Spanakorizo is a classic Greek comfort dish made with tender spinach, fluffy rice, fresh herbs, lemon, and olive oil. Everything cooks together in one pot, making this a simple, wholesome meal that is light yet satisfying. It can be served as a main dish with feta and crusty bread or as a flavorful side alongside grilled meat or fish.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1 pound (450 g) fresh spinach, washed and roughly chopped
- 1 cup long-grain rice
- 2 cups vegetable or chicken broth
- ½ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 green onions, sliced
- 1 tablespoon tomato paste
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes, optional
- Juice of 1 large lemon
- 2 tablespoons extra-virgin olive oil, for finishing
- Feta cheese, for serving
Instructions
1. Sauté the aromatics
Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
Add the garlic and tomato paste and cook for another minute, stirring frequently.
2. Add the spinach
Add the chopped spinach in batches, stirring after each addition until it wilts down. Continue cooking for 2–3 minutes until most of the excess moisture has evaporated.
3. Add the rice and herbs
Stir in the rice, dill, parsley, green onions, oregano, salt, black pepper, and red pepper flakes if using. Cook for about 1 minute so the rice becomes coated with the flavorful mixture.
4. Simmer
Pour in the broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for about 18–20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring frequently while the rice cooks.
5. Finish with lemon
Remove the pot from the heat and let it rest, covered, for 5 minutes.
Fluff gently with a fork, then stir in the lemon juice and remaining 2 tablespoons of olive oil. Taste and adjust the salt, pepper, and lemon juice as desired.
6. Serve
Serve warm or at room temperature with crumbled feta cheese and extra lemon wedges.
Tips for the Best Spanakorizo
- Use plenty of spinach: Fresh spinach cooks down considerably, so don’t be concerned if the pot looks very full at first.
- Don’t overcook the rice: Check it toward the end of the cooking time and add a small splash of broth or water if needed.
- Fresh dill makes a difference: Dill gives Spanakorizo its distinctive Greek flavor.
- Don’t skip the lemon: The bright acidity balances the olive oil and spinach beautifully.
- For a creamier texture: Allow the cooked dish to rest for several minutes before serving. The rice will continue absorbing the flavorful liquid.
What to Serve With Spanakorizo
Spanakorizo is delicious on its own, but it pairs especially well with feta cheese, Greek yogurt, crusty bread, olives, roasted vegetables, or a simple Greek salad. For a heartier meal, serve it alongside grilled chicken, fish, or lamb.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the rice has become dry.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4