Ever heard of spanakorizo?
Creamy Greek spinach rice, packed with olive oil, lemon, herbs, and so much flavor.
Spanakorizo is a traditional Greek spinach rice, and it’s one of those dishes that’s hard to explain until you try it. It’s simple, olive-oil heavy, deeply comforting, yet somehow still light and fresh at the same time.
Greek Cuisine
Greek cuisine has a whole category of dishes that rely on good olive oil, fresh ingredients, and that’s about it, and spanakorizo is a perfect example of that. No cream, no butter, no complicated steps. Just rice, spinach, onions, garlic, lemon, herbs, and a generous hand with olive oil.
What Does Spanakorizo Mean?
The name itself comes from spanaki (spinach) and rizi (rice), which tells you everything you need to know. It’s rice cooked with lots of spinach until everything becomes creamy and cohesive. Almost like a risotto, but lighter, brighter, and completely dairy-free unless you choose to add feta at the end, which is highly recommended.
This Version
This version uses short-grain rice, which gives spanakorizo that naturally creamy texture, even though you rinse the rice well beforehand. You control the consistency too, anywhere from brothy and spoonable to thick and comforting.
Finished with fresh dill, plenty of lemon juice and zest, and creamy feta, this Greek spinach rice is cozy, satisfying, and honestly hard to stop eating.
Why You’ll Love This Spanakorizo
- It’s creamy without any cream
- Made with simple, everyday ingredients
- Naturally vegetarian and very filling
- Light, lemony, and olive-oil rich
- Feels comforting but not heavy
- Easy to adjust the texture exactly how you like it
Watch How to Make Spanakorizo
Watch how everything comes together, from sautéing the onions to controlling the creaminess at the end.
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Ingredients for Spanakorizo
- 3 tablespoons olive oil (plus more to finish)
- 1 medium onion, finely chopped
- 1 green onion (spring onion), finely chopped
- 2 garlic cloves, finely chopped
- ¾ cup short-grain rice (round rice, sushi rice, or risotto rice)
- 200–250 g fresh spinach, roughly chopped
- 2 cups water or vegetable stock (plus more as needed)
- Salt and black pepper
- 2 tablespoons fresh lemon juice (about ½ lemon)
- Lemon zest, to taste
- Fresh dill, parsley, or both, to finish
- Creamy feta cheese, for serving (optional, but not really :))
How to Make Spanakorizo
Time needed: 40 minutes
This is a very relaxed, forgiving recipe. You build flavor first, let the rice cook gently, and then decide at the end exactly how creamy or brothy you want it.
- Sauté the onion and aromatics
Heat the olive oil in a wide pot over medium heat. Add the chopped onion and cook until soft, translucent, and lightly golden. Add the green onion and garlic and cook for another minute until fragrant.
- Toast the rice
Rinse the rice very well, then add it to the pot. Stir and cook for 1–2 minutes so the grains are coated in olive oil.
- Season and add spinach
Season with salt and pepper. Add the spinach in batches, letting each batch wilt before adding the next, until all the spinach is incorporated.
- Add liquid
Pour in 2 cups of water or stock. Taste the liquid and make sure it’s nicely salted.
- Cook gently
Bring to a gentle simmer, then lower the heat to the lowest possible setting. Cover and cook for 20 minutes.
- Rest and adjust texture
Turn off the heat and let the spanakorizo rest, covered, for 5 minutes. Uncover, stir, and check the consistency. If you want it creamier, add about ¼ cup more water or stock and stir gently. Add more if needed.
- Finish and serve
Finish with lemon juice, lemon zest, another drizzle of olive oil, and adjust seasoning to taste. Serve topped with fresh dill, parsley, or both, and plenty of creamy feta.
Frequently Asked Questions
Yes. Just thaw it completely and squeeze out as much liquid as possible before adding it.
It can be. Skip the feta or use a plant-based alternative and it’s completely vegan.
Short-grain rice works best. Sushi rice or risotto rice are great options.
It’s a full meal on its own, but it also works well with a simple salad, grilled vegetables, or some crusty bread.
Yes. Add a splash of water or stock when reheating and stir gently to bring it back to life.
Tips for the Best Greek Spinach Rice
- Use short-grain rice for the creamiest texture.
- Rinse the rice well, but don’t worry, it will still turn creamy.
- Taste the cooking liquid before covering the pot. The water should be well seasoned.
- Control the texture at the end, not during cooking. This is key.
- Be generous with olive oil, it’s essential to spanakorizo’s flavor.
More Greek & Mediterranean Recipes You Might Like
- Mujadara rice
- Herb-packed rice with caramelized onions
- Preserved lemons
- Easy vegetarian pasta recipes
Ready to Make Spanakorizo?
If you’re looking for something comforting, simple, and full of flavor, this Greek spinach rice is it. It’s one of those dishes that feels humble and special at the same time, and once you try it, you’ll understand why it’s so loved.
Spanakorizo (Greek Spinach Rice)
Ingredients
- 3 tbsp olive oil, plus more to finish
- 1 medium onion, finely chopped
- 1 green onion (spring onion), finely chopped
- 2 garlic cloves, finely chopped
- ¾ cup short-grain rice (round rice, sushi rice, or risotto rice)
- 200-250 g fresh spinach, roughly chopped
- 2+¼ cups water or vegetable stock, plus more as needed
- Salt and black pepper, to taste
- 2 tbsp fresh lemon juice (about ½ lemon)
- Lemon zest, to taste
- Fresh dill, parsley, or both, for serving
- Creamy feta cheese, for serving (optional)
Instructions
- Heat the olive oil in a wide pot over medium heat. Add the onion and cook until soft, translucent, and lightly golden (for about 5-10 minutes).
- Add the green onion and garlic and cook for 1 minute until fragrant.
- Rinse the rice very well, then add it to the pot. Stir and cook for 1–2 minutes so the grains are coated in olive oil. Season with salt and pepper.
- Add the spinach in batches, letting each batch wilt before adding the next, until all the spinach is incorporated.
- Pour in 2 cups of water or stock. Taste the liquid and make sure it’s nicely salted.
- Bring to a gentle simmer, then lower the heat to the lowest possible setting. Cover and cook for 20 minutes.
- Turn off the heat and let rest, covered, for 5 minutes. Uncover and stir. If you want it creamier, add about ¼ cup more water or stock and stir gently. Add more if needed.
- Finish with lemon juice, lemon zest, another drizzle of olive oil, and adjust seasoning to taste. Serve topped with fresh dill, parsley, and creamy feta.
