Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Niki’s spinach risotto


#Vegetarian #Vegan #GlutenFree

With the arrival of spring, this Greek classic becomes a must in most homes. Aromatic ‘spanakorizo’ is a light and healthy option for an everyday, casual meal. My step mother in law, Niki, shared her secret to boil the rice in the spinach and greens by making small holes in them once they are sautéed. It helps the rice stay al dente, the way I like it.

Pair it with white cheese and a glass of cold white wine.


Preparation Method

1.     Wash the spinach thoroughly and cut it in chunks

2.     Heat the olive oil and sauté the onion, scallions and leek for 4-5 minutes until translucent

3.     Add the spinach and the tomato

4.     Use a spoon to make small holes in the greens and place the rice in them

5.     Add 1 cup of water, season and simmer for 20 minutes

6.     Finish with the lemon juice and dill; mix and serve


-       2 pounds of spinach

-       1 bunch scallions, chopped

-       1 cup extra virgin olive oil

-       1 yellow onion, chopped

-       1 leek, chopped

-       1 tomato, diced

-       ¾ cup, basmati rice

-       some dill, chopped

-       the juice of 1 lemon

-       freshly ground pepper

-       some salt






Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serves: 4