Go Back
–+ servings
bowl of spanakorizo topped with feta ready to eat

Spanakorizo Greek Spinach And Rice

Authentic Spanakorizo a flavourful Greek spinach and rice dish with fresh herbs and lemon. Perfect for a healthy, Mediterranean meal!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Greek, Mediterranean
Servings 2 Mains
Calories 844 kcal

Ingredients
  

  • 2 tablespoon olive oil for cooking
  • 1 red onion diced
  • 1 leek sliced, only use white part
  • 2 garlic cloves chopped
  • 1 cup arborio rice Carolina or medium grain - washed
  • 1.5 cups water may need up to 2.5
  • 550 grams fresh spinach
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lemon zest
  • 2 lemons juiced
  • 10 grams fresh dill
  • 10 grams fresh mint
  • ¼ cup olive oil for drizzling

Optional

  • Greek Feta Cheese crumbled on top

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced leek, and chopped garlic. Sauté for a few minutes until they are soft and fragrant.
  • Add the washed rice to the pot along with the salt and pepper. Stir well to combine, toasting the rice slightly for about a minute to enhance its flavour.
  • Pour in the water, then gradually add the spinach, stirring continuously until it wilts. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot with a lid.
  • Let the spanakorizo simmer for about 20 minutes or until the rice is fully cooked and the liquid is absorbed. Check occasionally to ensure it doesn’t dry out, adding more water if needed.
  • Once the rice is tender, stir in the chopped dill, chopped mint, lemon zest, and lemon juice. Mix well to evenly distribute the flavours, then turn off the heat.
  • Drizzle with additional olive oil to taste. Adjust the seasoning with more salt and pepper if needed. Cover and let the dish rest for 10 minutes to allow the flavours to meld.
  • Serve with a sprinkle of crumbled Greek feta cheese on top (optional), and enjoy!

Video

Notes

  1. Cooking Time: Keep an eye on the rice while it simmers. Depending on the rice type and stove, cooking time may vary. Check for tenderness and ensure all liquid is absorbed.
  2. Leek Usage: Use only the white part of the leek for this recipe to ensure a tender texture and milder flavour. If you don’t have leeks, you can substitute with spring onions (scallions).
  3. Storage and Reheating: Store leftovers (cooled to room temperature) in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil.
  4. Vegan Option: For a vegan version, omit the feta cheese. The dish is still delicious and flavourful on its own!
  5. Serving Suggestions: Spanakorizo can be served as a main dish or a side. Pair with grilled meats, seafood, or other Greek favourites like slow-cooked lamb shanks or moussaka.

Nutrition

Calories: 844kcalCarbohydrates: 103gProtein: 16gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gSodium: 1407mgPotassium: 1856mgFiber: 11gSugar: 5gVitamin A: 27131IUVitamin C: 93mgCalcium: 351mgIron: 14mg
Keyword Greek spinach and rice, spanakorizo
Tried this recipe?Post it on Instagram and tag me @nikolopaa