Growing up on the west coast and transplanting to the east, people often ask me if I miss the weather. There are times when I do indeed miss the California sunshine, however, I think what I really miss is the California-style Mexican food. :)
In my constant quest to find it, I will often take regular ole’ recipes and finish them off by wrapping them in a warm tortilla or frying them in a pan turning them into a quesadilla. This recipe is created in an effort to scratch my California-style Mexican food craving this week.
Alongside Lentil Bean Soup, Spanakorizo (Spa-naa-KORE-rizo) finds it way into the Greek Orthodox home often during a religious fast. Adding Leek gives this dish an extra mild onion flavor and Leek pairs well with her cousins, Onion and Garlic. I use brown rice because I like the chewiness and the mild nutty-flavor (and of course it’s known to be a healthier option than white rice), however, white rice works just as well.
Once the mixture is made it’s ready to eat. Turning it into a quesadilla is an extra bonus and makes a quick and easy meal or snack! Serve topped with Sweet Balsamic Salsa for an extra sweet treat.
10 ounces fresh spinach leaves
2 small onions, chopped
3 garlic cloves, minced
½ cup olive oil
¼ cup parsley, chopped
1 large leek, white part only, chopped
2 ½ cups of water, vegetable broth or chicken broth
Juice of 2 lemons
1 cup brown or white rice
Salt and Pepper
Feta cheese, crumbled (optional)
Rinse spinach leaves well, set aside. In a large pot, sauté onions and garlic in olive oil over medium heat for 3-4 minutes until soft. Add spinach, parsley, and leeks and cook until spinach is wilted. Add water, vegetable or chicken broth and lemon juice. Increase heat to bring the liquid to a boil, and then add the rice. Cook about 20-25 minutes or until the rice is done. Season with Salt and Pepper and add more lemon juice if you like it really lemony. (At this point, your Spanakorizo is ready to eat, however, I strongly suggest you take it to the next level and build your quesadilla for an extremely satisfying meal!)
Warm a tortilla in a pan with a little olive oil. Sprinkle feta cheese over entire tortilla. Place desired amount of filling on one side of the tortilla and fold over (About ¼ cup for medium tortillas, ½ cup for larger tortillas). Toast until browned flip quesadilla to brown the other side, careful not to lose your filling. Once both sides are browned, let stand on cutting board for 2 minutes before cutting so as not to lose the filling.
©2014 by Alexandra Salidas Roll, Figs & Feta.
Recipe by Alexandra Salidas Roll of Figs & Feta. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!