A MEAL YOU CAN MAKE

Spanakorizo

Soft lemony rice with plenty of spinach and a feta finish.

About 46 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Milk; stock may contain celery/gluten. Choose vegetarian feta. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~531 kcal · 18g protein · 75g carbohydrate · 20g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Rinse rice and drain. Wash spinach and chop onion and dill. Measure stock, oil and feta. Halve the lemon.

  2. Soften onion and spinach

    Warm oil over medium heat. Stir onion until translucent. Add spinach in handfuls, turning until wilted.

  3. Add the rice

    Stir in rice and stock. Bring to a boil, then cover and lower the heat.

  4. Simmer gently

    Keep covered on low heat for the rice packet time. If dry before tender, add a little hot water and extend cooking.

  5. Rest the rice

    Switch off the burner and leave covered so the steam settles.

  6. Check and serve

    Check the rice has no hard centre. Fold in dill and lemon juice; crumble feta on top. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 8 min · Cooking: about 28 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Greek-inspired spinach and rice. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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