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Spanakorizo (Greek Spinach and Rice) by

Tags: onion, mint, spinach, dill, scallions


1 1/2 tbsp. olive oil
1 medium onion chopped
2 garlic cloves chopped
2 tbsp. chives or scallions chopped and divided
2 tbsp. Veggie Box dill chopped and divided
Veggie Box spinach (4-5 oz)
1/2 cup medium grain rice
1 cups vegetable broth
2 tbsp. butter
Juice of half a lemon
1 tsp dry mint
1/4 tbsp lemon zest
feta cheese to garnish


Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 1 tablespoons of dill, and 1 tablespoons of chives. Sauté for another minute or two. Add the spinach, and cook for 3-4 minutes, just
until it wilts down. Add the salt, pepper, medium grain rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes. Stir in the butter, lemon juice and zest, and the remaining dill and chives. Garnish with feta cheese and lemon wedges. Serve.

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