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Close overhead view of spanakorizo in a dark pot, glossy green rice, lemon wedges, and dill on a linen napkin.

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
Cook Time 30 minutes
Total Time 50 minutes
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.