Greek Spinach Rice (Spanakorizo)

A green plate filled with spanakorizo, Greek spinach rice, that has been garnished with vegan feta cheese and fresh dill.

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Greek Spinach Rice (Spanakorizo)

Authentic Greek spanakorizo (spinach rice) with fresh dill and lemon. Includes a lemon-based version and an easy tomato variation. This recipe is ready in 40 minutes.

Prep Time10

Cook Time20

Resting Time10

Total Time40

Course: Main Course, Side Dish

Cuisine: Greek

Diet:

Servings: side servings

Calories: 280kcal

Author: Ruth Grindeland

Equipment

1 medium-sized deep skillet or saucepan.
1 wooden spoon

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.

Nutrition