Dig into this rich (yet simple) Greek dish of well-seasoned spinach and rice.
Spanakorizo – a Greek dish of spinach and rice – is as enjoyable to eat as it is to say. Plus, it’s easy to whip up in less than an hour.
Cooked to perfection in a light, tangy sauce with mild seasonings, this balanced blend of spinach and rice is surprisingly satisfying. At first, it doesn’t seem like much, but after the first few bites, you might just fall in love. Enjoy it as it is, or with a hearty protein like Lamb Meatballs. Topped with fluffy feta cheese and fresh dill, spanakorizo gathers the best Greek flavors into one dish while bringing dinner back to the basics. After all, rice is one of the easiest grains to make.
Cooking a big batch of this is a great idea, especially if you’d like leftovers for the next few days of lunch. Heck, you could even fry an egg and add it on top for breakfast! That’s how simple, yet versatile, spanakorizo is. It doesn’t need to show off; the wholesome harmony of flavors speaks for itself.
Is Spanakorizo Healthy?
Packed with nutrients like iron and fiber, spanakorizo is a healthy dish that also accommodates many different kinds of diets. It’s gluten-free, sugar-free, and vegetarian. If you’d like to make it entirely vegan, simply remove the feta cheese or use a plant-based alternative. Personally, I enjoy adding half a cup of cooked chickpeas or cannellini beans for extra protein, but you could also add toasted pine nuts or some kind of meat.
The Whole Span of Spanakorizo
Originating in Greece as a kind of rice pilaf, spanakorizo is traditionally made with spinach, rice, lemon, olive oil, dill, and feta. It has a savory, fresh, and slightly tangy flavor, plus an earthy aroma and a fluffy texture. Amazingly, it can be enjoyed hot or cold, depending on your preference. Some chefs prefer to serve Greek spinach and rice with a glass of white wine, such as retsina (which has a pine resin aroma) to complement the savory notes.
How to make ahead and store
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat on the stove, simply add a splash of broth or water and cook over medium heat until heated through. Stir occasionally to ensure it warms evenly. Alternatively, you can eat it cold. You can also freeze spanakorizo for up to a month in an airtight container, but keep in mind that freezing rice may affect the texture.
Serving Suggestions
While you’re more than welcome to savor spanakorizo on its own, garnished with dill, feta, and lemon, you could also play with proteins like Baked Shrimp, Quinoa-Crusted Chicken, Greek Turkey Meatballs with Feta, or Falafel with Canned Chickpeas. For more vegetarian pairings, try Greek Chickpea Salad or Greek Fries. Whether you go with meat or veggies, these serving options can help you seize the opportunity to make a feast worthy of Greek gods!
Ingredients
- 3 1/2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 16 ounces fresh spinach roughly chopped
- 1 1/2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 cup medium grain rice rinsed
- 1 3/4 cups vegetable broth
- 3 tablespoons fresh dill chopped
- Salt and pepper to taste
- Lemon wedges for serving
- Feta cheese crumbled (optional for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until onion is translucent, about 5 minutes.
- Gradually add the spinach, tomato paste, and lemon juice to the skillet, stirring until it wilts down, about 5 minutes.
- Stir in the rice to mix with the spinach. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 20 to 25 minutes.
- Remove from heat. Stir in chopped dill, and season with salt and pepper to taste. Let sit covered for 5 minutes before serving.
- Serve with feta cheese and lemon wedges.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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