This very traditional Greek recipe comes from our longtime Evanston Market friend Anastasia, who is Greek! She says this recipe can be made in large quantities, or less, depending on how much you need. Its last well in the refrigerator, and can be used as a side dish for several days. And it tastes so good!
Cleaning Aromatics - Herbs & Spinach:
Clean and wash all the onions, leeks (we use the tender green parts too), green onions, dill, parsley, and then chop up into separate bowls as you go.
Clean spinach and drain well, take a bunch of leaves in your hand, chop it across into 1” wide pieces with a knife in a large bowl – set aside.
Cooking Directions:
Over medium heat, add the olive oil and sauté the onions, then add the leeks, turn heat to high.
Next saute the scallions for about 2-3 minutes each – till translucent. Add the dill and parsley.
Mix over heat well, let them cook a bit for 3-4 minutes.
Add the chopped spinach in batches and mix with a large spoon. As it wilts down, keep adding until all the chopped spinach is used up in the onion/leek/aromatics.
Add 1-1/2 cups water to the mixture and let it come to a soft boil.
Add the tomato paste and again bring to a boil and add the rest of the water.
Add salt & pepper.
Add the rice last, bring to a boil and lower heat to simmer for 35 minutes.
If using other rice follow those directions for cooking, should not be watery. Rice will absorb some of the moisture.
Remove from heat.
Let it cool a bit (20 min.) add freshly squeezed lemon juice and mix.
Serve with Dodonis Feta cheese and crusty bread on the side.
Or use as a side dish.
Delish and tasty, great way to eat spinach with rice, very common dish in Greek homes!
1/3 cup extra virgin olive oil
1 medium/large yellow onion & 1/2 red onion – finely diced
1 leek, diced (the green leaves too)
2-4 fresh green scallions/onions, diced
½+ cup fresh chopped dill (or more to taste) – chopped up
½ cup chopped flat leaf parsley (or more to taste) – chopped up
2 lbs. fresh spinach – washed to remove any sand/dirt - chopped up
1cup long grain brown rice (if using white rice, cook as long as recipe calls for that)
1tomato paste container
1juice of fresh lemon
2+ cups water
Salt & Pepper to taste
1 medium/large yellow onion & 1/2 red onion – finely diced
1 leek, diced (the green leaves too)
2-4 fresh green scallions/onions, diced
½+ cup fresh chopped dill (or more to taste) – chopped up
½ cup chopped flat leaf parsley (or more to taste) – chopped up
2 lbs. fresh spinach – washed to remove any sand/dirt - chopped up
1cup long grain brown rice (if using white rice, cook as long as recipe calls for that)
1tomato paste container
1juice of fresh lemon
2+ cups water
Salt & Pepper to taste
Clean and wash all the onions, leeks (we use the tender green parts too), green onions, dill, parsley, and then chop up into separate bowls as you go.
Clean spinach and drain well, take a bunch of leaves in your hand, chop it across into 1” wide pieces with a knife in a large bowl – set aside.
Cooking Directions:
Over medium heat, add the olive oil and sauté the onions, then add the leeks, turn heat to high.
Next saute the scallions for about 2-3 minutes each – till translucent. Add the dill and parsley.
Mix over heat well, let them cook a bit for 3-4 minutes.
Add the chopped spinach in batches and mix with a large spoon. As it wilts down, keep adding until all the chopped spinach is used up in the onion/leek/aromatics.
Add 1-1/2 cups water to the mixture and let it come to a soft boil.
Add the tomato paste and again bring to a boil and add the rest of the water.
Add salt & pepper.
Add the rice last, bring to a boil and lower heat to simmer for 35 minutes.
If using other rice follow those directions for cooking, should not be watery. Rice will absorb some of the moisture.
Remove from heat.
Let it cool a bit (20 min.) add freshly squeezed lemon juice and mix.
Serve with Dodonis Feta cheese and crusty bread on the side.
Or use as a side dish.
Delish and tasty, great way to eat spinach with rice, very common dish in Greek homes!
