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Spanakorizo Greek Rice with spinach in a large pot, garnished with lemon wedges and extra fresh dill.
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Spanakorizo Recipe (Greek Style Rice with Spinach)

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Greek, Mediterranean
Diet: Vegan, Vegetarian
Servings: 4 servings
Author: Luay Ghafari
Cost: $10

Ingredients

  • 1½ cups Basmati rice
  • 2 tbsp 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 tsp Kosher salt
  • ½ tsp Black pepper
  • 2½ cups Water
  • 2 tbsp Fresh dill (finely chopped)
  • 2 tbsp Fresh parsley (finely chopped)
  • 3 tbsp 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

Refer to the post above for step-by-step recipe photos, tips and more information. 
Key Ingredient 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.
 
Serve it with one of my Mediterranean Mains like Chicken Souvlaki or Mediterranean Baked Salmon.

Nutrition

Calories: 357kcal | Carbohydrates: 64g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1231mg | Potassium: 437mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8645IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 2mg