Greek Spinach Rice (Spanakorizo)
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Spanakorizo (Greek spinach rice) is a classic Greek spinach and rice dish that is bursting with fresh lemon and dill. This budget-friendly recipe will win over the most hardened spinach hater! (Yes, it’s that good!) It is ready in just 40 minutes and is naturally gluten-free. I’ve also included how to make the popular red (tomato) spanakorizo variation!
My Love for Spanakorizo Started in College
In college, I would eat spanakorizo at a Greek restaurant near my apartment. I was always amazed at how much I liked it! Don’t get me wrong, I like spinach, but in my rice? Turns out Greek spinach rice is delicious!
Soon after, I started making it at home. It was a fast, easy recipe that fit my college-student budget! I would make a large batch and eat it over several days. (I also did this with Lebanese vermicelli rice!)
I would love to tell you that I perfected this recipe in the years since. But much like puff pastry spanakopita, spanakorizo is so easy to make that perfection is almost guaranteed! (I would say guaranteed, but I have heard stories of people burning rice.)
Eat sinfully, live kindly ❤️
Ruth
What Is Spanakorizo?
Spanakorizo (pronounced spah-nah-KOH-ree-zoh) is a simple rice dish made with spinach, rice, dill, and lots of lemon! This dish is very similar to spanakopita, but without the pastry or feta. Like most traditional recipes, this is not a hard-and-fast rule, and you can add feta! (I added the Follow Your Heart vegan feta. It tastes the same!)
Red spanakorizo is the same recipe with two tablespoons of tomato paste for a deeper flavor.
Key Ingredients (And Why They Matter)
Spinach
You can use fresh or frozen spinach. If using frozen, you will need 12 thawed ounces, with the water squeezed out. And when I say squeeze, I mean SQUEEZE! If you do not, the spanakorizo will become watery.
Rice
In Greece, the common choices are Carolina or glacé. I use either basmati or jasmine, depending on what I have in my pantry.
Fresh Dill
Dill is the signature flavor, and using fresh is a must!
How to Make Spanakorizo
1
Prepare the Vegetables
Heat the olive oil in a deep skillet over medium heat. Add the chopped onion and cook until translucent (4–5 minutes). Add the garlic and cook for 30 seconds. Finally, add the spinach in batches, letting each batch wilt down before adding the next.
2
Add Rice and Simmer
Add rice, dill, salt, and pepper. Pour in broth and bring to a gentle simmer. Cover and cook for 15 to 18 minutes, adding more broth if the pan gets dry before the rice is fully cooked.
If you’re making red spanakorizo, add two tablespoons of tomato paste when adding the rice.
3
Finish and Garnish
Turn off the heat and let the pot sit, covered, for 5–10 minutes. Stir in the fresh lemon juice and gently fluff with a fork. Taste and adjust salt, lemon, and pepper. Drizzle with a little extra olive oil and scatter feta cheese and the remaining dill on top.
Personalize This Recipe
Beans
Technically, spanakorizo is a main dish. But if I am eating it as a main dish, I like to add beans. I prefer garbanzo beans or white beans.
Herbs
Instead of dill, try adding parsley and/or mint. These are common ingredients in Greek and Lebanese cooking.
Tips for the Best Spanakorizo
- If you’re using frozen spinach, you want to squeeze out as much water as you can.
- Use low-sodium broth and then add salt during cooking and at the end. This allows you to control the sodium.
Perfect Pairings
- Puff Pastry Spanakopita
- Kale Garbanzo Bean Salad with Lemon Dressing
- Lemony Greek Chickpea Soup (Revithia)
- Mediterranean Cucumber and Tomato Salad
Frequently Asked Questions
If you tried this Greek spinach rice recipe, leave a star rating and let me know how it went in the comments below.
Greek Spinach Rice (Spanakorizo)
Equipment
- 1 medium-sized deep skillet or saucepan.
Ingredients
- 1 cup long-grain white rice, such as basmati or jasmine
- 1 large bunch of fresh spinach, 10 to 12 ounces fresh spinach, washed and roughly chopped
- 1 medium white onion, finely chopped
- 2 to 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus extra for finishing
- 1 and ½ cups low-sodium vegetable broth, plus a splash more if needed
- 1 large fresh lemon or 3 to 4 tablespoons + extra for garnish
- 2 to 3 tablespoons fresh dill, chopped
- 1 teaspoon salt, or to taste
- freshly ground black pepper
- 2 tablespoons vegan or dairy feta cheese, crumbled
Instructions
- Sauté the aromatics: Heat the olive oil in a wide, heavy pot or deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent. Stir in the garlic and cook for 30 to 60 seconds, until fragrant (do not brown).
- Add the spinach: Add the chopped spinach in batches, stirring until it wilts down.
- Toast the rice: Stir in the rice and cook 1 to 2 minutes so it gets coated in the oil and starts to look slightly translucent.
- Simmer: Pour in the vegetable broth, most of the dill, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15 to 18 minutes, until the rice is tender and most of the liquid is absorbed. Check once toward the end, and if it looks dry, add a splash more water.
- Rest & finish: Turn off the heat and let the pot sit, covered, for 5 to 10 minutes. Stir in the fresh lemon juice and gently fluff with a fork. Taste and adjust salt, lemon, and pepper. Drizzle with a little extra olive oil and garnish with feta cheese and dill.
Notes
- If you’re making red spanakorizo, add two tablespoons of tomato paste in step four.
- Use 12 ounces of frozen spinach (the typical frozen spinach size sold in the US). Thaw and squeeze out as much water as you can.
- Store spanakorizo in an airtight container in the refrigerator for 3 to 4 days. When you reheat it, add a splash of broth or water. This will loosen it up and make it easier to reheat. I do not recommend freezing it. The ice crystals that form during freezing will change the texture into mush.