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Helena Moursellas' spanakorizo recipe

Helena Moursellas' spanakorizo recipe

8 ratings

Try chef Helena Moursellas' take on Greek-style spinach rice for a simple side dish. We've added baby tomatoes for a summery spin and you could also crumble some feta on top. Serve alongside Helena's baked lemon and oregano chicken (recipe below) for a taste of Greece. See method

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp tomato purée​
  • 2 tsp dried oregano
  • ½ tsp ground cinnamon
  • 200g baby spinach
  • 300g long-grain rice, rinsed well
  • 1 vegetable stock pot, made up to 375ml
  • 400g pack Tesco Finest baby tomatoes on the vine
  • 1 large lemon, zested and juiced
  • 20g mixed fresh herbs (we used mint, dill and parsley), leaves picked and finely chopped
2 of your 5-a-day and a source of folic acid

Each serving contains

  • Energy

    1120kj
    266kcal     13%

  • Fat

    6g 8%

  • Saturates

    1g 5%

  • Sugars

    6g 6%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 45.6g Protein 6g Fibre 3g

Method

  1. Heat the oil in a lidded saucepan over a low-medium heat. Cook the onion and garlic for 10 mins or until softened. Add the tomato purée, oregano and cinnamon; season and cook for another 4 mins.
  2. Add the spinach and cook for 3 mins or until slightly wilted. Stir through the rice and stock; add half the tomatoes on top. Cover and cook for 25 mins or until the rice is tender.
  3. Uncover and leave to sit of the heat for 5 mins. Remove the cooked tomatoes from the vines and stir in along with the lemon zest and juice and most of the herbs. Halve the remaining tomatoes and add these too. Scatter with the remaining herbs.

Tip: Serve with Helena's Baked lemon and oregano chicken recipe.

See more Greek recipes

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