@@Zipfei_Kloatscher Good response bud, you got me there. Pride in anything you're didn't directly cause is never allowed, that's a good modernist ideal. You're not supposed to tell anyone, but I invented spanakoryzo. Every time it's mentioned, I get a cut of the royalties.
@@CrazyCodMusic you are the one I should blamed when I was young and my mom made us eat spanakorizo and we complained about the krats krats is made with out teeth 😂
@@CrazyCodMusic Damn, I always remember a good friend asking who I think is more nationalistic about their country, Greeks or Turks. It's hard to tell, but either way, it's way too much and more than inappropriate. Sorry, dude... 😅😅😅
@@CrazyCodMusic unless you are over 90, you did not invent spanakorizo...since my dear departed mother made it and she was 85 when she died... although her version was NOT this nerovrasto version here. Yes, I know this is the modern Greek one, but the traditional one was quite different.
Chef!! I love the "new" part in which you show all the ingredients ahead!!! Please please keep it going forward. It looks so amazing starting the recipes with the organisation like you did here.... Can't wait for the next video. PS: I still would love to see your take on Gnocchi alla Sorrentino (my food wishes and the best comfort food you will have!)
Greeting from Greece!!! I love it when i see greek food from Chef John. My suggestinon , put some tomato paste or fresh tomato, just a touch, and more spinach and make it more liquidy . Eat it with a big piece of feta drizled with olive oil and oregano and fresh baked bread for dipping the oil And as always, Enjoy!
That’s the traditional version!! Yes. However this version might be nice as a little side dish instead of plain spinach. Greek cuisine is the best in the world for everyday eating.
Dear chef John, I've loved your channel for years! I'm Greek, born and raised, so I must tell you that the authentic recipe does not include mint. And although I'm sure your spin tastes great, I feel I need to provide you with the proper recipe... olive oil 1 onion 1 clove of garlic salt pepper 2 green onions 1/2 a bunch of dill 250gr glutinous rice 150gr white wine 1 litre of vegetable stock 1kg spinach 150gr grated tomatoes 1 tsp tomato paste juice of two lemons We wilt the spinach by putting it in a bowl with some salt and rubbing it gently till it releases its moisture. We leave it alone for 10'-15' and then squeeze the water out of it and set it aside. We sauté the finely chopped onion and scallions, the minced garlic, salt and pepper on high heat. We then add the finely chopped dill and continue sautéing for a minute. We add the rice and again continue sautéing for another two minutes. We add the wine and once the alcohol evaporates we add the spinach, the tomato paste, the grated tomato, and the stock and we simmer on medium heat until the rice is fully cooked. After it's done, we turn off the heat and add the lemon juice. It should turn out quite saucy but not soup-y. We serve with freshly grated pepper, fresh bread and a chunk of feta cheese!
A sharp knife is really one of the best kitchen tips. I do woodworking & found sharpening my chisels is relaxing so I got in the habit of keeping my knives really sharp. Now I love being able to accurately cut anything, never fighting through a cut & even dicing a soft tomato is easy.
Σπανακόρυζο !!!! I grew up on this dish!!! Loved it, love it, and will love it for ever!!!! The epitome of Greek cuisine! Easy, simple, cheap and heavenly tasty. One of the very few recipes that no further improvement is possible!!!
I love Spanakorizo! I am biased, since I am of Greek heritage. Dimitra’s Dishes is another great channel that particularly focuses on Greek recipes. I hope you have more Greek recipes. Great video!
I’m Sicilian/American, but I grew up with so many dishes so similar to this recipe and her dishes. I love Dimitra so much! She needs a shout out, so thank you for that!
@@cas4040 Yes.. there are definite similarities between Greek and Italian cuisine for sure. Southern Italy ( Naples, Calabria, Sicily, etc.) was originally colonized by Greeks. I enjoy Italian cuisine as well!
One of the easiest and most common dishes in Greece. I love it with a fried egg on top and a big chunk of feta on the side, that was what my mother used to do to complete it. Mint is an interesting addition, never tried it before. Thanks for sharing.
