Simmered Greek Spinach Rice Spanakorizo with Lemon

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Spanakorizo is a Greek spinach and rice dish, simmered together in one pot with olive oil, lemon, and dill until the rice turns tender and the spinach cooks down into the grains. It tastes bright and lemony, with a soft, almost creamy texture from the rice starch, and the dill gives it a fresh, herby edge.

This is a simple dish and a good one for a weeknight when you want something warm but not heavy. I make a big pot of it in early spring when spinach is cheap and everywhere, though a bag of baby spinach works fine any time of year.

You don’t need any special equipment, just one pot and about 30 minutes at the stove. Feta on top is common in Greece, but the dish stands fine on its own if you want to keep it vegan.

Why You’ll Love This Recipe

• Ready in one pot with about 30 minutes of cooking
• Uses simple pantry staples like rice, spinach, and lemon
• Works as a light main dish or a side
• Easy to make vegan by skipping the feta topping

Ingredient Notes

• rice: I use a short grain rice like Arborio or Greek round rice because it releases starch and gives the dish a soft, slightly creamy texture. Long grain rice works too, but the result will be lighter and less sticky.
• spinach: Fresh baby spinach cooks down fast and needs no chopping. If using regular spinach, chop it roughly first so it wilts evenly into the rice.
• lemon: Use both the zest and juice for the best flavor. Add the juice off the heat so it stays bright instead of turning bitter from long cooking.
• dill: Fresh dill gives this dish its classic flavor. Dried dill works in a pinch, use about 1 tablespoon instead of 4 tablespoons fresh.
• feta: Feta is optional but common on top in Greece. Skip it to keep the dish vegan and dairy-free.

Simmered Greek Spinach Rice Spanakorizo with Lemon

A one-pot Greek dish of rice simmered with spinach, lemon, and dill, soft in texture and bright in flavor.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 446

Ingredients Method Notes

Ingredients

  

• 60 ml olive oil extra virgin
• 1 yellow onion medium (150 g); diced
• 3 spring onions (scallions) sliced
• 3 cloves garlic minced
• 200 g short grain rice Arborio or Greek round rice
• 600 ml vegetable stock or water
• 500 g baby spinach
• 1 lemon large; zested and juiced, about 3 tbsp juice
• 4 tbsp fresh dill chopped
• 1 tsp salt plus more to taste
• 1/4 tsp black pepper
• 100 g feta cheese crumbled, for serving, optional

Method

 

1. Heat the olive oil in a 26 cm / 10-inch heavy-bottomed pot over medium heat.
2. Add the onion and scallions. Cook for 5 to 6 minutes, stirring often, until soft and translucent.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Stir in the rice and toast for 1 to 2 minutes, coating the grains in oil, until they look slightly glossy.
5. Pour in the stock and add the salt and pepper. Bring to a gentle simmer, cover, and cook for 10 minutes.
6. Add half the spinach and stir until it wilts down, then add the rest and stir again until wilted, about 2 to 3 minutes total.
7. Cover and simmer for 8 to 10 minutes more, until the rice is tender and most of the liquid is absorbed. The mixture should look moist, not soupy or dry.
8. Remove from the heat and stir in the lemon zest, lemon juice, and dill.
9. Cover and rest for 5 minutes so the rice finishes absorbing the last of the liquid.
10. Spoon into bowls and top with crumbled feta, if using.

Notes

• Use short grain rice for the softest, slightly sticky texture.
• Add lemon juice off the heat to keep it bright.
• Simmer uncovered near the end if the pot looks too wet.
• Frozen spinach works if thawed and squeezed dry first.

Tips for Success

• Toast the rice in the oil for 1 to 2 minutes before adding liquid so the grains stay separate instead of turning gluey.
• Add the spinach in two batches since raw spinach takes up a lot of space and shrinks fast once it hits the heat.
• Stir in the lemon juice off the heat so the acid doesn’t fight with the starch and make the rice gummy.
• Taste the rice around the 18 minute mark and add a splash more stock if the grains still feel firm in the center.
• Let the pot rest 5 minutes off the heat before serving so the rice finishes absorbing the last bit of liquid.

Variations

• Stir in 2 beaten eggs whisked with extra lemon juice at the end for an avgolemono-style creamy version of spanakorizo.
• Add a can of drained chickpeas with the spinach for a heartier, higher protein version you can serve as a main.
• Stir in 1 tablespoon of tomato paste with the onions for a light red-tinted version some Greek households make.

Storage and Reheating

Spanakorizo keeps in the fridge for 3 to 4 days in an airtight container. The rice keeps soaking up moisture as it sits, so it turns softer the next day, which is normal for this dish.

Reheat it in a small saucepan over low heat with a splash of water or stock, stirring until warmed through, about 4 to 5 minutes. You can also microwave individual portions in 45 second bursts, stirring between each, until hot.

I don’t recommend freezing this dish. Rice dishes with this much vegetable water in them tend to turn mushy and separate once thawed.

Serving Suggestions

Spanakorizo works well on its own as a light lunch, topped with crumbled feta and a drizzle of olive oil.

For a bigger meal, serve it alongside grilled fish, lemon roasted chicken thighs, or lamb chops. A side of crusty bread is good for scooping up the last bits of lemony rice.

I also like it at room temperature the next day, with a handful of olives and cucumber on the side.

FAQ

Why is my spanakorizo watery instead of creamy?

This usually means the spinach released extra water partway through cooking, or the lid was on too tight and trapped steam. Simmer uncovered for the last 5 minutes to let extra liquid cook off, and stir often so the rice keeps absorbing it. The rice should look moist but not soupy when it’s done.

Can I use frozen spinach instead of fresh in spanakorizo?

Yes, frozen spinach works. Thaw it first and squeeze out the extra water before adding it to the pot. Use about 300 g of thawed, drained frozen spinach in place of the 500 g fresh called for here, since it’s more concentrated, and add it in the last 8 to 10 minutes of simmering.

How long does spanakorizo keep in the fridge?

Spanakorizo keeps for 3 to 4 days in an airtight container in the fridge. The rice softens more as it sits since it keeps absorbing moisture from the spinach, so it won’t look exactly like it did on day one, but it still tastes good reheated with a splash of water.

What can I serve with spanakorizo besides feta?

Grilled fish, roast chicken, or lamb chops all pair well with spanakorizo, and a side of crusty bread is good for scooping up the lemony rice. Olives, cucumber, and a simple tomato salad also work if you want to keep the meal light and vegetable-forward.

Is spanakorizo vegan?

Yes, spanakorizo is naturally vegan as long as you skip the feta on top, since the base recipe only uses olive oil, rice, spinach, lemon, and dill. It’s also dairy-free and gluten-free, since rice doesn’t contain gluten, which makes it an easy dish for mixed diets at the table.

What’s the difference between spanakorizo and risotto?

Spanakorizo uses less liquid and less stirring than risotto, and it’s finished with lemon and dill instead of butter and parmesan. Risotto relies on constant stirring to release starch for a silky texture, while spanakorizo is simmered mostly covered, giving it a softer, looser texture closer to a pilaf.

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