📝 About This Recipe
Transport your senses to a seaside taverna with Spanakorizo, a beloved Greek staple that transforms humble spinach and rice into a creamy, aromatic masterpiece. This vibrant one-pot meal marries the earthy sweetness of fresh baby spinach with the bright, citrusy zing of lemon and a generous glug of premium olive oil. It is a comforting, nutrient-dense dish that perfectly captures the soul of Mediterranean home cooking—simple, healthy, and deeply satisfying.
🥗 Ingredients
The Aromatics
- 1/2 cup Extra Virgin Olive Oil (divided into two 1/4 cup portions)
- 1 Yellow Onion (large, finely diced)
- 4 pieces Scallions (thinly sliced, white and green parts separated)
- 3 cloves Garlic (minced)
The Base
- 1 cup Medium-Grain White Rice (such as Arborio or Greek Karolina, rinsed)
- 1 pound Fresh Baby Spinach (washed and roughly chopped)
- 2 1/2 cups Vegetable Broth (hot, or use water for a lighter taste)
- 1 tablespoon Tomato Paste (optional, for a slightly deeper color and umami)
Herbs and Seasoning
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Lemon Juice (freshly squeezed, plus more to taste)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 1/2 cup Feta Cheese (crumbled, high-quality Greek sheep's milk feta)
- 4 pieces Lemon Wedges (for garnish)
👨🍳 Instructions
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1
Heat 1/4 cup of the extra virgin olive oil in a large, deep pot or Dutch oven over medium heat.
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2
Add the diced yellow onion and the white parts of the scallions. Sauté for 5-7 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and tomato paste (if using). Cook for 1 minute until the garlic is fragrant and the paste has darkened slightly.
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4
Add the rinsed rice to the pot. Stir well to coat the grains in the oil and aromatics, toasting the rice for about 2 minutes.
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5
Begin adding the chopped spinach in large handfuls. It will look like a lot, but it will wilt down quickly. Stir until all the spinach has collapsed.
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6
Pour in the hot vegetable broth (or water). Add the salt and black pepper.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. The texture should be slightly creamy, not bone-dry.
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9
Remove the pot from the heat. Stir in the chopped dill, parsley, the green parts of the scallions, and the lemon juice.
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10
Drizzle the remaining 1/4 cup of olive oil over the rice. This 'finishing oil' provides a silky mouthfeel and rich flavor.
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11
Place a clean kitchen towel over the pot, then put the lid back on. Let it rest for 10 minutes; the towel absorbs excess steam, making the rice perfectly fluffy.
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12
Give the Spanakorizo a final gentle fluff with a fork. Taste and adjust seasoning with more salt or lemon if needed.
💡 Chef's Tips
Use a medium-grain rice like Arborio; its starch content creates the signature 'creamy' texture without being mushy. Always use fresh spinach rather than frozen for the best texture and a brighter green color. Don't skip the resting period with the towel—it's the secret to rice that is tender but still holds its shape. If you prefer a 'soupy' version (more like a risotto), add an extra 1/2 cup of broth. High-quality extra virgin olive oil is a primary flavor component here, so use the best you have.
🍽️ Serving Suggestions
Top with a generous slab of creamy Greek feta cheese and a sprinkle of red pepper flakes. Serve alongside a crisp glass of Assyrtiko or a dry Sauvignon Blanc. Pair with roasted lamb chops or grilled octopus for a complete Mediterranean feast. Serve at room temperature—many Greeks believe the flavors are even better once the dish has cooled slightly. Add a side of crusty sourdough bread to mop up the flavorful juices and olive oil.