One of my favorite side dishes I always order at our local Greek restaurant. But my friend is from Spain and he always wonders why I ordered "Spanish Chorizo" 😂
I think would be better to cook rice before the spinach because spinach is getting cooked promptly, its not necessary to loose its values staying long time be cooked. Spinach must be added in the finish together with spices, dill and mint. Thank you for understanding
@@azulceleste666 no I haven’t made yet, but have eaten it often. Natures Earthly Choice sells them premade in a packet that is heat and serve. It’s a bit pricey, but it is very good. I think it’s cheaper to make your own, and when my rotation is done I will make.
I make this often with barley. Just remember to use pearled barley and the cooking time is longer than rice. Barley definitely makes it heavier, so I serve it as a main dish as opposed to a side.
My mother is from Kalamata and she always made this for us growing up. Funny how much I love it more as an adult than as a kid. As a kid, I avoided spinach, as an adult, I love it. The only thing my mother does differently is that she also adds tomatoes. I wonder is that a regional difference? I know we all add our own thing to every dish. I personally add some other vegetables if I have them on hand and want to use them up...like mushrooms or zucchini.
Love spanakorizo. I make my yaya's version with the only addition is to add a large tablespoon of tomato paste when sauteing the onions and garlic which gives it another layer of flavor which goes well with dill and lemon. Of course back they didn't use baby spinach which has a milder flavor, but still delicious, especially with some freshly baked Greek bread and a big chunk of Feta cheese.
Did you know where we get the word spinach from? It’s actually from the Arab world , just like artichoke, almonds, pepper, cinnamon, rice, pistachio, halloumi, kafta, saffron lemon and orange and coffee. Didn’t know it until I read the French historian and professor Jean Pruvost who wrote and published lately a masterpiece ‘Our Ancestors, the Arabs’.
Fantastic Dimitra, one of my favourites. I personally use some leaks '' Πρασο " as well as onion. My son, complaints some time that its boring on its own as a dish, so, I slice thin pieces, fillets of chicken breasts and fry it in butter and olive oil, and adding lots of parsley, stop cooking " σβηνω το φαγητο" with lemon juice.! By the way, your ''tyrokafteri'' recipe is special, and on this subject, is tyrokafteri the same as kopanisti? My wife and I love your cooking skills, watch your channel and guess what? We are always hungry after that! All the best
The printed recipe says “olives”…Are the olives portion in this video? What kind of olives? If not, do you dice or slice the olives and at what point would they be added into the recipe…? Thanks in advance! This recipe looks delicious.
Looks so good! Do you know if this would work with frozen spinach? I’m sure fresh is better but I don’t always have it, and I always keep spinach in my freezer
Bravo to RUclipss νοικοκυρά 👏!!! BTW, when are you going to make Φολιά like Stamati’s ??? Been waiting like a year to see you make it. I hope you give me a shout out on that segment too eh 🧐🧐🧐
This is Turkish. Greeks never ate anything like this before the Ottoman Empire. Rice didnt even begin being cultivated there until towards the end of the ottoman empire.
Thank you for sharing this amazing recipe, this was my late father's signature dish. Love this rice😋
My pleasure 😊
I cooked spanakorizo 4 days ago!!! My children love this dish, me too! We make it quite often.
Greek food is: really fresh, very delicious, mostly light and always seasonal. It's healthy and wonderful. ❤
Nice and healthy and delicious 🙂🙂🙂
This looks amazing!
One of my favorite side dishes I always order at our local Greek restaurant. But my friend is from Spain and he always wonders why I ordered "Spanish Chorizo" 😂
Love spinach and rice
me too :)
I think would be better to cook rice before the spinach because spinach is getting cooked promptly, its not necessary to loose its values staying long time be cooked. Spinach must be added in the finish together with spices, dill and mint. Thank you for understanding
Precisely
Looks like a good recipe. Thinking of switching up barley for rice. Thank you
Have you tried it with barley yet? i'm interested in how it tasted, I'd also like to try it
@@azulceleste666 no I haven’t made yet, but have eaten it often. Natures Earthly Choice sells them premade in a packet that is heat and serve. It’s a bit pricey, but it is very good. I think it’s cheaper to make your own, and when my rotation is done I will make.
I make this often with barley. Just remember to use pearled barley and the cooking time is longer than rice. Barley definitely makes it heavier, so I serve it as a main dish as opposed to a side.
My mother is from Kalamata and she always made this for us growing up. Funny how much I love it more as an adult than as a kid. As a kid, I avoided spinach, as an adult, I love it. The only thing my mother does differently is that she also adds tomatoes. I wonder is that a regional difference? I know we all add our own thing to every dish. I personally add some other vegetables if I have them on hand and want to use them up...like mushrooms or zucchini.
