My take on this classic dish trades rice for orzo and cooks each element seperatley ensuring the spinach retains some texture. I am trying to convince my mom to guest blog her version as well as other vegeterian Greek dishes. Enjoy!
Serves 2 as a side
1 cup orzo
1 cup water
1 cup tomato sauce
2 cups chopped curly spinch
2 tablespoons olive oil
1 small yellow or sweet onion, grated
1 scallion, chooped
1 teaspoon dried dill
1/2 tablespoon black pepper
1/2 tablespoon kosher salt
In a heavy bottom pot bring to a boil the water and tomato sauce. Add 1/2 tablespoon of salt and the orzo. Cook according to packet instructions and drain if necessary.
Meanwhile, heat olive oil in a large pot. Add grated onion, dill, scallions and pepper. Cook until fragrant, about 2-3 minutes. Over medium high heat add the spinach. Mix well and cover pot. Allow spinach to wilt about 5-6 minutes. Remove from heat.
Plate orzo and top with spinach mixutre. Squeeze a bit of lemon juice and salt to taste. Serve warm.