Spanakorizo - Greek Spinach Rice - Souvlaki For The Soul

Name: Spanakorizo - Greek Spinach Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 80 ml olive oil; 1/2 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)

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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!

a plate of greek spinach rice accompanied by feta cheese and roast potatoes.

Contents

Why this recipe works
What goes into this recipe
How to make this recipe
Variations
Expert tips
Serving Suggestions
FAQs
Related recipes
Video - how to make it
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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

grey table with ingredients to make spanakorizo greek spinach rice.

Spinach - I like to use fresh spinach, but you can use silverbeet if you don't have spinach or use both. If you prefer to use baby spinach leaves, you will need an additional 250 grams for the recipe. And don't be afraid of the amount of spinach you put in - spinach shrinks!
Onions - Use a combination of red onions and green onions (scallions). Leeks work well too.
Lemon - Lemon is essential when making spanakorizo. I use the juice of one lemon - but if you prefer it extra tangy, then use lots of lemons!
Olive Oil - Do I need to emphasise this again? This Greek rice dish definitely needs Greek extra virgin olive oil.
Stock/Broth - Use vegetable stock to make it vegan or water instead. If using water, add an extra teaspoon of salt. For a more flavourful broth, use chicken stock.
Fresh Herbs - Fresh dill is the key ingredient when making spanakorizo. I know a lot of people don't like the taste of dill. Substitute with parsley or, better yet - use both! Try adding a tablespoon of fresh mint to add extra flavour and depth.
Rice - It's best to use medium-grain rice for this Greek spinach rice recipe. It holds its shape and clings to the spinach while cooking. You can use arborio rice in place of the medium-grain rice I used. Just cook it a little longer (approx. 5 mins) until it becomes "al dente" - toothsome in texture but cooked through.

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.

a wooden spoon stirring onions in olive oil in a pot.

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.

fresh spinach leaves in a pot on a grey table.

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

pouring stock into a pot with spinach and rice.

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.

2 panel photo - adding dill to spinach on the left; squeezing lemon over cooked spinach and rice on the right.

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

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.
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!

a plate filled with cooked spinach and rice known as spanakorizo.

FAQs

Can you freeze spanakorizo?

I don't recommend it at all. It's better to clean your spinach and then blanch or steam it for a few minutes. Refresh in iced water and then dry it using a salad spinner. Place it in an airtight bag and freeze. Make sure to use it within 6 months.

How do you pronounce spanakorizo?

It’s pronounced spa-na-ko-ree-zo. It literally translates as “spinach rice” Spanaki means spinach in Greek and rizi means rice.

Video - how to make it

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

Spanakorizo - Greek Spinach Rice