30 MIN


Serving amount:
  • Pork fillet
  • 1 ATLAS roasted capsicum dip tub
  • 1 ATLAS gyros spice mix sachet
  • 1 basmati rice sachet
  • 2 beetroots
  • 1 silverbeet bunch
  • 2 garlic cloves
  • 1 brown onion
  • 1 red onion
  • 1 parsley bunch
  • 1 dill bunch

Pantry staples: Cooking oil, salt

Allergens: Garlic, onion

Specialised equipment: Chargrill pan or barbecue

Chef's note: Spanakorizo is a much loved Greek dish, often served in winter. 

* Use half of the red onion and brown onion provided. 

* Parsley, silverbeet, dill and garlic may be used across various dishes. Make sure to read each recipe carefully before you begin.


1. Prepare the ingredients

Preheat a chargrill pan or barbecue to medium. Wash the vegetables. Slice the red onion* into thick rings. Thinly slice the brown onion*. Finely chop 1 tablespoon per person of the dill* and parsley* leaves. Peel and cut the beetroot into small wedges. Finely chop 1 small silverbeet* leaf per person. Place the spice mix on a plate with a little oil.

2. Cook the beetroots and garlic

Bring a saucepan of salted water to the boil. Add the beetroot and cook for 5 minutes or until almost cooked. Strain. Lightly oil the beetroots and 1 clove garlic * per person (do not peel) and place onto the preheated grill. Cook for 15 minutes or until tender. You can pan fry them if you don’t have a grill pan or barbecue. 

3. Cook the pork

Lightly oil and season the pork fillet. Place onto the grill with the beetroot. Grill for 15 minutes, turning often, or until cooked to your liking. Coat the pork with the spiced oil and leave to rest for 5 minutes. Slice before serving. 

4. Cook the onion

Lightly oil the onion rings. Place on the grill for 5 minutes on each side or until charred and cooked through.

5. Parboil the rice

Meanwhile, bring a saucepan of water to the boil. Add the rice and cook for 3 minutes then drain through a sieve. 

6. Cook the spanakorizo

Heat a splash of cooking oil in a frying pan over medium heat. Add the brown onion and cook for 3 minutes or until tender. Add the rice, silverbeet leaves and 1 tablespoon of water per person. Reduce heat to medium-low and cover. Cook for an additional 5 minutes or until the rice is tender. Stir through the dill and parsley. 

7. To serve

Divide the spanakorizo between serving plates. Serve with the pork, garlic clove, beetroot, onion and red capsicum dip.