Spanakorizo Greek Spinach Rice Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
351 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Spanakorizo Greek Spinach Rice Recipe
Description
Spanakorizo Greek Spinach Rice features medium grain rice cooked with fresh or frozen spinach, chopped onions, garlic, and green onions sautéed in olive oil. The mix is further seasoned with aromatic dill weed and dried mint, then combined with crushed tomatoes, salt, pepper, lemon zest and juice, and water to form a flavorful broth. The rice simmers covered until tender and creamy, absorbing the bright lemon and herb flavors.
The dish is known for its soft and creamy texture from the rice combined with tender leafy spinach and the fresh herbal notes of dill and mint. The crushed tomatoes give a slight tanginess balanced by lemon, while optional feta cheese on top adds a salty richness. The rice achieves a comforting, moist consistency without being mushy.
Spanakorizo can be served as a vegetarian main or as a side dish accompanying Greek proteins such as chicken souvlaki or meatballs. It holds together well, making it suitable for both family meals and casual gatherings. Leftovers reheat easily with a bit of added water to restore softness.
Soaking starchier rice beforehand can improve texture, and both fresh and frozen spinach work well. Store made-ahead portions in airtight containers refrigerated up to three days. Gentle reheating in a pan with some water maintains moisture.
Ingredients
- 1 cup medium grain rice
- 2 tablespoons olive oil extra virgin
- 1 onion chopped
- 2 cloves garlic minced
- 3 green onions chopped
- 3 cups spinach
- 1 ½ tablespoons dill weed
- 1 tablespoon dried mint
- ½ cup crushed tomatoes
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon zest and juice
- 2 ½ cups water
- ⅓ cup feta cheese optional
Instructions
- Rinse the rice a few times to get rid of the excess starch and set it aside.
- Heat the olive oil in a sauté pan or a pot over medium heat. Sauté the onion until translucent. Add in the garlic and cook for a minute.
- Add the spinach and green onions. Cook for 5 minutes until the spinach is wilted. Then add the dill weed and mint. Give it a good stir and cook for another 2 to 4 minutes.
- Add the rice, crushed tomatoes, salt and pepper. Stir to combine. Add in the lemon zest, lemon juice and water. Stir and bring it to a simmer.
- Lower the heat and cover the pan. Cook for 20 to 25 minutes until the rice is fully cooked. It should look creamy and tender.
- Turn the heat off. Let it sit for 5 minutes and then top with feta and serve.
Notes
- Baby spinach is preferred but regular or frozen spinach may be used as alternatives.
- Soaking starchy rice in cold water for 20 to 30 minutes before cooking improves texture.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat gently over medium heat with a splash of water to regain creaminess.
- Spanakorizo can be served as a vegetarian main dish or alongside Greek meats and seafood.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 795mg | 33% |
| Potassium | 386mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2379IU | 48% |
| Vitamin C | 28mg | 31% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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