The flavors remind me so much of the food we had in Turkey when I was a child. Simple and amazing. The best way to cook. Let the food shine. Chef, you're the best. We love watching your videos faithfully. And yes, we speak along with you as you say "FRESHly ground black pepper" and "round the outside, round the outside", etc. So much fun. Thanks!!!
Thank you so much Chef John. I made it exactly to your recipe. Even pickled onion. When I served it, I mixed through finely sliced fried Mediterranean sausages. This was a dish made in heaven. The recipe feeds six as a main meal (with a little space left for dessert).
Every time I make one of chef John's recipies they come out amazing. I often treat my family members with my cooking, and they are always impressed. My husband is a proffecional chef, and I'm a hobby cook. My husband and I both think this is a great channel where you can learn to cook, or get inspired to try and make new foods. I recomment everyone to make the recipies you want to try on here. Thanks to the way chef John explaines how to make them, it never fails. Thanks Chef John for all the great recipies and keeping us inspired to make new foods.
It's a dish that every child in Greece has It's memory from childhood. Especially all these times where we were sitting in the table with disappointment (in reality few children were eating it). My mother was telling me stories from Popay so it was easier to try it. As a mother of two, if your children don't eat it, try to add a little dill and add more rice in it. Extra tip: If you want to absorb all iron that contains, avoid feta cheese. Only 🍋. Definitely a very nutritious dish. Thank you Chef John.
When I desperately needed spinach recipe because i have a dozen bunch of spinach, a youtube notification from you suddenly popped up! Oh i have all the ingredients except dill.. thanks chef john! I know you'll never fail me. I always search for your recipes first whenever I need one!
Glad Michele recommended this to you especially the Greek portion of me! And, I loved the mise en place opening of this video! Would be great if all future videos did that as well!
Oh, and I forgot... Though I love spanakorizo (mum's comfort food) I do prefer prasorizo, which is almost the same, but has leeks instead of spinach.... Either hot or cold... Delicious!
Spanakorizo is the first dish I taught my Japanese wife, along with gemista (stuffed tomatoes) and spetsofai (baked giant beans and sausages in tomato sauce). It will always reminds me of my mum's cuisine when I was growing up, can't take that away from me.
thats not spetsofai its gigantes. spetsofai made from fried sausages with pepper and tomato sauce. Characteristic are the long, sweet peppers and the intense flavors of the village sausages, which are used
Not much of a cook myself but oh man does this look really delicious & so simple I'll have to try it one day thanks chef John for making me hungry you never fail. Happy that!
Seriously 10 years ago when I started watching Chef John I wasn't much of a cook either. But I tried a couple of recipes and it turns out I like to cook! I just never knew how! His recipes never fail if you follow them. Give it a try!
The simplicity of this recipe pairs well with the timing, since I'm in the midst of a move. This looks like it'll be a nice recipe to whip up while I'm packing!
hello chef john, some greek insight over the dish: you definitely need to add a tbsp of tomato paste, and maybe 1/4 of a dry onion before the rice, then spinach, then water and all the herbs in the end! Also, you need to add a good half a cup of raw olive oil at the end! And that is the reason-or the excuse- to eat feta alongside the dish! Feta, freshly baked bread and a preserve(such as pickled anchovies, or salted olives, or dried salamis) are typical by-plates of the greek table when the dinner is a "ladero"(usually a veggie dish that is finished with a lot of olive oil.). Anyway, love the show, have a good one!
Made this tonight. Just a couple of modifications because I am the ruler of my rice. Was EPIC. Much swooning here. I used stock and put it on a bed of arugula and pea shoots…just for more veg. And topped with grilled shrimp. Also, I used French sheep feta cause I like it. More delicate and less salty. Was so amazing. Thank you!!
I made this last night and it was absolutely delicious, despite the fact that I did it all wrong, with leftover rice, fresh spinach dried dill, and so on. The combination was excellent, and I will definitely make it again. The right way maybe next time.
