🇬🇷 Greek

Spinach Dolmades

Name: Spinach Dolmades
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Greek
Ingredients: to taste Salt; 300 g Spinach; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 150 g Rice; 2 Lemon; 2 tbsp Olive Oil; 2 Bay Leaf; 1 tsp Dried Oregano; 500 ml Stock or Broth; 30 Grape Leaves

🇬🇷 Greek

Low-and-slow braised spinach in a deeply savoured sauce — fork-tender and rich with aromatics. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Saltto taste
Spinach300 g
Onion2, halved and sliced
Garlic4 cloves, crushed
Rice150 g
Lemon2
Olive Oil2 tbsp
Bay Leaf2
Dried Oregano1 tsp
Stock or Broth500 ml
Grape Leaves30

Optional extras

Fresh Dillhandful, to finish

Instructions

1
Brown the spinach deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the dried oregano.
3
Return the spinach, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the spinach yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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