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Σπανακόριζο με Λαθολέμονο

Spanakorizo with Latholemono Sauce

As veg goes, spinach is my favorite, especially when it floods my garden in the summer and fall. This Greek dish is creamy, tangy, and super high in iron. I make it heavy on the spinach and light on the rice. It is Hunter’s favorite side dish to accompany any protein. I also put it in my omelets and salads the next day.

Spanakorizo with Latholemono Sauce

Ingredients:

  • 2 lbs. spinach, sliced
  • 1 small sweet onion, diced
  • 2 scallions, sliced
  • ½ cup white rice
  • 1 large tablespoon of dill, finely chopped
  • ¼ cup Fancy Peasant GEVOO

For the Sauce:

  • ½ cup water
  • ¼ cup Fancy Peasant GEVOO
  • Juice of ½ lemon

Method:

  1. In a medium sized pot, add oil and onion. Saute until golden brown.
  2. Add scallion and saute for 2 minutes.
  3. Add spinach, rice, and water. Cover and bring to a boil.
  4. Reduce to a medium boil for 20 minutes.
  5. Add salt to pot and mix well.
  6. Whisk lemon, GEVOO, and water together well
  7. Plate. Pour sauce on top.
  8. Season with salt, pepper, and garnish with dill.