This authentic Greek Spanakorizo (Spinach and Rice) is a wholesome Mediterranean treasure that comes together in just 30 minutes.
The combination of tender rice and fresh spinach creates a naturally vegan dish that’s both comforting and nutritious, delivering a satisfying 199 calories per serving.
Perfect as a main course or hearty side dish, this traditional Greek recipe brings you the perfect balance of healthy fats, fiber, and protein – making it an ideal choice for weeknight dinners.
Ingredients for Greek Spanakorizo
- Spinach: 1kg fresh or frozen, rinsed and stemmed – provides the signature green color
- White Rice: 200g – use medium-grain for best texture
- Olive Oil: 1/2 cup – adds authentic Mediterranean flavor
- Aromatics: 4 spring onions, 1 red onion, 1 leek – creates a flavorful base
- Fresh Dill: 1/2 bunch, finely chopped – essential for authentic taste
- Tomato Components: 150g chopped tomatoes, 1 tbsp tomato paste – adds richness
- Stock: 1 vegetable stock cube – enhances overall flavor
- Seasonings: Salt and freshly ground pepper to taste
Step-by-Step Instructions
- Prepare Base: Heat olive oil and sauté onions and leek until translucent (3-4 minutes)
- Add Greens: Incorporate spinach and cook until wilted, stirring occasionally
- Combine Main Elements: Mix in tomatoes, paste, hot water, stock, and rice. Season well
- Simmer: Cover and cook on low heat for 20-25 minutes, checking moisture levels regularly
- Test Rice: Check rice doneness by pinching a grain – should be cooked through
- Final Touch: Season to taste and stir in fresh dill
- Serve: Finish with a squeeze of lemon and crumbled feta on top
Cooking Techniques
The secret to perfect spanakorizo lies in how you cook the rice. Keep the heat low and steady once the rice is added – this helps create that lovely, creamy texture Greek grandmothers are famous for!
A good tip is to check your rice by pinching a grain between your fingernails. When it’s soft all the way through with no white center, you’ve got it just right.
Don’t forget to give it a gentle stir now and then, adding a splash of hot water if needed.
Easy Variations
While this classic recipe is amazing as is, you can make it your own! Try brown rice for extra nutrition – just add about 10 minutes to the cooking time.
If you’re not a fan of dill, fresh parsley works beautifully too. For a richer version, some Greek families add a handful of pine nuts when serving.
You can also use frozen spinach when fresh isn’t available – just thaw and squeeze out the extra water first.
Serving Suggestions
Spanakorizo shines as both a main dish and a side! For a true Greek meal, serve it warm with a big piece of feta on top and lemon wedges on the side.
It pairs wonderfully with grilled fish or chicken if you’d like to add protein. Love bread?
A chunk of crusty bread is perfect for soaking up all those tasty juices. You can even enjoy it at room temperature as part of a mezze spread!
Storage Tips
This dish gets even better the next day! Pop your leftover spanakorizo in an airtight container and keep it in the fridge for up to 3 days.
When you’re ready to eat, warm it gently on the stove or in the microwave with a tiny splash of water to bring back its creamy texture.
Add a fresh squeeze of lemon and maybe a little extra feta – it’ll taste just as good as when you first made it!
Greek Spinach and Rice (Spanakorizo)
Equipment
- Large skillet
Ingredients
Main Ingredients
- 1 kg fresh or frozen spinach, rinsed and stemmed (35 oz.)
- 200 g white rice (7 oz.)
- 1/2 cup olive oil
- 4 spring onions chopped
- 1 red onion finely chopped
- 1 leek sliced
- 1/2 bunch dill finely chopped
- 150 g tinned chopped tomatoes (5.5 oz.)
- 1 tbsp tomato paste
- 1 cube vegetable stock
Instructions
- To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
- Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer, covered, for about 20-25 minutes, until the rice is tender.
- While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
- To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it’s close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
- Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!