This easy Greek spinach and rice dish (spanakorizo) is a family favorite and a comforting weeknight meal that we make at my house all the time. When my kids left for college, I made sure they knew how to make it, as it is super simple to put together and I knew they would gladly have it every single week!
Spanakorizo (which translates as spinach rice) is a classic Greek vegetarian dish; one of the many, nutrient-packed, simple dishes found in abundance in Greek cuisine. With its bright flavor and great texture, this dish is usually served on its own, with just some Feta cheese, Kalamata olives and good bread on the side.
Healthy, satisfying, and delicious
We all know that leafy greens are considered “super foods” and are so good for us. When we cook the spinach, we actually increase its health benefits because our bodies can better absorb its nutrients. The raw olive oil added right after cooking makes this spinach and rice dish even more delicious and a squeeze of lemon at the end helps with the absorption of iron and calcium!
Ingredients for the Easy Greek Spinach and Rice Dish (spanakorizo)
In its most basic form, you only need five ingredients to make this easy dish: spinach, rice, onion, lemon and olive oil, which is just fine for most people who do not want to bother with too many ingredients.
Ingredient Substitutions and Delicious Additions
- Rice: Many traditional Greek recipes require a medium grain rice, which is called “Carolina” in Greece. Your favorite Arborio or Carnaroli rice is an excellent substitute. In a pinch, use short grain rice, but have in mind that it will cook much faster. Do not use Basmati rice for this recipe, which require a different cooking method.
- Onions: A plain onion is just fine, but if you have a small leek it will add a great sweetness to the dish. If you do not have a leek or scallions, just use a bigger onion, or two smaller ones.
- Spinach: Fresh is best, but if frozen is all you have, by all means use it!
- Fresh herbs: Any traditional fresh herbs will add a great depth of flavor, especially dill.
- Stock: I do not usually make this with stock; water is just fine.
- Lemon: is a must — use as much or as little as you want
- Extra virgin olive oil: makes its appearance twice in this recipe: at the beginning, when it is added into the cooking, and at the end, just after the cooking finishes.
Can you make it ahead of time?
This dish is always better when eaten the day it is made. I have a small shortcut, however, for those of you who might be short of time.
In an effort to help my kids with meal prep in college, and to ensure they have nutritious meals while away from home, I found a way to prepare part of the meal ahead of time. I cook a couple of batches of the vegetable base of this recipe, stoping just before adding the rice. I sauté the onions and leeks, stir in the spinach and cook shortly until it softens a bit. Then, I let the mixture cool, divide it among several small containers, and put it in the freezer. When they have a craving for spanakorizo, all they have to do is add it to a medium pot, along with hot water and a bit more olive oil , then stir in the uncooked (and rinsed) rice. When the rice is cooked, the dish is ready. We affectionately call this “spanakorizo kit” and it has always been a big hit!
How to serve it
Even though in Greece this is considered a main course, it would also make a wonderful side dish served alongside pan-seared cod, garlic and lime chicken kebabs, or, lamb fricassée.
If you are concerned about dairy, you can omit the Feta cheese for a complete vegan dish. If you do not, then do yourselves a favor and serve it with lots of Greek Feta cheese on the side, or, with a dollop of Greek yogurt. No matter what, do not forget a good squeeze of lemon over the rice at the end which is they way Greeks eat it!
Easy Greek Spinach and Rice Dish (Spanakorizo)
- 1 medium red or yellow onion, chopped
- 1 small leek, white and light green part only, chopped (optional)
- 3 scallions, trimmed and chopped
- ½ cup extra virgin olive oil, divided
- 14-16 oz. fresh spinach, coarsely chopped
- 1 cup medium grain rice
- 1 tsp. sea salt
- ¼ tsp. freshly ground pepper
- 4+ cups water (or vegetable stock)*
- ¼ cup fresh dill, minced
- ¼ cup fresh parsley, minced
- Juice of one lemon (about 3-4 TBSPS.)
- Heat ¼ cup of the olive oil in a large pot. Add the onions, leeks (if using) and scallions and sauté them over medium heat for about 8-10 minutes or until they are soft.
- Stir in the rice and cook for 1 to 2 minutes until it is well-coated with olive oil. Next, add the spinach in batches and stir often to cook down.
- To the pot, add 4 cups of hot water (or vegetable stock) and season with salt and pepper. Cook over low heat, partially covered, until the rice is tender but fully cooked, about 20 minutes.
- About five minutes before it is done, stir in the fresh dill and parsley. Check the consistency and add some more hot water if necessary. The finished dish should not be dry, but rather slightly brothy.
- Stir in the lemon juice and remove from the heat. Taste and adjust the seasoning if necessary. Drizzle with the remaining ¼ cup of olive oil and let it sit, covered with a clean kitchen towel, for about two to three minutes. At that point the rice will have absorbed most of the liquid in the pot.
- Serve it warm or at room temperature with some hearty bread, Greek Feta cheese, or, Greek yogurt on the side.
- If you do not have stock, water is just fine to use.
(*) The amount of liquid you will need for this dish depends on the size of your pot and the heat (a larger pot allows for more evaporation). Always have some hot liquid ready to add if it gets too dry. The longer the rice sits in the pot, the more liquid it will absorb. If you need to loosen it up, stir in a little more hot water.
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Such a simple and tasty meal! The hearty spinach and fresh lemon flavors pair brilliantly together, and the fact that this is a healthy, vegetarian dish is an added bonus. I definitely recommend trying this recipe!
Thank you so much René! Such an easy and healthy recipe, everyone in my family loves it!
Wow, this is great. It is fun to know That Carolina rice is used in Greece!
Yes, the Carolina rice we use in Greece is a variety of the American one. I would say it is more like a medium grain than long. It is excellent in stuffing vegetables, like tomatoes, zucchini or cabbage and dolmades!