I'm sooo happy i found this channel for my new hobby! Thank you so much for your delicious recipes explained so wonderfully and fun! Subscribed and will try falafel, your recipe from 7 years ago!
You might want to add a slightly whipped egg with lemon juice as a heavy garnish and if you want something lighter , also , very common here in Greece is whipped olive oil with lemon juice which you will find in every Greek Tavern , we love you Chef John !
Spinach rice!? Gonna have to try this. One of the great things about living in a diverse place is that you get to learn about other cultures, so having Peruvian neighbors meant that we got to fall in love with and adopt their recipe for cilantro rice as our own. To this day, one of my fave childhood dishes.
It's always nice to see people from different countries appreciate our food, although as a kid I hated spanakorizo with the passion of a thousand burning suns! Nowadays I love it though! My mum adds some tomato paste in spanakorizo as well by the way! :)
I love you! 🥰😉your videos make me happy and I have made many of your recipes! These videos are perfect for making a recipe just how it is seen in the video. This was such a great idea and it’s wonderful how many people, including myself, that you and you’re team have truly helped in the kitchen ❤️ thank you for all of these great recipes and very informative and fun videos, truly they’ve been helping me so much!
Looks wonderful. I imagine this would be good hot or cold. If there were left overs, I think this would make a nice lunch, adding the fresh squeezed lemon just before it was time to eat.
Hi Chef John, my mom makes it like u, some add tomato paste but my mom doesn’t. I would say I prefer it without so I guess the tomato paste is optional as I know many people that don’t add it. And when u serve, serve with a dollop of Greek yogurt on the side
Thank you for the recipe. I left out the dill (because my wife really does not like it), but it was came out very good without that... We will definitely make it again. It is especially good for any type of fish, so tomorrow we will use it for a kind of tuna salad.
Three ingredients I use (fresh spinach, onion and rice) and then serve it with Greek yogurt. Right before I serve it I throw some lemon juice in it. I don't use mint or dill but I will try now. I've never heard of adding mint or dill. I don't use chicken broth at all I use regular water because the chicken flavor overpowers everything.
I made this using arborio rice, a bunch of fresh spinach, and only 1 tsp of salt--Sorry Chef John but 2 tsp sounded like a lot--and it came out fabulous!
We actually use Med grain rice for Sushi and it works wonderfully... but we rinse all the starch off first and it still works great and a good bit cheaper also.
I like the way you've elevated the lowly spanakoryzo. It's one of my least favourite foods but the extra toppings you've added make it much fancier and interesting so I look forward to giving it a try. Btw you can combine two Greek very plain recipes and, I think, the result is much better than the the parts: try spanakoryzo together with chickpeas (I discovered this by chance, when eating leftovers). You cannot eat a lot of it (unless you have a steel-lined stomach) but I certainly love it when I don't much care about either of these recipes on their own. Chickpeas can be eaten on their own in Greece, with some bread and perhaps some feta to accompany them but cooking them together with rice is also often done as it's more nutritious and easier to digets.
My heart flutters with pride every time Chef John uploads a recipe from my home country. Thanks, Chef John.
@@Zipfei_Kloatscher Good response bud, you got me there. Pride in anything you're didn't directly cause is never allowed, that's a good modernist ideal. You're not supposed to tell anyone, but I invented spanakoryzo. Every time it's mentioned, I get a cut of the royalties.
@@CrazyCodMusic you are the one I should blamed when I was young and my mom made us eat spanakorizo and we complained about the krats krats is made with out teeth 😂
@@CrazyCodMusic
Damn, I always remember a good friend asking who I think is more nationalistic about their country, Greeks or Turks. It's hard to tell, but either way, it's way too much and more than inappropriate. Sorry, dude... 😅😅😅
@@CrazyCodMusic unless you are over 90, you did not invent spanakorizo...since my dear departed mother made it and she was 85 when she died... although her version was NOT this nerovrasto version here. Yes, I know this is the modern Greek one, but the traditional one was quite different.
