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Greek Spinach and Rice – Spanakorizo

spanakorizo Greek spinach and rice

Ah the spanakorizo … This dish was a winter staple in our home. My mom would make it once a week, all winter long. She would usually accompany it with a small cheese pie (tiropitaki) or one or two Greek meatballs, and while you may think that as children we would hate it because of the spinach, it actually was a comfort food.

It is soft and creamy, and along with plenty of lemon juice, a bit of olive oil and of course feta, it was delicious (and still is).

Spanakorizo is such a simple dish as many Greek ones are, but yet delicious and easy to make. Oh, and did I mention its nutritional value? Spinach full of antioxidants and fiber, the lemon helps with some absorption of the iron in the spinach and the rice is a source of carbohydrates to provide sustenance. The actual recipe has little olive oil during the cooking stage, but adding some olive oil while serving makes it even more delicious and the addition of fat helps with the absorption of antioxidants. Now this recipe makes about 2 main course servings, so basically you are getting ½ pound of vegetables in one sitting. The beauty of the Greek diet… getting your vegetables effortlessly.

The rice

A note about the rice: It is important to use the right type which in this case is medium grain rice. You do not want short grain rice which may end up giving your dish a sticky texture, but not long grain either as you will not have the smooth texture we are looking for in this recipe. As for brown rice, it takes a while longer to cook and as a result you may be overcooking the spinach as well.

This can be enjoyed plain (without feta) for a vegan dish or with feta. And this is considered a main course, but you may serve it as a side dish. It goes well with fish or beef patties (biftekia).

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Greek Spinach and Rice – Spanakokorizo

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Spanakorizo: A traditional Greek rice and spinach dish that will become a winter staple, thanks to its flavor.
Course: Entree, Side Dish
Cuisine: Greek, Mediterranean, Vegan
Keyword: Spanakorizo Greek Spinach Rice
Servings: 2 Main Course servings or 4 sides
Calories: 350kcal
Author: Elena Paravantes RDN
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Ingredients

  • 1 pound (450 g) fresh spinach rinsed
  • Juice of half lemon
  • 1 onion chopped or 2-3 spring onions chopped
  • 2 ½ tablespoons olive oil plus more for drizzling
  • I teaspoon dry mint
  • 1-2 tablespoons chopped dill
  • 2/3 cups water
  • 1/3 cup (60 g) medium grain rice
  • Salt/Pepper
  • 1 tablespoon tomato paste optional

Instructions

  • In a large pot wilt the spinach with the lemon juice and 1 teaspoon olive oil. Set aside to drain.
  • In another pot sauté the onion with the rest of the olive oil until soft.
  • Add the spinach, dry mint, dill and 2/3 cup warm water and bring to a boil.
  • Add the rice, salt (as needed) and pepper and simmer, covered for about 20 minutes until rice is soft. Add additional warm water as needed.
  • Serve warm or at room temperature with a squeeze of lemon juice and a bit of olive oil and feta.

Notes

You may add the tomato paste in step 4.
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Greek Spinach and Rice Spanakorizo

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118 Comments

  • Reply One-Pot Greek Zucchini Rice | Olive Tomato October 6, 2020 at 1:25 pm

    […] and the veggies the flavor. These types of dishes are extremely popular in Greece, particularly spinach rice (spanakorizo) as well as leek rice. Accompanied with a bit of feta, this is a complete […]

  • Reply George January 3, 2021 at 12:38 pm

    4+need honey+walnuts. Try.

  • Reply Leah January 7, 2021 at 4:27 am

    Love your site! It is helping me add so many more veggies to my diet!

    I’ve made this recipe a few times now and it never has nearly the spinach-to-rice ratio you have in your picture. It’s WAY more spinach with just a little rice. That’s not a bad thing but I’m wondering if I’m doing it right. Maybe I’m not wilting the spinach enough? It’s arborio rice; is that the issue?

    Thank you!5 stars

    • Reply Elena Paravantes RDN January 7, 2021 at 10:22 am

      No,it’s not a bad thing at all! Arborio should fine.The spinach continues to cook in the pot so I don’t think it is the wilting.

  • Reply Jackie January 17, 2021 at 1:10 am

    Made this tonight for the first time and I was very pleased with the results. Worked well as a side dish with salmon. Will definitely make this again.5 stars

  • Reply Stephanie Birn January 21, 2021 at 11:51 am

    Can I use frozen spinach?

    • Reply Elena Paravantes RDN January 21, 2021 at 2:52 pm

      Generally frozen spinach doesn’t provide the texture and flavor as fresh.

  • Reply Lynette January 22, 2021 at 12:22 am

    Just made this and came out delicious and is very comforting. I recommend always using the tomato paste bc that’s how my yia ya made it .5 stars

  • Reply iliana February 10, 2021 at 3:12 am

    Surprisingly fresh and delicious! My grandma use to make it without the lemon. I like it with lemon better!5 stars

  • Reply Tracy March 3, 2021 at 11:19 am

    Gunna make this today

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