Tahini and lemon sauce for Spanakorizo

For the spanakorizo stew: 

500 gr. spinach 

1/2 bundle fresh dill, chopped

1 onion, finelly chopped

2-3 spring onions, chopped with the green part

1 teaspoon salt

1/4 sweet red paprika

1/2 cup olive oil

50 gr. rice

2 cups water, warm

and if you are not preparing the tahini sauce juice of half lemon 

Put half of the oil in a pan and saute the onions for a while. Add the spinach if it is frozen. If you are using fresh spinach cook it for 5 minutes and pour the water, then add it to the pan to fry. 

Stir for a minute then add the rice. Fry for 2 minutes, add the other half of the oil, the water, salt, sweet red paprika, dill cover the pan and when it comes to a boil, lower the temperature and simmer for 15 minutes, untill the rice is cooked. 

If needed add another half cup of water, this depends on the type of rice. I use Carolina and 2 cups are enough. 

For the tahini sauce: 

juice of half lemon

1 tablespoon tahini

and water. 

mix tahini and lemon juice in a bowl. Add water until the sauce is rather thin. 

Serve with the spinach and rice dish and enjoy! 

I like this sauce because spinach contains iron that I need lots, and tahini contans calcium that together with the vitamin C fron the lemon increases the amounts of iron absorbed from the organism.

 

Souvlaki,

 

I thought this Greek Gastronomic Newsletter would interest you: www.kalofagas.ca

 

Kind regards.

Margi.