Why serve plain boiled rice when you can amp up the flavor with this delicious Spanakorizo (Greek Style Rice with Spinach)? My version deviates slightly from tradition. You’ll need spinach, onions, rice, and fresh herbs like dill and parsley. This rice dish comes together in 30 minutes.
Serve it with one of my Mediterranean Mains like Chicken Souvlaki or Mediterranean Baked Salmon.
Spanakorizo: Recipe at a Glance
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 People
Calories*
357 kcal
Difficulty
Easy
Main Ingredients
Rice, frozen spinach, onion, green onion, dill, parsley and lemon.
Technique
Sautéing the greens, steaming and fluffing the rice
*Calories are estimated
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Why This Recipe Works
- Easy, one-pot meal: Everything cooks in one pot with very little prep, making it perfect for weeknights. It’s also a nice change from plain white rice.
- Seasonally flexible: Frozen spinach means you can enjoy this year-round.
- Plays well with others: Delicious on its own or served alongside grilled fish, roasted chicken, or a mezze spread. Pair it with one of my Greek Recipes.
About This Recipe
Spanakorizo (Greek: Σπανακόριζο) is a classic Greek spinach rice side dish cooked with olive oil, onions, and finished with herbs and lemon. It’s a staple in Greek households and is often served during Lent or other fasting periods due to its simplicity and naturally plant-based ingredients.
Traditionally, it’s made with medium-grain rice that creates a creamy, almost risotto-like texture and is served more on the wet side. And many recipes will include tomato paste or tomato sauce.
My version sticks mostly to tradition but adds a few personal touches. I use long-grain rice (basmati) instead of medium or short-grain, which gives the dish a lighter texture and lets each grain stay fluffy and distinct. I also rely on frozen spinach for convenience.
Ingredients
This recipe is quite straightforward and comes together quickly with a handful of simple ingredients. Here is what you will need:
- Rice: So here’s the thing. I like basmati rice (which is a long grain rice). It’s light and fluffy. But many of the other recipes you’ll find online for this dish will use medium grain rice like Arborio rice or Bomba. Personally, I think those rice types add too much starch to the dish and you end up with more of a risotto-esque dish. That’s not what I’m looking for here. But if that’s what you have, go ahead and use it. This recipe is made in a similar style to my Middle Eastern Rice Pilaf and Hashweh (Rice with Ground Beef). Brown rice also works, but do follow the instructions on the package and adjust the liquid and cooking time accordingly.
- Spinach: Frozen spinach is just so convenient and works well in these types of recipes (and I also use it in my Spanakopita recipe too). It’s getting cooked down anyway. Make sure to chop it well and squeeze as much liquid from it as possible.
- Onions: This recipe uses both standard regular onions and green onions. But if you only have one type on hand, use it.
- Fresh Herbs: I am also using fresh dill and fresh parsley. They add a pop of freshness to the finished rice. Use both if you can.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Spanakorizo Recipe
Step 1. Rince Rice. Rinse the rice under cold water until it runs clear. Drain well using a sieve and set aside.
Step 2. Sauté Aromatics. In a medium pot, heat extra-virgin olive oil over medium-high heat. Sauté the diced onion, chopped green onion, and minced garlic cloves until soft and translucent. Note: If you find your onions are burning too quickly, drop down to medium heat.
Step 3. Add Spinach. Add the frozen, chopped, and drained spinach to the pot. Season with salt and black pepper, and cook for 3-4 minutes to evaporate any extra moisture.
Step 4. Add Rice and Water. Stir in the rinsed rice and water. Raise the heat to high and bring to a boil. Once boiling, cover the pot and reduce the heat to the lowest setting. Let steam for 20 minutes. Turn off the heat but keep the lid on. Let the rice rest and continue steaming for 10 more minutes.
Step 5. Fluff and Dress. Carefully fluff the rice with a fork and fold in the chopped dill and parsley. Finish with a generous drizzle of lemon juice. Serve with more fresh dill and lemon wedges on the side.
Pairing and Menu Ideas
You will find a large selection of main dishes on my website that will work quite well with this spinach rice. It’s also the perfect side dish to make if you are bored with plain, regular rice and want to serve your family or guests something different.
This Spanakorizo recipe works as a great base with many of my Levantine recipes such as Pulled Lamb, Za’atar Chicken Thighs, Beef Kofta, Chicken Kafta, Chicken Shish Tawook, Pomegranate Short Ribs and Chicken Shawarma.
