Easy Spanakorizo Recipe with Tomato – Perfect For Greek Easter Lent!

What is Spanakorizo?

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What is Spanakorizo?
“Spanak-i” meaning Spinach and “Riz-i” meaning Rice. Simply put, Spinach Rice – a classic Greek dish that’s both healthy and delicious!

Greek Easter Lent is here, and if you’re fasting, you’ll know that finding delicious, satisfying meals can sometimes be a challenge. Well, worry no more! This Spanakorizo recipe with tomato is not only a traditional Greek dish but also a perfect meal for the fasting period. Packed with wholesome ingredients like spinach, rice, and olive oil, this dish is hearty, healthy, and bursting with flavour – without any animal products. It’s the kind of comfort food that makes you forget you’re even fasting!

For more fasting-friendly recipes during Greek Lent or if you’re just looking for vegan meals, click here!

Ingredients for Spanakorizo Recipe with Tomato:

• 200g fresh spinach, rinsed
• 1/4 cup olive oil (the good stuff!)
• 1 medium onion, chopped
• 1 garlic clove, minced (feel free to add more if you love your garlic!)
• 2 tbsp dried Greek oregano)
• 1 cup white rice (medium grain)
• 3 cups water
• 1 1/2 tsp salt
• 1 tsp fresh ground black pepper
• 1/4 cup tomato paste dissolved in 1/2 cup warm water

Cooking Instructions:

1. Sauté the Onions and Garlic: Grab your trusty pot and gently sauté the chopped onion and minced garlic in olive oil over low heat. Cook for about 3-4 minutes until softened and fragrant.
2. Add the Seasonings: Sprinkle in that salt, pepper, oregano, and fresh dill like a pro. Stir everything together.
3. Create the Tomato Magic: In a separate bowl, dissolve the tomato paste in 1/2 cup of warm water. Once smooth and combined, pour it into the pot and stir well. This rich tomato base is what will give your Spanakorizo that deep, comforting flavour.
4. Cook the Rice: Add the rice and cook it for about 3 minutes. Stir often to prevent it from sticking to the pot. If it’s getting clingy, just turn the heat down a tad.
5. Add Spinach and Water: Time to add that fresh spinach and 3 cups of water. Give everything a good mix, and bring it to a gentle boil.
6. Simmer and Relax: Once it starts to boil, lower the heat and cover the pot. Let it simmer for 25-30 minutes. At the 25-minute mark, check the rice for doneness. If it’s still a little chewy, give it another 5 minutes. You’re aiming for tender rice, not mushy, but soft and fluffy!
7. Let It Rest: Once the rice is cooked, stir it one more time, cover the pot, and let it sit for at least 15 minutes. This will help the flavours settle and thicken the dish just right.

Note: If your Spanakorizo looks a bit soupy right after turning off the heat, no worries! Letting it rest for 15 minutes will help thicken it up to perfection.

Why You’ll Love This Spanakorizo Recipe with Tomato for Lent

Here’s the thing – Spanakorizo is perfect for Greek Easter Lent because it’s completely vegan and packed with wholesome, plant-based ingredients. The fresh spinach, fragrant herbs, and rice come together to create a dish that’s as satisfying as it is flavourful. It’s the type of meal that’ll fill you up without leaving you feeling heavy. Plus, it’s quick and easy to make, so you won’t be spending hours in the kitchen during the busy fasting period! Mop it up with your favourite crusty bread, and you’re good to go!

Authentic Spanakorizo Recipe with Tomato – A Greek Easter Lent Favourite

This delicious Spanakorizo recipe with tomato is a traditional Greek dish perfect for Greek Easter Lent. Packed with fresh spinach, fragrant herbs, and hearty rice, it’s a comforting, plant-based meal that’s simple to make and full of flavour. Whether you’re fasting or simply craving a taste of Greece, this dish is a must-try for your Lenten meals!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course: dinner, lunch

Cuisine: Greek

Ingredients Method

Ingredients

  

• 200 g fresh spinach rinsed
• 1/4 cup olive oil
• 1 medium onion chopped
• 1 garlic clove minced
• 1/4 cup fresh chopped dill
• 2 tbsp dried Greek oregano
• 1 cup white rice medium grain
• 3 cups water
• 1 1/2 tsp salt
• 1 tsp fresh ground black pepper
• 1/4 cup tomato paste dissolved in 1/2 cup warm water

Method

 

1. Sauté the chopped onion and minced garlic in olive oil over low heat for 3-4 minutes until softened and fragrant.
2. Add the salt, pepper, oregano, and dill to the pot. Stir to combine.
3. Dissolve the tomato paste in 1/2 cup warm water and add to the pot. Stir well.
4. Add the rice and cook for 5 minutes, stirring often to prevent sticking. Lower heat if necessary.
5. Add the spinach and 3 cups of water. Stir well and bring to a low boil.
6. Once it reaches a boil, lower the heat and cover the pot. Let it simmer for 25-30 minutes, checking for doneness at 25 minutes.
7. Once the rice is cooked, stir the ingredients, cover the pot, and let it rest for at least 15 minutes before serving.

FAQs: Spanakorizo Recipe with Tomato