Spanakorizo (Σπανακόριζο – Spinach & Rice)

This week is Holy Week for me, leading up Greek Orthodox Easter (Πάσχα, or Paskha).  Christians and Catholics will celebrate Easter this week, while Passover will be celebrated in the Jewish faith.  Every few years these holiday’s fall within the same week depending on which calendar you follow, the lunisolar, the Julian or the Gregorian.

Spanakorizo

It’s no wonder the food blogosphere is deep rooted into a miscellanea of recipes that may even precede these calenders themselves.   It’s these holidays where our most traditional recipes emerge for these sacred festivities representing our past, present and future.

This week my lovely mother is visiting me for the holiday and we’ve put together an exceptional menu.  A week of fasting leading us up to our traditional Easter feast of roasted Lamb & potatoes,  spinach pie, cheese pie, Greek salad and many more scrumptious favorites I will be sharing over the next few weeks.  Today’ s menu starts with Spanakorizo “Σπανακόριζο” – Spinach & Rice.

Here’s what you will need… medium cooking pot,  prep time 1/2 hour, cook time 25 minutes, Serves 6

1/4 cup olive oil

1 scallion onion (chopped)

1 bunch spinach (roughly chopped)

1/2 cup long grained rice

3 cups or water (or broth)

1/4 cup fresh dill (chopped)

3/4 cup of fresh pureed tomatoes

salt and pepper to taste

In a large pot heat olive oil over medium-high heat.  Saute scallion onion until translucent.  Add tomato puree, dill, salt and pepper, stirring for a few minutes, then add spinach and saute into mixture.  Add water and bring to a boil.  Stir in rice, reduce heat to low, cover and simmer for 20 to 25 minutes.   Allow Spanakorizo to cool for 15 minutes prior to serving.

Whatever holiday you are celebrating this week, I hope it’s amazing!

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