Spanakorizo with Latholemono Sauce

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

SPANAKORIZO INGREDIENTS:

• 2 lbs. spinach, sliced

• 1 small sweet onion, diced 

• 2 scallions, sliced 

• ½ cup white rice

• 1 large tablespoons of dill, finely chopped

• ¼ cup GEVOO

• ½ cup water

  SAUCE INGREDIENTS:

  • ¼ cup olive oil

  • Juice of ½ lemon  

  • *Whisk together well.

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. Plate. Pour sauce on top.

7. Season with salt, pepper, and garnish with dill.