(This was meant to be posted last Friday, but I have been out of it lately). 🙁
Greek Orthodox Easter is usually a week later so, today is Good Friday for us. And of course, this coming Sunday is Easter 🙂 Easter celebration in Greece is very important even more so than Christmas, so this really has shocked us all as I can imagine it did for everyone who did celebrate Easter last week. My brother lives about 2 hours away and I haven’t seen him in over a month. We do talk on the phone and keep up on what’s going on but it really isn’t the same thing, don’t you agree? This is definitely one Easter we will never forget.
In Greece, on Good Friday we do not eat any meat, butter or basically anything that comes from an animal. So, my dish/recipe for today is a traditional Greek Spinach and Rice dish called “Spanakorizo” but of course with a twist. I added Mushrooms…and I did not use Olive Oil but Vegetable Oil. And some of the ingredients like Dill, and fresh Scallions come from my little garden. 🙂 I planted Dill and Scallions about a month ago and I was so happy to see that I can use them for this recipe.
I prepared this recipe very early this morning because I started work a bit later today. So, I started taking my photos, while I was preparing the recipe. I always check my shots once I am done, but I did it again this time I forgot to place in the memory card…geeezzzz!!! This is what you get when you start cooking at 6 am. Does anyone know if there is an emoji that rolls its eyes because that’s exactly what I did!!! I only have one shot….and basically it has all the ingredients in One-Pot. 🙂
One-Pot Spinach, Rice and Mushroom Recipe
- 1 package Fresh or Frozen Spinach
- ½ cup White Long Grain Rice
- ½ cup Olive Oil
- 1 Leek chopped
- 3 tbsp Tomato Paste
- ½ cup Dill
- 1 cup Mushrooms
- ½ litre Water
- In a large post add first the Spinach and Olive Oil. Continue by adding the rest of the ingredients. Cook for 20 minutes
KALI MAS OREXI!! 🙂