Love spanakorizo ....been eating it nearly all my life.....especially tasty with lots of lemon...Thanks chef !!!!!!!!!!!!
Chef!! I love the "new" part in which you show all the ingredients ahead!!!
Please please keep it going forward.
It looks so amazing starting the recipes with the organisation like you did here....
Can't wait for the next video.
PS: I still would love to see your take on Gnocchi alla Sorrentino (my food wishes and the best comfort food you will have!)
Yes! 10000000% yes
I agree.
I watch his video twice and it's never too mush :)
Now this is a real "one pot" recipe! Cheap, easy and quick as well! Thank you so much, will try it this week!
I've made this twice since my last comment. Pretty obvious it was delicious!
Its also super healthy and filling. White rice works better but brown rice makes it healthier and even more healthy
Almost every Greek recipe can be described exactly like that
Greeting from Greece!!!
I love it when i see greek food from Chef John.
My suggestinon , put some tomato paste or fresh tomato, just a touch, and more spinach and make it more liquidy . Eat it with a big piece of feta drizled with olive oil and oregano and fresh baked bread for dipping the oil
And as always, Enjoy!
That’s the traditional version!! Yes. However this version might be nice as a little side dish instead of plain spinach. Greek cuisine is the best in the world for everyday eating.
Yes that’s how my Yiayia would make it
It is better without tomato flavor
Dear chef John, I've loved your channel for years! I'm Greek, born and raised, so I must tell you that the authentic recipe does not include mint. And although I'm sure your spin tastes great, I feel I need to provide you with the proper recipe...
olive oil
1 onion
1 clove of garlic
salt
pepper
2 green onions
1/2 a bunch of dill
250gr glutinous rice
150gr white wine
1 litre of vegetable stock
1kg spinach
150gr grated tomatoes
1 tsp tomato paste
juice of two lemons
We wilt the spinach by putting it in a bowl with some salt and rubbing it gently till it releases its moisture. We leave it alone for 10'-15' and then squeeze the water out of it and set it aside.
We sauté the finely chopped onion and scallions, the minced garlic, salt and pepper on high heat.
We then add the finely chopped dill and continue sautéing for a minute.
We add the rice and again continue sautéing for another two minutes.
We add the wine and once the alcohol evaporates we add the spinach, the tomato paste, the grated tomato, and the stock and we simmer on medium heat until the rice is fully cooked.
After it's done, we turn off the heat and add the lemon juice.
It should turn out quite saucy but not soup-y.
We serve with freshly grated pepper, fresh bread and a chunk of feta cheese!
A sharp knife is really one of the best kitchen tips. I do woodworking & found sharpening my chisels is relaxing so I got in the habit of keeping my knives really sharp. Now I love being able to accurately cut anything, never fighting through a cut & even dicing a soft tomato is easy.
Thank you Chef John! This is the only way my husband will eat spinach and like it!
grateful for these videos. they make everything seem much simpler and many ooother cooking videos. thnx a buunch
Awwww shyeah!
I'm thankful for the consistency and certainty of Chef John's content. It's an anchor in this storm called life.
Σπανακόρυζο !!!! I grew up on this dish!!! Loved it, love it, and will love it for ever!!!! The epitome of Greek cuisine! Easy, simple, cheap and heavenly tasty. One of the very few recipes that no further improvement is possible!!!
I love Spanakorizo! I am biased, since I am of Greek heritage. Dimitra’s Dishes is another great channel that particularly focuses on Greek recipes. I hope you have more Greek recipes. Great video!
I’m Sicilian/American, but I grew up with so many dishes so similar to this recipe and her dishes. I love Dimitra so much! She needs a shout out, so thank you for that!
@@cas4040 Yes.. there are definite similarities between Greek and Italian cuisine for sure. Southern Italy ( Naples, Calabria, Sicily, etc.) was originally colonized by Greeks. I enjoy Italian cuisine as well!
