I am going to a dinner this coming Friday but I went to the person’s home early…one week early! I mixed up my calendar and thought the dinner was happening last Friday. I arrive at the appropriate time, wine in hand for the hostess and she pulls into the driveway right after I do. Looking puzzled.

I am going to a dinner this coming Friday but I went to the person’s home early…one week early! I mixed up my calendar and thought the dinner was happening last Friday. I arrive at the appropriate time, wine in hand for the hostess and she pulls into the driveway right after I do. Looking puzzled.

I quickly realize the dinner is happening in another week (this Friday) and I beamed with a huge smile…perhaps to distract from my reddened face. To make the most of the moment, I entered the home for a glass of wine, some conversation and some food appears on the table. A large dish of Spanakorizo is presented and divided to satiate the Friday hungrys we were all feeling.

I was intrigued by this Spanakorizo that was topped with green olives and crumbled Feta. I’ve only had the more traditional version – no green olives and Feta. I love this twist on Spanakorizo as it was different, tasted fabulous and the spinach wasn’t blackened, overcooked.

I was promised the recipe and after having made the dish in my own kitchen, I can now share the dish with all of you. The Dassios family cooks their Spanakorizo on the stove-top and I like my rice baked. Here, you have both options and neither one better or worse…your choice!

I am going to a dinner this coming Friday but I went to the person’s home early…one week early! I mixed up my calendar and thought the dinner was happening last Friday. I arrive at the appropriate time, wine in hand for the hostess and she pulls into the driveway right after I do. Looking puzzled.

Spanakorizo with Green Olives and Feta

*Spanakorizo means spinach with rice. This makes a great vegetarian meal.

(Serves 4)

1/2 cup extra virgin olive oil

1 medium onion, peeled and finely chopped

2 cloves garlic, peeled and minced

1 cup long-grain rice, rinsed

2 pounds fresh spinach, rinsed, dried and roughly chopped

1 1/2 cups chicken or vegetable stock

1/2 cup plus 1 tablespoon chopped fresh dill, divided

2 tablespoons fresh lemon juice

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup crumbled Feta cheese

1/4 cup chopped pitted green olives

*Baking Rice

You can cook this rice dish in the oven. After the spinach is wilted in the pot, pour contents into a deep casserole dish. Stir in stock and 1/4 cup dill. Cover dish with foil and place in a pre-heated 375°F oven for 30 minutes. After baking, add lemon juice, 1/4 cup dill and season with salt and pepper. Fluff the rice and transfer to a serving platter. Top with Feta, green olives and remaining dill.

1. In a medium heavy pot over medium heat, add oil and heat for 30 seconds. Add onions and garlic and cook for 5 minutes or until onions are softened

2. Add rice and stir to coat each grain in the oil. Add spinach (in batches) and stir

until wilted. Add stock and 1/4 cup dill. Cover and cook for 20 minutes or until most of the liquid is absorbed.

3. Add lemon juice, 1/4 cup dill and season with salt and pepper. Fluff the rice and transfer to a serving platter. Top with Feta, olives and remaining dill. Serve immediately.