📝 About This Recipe
Spanakorizo is a cornerstone of Greek 'Lathera' cooking, where vegetables are braised in an abundance of high-quality olive oil until they become incredibly tender and flavorful. This dish transforms humble spinach and rice into a creamy, risotto-like masterpiece brightened by fresh lemon and a generous handful of aromatic herbs. It is a comforting, nutrient-dense staple that captures the soul of a traditional Greek village kitchen.
🥗 Ingredients
The Base
- 1/2 cup Extra virgin olive oil (divided into two 1/4 cup portions)
- 1 large Yellow onion (finely diced)
- 1 medium Leek (white and light green parts only, thinly sliced)
- 3 pieces Garlic cloves (minced)
- 3-4 pieces Spring onions (thinly sliced)
The Grain and Greens
- 1 cup Medium-grain rice (such as Arborio or Greek Karolina rice, rinsed)
- 2 pounds 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 Finishing
- 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 Lemon zest (finely grated)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Serving
- 150 grams Feta cheese (crumbled)
- 8-10 pieces Kalamata olives (optional)
👨🍳 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 sliced leek. Sauté for 6-8 minutes until they are soft, translucent, and just beginning to turn golden.
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3
Stir in the minced garlic and the white parts of the spring onions. Cook for another 1-2 minutes until fragrant.
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4
If using tomato paste, add it now and stir for 1 minute to cook out the raw metallic taste and caramelize slightly.
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5
Add the rinsed rice to the pot. Stir well for 2 minutes to toast the grains and coat them thoroughly in the infused oil.
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6
Begin adding the chopped spinach in large handfuls. It will look like too much, but it will wilt down quickly. Stir after each addition until all the spinach is incorporated.
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7
Pour in the hot vegetable broth (or water), sea salt, and black pepper. Bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes. The rice should be tender but still have a slight bite (al dente).
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9
Check the pot halfway through; if the rice has absorbed all the liquid but isn't cooked, add another 1/4 cup of hot water.
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10
Remove the pot from the heat. Stir in the fresh dill, parsley, the remaining 1/4 cup of olive oil, lemon juice, and lemon zest.
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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. This 'steaming' phase creates the perfect creamy texture.
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12
Give the Spanakorizo a final fluff with a fork, adjust seasoning with more salt or lemon if needed, and serve warm or at room temperature.
💡 Chef's Tips
Use fresh spinach whenever possible; frozen spinach works in a pinch but lacks the vibrant texture of fresh leaves. Don't skimp on the olive oil—it is a 'lathero' dish, meaning 'oily,' which provides the essential mouthfeel and flavor. Always add the fresh herbs at the very end to preserve their bright green color and aromatic oils. The secret to a great Spanakorizo is the resting time with a towel; it absorbs excess moisture and makes the rice perfectly fluffy yet creamy. If you prefer a 'soupy' version (more like a thick porridge), add an extra 1/2 cup of broth.
🍽️ Serving Suggestions
Serve with a thick slab of tangy barrel-aged Feta cheese on the side or crumbled on top. Pair with a crisp, dry Greek white wine like an Assyrtiko from Santorini. Accompany with a side of crusty sourdough bread to soak up the flavorful juices. A few Kalamata olives and a side of Greek yogurt make this a complete, traditional meal. Serve as a side dish to grilled lamb chops or roasted chicken.