Rice with Spinach

Arroz kon Spinaka

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

You can eat this rustic pilaf hot or at room temperature. Sometimes it is served topped with chopped hard-cooked eggs or a little crumbled feta cheese. In Greece it is called spanakorizo and remains a popular dish today.


  • 6 tablespoons olive oil
  • 2 onions, chopped
  • 1 large clove garlic, minced


Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and rice and sauté, stirring often, until the grains are well coated with the oil, about 5 minutes. Add the spinach, dill, tomatoes (if using), salt,