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3 days til my trip to Brazil! ??? I can’t help but feel a million butterflies on my stomach.
Sure, there’s the good butterflies of excitement of going home for the first time in two years. But most of the butterflies are EVIL butterflies that keep reminding me that I have so much to do, like packing (which I haven’t even begun) and buying my Secret Santa gifts.
And it doesn’t end there. No, of course not! That would be too easy.
Once I’m in Brazil, I already have 549,394 events to see friends and family that I haven’t seen in a long time. HELP! What do I wear? What do I cook? How do I see everyone in only 2 weeks?
While I don’t have an answer for most of these questions, I do know that I am embracing E-A-S-Y for all the holiday potlucks this year. And what’s easier than chicken pot pie accompanied by some delicious spanakorizo?
The name Spanakorizo may sound complicated, but the recipe couldn’t be easier. It is simply rice cooked with spinach, onions, garlic and olive oil! A Greek side dish that goes well with any type of meat, chicken or fish. And especially nice as a side dish for a buttery and flaky pot pie.
“But wait a second, Olivia. You said this was an easy meal! Now I have to make pot pie?”
Guys, you know me. I am all for “from scratch” meals as I truly enjoy spending time in my kitchen. But there is no way I am making a pot pie right now when I can just grab a perfectly delicious Marie Callender’s chicken pot pie – that tastes as good as any homemade version – from my local Walmart.
I love how the rice soaks up all the pie filling goodness, making every bite an explosion of flavors!
Honestly, the pie is so good that it’s a meal by itself. But being the good Brazilian that I am, I think that almost anything can benefit from a rice side dish!
Plus, the spinach provides a fresh note and makes it a nice healthy meal. And, if you wanna do like the Greeks do, serve it with some lemon, dill, feta cheese and some olives for an even bolder dish. Sometimes they even top it with a fried egg! ?
- 2 tablespoons olive oil, plus more
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 5oz baby spinach, rinsed and roughly chopped
- 2 cups long grain rice (like basmati)
- 3 cups water
- Salt and pepper to taste
- Optional garnishes: lemon zest, black olives, feta cheese, fresh (or dried) dill.
- In a large pot (or dutch oven), over medium high heat, heat the olive oil and sauté the onion and garlic until translucent, about 2 minutes.
- Add the spinach, a little at a time, cooking until it wilts. Then, add the rice and season with salt and pepper.
- Add the water, lower the heat to the lowest setting and cook, covered, for 20 minutes or until all the water is absorbed. Remove from heat and let it sit, untouched, for 5 minutes. Then, fluff it with a fork, transfer to a serving dish, drizzle some more olive oil and garnish with lemon zest, feta cheese, dill and olives if desired.
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