Spinach rice (Spanakoryzo)

Instructions

In a wide pot, heat half of the recipe’s the olive oil.
Sauté the scallions, onion, and leek for 3 to 4 minutes, until translucent.
Roughly chop the spinach and add it to the pot.
Continue sautéing over high heat for 2 to 3 minutes, until the volume reduces.
Once the spinach wilts, add the rice and stir to coat it with the oil.
Pour in 1 glass of water (the spinach and vegetables will release additional liquid).
Season with salt and pepper. Lower the heat and simmer for 15 to 20 minutes.
At the end of the cooking, add the remaining olive oil and sprinkle with the chopped dill.
Squeeze in the lemon juice and stir.
Cover the pot with a clean kitchen towel and let it rest for 5 to 10 minutes to absorb the remaining liquid.

This low-calorie dish is high in fiber, offering lasting fullness. It’s ideal for vegetarians, those fasting, and anyone seeking a quick, wholesome meal.
The spinach’s nutrients are precious, so none of its liquid should go to waste.
Sautéing the vegetables along with the rice in olive oil helps the grains stay separate and take on the full flavor of the aromatics. A low simmer is essential for proper texture.
After cooking, the pot may seem soupy. Letting it rest covered allows the rice to absorb moisture while remaining fluffy.
The sweetness which comes from using one piece of leek in this recipe helps balance the spinach’s intensity and softens its aftertaste.
A small amount of tomato paste or fresh tomato can be added if desired, but lemon is essential when serving. Lemon and spinach are a classic pairing.
Leek, spinach, dill, and lemon form one of the finest combinations in traditional Greek cooking, common across many local cuisines in Greece.