Spanakorizo (Greek Spinach Rice)
Spinach, rice and dill cook in one pot with onion, garlic and lemon. Fifteen minutes of prep, 30 on the stove, four bowls, feta crumbled over.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 200 g
- 60 ml
- 3 cloves
- 15 g
- 600 ml
- 100 g
- 1 tsp
- ½ tsp
Process
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Rinse the rice in a fine-mesh sieve under cold water until the water runs clear, then drain well.
Heat 45 ml of the olive oil in a large pot over medium heat. Add the chopped yellow onion and the white parts of the scallions. Cook for 5 minutes until soft and translucent.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn.
Add the chopped spinach in batches, stirring until each batch wilts before adding the next. Cook for 3 to 4 minutes until the spinach is completely wilted and most of its liquid has evaporated.
Stir in the drained rice, chopped fresh dill, lemon zest, 1 tsp salt, and 0.5 tsp black pepper. Cook for 1 minute to coat the rice with the oil and vegetables.
Pour in the warm vegetable broth and bring to a gentle simmer. Reduce the heat to low, cover, and cook for 18 to 20 minutes, stirring once halfway through, until the rice is tender and the liquid is absorbed.
Remove from heat and stir in the lemon juice and the remaining 15 ml olive oil. Taste and adjust salt and pepper.
Cover and let rest for 5 minutes. Fluff with a fork, then transfer to a serving dish and top with the crumbled feta and the green parts of the scallions.
Kitchen notes
Kitchen notes
- The most common mistake is adding too much liquid or not draining the spinach well. Spinach releases a lot of water; cook it until it looks dry before adding the rice, or the dish will turn soupy.
- Use medium-grain rice like arborio for a creamy texture. Long-grain rice will work but gives a looser, less creamy result.
- Do not stir the rice constantly while it simmers; stirring once halfway is enough to prevent sticking without making it gluey.
- The dish is done when the rice is tender but still has a slight bite and the liquid is absorbed. If it looks wet, cook uncovered for 2 to 3 minutes.
- Lemon juice is added off the heat to keep its bright flavor; boiling it can make it taste flat.
Substitutions
- fresh spinach→frozen chopped spinach (thaw and squeeze dry before using)
- vegetable broth→water plus 1 tsp salt
- feta cheese→ricotta salata or a firm goat cheese for a similar salty tang
- fresh dill→1 tsp dried dill
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat with a splash of water or broth, cover, and stir occasionally until hot, about 5 minutes. Alternatively, microwave in a covered bowl on high for 1 to 2 minutes. Do not freeze; the rice becomes mushy upon thawing.
FAQ
The questions we get asked most
Why is my spanakorizo soupy?
The spinach likely released too much water or you added too much broth. Next time, cook the spinach until its liquid evaporates before adding the rice, and measure the broth carefully. If it is already soupy, simmer uncovered over low heat for a few minutes until the excess liquid cooks off.
Can I use frozen spinach instead of fresh?
Yes. Thaw 700 g of frozen chopped spinach, then squeeze it dry in a clean kitchen towel or sieve to remove as much water as possible. Add it after the onions and garlic and cook for 2 minutes before adding the rice.
How do I know when the rice is fully cooked?
The rice should be tender with a slight bite, and the liquid should be almost fully absorbed. Taste a grain; if it is still hard, add 60 ml warm broth, cover, and cook for 3 more minutes. The dish will thicken slightly as it rests.
Can I make spanakorizo ahead of time?
Yes, you can make it up to 2 days ahead. Cool it quickly, then refrigerate in an airtight container. Reheat gently on the stovetop with a splash of water or broth, stirring until hot. The flavor actually improves after a day.
Is spanakorizo vegan if I omit the feta?
Yes, the base recipe is vegan when you leave out the feta, because it uses olive oil and vegetable broth. Check that your broth is vegan-friendly. The feta adds saltiness, so taste and adjust seasoning if you omit it.
Can I add protein like chicken or shrimp?
Yes. For chicken, cut 300 g of boneless chicken thighs into bite-size pieces and brown them after the onions, then proceed with the recipe, adding 100 ml extra broth. For shrimp, stir in 200 g of raw peeled shrimp during the last 5 minutes of cooking until they turn pink.
Why did my rice turn out mushy?
Mushy rice usually means too much liquid or overcooking. Use the exact broth amount, keep the heat low, and check at 18 minutes. Also, do not stir more than once; excessive stirring releases starch and makes the rice gluey.
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