Greek
⭐ Highly Rated
30 minmedium
GreekLunch
Recipe Story
origins & traditionsSpanakorizo is a beloved Greek comfort food that combines tender rice with fresh spinach, aromatic dill, and bright lemon. This traditional one-pot dish is a staple in Greek households, often served during Lent or as a light main course. The rice absorbs the flavors of the spinach and herbs while the olive oil adds richness and authentic Mediterranean character. The finishing touch of fresh lemon juice brightens the entire dish, making it both satisfying and refreshing. This versatile recipe can be served warm or at room temperature, making it perfect for meal prep or casual family dinners. It embodies the essence of Greek home cooking: simple ingredients transformed into something deeply flavorful and nourishing.
Instructions
step by step0/11 done
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Heat olive oil in a large pot or deep skillet over medium heat.
Add the chopped onions and sauté for 5-6 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped spinach in batches, stirring until wilted. If using frozen spinach, add it all at once.
Stir in the rice and coat it well with the oil and vegetables.
Add the vegetable broth, salt, and black pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Remove from heat and stir in the fresh dill and lemon juice.
Let stand covered for 5 minutes before serving.
Drizzle with additional olive oil and serve with lemon wedges and crumbled feta cheese if desired.
Spanakorizo - Spinach and Rice
4.8 (38)
A comforting Greek spinach and rice dish cooked in one pot with aromatic herbs, fresh lemon juice, and extra virgin olive oil. Simple, healthy, and bursting with Mediterranean flavors.
easy
50 min
4 servings
Ingredients
0 of 10 checked
main
- 1 1/2 cups Rice White, rinsed and drained
- 6 cups Spinach, fresh, chopped, or 1 lb frozen
- 4 tablespoons Olive Oil
aromatics
- 1 pieces Onions, finely chopped
- 3 cloves Garlic, minced
herbs
- 3 tablespoons Dill, fresh, chopped
finishing
- 1 pieces Lemon, juiced
seasoning
- 1 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper, freshly ground
garnish
- 1/2 cups Cheese Feta, crumbled (optional)
Chef Tips
expert advice•For best results, use fresh spinach when available, but frozen spinach works well too - just squeeze out excess water before adding.
•The key to perfect spanakorizo is not overcooking the rice; it should be tender but still have a slight bite.
•For a richer version, increase the olive oil.
•This dish tastes even better the next day as the flavors meld together.
Variations & Substitutions
make it your own•Fresh dill is essential for authentic flavor, but you can substitute with fresh parsley if needed.
•You can add a pinch of red pepper flakes for heat, or stir in some tomato paste for a variation called spanakorizo kokkino.
Serving & Pairings
what goes well•Serve with crusty bread and a Greek salad for a complete meal.
Storage & Reheating
keeping it freshStorage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb more liquid as it sits, so you may want to add a splash of water or broth when reheating. Can be frozen for up to 2 months in freezer-safe containers.
Reheating
Reheat gently in a covered pot on the stovetop over low heat with a tablespoon of water or broth to prevent drying. Stir occasionally. Alternatively, microwave in a covered dish for 2-3 minutes, stirring halfway through. Add a fresh squeeze of lemon juice before serving to brighten the flavors.
