Last night a dear friend of mine contributed a native dish to a potluck I attended and I loved it so much that I took the leftovers for today's lunch.
Panos is a filmmaker from Greece and he made creamy Spanakorizo, a traditional side dish served in every Grecian home, equivalent to mashed potatoes or rice pilaf or any Midwest casserole in America. Those side dishes are not so glamorous to us foodies who were raised on them, although when it comes to hankering for home cooked comfort foods they are often the dog-eared and grease stained recipe cards we turn to for a belly full of yum and nostalgia for mom's cooking.
When Panos came to America he remembers having to call his mother constantly for the recipes of his favorite foods. I recall my sister and myself doing the same thing to our mother upon fleeing the coop, items such as Swedish pot roast, tater tot casserole, creamed peas and salmon patties and scalloped potatoes.
Paired with a sweet eggplant spread-stuffed turnover and a can of Name Tag Lager, the rice tasted even better on day two. It will definitely be a go-to for me in the future.
PANOS' "JUST LIKE MOMMA MADE IT" SPANAKORIZO
Buy three bunches of spinach, 1 bunch of scallions, a can of tomato sauce, and 1 cup of rice.
Bring water to a boiling point, and boil the spinach for 5 minutes, then drain.
Saute the scallions in olive oil.
Add two cups of water to the scallions.
Add the rice, spinach and tomato sauce.
Bring it to a boiling point and then turn down to half.
Cover it up and let cook for 25 minutes.