Love Dimitra's cooking 👍
Spinach, rice and feta is amazing combination, very common in Bulgaria. 😋
Thank you! Spanakorizo and lentil soup are my two favorite Lenten dishes.
One of the easiest and most common dishes in Greece. I love it with a fried egg on top and a big chunk of feta on the side, that was what my mother used to do to complete it. Mint is an interesting addition, never tried it before. Thanks for sharing.
Chef John, thank you…I am plating up this rice dish now and it is supremely delicious..I served it with your Greek beef stew recipe…YUMMIEE
The flavors remind me so much of the food we had in Turkey when I was a child. Simple and amazing. The best way to cook. Let the food shine. Chef, you're the best. We love watching your videos faithfully. And yes, we speak along with you as you say "FRESHly ground black pepper" and "round the outside, round the outside", etc. So much fun. Thanks!!!
Tried this recipe today. It was amazing! Thank you for a no nonsense video 😊
Thank you so much Chef John. I made it exactly to your recipe. Even pickled onion. When I served it, I mixed through finely sliced fried Mediterranean sausages. This was a dish made in heaven. The recipe feeds six as a main meal (with a little space left for dessert).
this has always been my favorite, thank you John, take care
Every time I make one of chef John's recipies they come out amazing. I often treat my family members with my cooking, and they are always impressed.
My husband is a proffecional chef, and I'm a hobby cook. My husband and I both think this is a great channel where you can learn to cook, or get inspired to try and make new foods. I recomment everyone to make the recipies you want to try on here. Thanks to the way chef John explaines how to make them, it never fails.
Thanks Chef John for all the great recipies and keeping us inspired to make new foods.
It's a dish that every child in Greece has It's memory from childhood. Especially all these times where we were sitting in the table with disappointment (in reality few children were eating it). My mother was telling me stories from Popay so it was easier to try it. As a mother of two, if your children don't eat it, try to add a little dill and add more rice in it. Extra tip: If you want to absorb all iron that contains, avoid feta cheese. Only 🍋. Definitely a very nutritious dish. Thank you Chef John.
This was delicious! It may be only spinach and rice, but it turns out very tasty and hearty. I will make again.
I particularly like when you set-out the Mes en plas, to give the cook an idea of volume, cut size, etc.
Thank you so much , Chef John .
Love love love spanakorizzo. Thanks for reminding us this wonderful food. A little raw olive oil at the end and freshly ground black pepper is a must.
When I desperately needed spinach recipe because i have a dozen bunch of spinach, a youtube notification from you suddenly popped up! Oh i have all the ingredients except dill.. thanks chef john! I know you'll never fail me. I always search for your recipes first whenever I need one!
I have made this recipe twice, and it is both easy to make and delicious. I used Carnaroli rice. Thanks Chef John!
That Great Greek Spinach 🍚 with Feta & 🍋 looks really good & delicious😋 & 🤍💙 all your videos mate👍
This looks very healthy my friend. TFS. Stay connected 😊
Glad Michele recommended this to you especially the Greek portion of me! And, I loved the mise en place opening of this video! Would be great if all future videos did that as well!
Another great recipe to try. Thanks Chef John.
Looks so good. I want to additionally top it with toasted chopped walnuts for a little crunch.
Oh, and I forgot... Though I love spanakorizo (mum's comfort food) I do prefer prasorizo, which is almost the same, but has leeks instead of spinach.... Either hot or cold... Delicious!
Cette recette est mon coup de coeur depuis quelques mois !! Thanks Chef
Spanakorizo is the first dish I taught my Japanese wife, along with gemista (stuffed tomatoes) and spetsofai (baked giant beans and sausages in tomato sauce). It will always reminds me of my mum's cuisine when I was growing up, can't take that away from me.
thats not spetsofai its gigantes.
spetsofai made from fried sausages with pepper and tomato sauce. Characteristic are the long, sweet peppers and the intense flavors of the village sausages, which are used
@@sgtm74 Sorry, should have said "gigantes spetsofai", our local butcher used to call it that for years and it stuck with us in our household
@@altrogeruvah still delicious my friend
Thank you for another wonderful recipe to try. You’re my favorite online chef! 👩🍳
Not much of a cook myself but oh man does this look really delicious & so simple I'll have to try it one day thanks chef John for making me hungry you never fail. Happy that!
