13

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