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    You are in: Home / Recipes / Spanakopita Risotto Recipe
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    Spanakopita Risotto

    Spanakopita Risotto. Photo by PaulaG

    1/2 Photos of Spanakopita Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    DreamoBway's Note:

    I was watching Ina Garten make some delicious spankakopita on Barefoot Contessa, and it got me craving some. Since I can't have gluten, and thusly can't have phyllo dough, I thought I would add all the delicious filling into a risotto. The recipe that I used as the risotto base is Parmesan Risotto by Dancer^.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat stock in a saucepan over medium heat; keep at a low simmer.
    2. 2
      Heat olive oil in a heavy bottomed saucepan over medium heat.
    3. 3
      Saute scallions until soft.
    4. 4
      Add garlic and cook another 2 minutes.
    5. 5
      Add rice and cook, stirring constantly, until rice begins to make a clicking sound like glass beads (about 3-4 minutes).
    6. 6
      Add wine and dill to the rice mixture, and stir until the wine is absorbed.
    7. 7
      Using a ladle, add 3/4 cup hot stock to the rice. Stir constantly at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
    8. 8
      Continue adding stock 3/4 cup at a time until all 6 cups have been added. The final mixture should be thick enough that the grains of rice are suspended in liquid the consistency of heavy cream. It will thicken upon standing.
    9. 9
      Remove from heat. Stir in spinach, feta, and lemon juice, mixing until the spinach is wilted and the feta is melty. Season to taste with salt and pepper.
    10. 10
      Top individual servings with extra feta if desired.

    Ratings & Reviews:

    • on May 30, 2011

      55

      This was really nice, and I love the combination of rice and feta cheese. The cheese definetely added something a little creamy, as it slightly melted in the hot rice, but still maintained it's crumbles.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2010

      55

      This is excellent. It was nice and creamy and I agree with loof the dill really compliments the flavor or the spinach. The oil was reduced by about half and fresh dill was used in place of the dried. This was served with grilled swordfish and a Greek salad for a very delicious meal.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2009

      55

      Really great dish! I left out the scallions, otherwise made as specified. The dill was a nice complement to the spinach. The flavor of this was outstanding and the directions were very easy to follow. Thanks for posting this yummy recipe! Made for Spring PAC 2009

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spanakopita Risotto

    Serving Size: 1 (356 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 519.8
     
    Calories from Fat 200
    38%
    Total Fat 22.2 g
    34%
    Saturated Fat 5.9 g
    29%
    Cholesterol 27.4 mg
    9%
    Sodium 763.1 mg
    31%
    Total Carbohydrate 57.3 g
    19%
    Dietary Fiber 2.8 g
    11%
    Sugars 7.3 g
    29%
    Protein 16.6 g
    33%

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