Seriously 10 years ago when I started watching Chef John I wasn't much of a cook either. But I tried a couple of recipes and it turns out I like to cook! I just never knew how! His recipes never fail if you follow them. Give it a try!
THAT’S what’s for dinner tonight! Grazie!
Made this for easter, was well recieved, tasty as heck, and easy to make.
The simplicity of this recipe pairs well with the timing, since I'm in the midst of a move. This looks like it'll be a nice recipe to whip up while I'm packing!
I love this recipe thank you for sharing it, real bravo 👏
hello chef john, some greek insight over the dish: you definitely need to add a tbsp of tomato paste, and maybe 1/4 of a dry onion before the rice, then spinach, then water and all the herbs in the end! Also, you need to add a good half a cup of raw olive oil at the end! And that is the reason-or the excuse- to eat feta alongside the dish! Feta, freshly baked bread and a preserve(such as pickled anchovies, or salted olives, or dried salamis) are typical by-plates of the greek table when the dinner is a "ladero"(usually a veggie dish that is finished with a lot of olive oil.). Anyway, love the show, have a good one!
Perfect timing! Greek chicken was on the menu for the weekend, but I needed inspiration for a side! Thank you!
just made this as a side for grilled lamb, absolutely amazing. I can't wait to make this again.
Made this tonight. Just a couple of modifications because I am the ruler of my rice. Was EPIC. Much swooning here. I used stock and put it on a bed of arugula and pea shoots…just for more veg. And topped with grilled shrimp. Also, I used French sheep feta cause I like it. More delicate and less salty. Was so amazing. Thank you!!
Hey, thanks for all the hard work John. Love ya man
I made this last night and it was absolutely delicious, despite the fact that I did it all wrong, with leftover rice, fresh spinach dried dill, and so on. The combination was excellent, and I will definitely make it again. The right way maybe next time.
Yay ! Spanakorizo ! Finally more to Greek food than just Gyros ! Bravo Sou ! Keep em coming ! 👍👍👍
It looks really delicious
Great recipe. Also cooking your Pasta ala Genovesse today for Sunday. Smelling really yummy. 🙏 Thanks
Chef John, I've made a similar recipe with Kale, minus the Mint but with Cilantro. Anyway, now I have to try Spanakorizo, thank you CJ!
I'm sooo happy i found this channel for my new hobby! Thank you so much for your delicious recipes explained so wonderfully and fun! Subscribed and will try falafel, your recipe from 7 years ago!
You might want to add a slightly whipped egg with
lemon juice as a heavy garnish and if you want
something lighter , also , very common here in
Greece is whipped olive oil with lemon juice which you
will find in every Greek Tavern , we love you Chef John !
Spinach rice!? Gonna have to try this. One of the great things about living in a diverse place is that you get to learn about other cultures, so having Peruvian neighbors meant that we got to fall in love with and adopt their recipe for cilantro rice as our own. To this day, one of my fave childhood dishes.
Looking forward to trying this in my rice cooker! Thanks for sharing!
Authentic recipe and the serving dish is a nice touch!
Went on a Greek run for minute... love it
Literally made this the other day. Excellent dish
I am serving this for my spring dinner
This looks sooo delicious I cannot wait to prepare it and eat it with my girl tonight,thank you Chef John
That's an awesome meal by itself, perfect for Lent. Thanks for sharing, Chef John 👍🏼
finally know what to do with all my spinach and dill 🤩 Thanks chef!
yummmmm!!!! i’ve never heard of this and my family is going to be so excited!
Chef John, I made this last night. It was an absolute grand slam. Everyone loved it including my three little girls.
Beautiful thank you well done 👍
It's always nice to see people from different countries appreciate our food, although as a kid I hated spanakorizo with the passion of a thousand burning suns! Nowadays I love it though!
