This is the second dish of my Greek cooking sequel. I am thinking of presenting a trilogy of Greek dishes just like in the movies, like the Lord of the Rings and then I will continue my trip to new, unknown to me food areas. Spanakorizo is a summery dish. You can eat it cold or warm. It is very nutritious and its basic ingredient is my all time classic spinach. It is very easy and needs only around half to three quarters of an hour. It can be made with tomato sauce or plain just like this one.

Throughout the years I have only eaten it in the version I list below. It is accompanied with fresh warm bread and a big, and I mean it big, piece of feta cheese. The combination is irresistible. I was fed up with all the meat and I wanted something vegetarian. This is ideal. So let’s go and make it.

If you use frozen spinach just let it thaw, wash it and it is ready. If you use fresh, wash it very well and it is ready.

In a pot put the 4 tbsp of olive oil in medium-high heat. Add the onion and sauté for couple of minutes. Add the spinach and continue to sauté for couple of minutes. Now if you use frozen spinach add the water and the rice, salt and pepper, lower heat to medium-low and let it cook until rice is ready. If you use fresh spinach add ½ cup of water and let it boil for a while. When the spinach is soft, add the 2 cups of water and the rice and let cook. Around five minutes before you turn off the fire add the olive oil. Let it simmer for five minutes and then turn off the fire. Now let me give you a piece of advice. The amount of water may vary. In my case I needed 2 cups of water but you may need a little more or less. This is a dish that you have to check regularly to make sure that the rice is cooked correctly. Not too much, not too less. Also when you turn off the fire, make sure your spanakorizo is not dry, meaning that there should be juices in the pot.