This simple, delicious, and authentic Spanakorizo (Greek Spinach Rice) makes a filling vegetarian meal or side dish. Fresh dill, chives, and lemon juice give it an extraordinary flavor and aroma.
This Spanakorizo recipe has always had a special place at our dinner table. Fragrant and rich, this dish is loved by kids and adults. Below, I’ll teach you everything you need to know about this tasty Greek Spinach Rice.
WHAT IS SPANAKORIZO?
Spanakorizo is a classic Greek vegetarian dish made with spinach and rice. It is probably one of the healthiest traditional Greek recipes because it’s packed with lots of spinach, onions, fresh herbs, and lemon. While a basic Spanakorizo recipe contains only spinach, onion, and dill, there are many variations of this dish.
WHAT KIND OF RICE IS USED IN SPANAKORIZO
There are many opinions as to which type of rice works best in Spanakorizo. Some people enjoy short-grain white rice because of the creamy texture, and some prefer brown rice for additional health benefits. I use basmati rice in this recipe. It is a premium rice that cooks fast and turns out soft, yet fluffy, every time. I suggest starting your Spanakorizo journey with basmati rice and then trying other options when you feel adventurous. 🙂
MY LATEST VIDEOSHOW TO MAKE SPANAKORIZO:
1. Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.
2. Add the spinach, and cook for 3-4 minutes, just until it wilts down.
3. Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.
4. Stir in the butter, lemon juice and zest, and the remaining dill and chives.
5. Garnish with feta cheese and lemon wedges. Serve.
WHAT TO SERVE SPANAKORIZO WITH
This dish can be served as a side to chicken , fish, or meat. I love serving some fresh salad with it, too. Spanakorizo can also be served on its own, with some feta cheese and a slice of fresh, crusty bread.
You’ll love these recipes too:
- Spanakopita (Traditional Greek Spinach Pie)
- Spinach Risotto
- Easy Spanakopita Bites
- Spanakopita Quesadilla
Spanakorizo Video Tutorial
Spanakorizo – Greek Spinach Rice
Ingredients
- 3 tbsp. olive oil
- 1 medium onion chopped
- 4 garlic cloves chopped
- 4 tbsp. chives or scallions chopped and divided
- 4 tbsp. dill chopped and divided
- 1/2 lb. baby spinach
- 1 cup basmati rice
- 2 cups vegetable broth can substitute with water
- 3 tbsp. butter
- 2 tbsp. lemon juice
- 1/2 tbsp. lemon zest
- feta cheese to garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat. Sauté the onions for about 5-7 minutes, or until translucent. Add the garlic, 2 tablespoons of dill, and 2 tablespoons of chives. Sauté for another minute or two.
- Add the spinach, and cook for 3-4 minutes, just until it wilts down.
- Add the salt, pepper, basmati rice, and vegetable broth and stir. Bring it to a boil, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.
- Stir in the butter, lemon juice and zest, and the remaining dill and chives.
- Garnish with feta cheese and lemon wedges. Serve.
Jeanne says
May 3, 2019 at 1:49 pmI can’t wait to try this recipe – it sounds delicious! I love the pot that you used in the video – where did you find it??
Tania Sheff says
May 3, 2019 at 5:41 pmHi Jeanne! Thank you! I got this pot years ago in local Marshalls. Brand is Chantal. I checked online and looks like it’s already discontinued. Here is a link to their site: https://www.chantal.com/cast-iron-cookware/
I recently got this Lodge pot from Amazon: https://amzn.to/2DKAdGY It is MUCH cheaper, looks great, and quality is amazing. My new favorite!
Jennifer says
April 16, 2019 at 6:23 pmI skipped the cheese and used margarine to make it vegan. I also added nav6 beans to make a main dish and it was delicious!
Tania says
April 16, 2019 at 6:58 pmThank you, Jennifer! Love the adding beans idea!
Gina says
April 6, 2019 at 8:00 amCan this be made ahead and frozen?
Tania says
April 6, 2019 at 12:15 pmHi Gina! Yes. Just pack up the freshly cooked rice with steam (moist) in an airtight container and close the lid immediately. So when you reheat the frozen rice, it’s moist, fresh, and delicious just like freshly cooked rice!
Jo Jo says
March 29, 2019 at 11:34 amTook this dish to a foodie friend’s house for dinner. It was a sensation. She kept the leftovers and asked for the recipe. The flavors are terrific and the lemon zest adds an amazing freshness. Look forward to trying more of your delicious recipes.
Tania says
March 29, 2019 at 11:53 amThank you, Jo Jo! Hope you enjoy all of them!
Linda says
February 24, 2019 at 3:53 pmHi Tania!
Can this recipe be served cold, as a salad, or should it only be served warm, as a main or side dish? Thank you!
Tania says
February 24, 2019 at 3:58 pmHi Linda! This recipe should be served how, as a main or side dish. Thanks!
Aimee says
February 20, 2019 at 10:55 amI would love to give this recipe a try! I’m cooking for a big family though so how much broth would you suggest I use for 3 cups of basmathi rice?
Tania says
February 20, 2019 at 5:59 pmHi Aimee! You would need to triple all of the recipe ingredients, so you’ll end up using about 6 cups of broth. Thanks! Hope you’ll give it a try soon!
Tami R. says
January 22, 2019 at 12:45 pmHello, can I make this with Barley?
Tania says
January 22, 2019 at 11:04 pmHello Tami! Yes, you can make this with barley, but you will need more broth. Just follow the package instruction to see how much broth is needed. Thank you so much!
Vanessa says
December 11, 2018 at 11:25 pmI’ve tried making this dish twice now and both times the rice came out mushy. I followed the measurements and instructions to the letter (especially on my second attempt). What do you suppose is going wrong?
Tania says
December 11, 2018 at 11:58 pmHi Vanessa! Are you using basmati rice?
Gabby K says
October 21, 2018 at 1:09 amAbsolutely delish. Changed the butter to vegan butter so it was a full vegan dish.
Tania says
October 21, 2018 at 3:52 pmThank you so much, Gabby!