I just made this. Amazing. I did make two small additions. About 3 oz of ground beef. And twice that amount of feta.
My mum had a rhyme for this dish when we were growing up 'Panagia mou pws mirizi to spanaki me to rizi' lol🇦🇺🇬🇷
Making this today!
You're awesome. I love your recipes.
I am from Greece.I make spanakorizo all the time but never add garlic. Instead of garlic put a tomato and fresh onions.
It looks delicious!
I love spanakorizo. We make the spanakorizo almost the same way you do, except we add some tomato paste to it.😋
I cook the same way.Try with garlic yoğhurt on top,thats how people use to eat in Turkey.
Love spanakorizo. I make my yaya's version with the only addition is to add a large tablespoon of tomato paste when sauteing the onions and garlic which gives it another layer of flavor which goes well with dill and lemon. Of course back they didn't use baby spinach which has a milder flavor, but still delicious, especially with some freshly baked Greek bread and a big chunk of Feta cheese.
My mom always adds a lot of tomato. I think it definitely adds flavor, though I know everyone doesnt always add.
Did you know where we get the word spinach from? It’s actually from the Arab world , just like artichoke, almonds, pepper, cinnamon, rice, pistachio, halloumi, kafta, saffron lemon and orange and coffee. Didn’t know it until I read the French historian and professor Jean Pruvost who wrote and published lately a masterpiece ‘Our Ancestors, the Arabs’.
So many uploads! You're spoiling us this week! Or about to go on vacation....😅
This one is going on the list....of course!
I'd pair this with some lovely Atlantic Salmon fillets
It would be great with lamb kabobs and warm pita
yes!! Great combo :)
Yum
When I was a kid, this is the only way I would eat spinach. 😂
Yes ! Dill is a must 👍
Fantastic Dimitra, one of my favourites. I personally use some leaks '' Πρασο " as well as onion.
My son, complaints some time that its boring on its own as a dish, so, I slice thin pieces, fillets of chicken breasts and fry it in butter and olive oil, and adding lots of parsley, stop cooking " σβηνω το φαγητο" with lemon juice.!
By the way, your ''tyrokafteri'' recipe is special, and on this subject, is tyrokafteri the same as kopanisti?
My wife and I love your cooking skills, watch your channel and guess what? We are always hungry after that!
All the best
Absolutely love all of your recipes!!!! Do you have a recipe for Rughala cookies?
Nice recipe i wud add some fried cottage cheese on top..watching from India
Hi Dimitra🤗✨❤️
What is that blue pot you are cooking with on the stove?? It is adorable ❤️
The printed recipe says “olives”…Are the olives portion in this video? What kind of olives? If not, do you dice or slice the olives and at what point would they be added into the recipe…? Thanks in advance! This recipe looks delicious.
Mark sent this recipe to me.
Thanks for the lovely recipe.
And if we use frozen spnch what weight.
Ordinary frozen spinaches are 450 grms no thawed.
Greetings ❤
Looks so good! Do you know if this would work with frozen spinach? I’m sure fresh is better but I don’t always have it, and I always keep spinach in my freezer
Works fine with frozen spinach.
@@TheHarryb thnx
I always make mine with frozen spinach :)
Hi,could you use frozen spinach?
Yes!
Thanks😊
Your blue pot seems to have only one handle. Isn't two handles better?
👍👍👍
Yumm
🤩
🤤❤
Bravo to RUclipss νοικοκυρά 👏!!! BTW, when are you going to make Φολιά like Stamati’s ??? Been waiting like a year to see you make it. I hope you give me a shout out on that segment too eh 🧐🧐🧐
haha! Thank you!!! and thanks for the reminder. It was on my list but I will bump it up and make it as soon as I can. filakia!!
💯✌
Where's the tomato base?
Too bad I don't care for spinach! I DO like that unique cast iron pot!
Dishes like this can help you enjoy spinach! It's how I started...baked spinach/cheese poppers, things like this.
Kefta meat is not Greek its Lebanese but thank you for sharing this video I will try to make it 😊
You don't use Vegeta veg stock. In Australia all the Masso's and Greeks use it. Just saying 🐊
This is Turkish. Greeks never ate anything like this before the Ottoman Empire. Rice didnt even begin being cultivated there until towards the end of the ottoman empire.
Nebitan komentar, niti mora biti da je Turski iz vasih navedenih razloga, recept je dobar I hvala na deljenju❤