Spanakorizo - Greek Spinach Rice

Spanakorizo is a classic Greek recipe made with rice and spinach, typically cooked as a pilaf along with olive oil, onion, dill, and a splash of lemon juice. This wholesome vegetarian meal can be enjoyed warm or chilled, and is often served with feta cheese and a drizzle of extra olive oil.

Why this recipe works

• It's a vegetarian dish.  Depending on how you prepare it, spanakorizo can be vegan too. It falls under a group of Greek dishes known as "ladera" (pronounced la-the-ra). Ladera are foods (mainly consisting of Greek vegetarian recipes) cooked using an olive oil-based sauce - similar to briam-Greek roasted vegetables and fasolakia.  It's a Mediterranean Diet super dish!
• It's packed with flavour.  It may not be pretty, but this Greek spinach rice is a taste sensation. And where does the flavour come from? From the magic combination of dill, lemon and Greek extra virgin olive oil.  
• It's versatile. Spanakorizo makes an easy side dish - serve it alongside some pork souvlaki if you fancy! Or it can be served as a main dish. Try it with my patates sto fourno - roasted Greek potatoes. Greek food is delicious (yes, I'm biased), and you can easily create your own combinations. Check out my recipe index for more ideas.

What goes into this recipe

How to make this recipe

The key to making spanakorizo is to be prepared. Follow the pictures and the recipe card below for best results.

• Step1: Heat 60 ml of the olive oil in a pot over medium heat. Add the chopped onions and spring onions, stir and allow the mixture to become soft and translucent.

• Step 2: Add the spinach and stir, ensuring it wilts and softens.

• Step 3: Add the chicken stock, rice, salt and pepper. Stir again and turn down the heat to a gentle simmer. Cover the pot and allow the rice to cook for approximately 15 mins.

• Steps 4-5: Finish off the spanakorizo by adding 20 ml of olive oil, lemon juice and dill. Stir again to ensure everything is mixed through. Cover and allow to stand for 10 minutes before serving with a wedge of lemon (optional).

Variations

• Use frozen spinach.  While I prefer to use fresh spinach for spanakorizo, you can use the frozen variety for this recipe. Substitute 300 grams (10 oz.) and prepare it by pouring over hot water and squeezing all the excess liquid. Chop it finely using a sharp knife before using. 
• Use different rice.  If you want to up the nutritional value of this spanakorizo recipe, try using medium grain brown rice. Although this isn't part of the traditional recipe (and who am I to argue!) - it will require a few changes. Add an additional 250 ml (1 cup) of your preferred cooking liquid to allow the brown rice to cook. Basmati rice also works beautifully - the flavours will be slightly different, but it will still be delicious!
• Make a tomato-based sauce.  Greeks also make another version of spanakorizo with a tomato sauce. Add 1 cup of tomato sauce (diced, canned tomatoes/passata/grated tomatoes or tomato paste) and the rice. This will make the spanakorizo red. And it will change the flavour profile slightly. If you choose to use tomato, adding lemon is optional.

Expert tips

1. Preparing the spinach. Make sure to remove the thick stems from the spinach (and the rigid inner rib of the silverbeet if using). Spinach is an earthy vegetable, and it tends to have dirt when it's picked. Clean it really well in a sink filled with cold water. Repeat this step a few more times until the water is clear. And to dry your spinach, use a salad spinner - it makes the task a lot easier.
2. Wash your rice.  Wash and rinse your rice a few times in a fine mesh strainer until the water runs clear. This will help remove the excess starch and allow the grains to separate when cooked.

Serving Suggestions

• Serve with feta cheese. Feta mostly always appears on Greek tables when food is being served. Serve it alongside the spanakorizo, and don't forget the bread.
• In some parts of Greece, they like to serve spanakorizo with strained yogurt.
• If you really want the whole "Greek experience, " make a batch of my keftedes - Greek meatballs and some roasted asparagus with feta for a complete Greek feast!

FAQs

Related recipes

📖 Recipe

Spanakorizo - Greek Spinach Rice

4.70 from 13 votes

Prep: 30 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr

Servings: 4 people

Cuisine: Greek

Author: Peter G

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Spanakorizo is a traditional Greek rice recipe made with spinach, rice and herbs and is a delightful and healthier way to enjoy the flavours of Greece. Make this classic dish if you want to prepare an easy and healthy lunch in less than 30 minutes!

Video

Conversions

Metric - US Customary

Ingredients 

1x2x3x

• ▢ 80 ml olive oil
• ▢ ½ red onion, finely chopped
• ▢ 4 spring onions, green onions trimmed and finely chopped
• ▢ 500 grams spinach, washed, stems removed and roughly chopped (see note 1 &2)
• ▢ 250 ml chicken stock
• ▢ 80 grams rice, medium grain, washed and rinsed (see note 3&4)
• ▢ 1 pinch salt
• ▢ 1 teaspoon pepper
• ▢ juice of 1 lemon
• ▢ 1 tablespoon dill, finely chopped

Instructions 

• Heat 60 ml of the olive oil in a pot over medium heat. Add the chopped onions and spring onions (scallions), stir and allow the mixture to become soft and translucent.
• Add the spinach and stir, ensuring it wilts and softens.
• Add the chicken stock, rice, salt and pepper. Stir again and turn down the heat to a gentle simmer. Cover the pot and allow the rice to cook for approximately 15 mins.
• Finish off the spanakorizo by adding 20 ml of olive oil, lemon juice and dill. Stir again to ensure everything is mixed through. Cover and allow to stand for 10 minutes before serving.

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Peter's Tips →

1. While I prefer to use fresh spinach for spanakorizo, you can use the frozen variety for this recipe. Substitute 300 grams (10 oz.) and prepare it by pouring over hot water and squeezing all the excess liquid. Chop it finely using a sharp knife before using. 
2. Preparing the spinach. Make sure to remove the thick stems from the spinach (and the rigid inner rib of the silverbeet if using). Spinach is an earthy vegetable, and it tends to have dirt when it's picked. Clean it really well in a sink filled with cold water. Repeat this step a few more times until the water is clear. And to dry your spinach, use a salad spinner - it makes the task a lot easier.
3. Wash your rice.  Wash and rinse your rice a few times in a fine mesh strainer until the water runs clear. This will help remove the excess starch and allow the grains to separate when cooked.
4. If you want to up the nutritional value of this spanakorizo recipe, try using medium grain brown rice. Although this isn't part of the traditional recipe (and who am I to argue!) - it will require a few changes. Add an additional 250 ml (1 cup) of your preferred cooking liquid to allow the brown rice to cook. Basmati rice also works beautifully - the flavours will be slightly different, but it will still be delicious!

Nutrition

Serving: 4 person | Calories: 312 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 21 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Souvlaki For the Soul

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This post was originally published in August 2008, but was updated with new content in May 2022.