My mum adds some tomato paste in spanakorizo as well by the way! :)
Looks fantastic!! I love spinach and feta!!!
Excellent presentation
That looks soooo good! Will definitely try it! Thank you!
I'm gonna cook this for tonight's dinner!
I look forward to your videos every week
I love you! 🥰😉your videos make me happy and I have made many of your recipes! These videos are perfect for making a recipe just how it is seen in the video. This was such a great idea and it’s wonderful how many people, including myself, that you and you’re team have truly helped in the kitchen ❤️ thank you for all of these great recipes and very informative and fun videos, truly they’ve been helping me so much!
Spanakorizo (Σπανακόρυζο) Definitely delicious. My favorite dish as kid
I actually drooled, I want to eat that now.
Going to have to try that one!!!!! Thank you!!!!
Looks wonderful. I imagine this would be good hot or cold. If there were left overs, I think this would make a nice lunch, adding the fresh squeezed lemon just before it was time to eat.
I was looking up this recipe last week.
Nice to see your version of some Greek recipes. Spinach pie has a completely different flavour profile. You should make it.
This greek style rice is always delicious. A Spanish version, cilantro pesto rice, is worth a try as well.
As a Greek-American this is one of my favorite dishes. I like to add a poached egg on top or a piece of grilled salmon and call it dinner.
So delicious 😋😍 nice recipe 💫💫 keep sharing ❤️ Lots of Love ❤️💕❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️❣️
Thank you very much ♥️ 😊
Yum will have to try this
Looks very interesting. I'll plan on making this soon.
Amazing! Always loved this rice but now I will add cayenne!
Great dish! I used concentrated lemon juice and it was still delicious. 😉
Hi Chef John, my mom makes it like u, some add tomato paste but my mom doesn’t. I would say I prefer it without so I guess the tomato paste is optional as I know many people that don’t add it. And when u serve, serve with a dollop of Greek yogurt on the side
Thank you for the recipe. I left out the dill (because my wife really does not like it), but it was came out very good without that... We will definitely make it again. It is especially good for any type of fish, so tomorrow we will use it for a kind of tuna salad.
You are Alexander the Great of your rice and spinach plate!
Mmm! Looks delicious.....😋👌🏼
Love this stuff.
Three ingredients I use (fresh spinach, onion and rice) and then serve it with Greek yogurt. Right before I serve it I throw some lemon juice in it. I don't use mint or dill but I will try now. I've never heard of adding mint or dill.
I don't use chicken broth at all I use regular water because the chicken flavor overpowers everything.
Perfectly perfect timing for my fishy Friday today. This’ll make a perfect side with some poached cod . Yum ! Thanks Chef John.
I made this using arborio rice, a bunch of fresh spinach, and only 1 tsp of salt--Sorry Chef John but 2 tsp sounded like a lot--and it came out fabulous!
You can swap a portion of the rice with black eyed peas. The starch and the bite from the peas makes it even better.
Never thought I'd see the typical boring Wednesday greek meal done by chef John
Respect!!!
Great to have veggies receipts!!!
We actually use Med grain rice for Sushi and it works wonderfully... but we rinse all the starch off first and it still works great and a good bit cheaper also.
Are you going to do Pastitsio anytime soon, Chef John? I'd love to see your take on that wonderful dish.
I like the way you've elevated the lowly spanakoryzo. It's one of my least favourite foods but the extra toppings you've added make it much fancier and interesting so I look forward to giving it a try.
Btw you can combine two Greek very plain recipes and, I think, the result is much better than the the parts: try spanakoryzo together with chickpeas (I discovered this by chance, when eating leftovers). You cannot eat a lot of it (unless you have a steel-lined stomach) but I certainly love it when I don't much care about either of these recipes on their own.
Chickpeas can be eaten on their own in Greece, with some bread and perhaps some feta to accompany them but cooking them together with rice is also often done as it's more nutritious and easier to digets.