Spanakorizo: Greek Spinach Rice with Dill and Lemon

Spanakorizo is Greek spinach rice: a big pot of spinach cooked down with onions, olive oil and rice, then finished with dill and plenty of lemon. The name simply joins spanaki (spinach) and rizi (rice). It is soft and a little loose, somewhere between a pilaf and a risotto, and it is one of the simplest and cheapest Greek home dishes, served as a main course with feta and bread or as a side.

Spanakorizo recipe (Greek spinach rice)

Serves: 4 servings as a main, 6 as a side. Prep: 15 minutes. Cook: about 30 minutes. Total: about 45 minutes.

Ingredients

• 2 lb (900 g) fresh spinach, or 1 lb (450 g) frozen leaf spinach, thawed
• ½ cup (120 ml) extra virgin olive oil, such as our Rapti Koroneiki olive oil, plus more to serve
• 1 onion, finely chopped
• 4 spring onions, sliced
• 2 garlic cloves, finely chopped
• ¾ cup (150 g) medium-grain rice, such as Carolina or arborio
• 1 tbsp tomato paste (optional)
• 2 cups (480 ml) hot water or vegetable stock
• A large handful of fresh dill, chopped
• A small handful of parsley or mint, chopped
• Juice of 1 lemon, plus wedges to serve
• Salt and black pepper
• Feta, to serve (optional)

Method

1. Wash the spinach well in several changes of cold water. Remove thick stalks and roughly chop the leaves.
2. Warm the olive oil in a wide pot over medium heat. Cook the onion and spring onions for 5 minutes until soft, then add the garlic for 1 minute.
3. Add the rice and stir for 1 minute to coat it in the oil. Stir in the tomato paste, if using.
4. Add the spinach in handfuls, letting each batch wilt before adding the next.
5. Pour in the hot water or stock, add 1 tsp salt and some pepper, and bring to a simmer. Cover and cook on low heat for 18–20 minutes, stirring once or twice, until the rice is tender. The texture should be loose, not dry; add a splash of water if needed.
6. Off the heat, stir in the dill, parsley and half the lemon juice. Cover and rest for 5 minutes. Serve with more lemon, a drizzle of olive oil and feta.

Fresh or frozen spinach?

Fresh spinach gives the best flavour and colour, but it cooks down dramatically: 2 lb (900 g) becomes a few cupfuls. Large-leaf spinach is traditional; baby spinach works but turns very soft. Frozen leaf spinach is a good shortcut; thaw it and squeeze out some of the water, then add it after the rice, as in step 4. Wash fresh spinach carefully, as sand hides at the base of the stems.

The rice and the texture

Medium-grain rice gives spanakorizo its creamy texture. Long-grain rice also works but is drier and fluffier. The dish should be moist, not stiff, and loose enough to spread a little on the plate. If it thickens too much as it rests, stir in a little hot water. For a firmer, separate-grain rice side, try our Greek lemon rice instead.

Olive oil, herbs and lemon

Spanakorizo is one of the Greek ladera, dishes cooked with olive oil, so be generous; the oil carries the flavour of the dill and spring onions. A final drizzle of fruity Greek extra virgin olive oil at the table is traditional. Lemon is essential: add some at the end and serve wedges so everyone can add more. Dill is the classic herb, with mint or parsley as good partners.

Variations

• With tomato: add a grated tomato or a spoon of tomato paste for a red version.
• With leeks: replace the onion with two sliced leeks.
• Richer: stir crumbled feta through just before serving.
• Avgolemono finish: whisk an egg with the lemon juice and stir in off the heat, as in avgolemono soup.

What to serve with spanakorizo

Feta, olives and crusty bread make it a meal. It also goes well next to grilled fish, keftedes or a fried egg. For other spinach dishes, see our spanakopita.

Storing leftovers

Cooked rice should be cooled quickly and refrigerated within 2 hours. The USDA advises eating leftovers within 3 to 4 days. Reheat with a splash of water until steaming hot, and add fresh lemon and dill to brighten it up.

Find more vegetable dishes in our Greek pantry recipes.

Sources

• Visit Greece: Culinary traditions of Lent (ladera, bean soups, baked giant beans)
• USDA FSIS: Leftovers and food safety

Spanakorizo: frequently asked questions