Greek Spinach Rice (Spanakorizo)
Σπανακόρυζο SpanakorizoSay it: spa-na-KO-ree-zo
Spanakorizo is a classic Greek one-pot dish of spinach and rice gently simmered with onion, dill, and plenty of lemon. Found on tables across Greece year-round, it is especially popular during Lent and as a light vegetarian meal. The rice absorbs the sweet spinach juices while fresh dill and bright lemon keep it vibrant and aromatic. Some versions are tomato-based, but the lemon-dill style is the most beloved home-cooked rendition.
Greek Spinach Rice (Spanakorizo)
Σπανακόρυζο, Spanakorizo
Pronounced spa-na-KO-ree-zo
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a wide, heavy pot over medium heat. Add the chopped onion and scallions and cook, stirring often, until soft and translucent, about 6 minutes.
Add the spinach in batches, stirring until each batch wilts before adding the next. Cook until all the spinach has wilted and most of the liquid has evaporated, 4–5 minutes.
Stir in the rice, chopped dill, salt, and a few grinds of black pepper. Cook for 1 minute so the rice grains are coated with oil.
Pour in the hot water or stock and the lemon juice. Bring to a boil, then reduce the heat to low.
Cover and simmer gently for 20–25 minutes, until the rice is tender and has absorbed most of the liquid. Stir once halfway through; if the pot looks dry, add a splash of hot water.
Remove from the heat and let the spanakorizo rest, covered, for 5 minutes. Taste and adjust lemon juice or salt if needed.
Serve warm or at room temperature, drizzled with extra olive oil and accompanied by lemon wedges.
Regional variants
In some regions a couple of tablespoons of tomato paste are added with the spinach for a red version known as kokkinorizo. Others finish the dish with crumbled feta on top.
Cook's notes
- Use medium-grain rice for the creamiest texture; long-grain will work but will be less silky.
- For a more pronounced lemon flavor, stir in the zest of half a lemon at the end.
- Leftovers taste even better the next day after the flavors have melded.
Serve with
Crusty bread, a wedge of feta cheese, and kalamata olives.
Make ahead and storage
Can be made up to 2 days ahead and refrigerated; reheat gently with a splash of water or serve at room temperature.
