SPANIKOPITA ARANCINI
I recently had spanikopita at a local restaurant that had light and fluffy rice in it! It was amazing, so I decided to try to recreate it at home. I had some leftover rice/spinach/feta mixture, so I made it into balls, coated it with panko, and fried it into arancini. I thought it quite tasty, so thought I'd share. I didn't write down amounts as I went, so I am ballparking--if you see an error, please let me know :) Prep time includes chilling time.
Provided by under12parsecs
Categories Short Grain Rice
Time 2h
Yield 16 arancini
Number Of Ingredients 20
Steps:
- Bring stock, wine, lemon juice, salt and rice to a boil over med-high heat. Cook according to package directions, stirring frequently. For this recipe, you want the rice to be very tender, with no real "bite" to it, but not mushy either. To achieve this, you may need to add additional stock. When rice is tender, taste and add salt and pepper to taste--keep in mind you will add feta later which will add some saltiness. Remove from heat and stir in dill and zest.
- In a skillet over medium heat, saute sweet and green onions in oil until translucent. Add garlic and saute until fragrant, about 2 minutes. Stir into rice along with spinach and feta (add as much or as little as you like). Taste and adjust seasoning. You may want to add more lemon juice, dill or salt and pepper. Allow to cool to roughly room temperature Add 2 beaten eggs and heavy cream. Refrigerate for at least 1 hour.
- Roll rice mixture into 1 inch balls. Dredge in flour, then in eggwash made from 1 egg and 2 T milk, then in breadcrumbs.
- Deep fry in hot oil until golden. Drain on paper towels and enjoy! Really good with tzatziki sauce.
Nutrition Facts : Calories 149.7, Fat 5.7, SaturatedFat 2.3, Cholesterol 44.9, Sodium 148, Carbohydrate 18.9, Fiber 1.2, Sugar 1.6, Protein 5
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