Spinach and Rice in Tortilla Cups

spinach and rice tortilla cup1


  • 1 1/2 Kg fresh spinach, or 1 kg frozen
  • 1 cup of olive oil
  • 1 small onion, finely chopped
  • 5 spring onions, chopped
  • 2 medium fresh tomatoes diced
  • Himalayan salt
  • black pepper, ground
  • 1/4 cup of fresh dill, chopped
  • 1/3 cup of rice

  1. Discard roots, wash and clean spinach, if fresh. Add it in boiling water for about 5 minutes and drain. If frozen, begin from number two…. 🙂
  2. Sauté onions in the  olive oil for 3-4 minutes.
  3. Add the diced tomatoes, spinach, dill and season with salt and pepper. Bring to a boil.
  4. Using a wooden spoon make 4-5 holes among the spinach and add the rice, in small amounts, into them.
  5. Cover with lid and turn heat to slow. Let boil this way for 20-25 minutes.
  6. Turn the heat off, open the lid and cover the pot with a cotton kitchen towel. Cover with lid again. Let stand  this way for 10 minutes.
  7. Prepare the tortillas, one by one.
  8. While they are still hot, place them over a small upside-down metal bowl. Press with hands on the bowl to give shape.
  9. Bake for 7-8 minutes at 400 F (200 C), or until they get crunchy and hold shape.
  10. Serve warm spinach into them and garnish with lemon slices.

spinach and rice tortilla cupspinach and rice tortilla cup11

EnJoy!!!! :)xx

3 thoughts on “Spinach and Rice in Tortilla Cups

  1. Looks really good!

    I often use chopped green kale or chard in dishes like yours to make burritos with beans, rice, hashed brown potatoes and tomato salsa.

    Liked by 1 person

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s