Spanakorizo Recipe (Greek Spinach Rice)
Spanakorizo is a nourishing traditional Greek dish of spinach and rice much like a risotto. It’s naturally vegan and comes together with a few simple ingredients that create a flavoursome, satisfying meal. Comfort food and it’s finest, that can be enjoyed as a main course or a side dish.
In This Article
What Makes This Recipe So Good?
The health benefits of this classic Greek dish are many, with thanks to the simple nutritious ingredients it contains. The rice contributes complex carbohydrates providing a steady release of energy throughout the day. Spinach adds an abundance of nutrients including iron, vitamin K1 (essential for blood clotting), and folic acid (vitamin B9) necessary for red blood cell formation and cell function in addition to fibre for healthy guts.
The addition of olive oil and vegetable or chicken broth further increases the nutrient content, in addition to adding a little fat, which ensures this is a satisfying meal.
Ingredients – What You’ll Need To Make This Recipe
Greek spanakorizo is a classic, Mediterranean diet-style dish that’s filled to the brim with nutrient-dense ingredients from the fresh spinach to the addition of aromatics like onions and garlic, fresh herbs like dill, and a generous amount of olive oil.
- Fresh spinach – the star ingredient adding vibrant colour and plenty of nutrients.
- Medium-grain rice – the base of the dish that cooks to fluffy perfection by absorbing the veggie or chicken stock.
- Extra virgin olive oil – adds richness and depth of flavour.
- Onion and garlic – help to balance out the flavours of the dish while adding complexity to the overall flavour profile.
- Leek – adds a mild sweetness in addition to plenty of fibre.
- Fresh dill – an ingredient synonymous with Greek cuisine, adding a herbaceous, citrus-like taste.
- Vegetable stock – the cooking medium for the rice that’s also adding flavour. Chicken stock is also a good choice on the flavour front. Don’t skip on this – many recipes use water but stock will add an abundance of flavour.
- Spring onion – adds a mild oniony flavour and a pop of green colour.
- Salt and black pepper – seasoning essentials used to enhance all the other flavours in the dish.
This easy spanakorizo recipe is a great main course for vegetarians but also perfectly complements any number of dishes. For a truly Greek meal add a dollop of tzatziki to it just before serving.
How To Make Spanakorizo
This Spanakorizo recipe is a delicious and healthy option for a weeknight meal. It’s simple to prepare, uses readily available ingredients, and can be easily adapted to your preferences and dietary needs.
- Heat the extra-virgin olive oil in a large pot for which you have a lid over medium-high heat.
- Add the onion and cook until softened and translucent, about 5 minutes. Then add in the leek, garlic, salt and pepper and cook until the leek softens, 3 – 4 minutes.
- Add the rice and cook for 1 minute, stirring to coat it with the onion and oil mixture. Giving the rice a quick toast also helps to deepen the flavour of the dish overall.
- Drop in the spinach in two batches. Add the first half and stir for 1 – 2 minutes or until it’s completely wilted. Repeat with the second half.
- Pour in the vegetable or chicken stock and bring to a boil. Reduce heat to low, put the lid on the pot, and simmer for 25-30 minutes, or until the rice has absorbed most of the liquid.
- Remove from the heat, take the lid off and add in half the chopped dill and drizzle with plenty of lemon juice then stir gently to combine.
- Rest the spanakorizo in the pot with the lid on for 10 minutes, so it fluffs up a touch and the flavours meld together.
- When you’re ready to serve – serve in the pot or transfer to a large warmed plate. Crumble over the feta, and the remaining chopped dill, the spring onions/shallots and drizzle over some more lemon juice.
This dish is a complete meal in itself and can be enjoyed as is, but its also perfect as a side to other meals like Greek meatballs if you want some added protein.
Substitutions And Variations
Swiss chard, English spinach or other mature greens could also be used if preferred. Adding in any locally foraged greens is a great way to further increase the nutrient content of the dish too.
There is another version of this tasty dish that contains tomato. If you’d like a tomato-based version, just add one can of crushed tomatoes and one tablespoon of tomato paste. If doing this, reduce the stock used by ½ a cup.
Expert Hints And Tips
Don’t overcook the rice! When the cooking time is up the rice may still feel slightly firm to bite on. The last ten minutes it rests when off the heat will give it the perfect consistency by the time you’re ready to serve. It will be just right at that point, not mushy.
Medium-grain rice is used in this recipe to give it that creamy risotto-like finish. The best type to buy is arborio, carnaroli, or any other type labelled medium-grain in the supermarket.
Storing/Freezing/Make Ahead
Store leftover spanakorizo in an airtight container in the fridge for up to 3 days.
To freeze – let the spanakorizo come to room temperature then freeze in an airtight container for up to 3 months. To reheat:
- Defrost the rice in the fridge overnight.
- Preheat the oven to 300ºF/150ºC.
- Tip the rice into an ovenproof dish, add 1-2 tablespoons of water and cover it with foil (or a lid if the dish has one).
- Heat the spanakorizo for 15-20 minutes or until completely heated through.
FAQ
Absolutely! Spanakorizo is packed with nutrients from the spinach, rice, and vegetables. It’s a good source of fiber, vitamins, and minerals.
Spanakorizo shines as a main course for vegetarians or vegans but it’s also a delightful side dish to complement grilled meats, fish, or roasted vegetables. For a truly Greek experience, pair it with a dollop of creamy tzatziki sauce and a side of crusty bread.
More Greek Recipes
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Spanakorizo Recipe (Greek Spinach Rice)
Ingredients
- 4 tbsp extra virgin olive oil (plus more for drizzling)
- 1 brown onion diced
- 1 leek finely sliced
- 1 clove garlic crushed
- 1 pound baby spinach leaves (500g)
- 1 cup medium-grain rice
- 1 ¾ cups vegetable or chicken stock
- 3.5 oz Greek feta (100g)
- 3 spring onions / shallots (sliced)
- 1 oz fresh dill (30g)
- 1 lemon, juiced (or more to drizzle over)
- ½ tsp salt (or more if preferred)
- Plenty of fresh ground pepper
Instructions
- Heat the extra-virgin olive oil in a large pot for which you have a lid over medium-high heat.
- Add the onion and cook until softened and translucent, about 5 minutes. Then add in the leek, garlic, salt and pepper and cook until the leek softens, 5–7 minutes.
- Add the rice and cook for 1 minute, stirring to coat it with the onion and oil mixture. Giving the rice a quick toast also helps to deepen the flavour of the dish overall.
- Add the spinach in two batches. Add half and stir for 1 – 2 minutes or until it’s completely wilted. Repeat with the second half.
- Pour in the vegetable or chicken stock and bring to a boil. Reduce heat to low, put the lid on the pot, and simmer for 25-30 minutes, or until the rice has absorbed most of the liquid.
- Remove from the heat, take the lid off and add in half the chopped dill and drizzle with plenty of lemon juice then stir gently to combine.
- Let the spanakorizo sit for 10 minutes, so it fluffs up a touch and the flavours meld together.
- When you’re ready to serve – serve in the pot or transfer to a large warmed plate. Crumble over the feta, and the remaining chopped dill, the spring onions/shallots and drizzle over some more lemon juice and olive oil.
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Notes
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY