Spinach Rice With Tomatoes Spanakorizo Tray Bake

Name: Spinach rice with tomatoes spanakorizo tray bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 cups basmati rice, rinsed and soaked; 1 ½ cup passata; 4 cups vegetable stock or hot water, see notes; 1 tbs tomato paste; ¼ cup olive oil; 1 tsp garlic powder; 3 extra large fresh tomatoes; 1/3 cup lemon juice; 250 g frozen spinach, see notes; ¼ cup fresh dill, washed and chopped; black pepper

The spinach rice with tomatoes tray bake is a version of the very popular “spanakorizo”. Spanakorizo is a dish cooked often in Greece and Cyprus especially now, during the Lent season. It is the Greek answer to an Italian risotto I would say. There are two versions, one cooked with tomatoes and the other without. I absolutely love tomatoes so the majority of the time when I make spanakorizo I add them.

Image of most of the ingredients needed including passata, thawed spinach, tomato paste, tomatoes, garlic powder, lemon juice, basmati rice and dill.

My inspiration

The idea for this spinach rice with tomatoes tray bake came to me after seeing Galatia’s post, where she cooked deconstructed “gemista”. Gemista is the dish we refer to that includes any vegetables that are stuffed. Vegetables vary from zucchini, capsicums or tomatoes. The stuffing usually includes rice, mince and herbs.

Going back to her post, instead of stuffing her tomatoes she laid them all out. She added a layer of sliced tomatoes on a baking dish followed by her gemista stuffing. Lastly she put another layer of tomatoes on top of the stuffing, which was then baked.

So for a tomato lover such as myself it was like music to my eyes haha I just had to try create something : ) Plus my father in law gave me these gorgeous juicy tomatoes you can see here from his garden!

Image of the fresh tomatoes laid on top of the semi cooked rice. Seasoned with black pepper.

Taste bud explosion

If I was to tell you the kind of taste this spinach rice with tomatoes tray bake has… There’s really not one single word that would do it justice. So here are four descriptions:

Zesty from the lemon juice and tomatoes
Sweet from the roasted tomatoes on top
Aromatic from the dill added
And some heat from the cracked pepper sprinkled on top of the tomatoes

Image of the spinach rice with tomatoes on top after it has cooked.

Tray bake vs stove top

The recipes I create for my tray bakes as you can see from the others here, use a single cooking dish. Which is why I don’t tend to include onions in them, so I don’t have to use the frying pan. Instead I add garlic powder for the extra flavour.

The spinach rice with tomatoes traybake does take a bit longer to cook than it would on the stove. So why do it? Well there’s two reasons! First of all, that roasted tomato! The depth of flavour that is created takes this dish to a completely new level. Especially when you smash it and stir through the rice in the end! And secondly you don’t have to be standing on top of the stove stirring the rice in case it sticks to the bottom. The magic all happens in the oven!

Image of the spinach rice with tomatoes on top after it has cooked but taken out and laid on a plate.

Hope you like this recipe! Comment below if you do make it or add your feedback on any of my social pages.

Spinach rice with tomatoes spanakorizo tray bake

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author

Eleni Georges

Servings

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

2 cups basmati rice, rinsed and soaked
1 ½ cup passata
4 cups vegetable stock or hot water, see notes
1 tbs tomato paste
¼ cup olive oil
1 tsp garlic powder
3 extra large fresh tomatoes
1/3 cup lemon juice
250 g frozen spinach, see notes
¼ cup fresh dill, washed and chopped
black pepper

Directions

Preheat the oven to 200°C. Wash the rice and then let it soak while you continue the prep. Use a baking dish (mine measured 28cm x 21cm) to pour in the passata, stock/water, tomato paste, olive oil and garlic and stir through the rice. I do not add any salt as the tomato sauces as well as the stock have a sufficient amount of it. Place the dish in the oven for 20min.
While the rice is cooking thaw the frozen spinach according to the packet instructions and squeeze the lemon juice. Cut the tomatoes in thick slices, between 0.5-1cm thick. After the 20min, take out the baking dish and stir through the lemon juice, spinach and dill.
Then add the sliced tomatoes in a single layer on top of it all. You may overlap them as they do shrink while cooking. Crack some black pepper on top of the tomatoes before you cover the baking dish with foil. I do this so that the spinach doesn’t burn.
Place the dish back in the oven for 40min. After that time, check the rice to see for readiness and then take it out. The last 5-10min remove the foil and allow the tomatoes to get some colour. Otherwise you can cook the traybake uncovered for 25-30min. The rice on the top will crisp up a bit and the tomatoes will brown more.
Once you take the tray out, let it rest covered with a clean towel for 5min. Before serving, smash the roasted tomato into it. The depth of flavour automatically goes to a different level! Enjoy warm with a side of yoghurt : )

Recipe Note

Soaking the rice helps with digestion and the removal of the excess starch. This step can also be done overnight and you can leave the bowl on the kitchen bench. Otherwise if you do not have time rinsing the rice well is sufficient.

You may choose to use a combination of water and stock or just one of them.

You may choose to use fresh spinach if you like. I just find the frozen spinach is hassle free, as there is not washing or chopping involved. Plus it is already wilted hence it is easier to stir it through the rice.

I add dill in the spinach rice but you may add whatever other herb you like.

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2 comments

I often make spanakorizo but not with tomato. Your beautiful post and Adelaide tomatoes inspired me to try it with tomatoes. It was a big hit with my family and they actually preferred it to my plain version. I like to use fresh Spinach bunches as I am a fruiteres, even though it is time consuming to wash the grit out. I modified your method slightly . First I sautee some onion or leek with garlic, and then I reduce the spinach in the same saucepan. I just added all this to the rice mixture as per your instructions. The result was delicious, especially when you add feta 👌🏻. Thank you for introducing me to another variation of a beautiful Greek and Cypriot favourite. Keep up the great work and sharing of our cultural foods. Much love,

Thank you so much for this beautiful recipe. I absolutely love the flavours and it’s definitely a keeper for me. 🙏

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