RECIPES Traditional spanakoryzo (spinach risotto)



  • Spinach 750 gr.
  • 1 green onion
  • 1/2 can of concassed tomatoes
  • 1 tomato
  • 1/2 small red pepper (chili)
  • 1 cup of olive oil
  • 1/2 bay leaf
  • Dill, chopped
  • 1 cup of rice
  • Salt


Wash the spinach thoroughly and cut into large pieces.

Pour in a saucepan the half amount of olive oil. Sautee the onion slightly and add the spinach to the saucepan.

Add the rest of the oil, the concassed tomatoes, a chopped, fresh tomato, the half red pepper (chili) and the bay leaf. Pour in some water to cover the spinach and season well.

Boil on moderate heat until the spinach begins to soften. Add a cup of rice and let it boil for 15 minutes.