Spanakorizo: Greek Spinach and Rice

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  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    4 servings

  • Course

    Side Dish

  • Cuisine

    Greek

Spanakorizo: Greek Spinach and Rice

This is a traditional Greek recipe made with rice and spinach and a multitude of typical Mediterranean ingredients like lemon, tarragon or dill. It makes for a great light lunch or a light side dish for various meats, fish, seafood or roasted veggies.

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Ingredients

Servings
  • 600 gr spinach cleaned
  • 4 tbsp olive oil
  • 1 onion chopped
  • 1 leek chopped
  • 1 cloves garlic thinly sliced
  • 200 gr arborio rice
  • 1 liters water
  • 1 vegetable stock cube
  • 1 tbsp dried tarragon optional
  • 1 lemon juiced
  • 4 tbsp Dill chopped
  • 3 spring onions finely chopped
  • salt
  • pepper
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Instructions

  1. Place a deep saucepan over medium-high heat. Once hot, add the olive oil, onion, and leek. Mix with a wooden spoon and let it cook for 3 minutes. Add the garlic and sauté for an additional 1 minute.
  2. Add the rice and sauté all the ingredients together until the rice becomes glossy.
  3. Add the water and stock, reduce the heat to low, and cook for 15-20 minutes. Stir every 2 minutes to prevent the rice from sticking to the pot. Add tarragon if desired.
  4. Place the spinach in a strainer and sprinkle it with a little salt. Allow it to release its liquid, pressing well with your hand to expel as much liquid as possible.
  5. Add the spinach to the pot with the rice, allowing it to steam for a while. The goal is not to let it wilt entirely but to keep it vibrant and rich in flavor.
  6. Add the lemon juice, taste with a spoon, and if necessary, adjust the seasoning with salt and pepper.
  7. Remove the pan from the heat and stir in the spring onion and dill, ensuring all the ingredients are well incorporated.
  8. Serve in deep dishes.

Notes

  • Chef’s tip: Add the spinach towards the end to keep its color vibrant. The less it boils, the more nutrients it will retain.
  • Add the spinach towards the end to keep its color vibrant. The less it boils, the more nutrients it will retain.
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