@@Zipfei_Kloatscher Good response bud, you got me there. Pride in anything you're didn't directly cause is never allowed, that's a good modernist ideal. You're not supposed to tell anyone, but I invented spanakoryzo. Every time it's mentioned, I get a cut of the royalties.
@@CrazyCodMusic you are the one I should blamed when I was young and my mom made us eat spanakorizo and we complained about the krats krats is made with out teeth 😂
@@CrazyCodMusic Damn, I always remember a good friend asking who I think is more nationalistic about their country, Greeks or Turks. It's hard to tell, but either way, it's way too much and more than inappropriate. Sorry, dude... 😅😅😅
@@CrazyCodMusic unless you are over 90, you did not invent spanakorizo...since my dear departed mother made it and she was 85 when she died... although her version was NOT this nerovrasto version here. Yes, I know this is the modern Greek one, but the traditional one was quite different.
Chef!! I love the "new" part in which you show all the ingredients ahead!!! Please please keep it going forward. It looks so amazing starting the recipes with the organisation like you did here.... Can't wait for the next video. PS: I still would love to see your take on Gnocchi alla Sorrentino (my food wishes and the best comfort food you will have!)
Greeting from Greece!!! I love it when i see greek food from Chef John. My suggestinon , put some tomato paste or fresh tomato, just a touch, and more spinach and make it more liquidy . Eat it with a big piece of feta drizled with olive oil and oregano and fresh baked bread for dipping the oil And as always, Enjoy!
That’s the traditional version!! Yes. However this version might be nice as a little side dish instead of plain spinach. Greek cuisine is the best in the world for everyday eating.
Dear chef John, I've loved your channel for years! I'm Greek, born and raised, so I must tell you that the authentic recipe does not include mint. And although I'm sure your spin tastes great, I feel I need to provide you with the proper recipe... olive oil 1 onion 1 clove of garlic salt pepper 2 green onions 1/2 a bunch of dill 250gr glutinous rice 150gr white wine 1 litre of vegetable stock 1kg spinach 150gr grated tomatoes 1 tsp tomato paste juice of two lemons We wilt the spinach by putting it in a bowl with some salt and rubbing it gently till it releases its moisture. We leave it alone for 10'-15' and then squeeze the water out of it and set it aside. We sauté the finely chopped onion and scallions, the minced garlic, salt and pepper on high heat. We then add the finely chopped dill and continue sautéing for a minute. We add the rice and again continue sautéing for another two minutes. We add the wine and once the alcohol evaporates we add the spinach, the tomato paste, the grated tomato, and the stock and we simmer on medium heat until the rice is fully cooked. After it's done, we turn off the heat and add the lemon juice. It should turn out quite saucy but not soup-y. We serve with freshly grated pepper, fresh bread and a chunk of feta cheese!
I love Spanakorizo! I am biased, since I am of Greek heritage. Dimitra’s Dishes is another great channel that particularly focuses on Greek recipes. I hope you have more Greek recipes. Great video!
I’m Sicilian/American, but I grew up with so many dishes so similar to this recipe and her dishes. I love Dimitra so much! She needs a shout out, so thank you for that!
@@cas4040 Yes.. there are definite similarities between Greek and Italian cuisine for sure. Southern Italy ( Naples, Calabria, Sicily, etc.) was originally colonized by Greeks. I enjoy Italian cuisine as well!
hello chef john, some greek insight over the dish: you definitely need to add a tbsp of tomato paste, and maybe 1/4 of a dry onion before the rice, then spinach, then water and all the herbs in the end! Also, you need to add a good half a cup of raw olive oil at the end! And that is the reason-or the excuse- to eat feta alongside the dish! Feta, freshly baked bread and a preserve(such as pickled anchovies, or salted olives, or dried salamis) are typical by-plates of the greek table when the dinner is a "ladero"(usually a veggie dish that is finished with a lot of olive oil.). Anyway, love the show, have a good one!
Oh, and I forgot... Though I love spanakorizo (mum's comfort food) I do prefer prasorizo, which is almost the same, but has leeks instead of spinach.... Either hot or cold... Delicious!
Every time I make one of chef John's recipies they come out amazing. I often treat my family members with my cooking, and they are always impressed. My husband is a proffecional chef, and I'm a hobby cook. My husband and I both think this is a great channel where you can learn to cook, or get inspired to try and make new foods. I recomment everyone to make the recipies you want to try on here. Thanks to the way chef John explaines how to make them, it never fails. Thanks Chef John for all the great recipies and keeping us inspired to make new foods.
Spanakorizo is the first dish I taught my Japanese wife, along with gemista (stuffed tomatoes) and spetsofai (baked giant beans and sausages in tomato sauce). It will always reminds me of my mum's cuisine when I was growing up, can't take that away from me.
thats not spetsofai its gigantes. spetsofai made from fried sausages with pepper and tomato sauce. Characteristic are the long, sweet peppers and the intense flavors of the village sausages, which are used
Σπανακόρυζο !!!! I grew up on this dish!!! Loved it, love it, and will love it for ever!!!! The epitome of Greek cuisine! Easy, simple, cheap and heavenly tasty. One of the very few recipes that no further improvement is possible!!!
It's a dish that every child in Greece has It's memory from childhood. Especially all these times where we were sitting in the table with disappointment (in reality few children were eating it). My mother was telling me stories from Popay so it was easier to try it. As a mother of two, if your children don't eat it, try to add a little dill and add more rice in it. Extra tip: If you want to absorb all iron that contains, avoid feta cheese. Only 🍋. Definitely a very nutritious dish. Thank you Chef John.
