I am going to a dinner this coming Friday but I went to the person’s home early…one week early! I mixed up my calendar and thought the dinner was happening last Friday. I arrive at the appropriate time, wine in hand for the hostess and she pulls into the driveway right after I do. Looking puzzled.
I quickly realize the dinner is happening in another week (this Friday) and I beamed with a huge smile…perhaps to distract from my reddened face. To make the most of the moment, I entered the home for a glass of wine, some conversation and some food appears on the table. A large dish of Spanakorizo is presented and divided to satiate the Friday hungrys we were all feeling.
I was intrigued by this Spanakorizo that was topped with green olives and crumbled Feta. I’ve only had the more traditional version – no green olives and Feta. I love this twist on Spanakorizo as it was different, tasted fabulous and the spinach wasn’t blackened, overcooked.
I was promised the recipe and after having made the dish in my own kitchen, I can now share the dish with all of you. The Dassios family cooks their Spanakorizo on the stove-top and I like my rice baked. Here, you have both options and neither one better or worse…your choice!
For the Spanakorizo With Green Olives & Feta recipe, please purchase my Everything Mediterranean cookbook.
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