It also works well with many of my other Mediterranean cuisine mains like Chicken Souvlaki Skewers, Greek Meatballs, Greek Lemon Chicken and Potatoes, Harissa Honey Chicken, Harissa Chicken skewers, Beef Shish Kebabs and Kebab Koobideh (Persian Beef Kebab).
Works well with seafood like my Baked Mediterranean Salmon, Honey Harissa Salmon, Grilled Mediterranean Salmon Kabobs or Grilled Shrimp Skewers.
Expert Tips
- Squeeze and Squeeze some more. Thawed spinach will be extremely wet. Make sure to squeeze out as much excess liquid as possible with your hands or in a sieve.
- Rinse your rice thoroughly: This removes excess starch and keeps the rice from becoming gummy.
- Use broth instead of water: This recipe, as written, is vegan, but feel free to use chicken broth if you have it. It will add another layer of flavor. It’s what I do in other rice dishes like my Middle Eastern Pilaf. You can also use stock cubes if you have those.
- Don’t be tempted to add extra water. Adding too much water will give you mushy rice. Follow the package instructions for the amount of liquid to use.
- Let it rest: The 10-minute rest period after cooking is crucial for perfect texture. Don’t skip it!
- Other additions: Tomato paste or crushed tomatoes, lemon zest, and feta cheese to finish.
Recipe FAQs
Absolutely. It keeps well in the fridge in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water.
Yes! Let it cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat as above.
Totally. Just use a lot of spinach (a large bundle of mature spinach or a full bag of baby of baby spinach), chop it roughly, and sauté until wilted before adding the rice.
Yes, you can certainly use any broth you like. Vegetable or chicken stock would both work well.
Other Greek Inspired Recipes
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Spanakorizo Recipe (Greek Style Rice with Spinach)
Ingredients
- 1½ cups Basmati rice
- 2 tablespoon Extra virgin olive oil
- 1 Onion (finely chopped)
- 5 Green onions (finely chopped)
- 2-3 Garlic cloves (minced)
- 10 oz Frozen spinach package – 300 gram. Drained and squeezed well.
- 1½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2½ cups Water
- 2 tablespoon Fresh dill (finely chopped)
- 2 tablespoon Fresh parsley (finely chopped)
- 3 tablespoon Lemon juice
- Garnish with extra fresh dill and lemon wedges
Instructions
- Rince Rice. Rinse the rice under cold water until it runs clear. Drain well using a sieve and set aside.
- Sauté Aromatics. In a medium pot, heat extra-virgin olive oil over medium-high heat. Sauté the diced onion, chopped green onion, and minced garlic cloves until soft and translucent. Note: If you find your onions are burning too quickly, drop down to medium heat.
- Add Spinach. Add the frozen, chopped, and drained spinach to the pot. Season with salt and black pepper, and cook for 3-4 minutes to evaporate any extra moisture.
- Add Rice and Water. Stir in the rinsed rice and water. Raise the heat to high and bring to a boil. Once boiling, cover the pot and reduce the heat to the lowest setting. Let steam for 20 minutes. Turn off the heat but keep the lid on. Let the rice rest and continue steaming for 10 more minutes.
- Fluff and Dress. Carefully fluff the rice with a fork and fold in the chopped dill and parsley. Finish with a generous drizzle of lemon juice. Serve with more fresh dill and lemon wedges on the side.
Notes
- Rice: I like basmati rice (which is a long grain rice). It’s light and fluffy. But many of the other recipes you’ll find online for this dish will use medium grain rice like Arborio rice or Bomba. Personally, I think those rice types add too much starch to the dish and you end up with more of a risotto-esque dish. That’s not what I’m looking for here. But if that’s what you have, go ahead and use it. Brown rice also works, but do follow the instructions on the package and adjust the liquid and cooking time accordingly.
- Spinach: Frozen spinach is just so convenient and works well in these types of recipes. It’s getting cooked down anyway. Make sure to chop it well and squeeze as much liquid from it as possible.
- Onions: This recipe uses both standard regular onions and green onions. But if you only have one type on hand, use it.
- Fresh Herbs: I am also using fresh dill and fresh parsley. They add a pop of freshness to the finished rice. Use both if you can.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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