Why serve plain boiled rice when you can brighten it with Spanakorizo — Greek-style rice with spinach? This version keeps the classic flavors but uses a few modern shortcuts. You’ll need spinach, onions, rice and fresh herbs like dill and parsley. The dish comes together in about 30 minutes and makes a flavorful, plant-based side.
Serve it alongside Mediterranean mains such as grilled chicken, baked salmon, or a mezze spread.
Spanakorizo: Recipe at a Glance
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 People
Calories*
357 kcal
Difficulty
Easy
Main Ingredients
Rice, frozen spinach, onion, green onion, dill, parsley and lemon.
Technique
Sauté the greens, then steam the rice until tender and fluffy.
*Calories are estimated
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Table of Contents
- Spanakorizo: Recipe at a Glance
- Why This Recipe Works
- About This Recipe
- Ingredients
- How to Make this Spanakorizo Recipe
- Pairing and Menu Ideas
- Expert Tips
- Recipe FAQs
- Other Greek Inspired Recipes
- Spanakorizo Recipe (Greek Style Rice with Spinach)
Why This Recipe Works
- Easy, one-pot meal: Minimal prep and everything cooks in a single pot — ideal for busy weeknights.
- Year-round spinach: Frozen spinach keeps this recipe convenient and consistent any time of year.
- Versatile side: Works as a standalone light meal or as an accompaniment to grilled fish, roasted chicken, or a mezze platter.
About This Recipe
Spanakorizo (Greek: Σπανακόριζο) is a traditional Greek spinach rice side dish cooked with olive oil, onions and finished with fresh herbs and lemon. It’s commonly made during fasting periods because it’s simple and plant-based.
Classic recipes often use medium-grain rice for a creamier texture and sometimes include tomato. This version uses long-grain basmati for a lighter, separate-grain result and relies on frozen spinach for convenience while keeping the bright, herby finish.
Ingredients
This recipe is simple and quick, built from everyday pantry items. You will need the ingredients shown below.
- Rice: Basmati gives a light, fluffy texture. Medium-grain rice like Arborio will create a creamier result if you prefer that style. Brown rice can be used with adjusted liquid and time.
- Spinach: Frozen spinach is convenient and works well; thaw, chop and squeeze out excess liquid before using.
- Onions: Use a regular onion and green onions for layered flavor, or whichever you have on hand.
- Fresh herbs: Dill and parsley brighten the dish — use both if possible.
See the recipe card below for full ingredient quantities.
How to Make this Spanakorizo Recipe
Step 1. Rinse the rice. Rinse under cold water until it runs clear, then drain well in a sieve and set aside.
Step 2. Sauté aromatics. In a medium pot, heat extra-virgin olive oil over medium heat. Sauté the diced onion, chopped green onion and minced garlic until soft and translucent. If they brown too quickly, lower the heat.
Step 3. Add spinach. Add the thawed, chopped and well-drained spinach to the pot. Season with salt and pepper and cook 3–4 minutes to remove excess moisture.
Step 4. Add rice and water. Stir in the rinsed rice and water (or broth). Bring to a boil, then cover and reduce to the lowest heat. Simmer for 20 minutes. Turn off the heat, keep the lid on, and let rest for 10 minutes to finish steaming.
Step 5. Fluff and dress. Fluff the rice with a fork, fold in chopped dill and parsley, and finish with a generous squeeze of lemon juice. Serve with extra dill and lemon wedges.
Pairing and Menu Ideas
Spanakorizo pairs beautifully with many Mediterranean and Levantine mains. Try it with grilled or roasted meats, seafood, or as part of a mezze spread. It’s a great alternative when you want more flavor than plain rice.
Expert Tips
- Squeeze well: Thawed spinach holds a lot of water — press or squeeze out as much liquid as possible before cooking.
- Rinse rice: Washing rice removes excess starch and prevents it from becoming gummy.
- Use broth for more flavor: Substitute vegetable or chicken broth for water if you want a richer taste.
- Don’t add extra water: Too much liquid makes the rice mushy. Follow package ratios if using a different rice.
- Let it rest: The 10-minute resting step after cooking is essential for the right texture.
- Optional finishers: Stir in a touch of tomato paste, lemon zest, or crumble feta on top before serving.
Recipe FAQs
Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.
Yes. Cool completely, portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Absolutely. Use a large bundle of spinach, roughly chop and sauté until fully wilted before adding the rice.
Yes — vegetable or chicken broth both work and will add extra flavor.
Other Greek Inspired Recipes
Snacks & Mezze
Citrus and Herb Marinated Feta and Olives (9-Minute Recipe)
Snacks & Mezze
Roasted Red Pepper and Feta Dip (Htipiti or Tirokafteri)
Snacks & Mezze
Whipped Feta with Honey and Pistachios
Soups & Stews
Lemon Chicken Orzo Soup (Greek-Inspired Recipe)
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Spanakorizo Recipe (Greek Style Rice with Spinach)
Ingredients
- 1½ cups Basmati rice
- 2 tbsp Extra virgin olive oil
- 1 Onion (finely chopped)
- 5 Green onions (finely chopped)
- 2-3 Garlic cloves (minced)
- 10 oz Frozen spinach (about 300 g), drained and squeezed
- 1½ tsp Kosher salt
- ½ tsp Black pepper
- 2½ cups Water (or broth)
- 2 tbsp Fresh dill (finely chopped)
- 2 tbsp Fresh parsley (finely chopped)
- 3 tbsp Lemon juice
- Garnish: extra fresh dill and lemon wedges
Instructions
-
Rinse Rice. Rinse the rice under cold water until it runs clear. Drain well and set aside.
-
Sauté Aromatics. Heat olive oil in a medium pot over medium heat. Sauté the onion, green onions and garlic until soft and translucent. Lower the heat if they brown too fast.
-
Add Spinach. Stir in the drained spinach, season with salt and pepper, and cook 3–4 minutes to evaporate excess moisture.
-
Add Rice and Water. Add the rinsed rice and water (or broth). Bring to a boil, then cover and reduce to the lowest heat. Simmer 20 minutes. Turn off the heat and let rest, covered, for 10 minutes.
-
Fluff and Dress. Fluff with a fork, fold in dill and parsley, and finish with lemon juice. Serve with extra dill and lemon wedges.
Notes
Key Ingredient Notes:
- Rice: Basmati yields a light, separate grain; medium-grain rice produces a creamier texture if you prefer that.
- Spinach: Frozen spinach is convenient — chop and squeeze out excess liquid before cooking.
- Onions: Using both regular and green onions adds depth, but using one type is fine.
- Herbs: Fresh dill and parsley add brightness; use both if available.
Serve with grilled meats, seafood, or as part of a mezze.
Nutrition
Nutrition information is an approximation.
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