Recipe For Spanakorizo With Butternut

It has been my aim with every Freshly Blogged challenge to use all of the ingredients we have been given in the most creative way I possibly can, while staying true to my cooking style. This week I used the ingredients as inspiration to make a version of Spanakorizo. This vegetarian dish is of Greek origin and usually includes only spinach and rice. I wanted to incorporate all of the ingredients into a one pot wonder that not only is pleasing to the palate, but that can be versatile enough to satisfy any vegetarian, as well as make a great accompaniment as a side dish. Dave and I had this for supper on Friday night with venison, and on Saturday night with chicken livers and on Sunday night with a crayfish curry. It worked well as a stand alone dish and together with all the other things I added to it. So, mission accomplished. Not only that, it can be prepared in advance and even served cold as a salad. Top it with an egg for a great light lunch. 

Spanakorizo With Butternut
Spanakorizo With Butternut

Spanakorizo With Butternut
 
Ingredients
  • 15mls olive oil plus extra for drizzling
  • 2 leeks, thinly sliced
  • Salt and freshly ground black pepper to season
  • 1 garlic and herb stock cube
  • 250mls boiling water
  • 105g long grain rice
  • 1 tin chopped tomatoes
  • 1 butternut, cut in half at the bulge and the bottom part peeled and cut in half
  • 2.5mls vegetable oil
  • 10 stalks thyme, picked
  • 5 slices baguette
  • 15g butter
  • 300g spinach, washed and stalks trimmed
  • 65g herbed feta, crumbled
Method
  1. Preheat the oven to 200°Celsius
  2. Heat the oil in a large lidded pan
  3. Sauté the leeks until soft
  4. Dissolve the stock cube in the water
  5. Add the rice and the stock water to the leeks
  6. Bring to the boil
  7. Add the tomatoes and bring to the boil
  8. Cover and turn off the heat and leave to steam
  9. Remove the seeds from the butternut and set aside
  10. Cut the butternut into bite size chunks
  11. Drizzle with olive oil and season
  12. Place on a lined baking tray and sprinkle with the thyme
  13. Roast for 30 minutes before gently folding into the rice
  14. Heat the butter in a frying pan
  15. Toast the baguette slices and salt them once crisp
  16. Remove from the pan and cut into croutons and set aside
  17. In the same pan wilt the spinach and set aside to cool slightly
  18. Squeeze the excess water out of the spinach, season and chop
  19. Add the spinach to the rice and mix in
  20. Wash and dry the butternut seeds removing all the flesh
  21. Toss in the vegetable oil and season with salt
  22. Once the butternut has cooked, reduce the oven temperature to 180°Celsius
  23. Bake the butternut seeds for 8 minutes, mixing a few times to make sure they cook evenly
  24. Drain on a kitchen towel once cooked
  25. Add the feta to the rice and adjust the seasoning
  26. Serve in a large bowl with the croutons and seeds as garnish

Click on the links for conversions and notes.

Sadly, I was chopped from the competition for my submission of a terrine the judges thought was a quiche and a pavlova that they did not find inspiring. I must say that the inspiration was lost when they added vinegar and corn flour to our pantry ingredients after I was told I could not use them, but another blogger did. My lack of enthusiasm for participating in a competition where the rules kept changing to suit one blogger clearly showed in my submission.

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20 thoughts on “Recipe For Spanakorizo With Butternut

  1. Looks lovely and fresh. I’d never heard of the original Greek dish, so that’s something to look out for too.
    Sounds like they gave you feedback then? I still have no idea why I got chopped! But by now am only mildly curious. Agree it was very frustrating to be told different things by different people at different times, made my shopping slightly more stressful than usual, as I was DMing them to find things out as I went!
    Kit sharing the blog ♥ Food and Water Security – Save the PHAMy Profile

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    1. Kit, I am so looking forward to a Friday where I am not running around like a mad thing trying to find an elusive ingredient 🙂

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  2. I was so so sad that you were chopped. I will miss our Tuesday night note comparisson. Some amamzing things have come out of the competition and I am glad for those. This recipe is really amaizing and I am deifinitely going to try it (then pack it in the freezer for my lunches as my husband hates butternut)

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    1. Dave is also not that keen on butternut but he was OK with this dish. Thanks Hila for your support – I knew I would be chopped so I was only upset for a very short moment xxx

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  3. I love the different colours and textures in this dish. A very inspired plate of food indeed 🙂

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    1. Thank you so much Claire 🙂

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  4. This is our type of meal. Love rice dishes that can be prepared ahead (and doubled!).

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    1. It is a great meal, and maybe could even be packed as a school lunch?

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  5. So tasty – think even Pete wouldn’t miss meat in this lovely dish.
    🙂 Mandy xo

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    1. Try it and let me know!

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  6. Hi Tandy,
    I love butternut squash and this looks yum!

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    1. Thanks Asmita 🙂

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  7. I would be frustrated with the freshly blogged cutting also! Sounds so unfair. The rules should be the same for everyone throughout the competition!!

    Well, in any event, this spanakorizo looks amazing! I love that you put butternut in it!

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    1. Thanks Joanne, your support means a lot to me! Have a super day 🙂

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  8. Butternut squash is such a beauty, this is the first time I have heard of spanakorizo!
    Yum 😀

    Cheers
    CCU

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    1. This is a great vegetarian dish Uru!

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  9. That looks and sounds amazing – had never heard of it!

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    1. I wanted to do a vegetarian paella but Alex thought this would be better 🙂

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  10. This sounds delicious! I love butternut squash.

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    1. Thank you Anne, it is also one of my favourite vegetables 🙂

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