A sharp knife is really one of the best kitchen tips. I do woodworking & found sharpening my chisels is relaxing so I got in the habit of keeping my knives really sharp. Now I love being able to accurately cut anything, never fighting through a cut & even dicing a soft tomato is easy.
The simplicity of this recipe pairs well with the timing, since I'm in the midst of a move. This looks like it'll be a nice recipe to whip up while I'm packing!
The flavors remind me so much of the food we had in Turkey when I was a child. Simple and amazing. The best way to cook. Let the food shine. Chef, you're the best. We love watching your videos faithfully. And yes, we speak along with you as you say "FRESHly ground black pepper" and "round the outside, round the outside", etc. So much fun. Thanks!!!
One of the easiest and most common dishes in Greece. I love it with a fried egg on top and a big chunk of feta on the side, that was what my mother used to do to complete it. Mint is an interesting addition, never tried it before. Thanks for sharing.
Thank you so much Chef John. I made it exactly to your recipe. Even pickled onion. When I served it, I mixed through finely sliced fried Mediterranean sausages. This was a dish made in heaven. The recipe feeds six as a main meal (with a little space left for dessert).
You might want to add a slightly whipped egg with lemon juice as a heavy garnish and if you want something lighter , also , very common here in Greece is whipped olive oil with lemon juice which you will find in every Greek Tavern , we love you Chef John !
thats a great recipe but you should definately try adding an onion inside searing it then the spring onions and then the rice, you can also add some dry white wine there and start pour water little by little like you make a rissoto, before you cook the rice complitely you add the spinach, until the rice is cooked and add the fresh herbs and lemon zest. Then you will have the best spanakorizo in your life P.S. in every greek recipe we always use fresh olive oil before serving
When I desperately needed spinach recipe because i have a dozen bunch of spinach, a youtube notification from you suddenly popped up! Oh i have all the ingredients except dill.. thanks chef john! I know you'll never fail me. I always search for your recipes first whenever I need one!
Glad Michele recommended this to you especially the Greek portion of me! And, I loved the mise en place opening of this video! Would be great if all future videos did that as well!
Spinach rice!? Gonna have to try this. One of the great things about living in a diverse place is that you get to learn about other cultures, so having Peruvian neighbors meant that we got to fall in love with and adopt their recipe for cilantro rice as our own. To this day, one of my fave childhood dishes.
Not much of a cook myself but oh man does this look really delicious & so simple I'll have to try it one day thanks chef John for making me hungry you never fail. Happy that!
Seriously 10 years ago when I started watching Chef John I wasn't much of a cook either. But I tried a couple of recipes and it turns out I like to cook! I just never knew how! His recipes never fail if you follow them. Give it a try!
Made this tonight. Just a couple of modifications because I am the ruler of my rice. Was EPIC. Much swooning here. I used stock and put it on a bed of arugula and pea shoots…just for more veg. And topped with grilled shrimp. Also, I used French sheep feta cause I like it. More delicate and less salty. Was so amazing. Thank you!!
It's always nice to see people from different countries appreciate our food, although as a kid I hated spanakorizo with the passion of a thousand burning suns! Nowadays I love it though! My mum adds some tomato paste in spanakorizo as well by the way! :)
when i cook spanakorizo i saute the greens with the onions and spring onions, then add the rice with a tbsp of 'belde' for some colour and tang. the dill is added 5 mins before the dish is removed from the heat.
I actually hate my mother's spanakorizo(who is a great home cook generally) so I've never actually tried to make it myself. I may have to try Chef John's recipe now.
My grandma adds leek as well and you can put vegetable stock in instead of water for extra flavour. Used to hate this as a kid because I hated spinach (despite loving spanakopita- i don’t get it either) but have grown to love it now. Also using baby spinach rather than silverbeet might be an interesting change.
spinach is one of those foods that people dont really appreciate until they grow up a little bit, a kid's sense of taste is a lot different than that of an adult
I made this last night and it was absolutely delicious, despite the fact that I did it all wrong, with leftover rice, fresh spinach dried dill, and so on. The combination was excellent, and I will definitely make it again. The right way maybe next time.
Three ingredients I use (fresh spinach, onion and rice) and then serve it with Greek yogurt. Right before I serve it I throw some lemon juice in it. I don't use mint or dill but I will try now. I've never heard of adding mint or dill. I don't use chicken broth at all I use regular water because the chicken flavor overpowers everything.
I love you! 🥰😉your videos make me happy and I have made many of your recipes! These videos are perfect for making a recipe just how it is seen in the video. This was such a great idea and it’s wonderful how many people, including myself, that you and you’re team have truly helped in the kitchen ❤️ thank you for all of these great recipes and very informative and fun videos, truly they’ve been helping me so much!
We actually use Med grain rice for Sushi and it works wonderfully... but we rinse all the starch off first and it still works great and a good bit cheaper also.
Looks wonderful. I imagine this would be good hot or cold. If there were left overs, I think this would make a nice lunch, adding the fresh squeezed lemon just before it was time to eat.
Greek tip: Try to do the same dish with chopped cabbage and leek, instead of spinach. But try to simmer on the pan also the cabbage and leek. Maybe even simmer them in the pan to get soft and then add the rice. It tastes even better than spinach rice. We Greeks call it as it it s Cabbageleek rice
Honestly the feta is optional. Just the lemon elevates the taste to delicious. Most people eat this as a side dish to good steak or any meat dish of your choice. Fried chicken would be my pick.
Quality Chef John recipes always land in the 150k views ballpark for some reason. No hate on the other videos but something about that sweet spot is a banger indicator.
Hi Chef John, my mom makes it like u, some add tomato paste but my mom doesn’t. I would say I prefer it without so I guess the tomato paste is optional as I know many people that don’t add it. And when u serve, serve with a dollop of Greek yogurt on the side
