Follow these steps for perfect results
ghee (clarified butter)
onions
chopped
long grain rice
tomato sauce
water
spinach
washed, trimmed
parsley leaves
chopped
mint leaves
chopped
salt
black pepper
nutmeg
grated
eggs
hard-cooked, sliced
lemon
for garnish
Heat ghee in a pan.
Sauté chopped onions until soft and transparent.
Add rice and sauté for a few minutes, stirring constantly.
Add tomato sauce and water, cover and simmer until rice is almost tender (approx. 10 minutes).
Uncover and stir in spinach, parsley, and mint; season with salt and pepper.
Partially cover the pan and continue cooking, stirring until the spinach has wilted.
Grate nutmeg over the top and continue cooking until the liquid has been absorbed and the spanakorizo is tender.
Remove from heat and drape with a dry towel until ready to use.
Transfer to a warm serving dish and garnish with sliced eggs and lemon wedges.
Serve warm.
Expert advice for the best results
Use fresh, high-quality spinach for the best flavor.
Adjust the amount of water to achieve the desired consistency.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a shallow bowl, garnished with egg slices and lemon wedges.
Serve as a side dish with grilled meat or fish.
Serve as a light lunch with a side salad.
Assyrtiko or Sauvignon Blanc
Freshly squeezed
Discover the story behind this recipe
A staple in Greek cuisine, often enjoyed during Lent.
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