Spanakorizo is a fragrant Greek spinach-and-rice dish that perfectly balances earthy greens with bright lemon and fresh dill. The name literally means “spinach rice,” reflecting the simplicity of this one-pot recipe. Tender spinach wilts into the rice as it cooks, creating a lightly creamy, herb-infused pilaf. A generous squeeze of lemon juice and a sprinkle of chopped dill at the end lift the flavors, keeping the dish light and vibrant. Because it relies on plant-based ingredients, Spanakorizo is naturally vegetarian (and vegan) and has long been a common Lenten main in Greek households. The result is a refreshing, nutrient-packed meal that’s as vibrant in flavor as it is soothing to the soul.
This dish shines in spring and summer when fresh spinach is plentiful. As the rice simmers, it absorbs the spinach juices and seasonings to become softly creamy. Some cooks begin by sautéing green onions or leeks (instead of a standard onion) to deepen the flavor base, though even a basic onion works fine. A simple garlic clove may be added for aroma, but many recipes omit it to let the greens sing on their own. The overall taste is gentle and herb-scented, with the lemon providing a lively counterpoint to the verdant flavor of the spinach. The blend of tender greens and fragrant lemon makes each bite feel both light and satisfying.
By cooking the rice and spinach together in one pot, Spanakorizo ensures each grain is infused with the spinach’s color and flavor. The textures meld into a soft, pilaf-like consistency. It’s a simple approach but the result is truly harmonious—every spoonful delivers creamy rice and vibrant greens with no single ingredient overpowering the rest. A final stir of lemon and dill just before serving ensures the herbs retain their fresh aroma and bright taste.
Spanakorizo is often served piping hot, but it’s equally delightful at room temperature or slightly chilled on a warm day. Greek cooks frequently drizzle a bit of extra olive oil on top and garnish with crumbled feta or a few olives just before serving. In a meal, Spanakorizo pairs well with grilled fish or chicken, but it stands proudly on its own as a satisfying vegetarian entrée. A handful of extra herbs—more dill or even a few mint leaves—or an extra squeeze of lemon can personalize it to taste. Rooted in tradition, this humble dish brings a taste of Mediterranean comfort to the table, proving that simple ingredients can create memorable flavors.
Spanakorizo
Course: MainCuisine: Mediterranean, GreekDifficulty: Easy4
servings15
minutes20
minutes185
kcalSpanakorizo is a traditional Greek dish that combines spinach with rice in a tomato or lemon-infused broth. It is a hearty and nutritious meal that can be served as a main dish or a side. The ingredients include spinach, rice, olive oil, onion, garlic, tomatoes, lemon juice, dill, parsley, vegetable broth, salt, and pepper. To prepare the spinach, wash and chop it, defrost it, and drain excess liquid. Heat olive oil in a pan, sauté onion and garlic, then add spinach and cook until wilted. Add rice, grated tomatoes, vegetable broth, dill, parsley, salt, and pepper. Simmer over low heat for 20 minutes until the rice is tender and the liquid is absorbed. For a fresh, tangy flavor, add lemon juice just before serving. Spanakorizo can be served warm with olive oil, paired with Greek yogurt, feta cheese, or crusty bread, or as a side with grilled fish, chicken, or lamb.
Ingredients
Spinach – 500g (fresh or frozen)
Rice – 1 cup (short or medium-grain works best)
Olive oil – 3-4 tbsp
Onion – 1 large, finely chopped
Garlic – 2-3 cloves, minced
Tomatoes – 2 large (grated), or 1 cup canned diced tomatoes (optional)
Lemon juice – Juice of 1 lemon (alternative to tomatoes for a lemony flavor)
Dill – 2 tbsp. fresh, chopped
Parsley – 2 tbsp. fresh, chopped
Vegetable broth – 2 ½ cups (or water)
Salt and pepper – To taste
Directions
- Prep the Spinach – Wash and roughly chop the spinach if using fresh. If using frozen spinach, defrost and drain any excess liquid.
- Sauté Aromatics – Heat olive oil in a large pan over medium heat. Sauté the onion until soft and translucent. Add garlic and cook for another minute.
- Add Spinach – Stir in the spinach and cook until wilted, about 3-5 minutes.
- Incorporate Rice and Tomatoes – Add the rice and stir to coat it with the oil and spinach. Pour in the grated tomatoes (if using), and cook for a few minutes until the flavors meld.
- Add Liquid and Herbs – Pour in the vegetable broth or water. Stir in the dill and parsley. Season with salt and pepper.
- Simmer – Cover the pan and simmer over low heat for about 20 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
- Final Touch – If using lemon juice instead of tomatoes, stir it in just before serving for a fresh, tangy flavor.
Notes
- Serving Suggestions – Serve warm with a drizzle of olive oil. Pair with Greek yogurt, feta cheese, or crusty bread. Enjoy as a side with grilled fish, chicken, or lamb.
