Spanakorizo (Greek Spinach Rice)
Spanakorizo is a traditional Greek spinach rice made with olive oil, lemon, herbs, and creamy feta. Comforting, naturally creamy, and full of fresh flavor.
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.
