Spanakorizo is a classic Greek spinach-and-rice dish cooked gently with olive oil, herbs, lemon, and scallions. The rice becomes tender and savory while the spinach melts into the pan, creating a comforting one-pot meal that is simple enough for a weeknight.
Serve this Mediterranean rice warm or at room temperature with crumbled feta, lemon wedges, and crusty bread. It works as a light vegetarian main, a side dish, or part of a Greek mezze table.
Why You’ll Love Spanakorizo
- A flavorful one-pot vegetarian meal.
- Uses affordable pantry and produce ingredients.
- Lemon and herbs keep the spinach rice bright rather than heavy.
- Easy to serve warm or at room temperature.
Ingredient Notes
Spinach
Fresh spinach gives the best texture, but frozen chopped spinach can work when thawed and squeezed dry. Add fresh spinach in batches because it collapses quickly.
Rice and liquid
Long-grain white rice works well and remains distinct when simmered gently. Rinse it briefly if you prefer less starch. Use vegetable stock for a more savory result or water for a lighter dish.
Lemon and herbs
Lemon juice is essential to the flavor, but add most of it at the end so it stays fresh. Dill, parsley, mint, and scallions create the characteristic Greek herbal profile.
How to Make Greek Spinach Rice
1. Soften the aromatics
Warm olive oil in a wide saucepan. Add scallions and onion, if using, and cook until soft. Stir in garlic and cook briefly without browning it heavily.
2. Wilt the spinach
Add the spinach in handfuls and stir until it wilts. If using thawed frozen spinach, cook until excess moisture has evaporated.
3. Add rice and stock
Stir in the rice, dill, parsley, salt, pepper, and stock. Bring to a gentle simmer, then reduce the heat and cover.
4. Simmer until tender
Cook for 18–25 minutes, depending on the rice, until the grains are tender and most of the liquid is absorbed. Avoid frequent stirring, which can make the rice sticky.
5. Rest and finish
Turn off the heat and rest the pan, covered, for 10 minutes. Fluff gently, then add lemon juice, zest, olive oil, feta, and extra herbs.
Serving Suggestions
Serve spanakorizo with feta, lemon, and warm bread. It pairs nicely with Greek horiatiki salad, Greek zucchini fritters, or stuffed grape leaves for a larger Mediterranean meal.
Tips for Fluffy Spinach Rice
- Use a wide pan so the rice cooks in an even layer.
- Keep the simmer gentle; vigorous boiling can split the rice and evaporate liquid too quickly.
- Do not stir constantly while the rice cooks.
- Rest the dish covered before fluffing.
- Add lemon and feta after cooking for fresher flavor.
Variations
Add peas, chopped artichoke hearts, or a few sliced olives. Replace some spinach with chard or kale, adjusting the cooking time. For extra protein, serve with chickpeas or white beans. A spoonful of Greek yogurt can be added at the table, though feta is the more traditional finish.
Storage and Reheating
Cool cooked rice promptly and refrigerate it in a shallow airtight container. Use leftovers within 3–4 days when refrigerated at 4°C (40°F) or below, following USDA guidance. Reheat until steaming hot and add a splash of water or stock to loosen the grains. Do not leave cooked rice at room temperature for extended periods.
Frequently Asked Questions
Can I use brown rice?
Yes, but brown rice needs more liquid and a longer cooking time. Follow the package guidance and add the spinach earlier or later depending on the total simmer.
Can I use frozen spinach?
Yes. Thaw it and squeeze out excess water before adding it. This keeps the rice from becoming too wet.
Is spanakorizo served hot or cold?
It can be served warm, cool, or at room temperature. Let it cool safely and refrigerate leftovers promptly rather than leaving it out for long periods.
Is Greek spinach rice vegan?
The rice is vegan before toppings. Omit feta or use a dairy-free alternative to keep the finished dish vegan.
Greek Spinach Rice with Lemon and Feta Recipe
Prep: 15 minutes Cook: 25 minutes Rest: 10 minutes Total: 50 minutes Serves: 4
Ingredients
- 250 g (1¼ cups) long-grain white rice
- 500 g fresh spinach, washed and roughly chopped
- 4 scallions, sliced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil, plus more to finish
- 750 ml (3 cups) vegetable stock or water
- ¼ cup chopped dill
- ¼ cup chopped parsley
- ¾ teaspoon salt and ¼ teaspoon black pepper
- Zest and juice of 1 lemon
- 100 g crumbled feta, for serving
Instructions
- Warm olive oil in a wide saucepan. Cook scallions and onion until soft, then add garlic for 30 seconds.
- Add spinach in batches and cook until wilted. If using frozen spinach, cook off excess moisture.
- Stir in rinsed rice, dill, parsley, salt, pepper, and stock.
- Bring to a gentle simmer, cover, reduce heat, and cook 18–25 minutes until rice is tender.
- Turn off the heat and rest covered for 10 minutes.
- Fluff gently and finish with lemon juice, zest, olive oil, and feta.
Nutrition is an estimate and varies with the rice, olive oil, feta, stock, and serving size. This recipe is for general cooking information, not medical or dietary advice.
healthy greek spinach lemon rice
Ingredients
Method
- Warm olive oil in a wide saucepan. Cook scallions and onion until soft, then add garlic for 30 seconds.
- Add spinach in batches and cook until wilted. If using frozen spinach, cook off excess moisture.
- Stir in rinsed rice, dill, parsley, salt, pepper, and stock.
- Bring to a gentle simmer, cover, reduce heat, and cook 18–25 minutes until rice is tender.
- Turn off the heat and rest covered for 10 minutes.
- Fluff gently and finish with lemon juice, zest, olive oil, and feta.