Spanakorizo

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, finely chopped
• 1 large bunch of English spinach, trimmed, leaves roughly chopped
• 3 spring onions, thinly sliced
• 1 large tomato, roughly chopped or 200 g can crushed tomato
• Salt and black pepper
• ½ cup medium-grain rice, rinsed
• ½ cup dill, roughly chopped
• 1 lemon, cut into wedges
• Greek feta, to serve (optional)

Instructions

1. Heat the olive oil in a large saucepan over medium heat, then add the onion and cook, stirring for 2-3 minutes, or until softened. Stir through the garlic, spinach, spring onion and tomato with a generous pinch of salt and pepper. Cook for a further 2 minutes, or until fragrant.
2. Add the rice and 2 ½ cups water to the pan. Stir, reduce the heat to a low simmer, then cover and cook for 15 minutes, until the rice is al dente (add an extra splash of water if needed). Remove the pan from the heat. Stir through the dill and season to taste with salt and black pepper.
3. Serve the spanakorizo with lemon wedges and crumbled Greek feta (if using).

Photography by Jiwon Kim.

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