Traditional Greek spinach dish. Tastes great with a little lemon juice and spread on saltine crackers!
1. In a 5 qt Dutch Oven or large pot, heat the olive oil on high heat. Add the onion and brown, slightly. Add both bags of frozen spinach. Reduce heat to medium high, cover and cook for 15 minutes. Stir once or twice to pervent sticking or burning.
2. At the end of the 15 minutes, uncover and add the pepper (and salt) to taste and stir.
3. Pour the can of tomato sauce on top of the spinach and let it sit there for a few seconds, about 30, then stir again to blend in.
4. Pour in the water and stir to blend in.
5. Pour in the rice and stir to blend in.
6. Cover. Reduce heat to medium and cook for 18 minutes. Stir every five minutes to prevent sticking or burning.
7. Uncover. Continue cooking over medium heat for a few more minutes, stirring, until excess water is gone. (The spanakorizo should not be too watery. If it comes out watery, reduce the amount of water you started with next time)
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Serving Size: 1 Serving (872g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 554 | ||
Calories from Fat: 37 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1203.4mg | 41 % | |
Potassium 1177.1mg | 31 % | |
Total Carbohydrate 117.6g | 35 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 108g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
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